Airports still hot venue for limited-service brands

by S.A. Whitehead — Food Editor, Net World Media Group

Airports are the No. 1 non-traditional expansion market for QSR brands, and Austin, Texas, has positioned itself to be right in the center of the action.

4 ways to cut confusion over restaurant management software

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

Like many terms in the restaurant industry, there is some confusion over the term "restaurant management software." In this article, I'd like to briefly…

Top 3 ways to track inventory costs

by Niall Keane — CEO of SynergySuite, SynergySuite

The profitability of a restaurant is calculated using the cost of goods sold, and so it is important that your calculated inventory value be as accurate as…

Chuck E. Cheese 'schools' fast casuals on appealing to millennials

by Cherryh Cansler — Editor, FastCasual.com

Chuck E Cheese feels like a safe place for my family, and that's saying a lot these days.

Be like Amazon to win the 'Great Restaurant Market Share War'

The only way for restaurants to grow is to optimize every single aspect of their businesses.

How digital signage can boost customer dwell time at restaurants

by Richard Ventura — VP Business Development, NEC Display Solutions

Use of digital signage in the restaurant space has been growing exponentially as operators realize the flexibility, marketing and branding opportunities it…

How to protect your brand from food-safety issues

Brands must use cloud, mobility and internet technologies to proactively protect their brands.

5 tips to minimize food waste

by Niall Keane — CEO of SynergySuite, SynergySuite

A study by Unilever revealed that 72 percent of US diners care about how food waste is handled, and almost half would be willing to spend more to dine at a…

Launching LTOs? Make sure to follow these 3 rules to ensure food safety

by Doug Sutton — President, Steritech

Adding new menu items is a great way to please customers but can lead to food-safety risks when not properly implemented.

3 ways to open a (drive-thru) window of opportunity for fast casuals

The market is maturing and becoming saturated, requiring fast casual restaurants to look for new ways to stay ahead of the competition. Is the drive-thru the…

3 tips for hiring, retaining millennial workers: Part 2

by Niall Keane — CEO of SynergySuite, SynergySuite

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future. Do you know…

8 things to know before leasing commercial space

In leasing, restaurant tenants don't get what they deserve, they get what they negotiate.

6 practices you must share with your GMs

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

In today's highly competitive restaurant space it's more important than ever before to help your team leverage your information to yours and their advantage.

4 ways to solve staffing shortages

One expert shares tips on how to recruit and retain good employees.

Combat declining traffic by understanding the ailment before determining the remedy

Once you gain an understanding of what causes traffic issues at a specific location, you will be better prepared to create solutions that address the true…

How 'Netflix and Chill' popularized digital ordering

Paying attention to cultural shifts can help you get ahead of them and continue to deliver excellent customer service online and in-person.

Illinois mandating food-allergen training, who's next?

by Betsy Craig — pres, menutrinfo.com

States are starting to mandate allergen training, but forward-thinking brands are doing it on their own.

Why the fast casual bubble isn't really bursting

by Juan Martinez — Principal, PLG

Without a doubt, there are way too many fast casual concepts, but those that make the right changes in order to drive unit economics will continue to thrive.

Analyst uncovers 3 keys to global growth

by Stephen Dutton — Analyst, Euromonitor International

To become more relevant, global operators are decentralizing control and relying on local franchisees to present the best version of their brands to the…

5 things you can learn from your restaurant's dumpster

Waste data provides cost savings and operations efficiencies.