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…

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…