Consumers are ready to dine in but won't ditch to-go, delivery

by Carl Van Ostrand — VP of Consumer Insights, DISQO

Although the onset of COVID-19 made in-person dining impossible in March and April, consumers are starting to show interest again but aren't cutting cut back…

Poll reveals 3 things customers expect during COVID-19

by Ido levanon — CEO, Dragontail Systems

Nearly half of U.S. customers polled said they faulted the restaurant if they placed an order through a delivery app and had a poor experience.

Al fresco dining: Are you leaving money on the table?

by Steve Starr — Chief, starrdesign

Part One of our series on outdoors space, we tasked restaurant operators to answer several questions about their outdoor dining space. Part 2 will feature…

3 ways to retain, acquire customers

by Matt Drewes — Owner, DRMS Marketing

Restaurants across the country are bracing for a second wave of state-mandated closures as coronavirus cases surge again. Still recovering from the first wave…

How to guarantee ROI on your outdoor dining space

by Steve Starr — Chief, starrdesign

As the pandemic progresses, the notion of outdoor dining spaces driving is more important than ever. One blogger shares everything he knows about customers…

Wing Zone CEO on why sales are up 35%

Matt Friedman, CEO and co-founder of Wing Zone, discusses how the brand's in-demand, delivery-centric model has allowed for groundbreaking success, resulting…

Mobile is moving in: Is your network ready?

by Jeff Bradbury — Sr. Director, Marketing, Hughes

With mobile applications becoming increasingly instrumental to near-premise and on-premise operations, it's important to consider whether the enterprise…

Nekter CEO reveals strategy leading to increased sales amidst pandemic

Technology may seem like a luxury to most new business owners, but Nekter CEO Steve Schulze said the chain wouldn't be growing in the midst of the pandemic…

Little Greek COO: Why standing still won't work

Bryan St. George, COO of Little Greek Franchise Development/Little Greek Fresh Grill, discusses marketing techniques that can help restaurants during COVID-19.

5 ways to secure a fair deal with third-party companies

by Kevin Ziegler — Principal, kaz strategy

Online ordering is growing and here to stay, with two-thirds of restaurants now receiving 20% or more of their revenue from marketplaces, according to…

How Seafood chef is making the most out of 'chaotic times'

Sloane Emden, the corporate chef of Angry Crab Shack, said instead of resisting the changes spurred by the pandemic, chefs should adapt and reinforce their…

Restaurants can't afford to avoid contactless tech

by Breck Hapner — Director of Marketing, Chepri

In an entirely ironic sense, the COVID-19 situation has completely changed how restaurants think about digital technology, from "Well, I'll get it someday…

3 ways healthy fast casuals can increase sales amid COVID-19

After months of eating pizza delivery or burger takeout, people are starting to get back on track with their healthy eating habits, and fast casuals can…

Deploying kiosks in your restaurants: What are you waiting for?

by Dipesh Hinduja — Director, Mobile Solution Architecture, Stratix Corp

Dipesh Hinduja of Stratixcorp gives advice for a successful kiosk deployment. Hint: Not having a Mobile Device Management system in place will derail your…

DiBella's CEO discusses serving subs with a side of 'community'

By Peter Fox/DiBella's Subs president and CEO

10 restaurant trends fueled by the pandemic

by Melissa Calvert — Academic Blogger, Accuratecite

Although COVID-19 has changed a lot of things about the industry, even a pandemic can't stop these 10 trends.

Penn Station franchisee reveals 3 tips for growing during COVID-19

by Don Robinson

Don Robinson, the managing partner of NV Ventures, a Penn Station East Coast Subs franchisee with eight restaurants in the Nashville area, shares how it's…

Why Top Chef Joe Sasto is passionate about cannabis cuisine

by Cherryh Cansler — Editor, FastCasual.com

Cannabis culinary artist Chef Joe Sasto discusses the art and science behind cannabis pairing dinners.

Is your restaurant prepared for possible second wave of COVID-19

by Patrick Hardy

Successful restaurant operators will need to apply a measured approach to both disaster preparedness and recovery with the likely prospect of a "second wave…

Winner Winner: Chicken for dinner — and lunch and breakfast

by Richard Delvallee

Chicken concepts were the first to break into positive sales territory in mid-April, and their traffic has been trending even YOY at lunch and dinner since the…