Why restaurant execs ditching old-school training for video-based methods

Employee training was one of the most talked about topics at the Restaurant Franchise Innovation Summit 2017 in Dallas. The most important thing I heard…

Food trucks and restaurants – a symbiotic relationship

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

While many limited service restaurants are clearly interested in expanding into food trucks, veteran food truck operators are using the skills they develop on…

Heard at the Summit: Attendees share insights, pain points and keys to success

by Cherryh Cansler — Editor, FastCasual.com

Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.

Food safety expert: 'When that small voice says — "You can't" — tell it to shut up'

by Cherryh Cansler — Editor, FastCasual.com

Betsy Craig entered the restaurant industry at age 16 and worked as a bar back, grill cook, kitchen prep bartender, bouncer and a sales exec before creating…

Restaurants lead the charge for the cashless future

Although mobile payments are convenient for both employees and customers, transitioning to a cashless operation also presents a new set of challenges.

Focus Brands franchisee: 'Focusing on disparities will not advance your career'

by Cherryh Cansler — Editor, FastCasual.com

Melanie Hoggard is a Focus Brands franchisee with her hands in three concepts — Moe's Southwest Grill, Auntie Anne's Pretzels and Cinnabon.

McAlister's franchisee: 'Don't climb the ladder; build your own'

by Cherryh Cansler — Editor, FastCasual.com

Heather Ricks, a McAlister's Deli franchisee in Virginia, has a six-person management team. Five are females, and one of her restaurants boast an all-female…

Rosati's CEO: 'If your company is a boys club then join the club'

by Cherryh Cansler — Editor, FastCasual.com

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

Have you taught your managers to track prime costs?

There are certain metrics and habits, especially in the independent segment, that managers need to be mindful of on a regular basis

HuHot founder: 'Delegate well and train others'

by Cherryh Cansler — Editor, FastCasual.com

Linda Vap, president and founder of HuHot Mongolian Grill, was a scientist before she got into the restaurant business.

4 ways your restaurant staff is stealing from you

Opportunities for theft will depend on the operations and setup of your restaurant, but if you think like a thief, you're more likely to recognize and prevent…

Cottage Inn exec: 'Female leaders ask the right questions'

by Cherryh Cansler — Editor, FastCasual.com

Deborah Masse has led Cottage Inn to double-digit sales growth by rolling out a new branding initiative and through the introduction of digital and social…

Moe's franchisee: 'Don't take no for an answer'

by Cherryh Cansler — Editor, FastCasual.com

Jennifer Wade has been a Moe's Southwest Grill franchisee since 2002. The single mom now owns three locations and is the only female franchisee on the Moe's…

3 ways to reach Millennials

Are you capitalizing on the fact that Millennials check their phones up to 43 times a day, and nearly half think brands should offer loyalty programs and allow…

Dickey's CEO: 'Female leaders will evolve the industry'

by Cherryh Cansler — Editor, FastCasual.com

Laura Rea Dickey replaced her husband, Roland, as CEO in January when he became CEO of the chain's parent company. She took on the CEO title without hesitation…

Vitality Bowls founder: 'Leadership roles make great careers for mothers'

by Cherryh Cansler — Editor, FastCasual.com

Tara Gilad, founder of Vitality Bowls, was inspired to create the concept by her 2-year-old daughter's struggle with food allergies.

Identifying profit patterns can help restaurants improve operations

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

When you zoom out and view your sales metrics by month for the past two or three years you will uncover a pattern of when sales and profits tend to be highest

The weekly report is not enough — a daily report may save your business

by Niall Keane — CEO of SynergySuite, SynergySuite

Daily reports can help reduce food costs and prevent costs associated with overtime ad overstaffing.

NRA president: 'No other industry is as inclusive as the restaurant industry'

by Cherryh Cansler — Editor, FastCasual.com

Before joining the NRA as president, Dawn Sweeney was president and CEO of AARP Services and also held leadership positions at the National Rural Electric…

Uncle Maddio's VP of Ops: 'Welcome adversity'

by Cherryh Cansler — Editor, FastCasual.com

Restaurant openings at Outback Steakhouse were the gateway to Jenelle Brown's career, but that progressed into managing human capital and the health of…