6 ways your restaurant can survive COVID-19

by Kiera Blessing — Content Specialist, Paytronix

Although states are reopening after Covid-19 shutdowns, many customers are still wary of physical contact, which is forcing restaurants to rely on contactless…

How many seats does a restaurant need to be profitable?

by Steve Starr — Chief, starrdesign

Understanding how many tables your restaurant truly needs is based on understanding the peak hour, or when the restaurant is operating at its maximum capacity

How the restaurant industry will bounce back from COVID-19

by Jim Balis — Partner, CapitalSpring

Changing marketing tactics, upgrading sanitation tracking and scaling down menus are just a few things that restaurants are doing in order to stay in business…

5 things to know about Grubhub's new owner

by Nabeel Alamgir — CEO and Co-founder, Lunchbox.io

The acquisition of Grubhub by Just Eat and its entrance into the US market as a result of this acquisition should not go unwatched by all the players involved.

Boloco CEO: 'Most real change requires irrational passion, effort, behavior'

Although a Boloco located on the Boston Common sustained smashed glass, stolen computers and cash amid George Floyd protests last week, CEO John Pepper…

Is Starbucks still Starbucks?

by Robert Passikoff — Consultant, Brand Keys

Now that the pandemic has forced Starbucks to change its operating model, Brand Keys' Robert Passikoff wonders what's the difference between Starbucks and a…

What Captain D’s can teach chefs about mixing batter

by Sam Eppehimer

Larry Jones, VP of Construction with Captain D’s, shares how blender failures inspired it to look for new mixing solutions.

Restaurants coming to the rescue amid COVID-19

by Cherryh Cansler — Editor, FastCasual.com

Restaurants all over the United States are doing their best to provide meals, supplies and funds to employees, frontline workers and members of their…

FastCasual reveals '20 Brands to Watch'

The list, which is in its second year, focuses on 20 brands that are less than six years old but have the potential to become future industry leaders.

Tropical Smoothie CEO relying on 'innovation, grit, fun' during COVID-19

Charles Watson, CEO of Tropical Smoothie Cafe, reveals how pivoting his operating model and focusing on local-store marketing has kept the business alive.

Rascal House CEO: 'Don't stop franchising during COVID-19'

Economic downturns and high unemployment rates typically lead to an increase in people interested in franchising, so now is the perfect time to capitalize on…

Schlotzsky's chef reveals the art behind making 'the perfect sandwich'

Schlotzsky's Culinary Lead Jennifer Keill believes the perfect sandwich must take into account these four elements.

Zukku Sushi transforms into ghost kitchen during pandemic

by Kiera Blessing — Content Specialist, Paytronix

When COVID-19 began forcing restaurants to close their doors to guests, Zukku Sushi quickly transformed its food hall model into a ghost kitchen.

Chef Chatter: What's the secret behind Checkers & Rally's fries?

Ryan Joy, senior director of Research and Development at Checkers Drive-In Restaurants, reveals what makes the fries so popular.

10 reasons Fast Casual's Top 100 will be 'the virtual event of the year'

by Cherryh Cansler — Editor, FastCasual.com

The 2020 Fast Casual Top 100 winners will be revealed during a live, virtual gala May 15.

How the pandemic solidified contactless payment

by Jessica Shelcusky — Senior Marketing Specialist, Paytronix

Prior to the COVID-19 pandemic, mobile payment uptake was largely driven by convenience. While convenience is still important, the pandemic has put a spotlight…

Chef Chatter: 7 ways restaurants can survive COVID-19

​​​​​​​Chef Omar Torres reveals seven tips for adapting to these unprecedented times.

Protecting delivery employees, customers during COVID-19

by Christine Schindler — CEO, Co-founder, PathSpot

As the customer relationship moves online and at their doorstep, safety measures must be put into place for both delivery teams and consumers.

Restaurant leader offers 3 solutions to CARES Act problems

Boloco CEO John Pepper describes several problems with the CARES act and proposes ways to fix them.

Little Greek COO gives 12 tips on navigating COVID-19

Bryan St.George, COO, Little Greek Fresh Grill discusses how to establish proactive health conditions.