4 ways to make Gen Z love your brand

When it comes to the 22 and under age group, marketers have their work cut out for them. This group of individuals born after 1996, referred to as Gen Z…

How Cracker Barrel is reaching Gen Y, Z consumers through fast casual concept

Mike Chissler, chief operating officer of Holler & Dash, pulls back the curtain on Holler & Dash — Cracker Barrel's fast casual concept serving southern style…

Is your brand ready to embrace Gen Z's obsession with over-the-top food trends?

Understanding Gen Z's relationship to the over-the-top food trends taking over social media — from supersized snacks to tiny food to immersive culinary…

7 shortcuts to higher profits via menu board optimization

Effective menu board design follows a structured, analytical approach that is much more than a graphic exercise.

How 1 couple's love story was the catalyst to a thriving pizza business

Natalie and Drew French came up with the idea to launch their fast casual pizza brand —Your Pie — while honeymooning in Italy.

Delivery: Will it drive sales or gobble up profits?

By Christopher Sebes, president, Xenial (formerly known as Heartland Commerce).

How China's recycling ban will force fast casuals to reduce waste

The ban could push restaurants to adopt new standards for packaging and supplies to reduce the materials that end up in their waste and recycling bins and to…

4 ways to find new customers via social media

By Erik Swain, president of Respondology

Is the 'Groundhog Day effect' finally over for menu labeling?

by Betsy Craig — pres, menutrinfo.com

We can't predict what will happen over the next three months, but we do think the "Groundhog Day effect" is coming to an end for menu labeling.

5 tips for finding the best location for your brand

Fast casual franchisees should consider a few specific components when determining the perfect spot for their next storefronts:

Meatheads CEO: 'How Amazon Prime mindset has changed fast casual dining'

As restaurant operators trying to survive within the retail ecosystem, most of us are just parasites feeding off of our environment," said Tom Jednorowicz…

11 ways to implement predictive scheduling without killing your bottom line

by Cherryh Cansler — Editor, FastCasual.com

Not complying with predictive scheduling mandates can quickly add up to significant penalties.

3 tips to minimize the effects of minimum wage increases

There are three fundamental ways to keep costs low, despite rising wages: improve workforce productivity, reduce waste, fraud and abuse and increase menu…

6 ways craft beer can pour profits into your bottom line

by Amanda McNamara — Content Marketing Specialist, Toast Inc.

Editor's note: This is part of a series called, "Now trending." Each story will dissect an upcoming fast casual trend.

Your dumpster wants a technology upgrade in 2018

Uncovering data from a restaurant's waste streams can help start the new year right.

7 ways a tech-centric approach to management can lead to more productive GMs

Some forward-thinking brands are already using comprehensive workforce management solutions to automate time-consuming, error-prone efforts related to time and…

5 ways to conquer food waste without spoiling the customer experience or the bottom line

Automating processes through advanced technologies can go a long way in enhancing a restaurant’s bottom line and reducing the impact of food waste on the…

Now trending: A new twist on Asian flavors

The limitless variety of Asian flavors can revolutionize menus.

How restaurants can use popularity of online dating, Netflix to increase sales

Ecommerce, social media and ubiquitous mobile devices are driving cultural changes that restaurants should use to their advantage.

Foodservice industry's Top 7 social media campaigns of 2017

From Wendy's to Coke, check out seven foodservice companies that won the internet this year.