RFIS 2020 Sponsor Preview: HotRocks

by Cherryh Cansler — Publisher, FastCasual.com

The Hot Rocks Oven is a new way to cook pizza, combining a conveyor for speed and stones for high quality, said CFO Vincent Tourigny.

Can fast casual get any faster?

by Nancy A Shenker — CEO, theONswitch, LLC

Nancy Shenker of MomentFeed offers five ways to speed up service without sacrificing food quality.

Why you should give your hourly workers these 3 things

Snagajob's 2019 State of the Hourly Worker Report identified three takeaways franchise and restaurant leaders can use to retain and manage today's hourly…

How to avoid unnecessarily costly construction

by Brie Carlson — AIA, Associate Partner, starrdesign

Brie Carlson, associate partner at Starr Design, discusses why investing in an architect during the construction process could save you thousands.

Chef Chatter: How to guide the new generation of cooks

The days of the hardened, callous and unforgiving chefs running kitchens are gone, according to Chef Anthony Jacquet, co-owner of Claudine Kitchen & Bakeshop.

Stop delivery from becoming so trashy

Restaurants have a unique opportunity to not only take advantage of the growing delivery market, but they also have the opportunity to appeal to eco-conscious…

'Have Yourself a Lawsuit Free Little Christmas'

Attorney Emily N. Litzinger offers tips for avoiding employee problems during the holidays.

Warming customers up to winter menu innovation

by Mike Sisco — CEO, Embed Digital

Menu innovation is a must for forward-thinking restaurant brands, but how do these industry leaders warm their customers up to new ingredients and meals?

Chef Chatter: Creating craveable, nutritious meals that everyone can afford

Chef Zach Thomas reveals why he left traditional chef roles behind in New York City to become an R&D chef.

12 creative restaurant marketing strategies for increasing revenue

Restaurant marketing strategies are complex and ever-changing, but using creative strategies, informed by data about your restaurant customers and operations…

Are social media breaks the new smoke breaks?

Given a choice between a position that allows some access to a cellphone and a position that allows none, most people are going to choose having some access to…

Chef Chatter: A guide to captivating Gen Z

Chefs should do their parts to help their marketing teams combat brand fatigue.

5 steps to a successful digital-ordering strategy

The global market for on-demand food delivery is expected to grow 31.76% annually for the next two years, and for brands that don't properly plan for the…

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…