Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects

4 ways to mitigate employee turnover risks

by Doug Sutton — President, Steritech

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

4 keys to giving QSR customers the tech they 'expect' ... and more

A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is…

Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers…

Jersey Mike's exec: 6 ways to build a vibrant company culture

by John Hughes — SVP, Jersey Mikes

Finding and living out your restaurant's founding vision is crucial to success, writes Jersey Mike's Brand Ambassador John Hughes.

Learning from Chipotle: 4 food safety program guidelines

by Niall Keane — CEO of SynergySuite, SynergySuite

Chipotle has been repeatedly troubled by food safety concerns, causing its stock to drop and its fan base to dwindle. 23 years ago, Jack in the Box faced a…

Chipotle and the 'elephant in the dining room'

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

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the…

Are kiosks the next step for restaurant-based digital signage?

by Jeff Hastings — CEO, BrightSign

There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach…

How to lead when you inherit your team

by Bobby Shaw — President, Bobby Shaw Consulting

Bobby Shaw shares fives things all leaders can do to make the most of a new leadership opportunity with a new team.

Infographic: What's the 'real' cost of product recalls?

An infographic reveals the true cost of a product recall in the food industry, looking at how a product can become contaminated, and what companies can do to…

Infographic: Great ways restaurants can lighten the load on that online carbon footprint

From eco-friendly web hosting and printer-friendly content to streamlined fulfillment processes and "green" shipping, there are a variety of ways restaurant…

B.good's co-founder: 'How to be a farm-to-table concept while growing nationwide'

Tony Rosenfeld, co-founder of the b.good, describes how the brand's commitment to local sourcing hasn't stopped its growth.

The gray-collar war: 5 ways for restaurants to remain competitive

By Gretchen Van Vlymen, head of HR, StratEx

Finding the sweet spot: What pricing strategy to use for distribution channels

With the ever-increasing popularity of eating outside the restaurant via delivery or takeout tied to technology that makes adjusting menu prices simple…

Restaurant industry's Q1 end in 'some wins, some losses'

by Dustin Minton — National Restaurant Practice Co-Leader, BDO USA, LLP

Chipotle and Panera saw increases, while sales dropped at Pie Five, Pollo Tropical, Qdoba and Shake Shack.

From sous to supervisor: 5 ways to grow your restaurant from the inside out

Fostering an environment of advancement and opportunity in your restaurant can draw in top talent from other similar businesses in the area and provide…

How efficient is your methodology for menu innovation?

by Juan Martinez — Principal, PLG

Menu innovation, a very important part of any concept, can be a silent killer if not done right.

4 ways to use POS data to cut costs

by Niall Keane — CEO of SynergySuite, SynergySuite

When integrated with a back-office system, POS data reveals inventory needs, how much they should purchase and how many employees are needed on hand to turn it…

Can being 'too accurate' hurt your business?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile…

Is your brand addicted to growth?

by Bobby Shaw — President, Bobby Shaw Consulting

Growth in the restaurant industry is always top of mind for franchisees, franchisors and company-owned restaurants, and there is nothing wrong with that.