Contactless ordering forcing restaurants to adopt 9 tech strategies in 2021

by Cherryh Cansler — Editor, FastCasual.com

Contactless ordering is not only here to stay but is forcing restaurants to embrace nine specific technologies and strategies.

Is your restaurant following these smart standards?

by Matthew Margetts

Now, more than ever, fast food managers are looking for ways to serve food safely. The good news is that the rapid development of the Internet of Things is…

How innovation drives this fast-growing salad concept

Jerry Eicke, director of Franchise Development for The Salad House, discusses how important influencer culture, technology and overall innovation have been to…

3 ways restaurants can leverage customer data for more targeted marketing

by Mo Chaar

Restaurants have a range of new resources that offer better, more applicable insights into how customers are engaging with brands.

5 ways the vaccine may change restaurant operations

Brody Sweeney, the founder of Camile Thai Kitchen in the UK, predicts how the vaccine will change operations in 2021.

Mooyah back on top after drastic sales loss

Mooyah President Tony Darden talks about how the chain is thriving depsite losing 40% of sales at the start of COVID-19.

Meet the inaugural class of WILD-certified brands

by Cherryh Cansler — Editor, FastCasual.com

FastCasual is honoring fast casual brands dedicated to ensuring that women have a seat at the leadership table.

Is your digital foundation built on sand or stone?

by Jen Kern — CMO, Qu

Restaurant brands are spending too much money bolting their POS systems to new technologies, according to Jenifer Kern of QU.

7 necessities for nailing a socially distanced tailgate

Editor's note: Chef Chatter is a series featuring chef-authored blogs. If you'd like to write a Chef Chatter, send your idea to Cherryh Cansler at…

Automation Age: 4 ways smart tech is transforming fast-food experience

by Matthew Margetts

The automation of processes throughout your fast-food business can help you save money and increase efficiency, even in the midst of the global coronavirus…

11 ways the pandemic has permanently marked the industry

Nick Vojnovic, president of Little Greek Fresh Grill, shares 11 long-term ways the pandemic has changed the industry.

How the Biden administration may change the restaurant industry

Aaron Noveshen, CEO of Starbird and the Culinary Edge, weighs in on how the industry will fare under President-elect Joe Biden.

Pret A Manger: Something's brewing in the subscription economy

by Sean Keith

Amazon Prime. Ipsy. HelloFresh. Dollar Shave Club. Stich Fix. BarkBox. Netflix. Ten years ago, this list would've been a list of nonsense words bookended by…

Smashburger president reveals 5 ways to become 'pandemic positive'

Carl Bachmann, president at Smashburger, discusses how his strategic five-point plan helped the brand increase sales, despite years of declining revenue.

6 ways to promote your restaurant on TikTok

by Thibaud Clement

Here are six ideas for how to harness the power of TikTok to market your restaurant, no matter where you are located, the size of your team or the type of food…

5 reasons to purchase a franchise NOW

By Downing Barber, founder & CEO of Barberitos, explains why it's smart to buy a franchise when there is fear in the market.

5 restaurant innovations needed now more than ever

by Aric Nissen — Chief Marketing Officer, Restaurant Technologies

The future of the restaurant business is already here. Emerging technologies such as robotic automation, blockchain, artificial intelligence, virtual kitchens…

Plant-based meat options: Why it's a big deal to customers

by Jana Zschieschang — CMO, RMS

Since COVID, one in five consumers reported making healthier eating choices, according to the International Food Information Council, and it appears swapping…

Swap out the lights to keep them on

by Nancy Shenker

Multi-location restaurants have had to make significant changes to their operations this year to survive the COVID-19 pandemic. Safety precautions, staffing…

Is your brand WILD-worthy?

by Cherryh Cansler — Editor, FastCasual.com

FastCasual has teamed up with Messner Reeves to create a certification program - Women In the Lead - recognizing restaurant brands that strive to include women…