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.

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.