10 fast casual trends that you can't ignore

by Nancy A Shenker — CEO, theONswitch, LLC

The year's coming trends revolve around talent, technology and tastes.

How fast casual workers can avoid 3 common injuries

In 2017, there were approximately 3.2 non-fatal occupational injuries for every 100 workers in the food service and accommodation industry, with many of those…

Chef Chatter: Thinking outside the (to-go) box

Gan Suebsarakham, the co-founder, co-owner and executive chef for Pop Pie Co. and Stella Jean's, discusses why all operators, even a chef, should care about…

4 ways automation can take your CX to the next level

Implementing the right technology can enable automation in areas such as mobile payments and order customization.

Why 'It's the Most Wonderful Time of Year' to update your restaurant tech

Restaurants need to take action to ensure they get the most out of the busy holiday season, and one way to do that is by upgrading their point-of-sale systems.

Chef Chatter: How one high-end chef brought shawarma to San Diego's fast casual scene

Chef Ibrahim wanted to expand his culinary passion by bringing one of the most popular Middle Eastern street foods, shwarma, to San Diego at Simsim Outstanding…

Can the restaurant industry learn from retail's mistakes?

CJ Gaffney, director of Strategic Planning, Partners + Napier, believes there are several lessons reastaurants can take from their retailer predecessors to…

Learn how to meet customers' delivery demands without going broke

by Cherryh Cansler — Editor, FastCasual.com

Many brands are still in the evolutionary phase of the delivery disruption, where product quality, price point and customer experience have not quite aligned…

Are you making these 6 food-safety mistakes?

Chris Boyles, VP of The Steritech Institute, reveals the industry's top 6 food-safety issues.

3 ways tech can take your summer menu into fall

With the start of fall and cooler temperatures, restaurant menus need to say goodbye to watermelon and other warm weather delicacies and embrace the…

Capriotti's VP offers 5 tips for choosing the right location

Dennis Watts, VP of Real Estate of Capriotti’s Sandwich Shop, shares the lessons he's learned over the years about choosing restaurant locations.

How your fast casual can cash in on even those 'made up' holidays

There are numerous holidays throughout the year, including National Coffee Day on Sept. 29., for example, that restaurants can use to maximize customer…

Teamwork makes the dream work when it comes to menu innovation

Würstmacher Adam Gertler, of Dog Haus, discusses the science and art behind the chain's Chef Collaboration Series, which invites chefs from a variety of…

Pokeworks CEO: 'Why the demand for poke isn't slowing'

Today, the poke trend itself is at an all-time high with an annual growth rate of 25 percent. Beyond the poke craze, other popular Hawaiian-inspired dishes are…

Are your customers finally over pumpkin spice lattes?

by Cherryh Cansler — Editor, FastCasual.com

Should you launch pumpkin spice lattes now, later or never? Research about consumers' love affair with the fall treat is conflicting.

3 ways chefs can offer high-end experiences at a fast casual price

Efi Naon, executive chef and director of operations of Taboon, a fine-dining restaurant in New York City, shares how he offers an elevated experience at his…

5 ways training can help prevent sexual harassment in your restaurant

Since 2018, several states have passed new laws that require employers to train their workforce on sexual harassment prevention, but Andrew Rawson, Traliant…

Boloco CEO to Chipotle: 'Why not use the bonus money to raise minimum wage?'

John Pepper, CEO, Boloco, describes why Chipotle should use the money it's paying out in cash bonuses to raise the minimum wage to $15 per hour for employees…

It's raining catfish and hot dogs?

AccuWeather's Eric Danetz reveals how weather affects consumer behavior and how restaurants can use that knowledge to create better marketing messages.

Food halls are no longer trendy

Food halls used to be the "next big thing," but as more pop up, they are fighting to differentiate themselves.