Chef Chatter: Why transparency matters in the fast casual industry

Alex Ferreira, chef and general manager at Silva's Fresh Eatery & Churrascaria, shares his formula for creating a transparent experience in his restaurant.

8 ways to win with your customers on Super Bowl Sunday

Think it's too late to launch a winning Super Bowl promotion? Think again. By using the right channels, there's still plenty of opportunities to generate buzz…

4 ways restaurants can add 'flexibility, versatility' to customer experience

by Cherryh Cansler — Editor, FastCasual.com

Most restaurants know they need to be more flexible and offer customers versatility, but what does that mean exactly?

Penn Station president: 3 ways to survive the 'fast casual slump'

Craig Dunaway, president of Cincinnati, Ohio-based Penn Station East Coast Subs, which has more than 300 locations, says brands must know the difference…

Beyond the government shutdown: Why protecting customers from contamination is up to you

While the FDA does play a critical role in protecting our country's food supply, the truth is that even with a government shutdown, the vast majority of food…

5 ways fast casuals can combat rising minimum wages

You may be thinking your customer demand is so strong that price increases won't have an impact on your business, but avoid the desire to take the easy route

What the change in NLRB precedent means for restaurant employers, workers

Assuming employers draft their rules in accordance with the general counsel's revised guidance, the ruling should result in fewer unfair labor practice charges…

10 ways to prepare your restaurant for a potential recession

There is no need to act like Chicken Little at this point, but if these predictions do hold any shred of truth, there are a few lessons learned from the…

Why teens don't want to work for your restaurant

Some restaurants are still using bulletin boards in a break room to share information. Are you?

The holiday music conundrum: Are you 'tuned' into your customers?

While Christmas carols were once ubiquitous in fast food chains, today's restaurant owners are taking a different approach to their content strategies.

One year after tax reform: How are restaurants faring?

The benefits provided by the Tax Act may leave restaurants with spare capital to spend, providing cash-flow relief from sluggish same-store sales and higher…

FastCasual names '20 Brands to Watch' in 2019

by Cherryh Cansler — Editor, FastCasual.com

Not to be confused with our annual Fast Casual Top 100 Movers and Shakers, this list focused on smaller and newer concepts that we think could have the…

4 ways to keep employees engaged during the holiday season

The holiday season presents numerous challenges for managing labor, scheduling, turnover and employee engagement.

Predicting menu trends means understanding consumers' feelings

by Suzy Badaracco — President, Culinary Tides Inc

To predict what types of menu offerings customers will want in the near future, you must understand the underpinning drivers behind their desires. Trends…

Is your restaurant brand effectively managing cash?

Remote cash capture technology and automated cash handling can help restaurants streamline cash-handling processes, reduce transportation requirements, gain…

How a good food safety program can control norovirus

In addition to negative health impacts for employees and patrons, a norovirus outbreak can have significant financial and public confidence consequences. It's…

From waste to labor: Reducing the total cost of slicer ownership

Slicers should minimize waste with high-quality food output and clean easily to reduce the risk of bacteria on surfaces and cross contamination.

Third-party delivery: How to turn a necessary defense into a meaningful offense

by Zach Goldstein — CEO, Thanx

Restaurants would be well-served to begin building an "owned audience" of customers who they can personally interact with to drive repeat purchasing.

What fast casuals can learn from full-service brands about elevating customer experiences via AV tech

From walls of big-screen televisions at sports-focused establishments to touchscreen tabletops, entertainment control systems and immersive audio fast casual…

Chef Chatter: Why you can't ignore the plant-forward movement

​​​​​​​Committing to at least a partially plant-based menu is a win-win for fast casuals and customers.