5 ways data can detect fraud in your restaurant

As technology's presence grows in the restaurant space, operators can utilize data to detect theft and increase their bottom lines.

'It's All About that Bass': The bottom line on calorie counts

by Betsy Craig — pres, menutrinfo.com

Remember the song, "It's All About The Bass" by Meghan Trainor? Well, it's all about the bass for your customers, too, which is why they care about how many…

5 ways to prevent sexual harassment in your restaurant

As the spotlight on harassment continues to grow, it's crucial restaurant leaders adapt and work to create safer, more equal workplaces.

How to avoid 5 restaurant employee privacy breaches

In the restaurant sector, digital solutions provide an easy and streamlined way to prevent infringing on your employee's privacy rights.

QSRs must know ups 'n downs of apps to adapt

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

Like all technology, restaurant app development grows exponentially. But consumers' demands of those apps grows at least as quickly, with diners always…

Top 5 reasons you'll suffer from FOMO if you don't join us at the Restaurant Franchising and Innovation Summit

by Cherryh Cansler — Publisher, FastCasual.com

Why suffer the "fear of missing out" when you can join us in Louisville for one of the industry's most inspirational events of the year?

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 — Publisher, 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.