Blogs
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…
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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…
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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…
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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…
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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.
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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…
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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…
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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…
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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…
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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…
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DiBella's CEO discusses serving subs with a side of 'community'
By Peter Fox/DiBella's Subs president and CEO
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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.
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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…
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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.
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Is your restaurant prepared for possible second wave of COVID-19
Successful restaurant operators will need to apply a measured approach to both disaster preparedness and recovery with the likely prospect of a "second wave…
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Winner Winner: Chicken for dinner — and lunch and breakfast
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…
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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…
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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
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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…
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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.
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