Why smaller menus lead to bigger game-day profits

by Graham Campbell

Givex COO Graham Campbell provides insight to help restaurant owners streamline their menus and maximize their share of game-day sales.

Surviving as a Black foodpreneur in a changing economy

Damien Pierre, owner, Damis Famous Foods, describes how he implemented a delivery service through on demand apps and published cookbooks to get through the…

McAlister’s president: 'We are winning with digital'

When dining rooms closed down at the onset of COVID-19, lines became too long at McAlister's Deli. President Joe Guith reveals what he did to fix the issue.

&Pizza CEO: 'Now is the right time for hourly wage increase'

&Pizza CEO Michael Lastoria, who disagrees with the National Restaurant Association's stance against raising the federal minimum wage to $15 an hour, said…

Aloha Poke reimagining the brick-and-mortar concept

Chris Birkinshaw, CEO, Aloha Poke Co., discusses why brands should consider an order-and-pay-first model.

How Teriyaki Madness ducked and weaved past COVID-19

CEO Michael Haith explains how an adaptable spirit helped it make 2020 its most successful year ever.

4 ways to prepare for predicted springtime traffic increases

by Corey Chao

There's no denying that 2020 was the year that restaurants had to continuously adapt and evolve due to the pandemic, from dine-in shutdowns and delivery and…

Goodcents CEO reveals 2021 mandate: 'Make it safer, make it easier'

The 70-unit company based in Kansas City has rolled out the Certified Clean Program, which requires an upfront investment of $1,500-$2,000 per location.

Noodles & Co chef's go-to: Innovation with a pinch of tradition

Nick Graff, executive chef of Noodles & Company, discusses when it's necessary to re-invent the wheel, or in his case, the noodle.

3 ways Mutts Cantina CEO 'recession-proofed' his business

Kyle Noonan, co-owner of Mutts Canine Cantina, discusses three ways the concept’s flexibility and adaptability is helping it grow.

Fast casual CEO reveals 5 expectations of franchisees

Yiannis Kosmides, CEO and founder of several restaurant brands, weighs in on what it takes to operate a successful franchise.

3 things every restaurant brand must master in today's climate

Building SEO and customer trust while understanding the changes coming to third-party delivery are keys to success in this business climate, according to Scott…

Navigating PPP: 3 steps to secure new Federal relief

by Gerri Detweiler

In the last year, the fight for business survival has been particularly difficult. This was especially true for very small businesses, and most restaurants and…

Contactless ordering forcing restaurants to adopt 9 tech strategies in 2021

by Cherryh Cansler — Publisher, 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 — Publisher, FastCasual.com

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