Blogs
Why the UAE restaurant industry lacks leadership talent: Bias in pay, benefits (Part 1)
by Murad Alnasur — Managing Director, FranchiseME / Restonalysis
This five-part series explores why the restaurant industry in the UAE lacks top talent.
read now
The 3 Cs of restaurant growth revealed
by Elizabeth Friend — Strategy Analyst, Euromonitor International
The Chinese market, chicken concepts and coffee chains will drive industry growth this year.
read now
10 reasons to attend the 2017 ICX Summit
by Christopher Hall — w, t
If you are responsible for improving customer engagement for your organization, here are 10 reasons you should make your way to Texas for the ICX Summit.
read now
Is your restaurant in compliance with recent fire code changes?
The standard for ventilation control and fire protection of commercial cooking operations (NFPA 96) now requires increased amounts of staff training on fire…
read now
How technology communication will spark a restaurant revolution
Connecting POS systems, apps and ordering systems with one another is now possible, but very few systems can integrate smoothly. That's where the concept of a…
read now
Spring flavors now trending: Cherries, hot sauces and unicorns?
by Cherryh Cansler — Editor, FastCasual.com
Menus across the globe are featuring a few spring trends this season, including ethnic flavors, fresh fruits and veggies, and innovative sauces.
read now
If the F&B industry is slowing down in the UAE, why is rental cost still high?
by Murad Alnasur — Managing Director, FranchiseME / Restonalysis
Consultants should be able to give proper advice to landlords and owners to stop rental cost escalation. If not, be on the lookout for many closings and even…
read now
Restaurants dish out savings to soothe the stressed tax filer
by S.A. Whitehead — Food Editor, Net World Media Group
Restaurants are doing their part to calm the masses with money-saving deals on Tuesday, the nation's day of shared tax-paying pain.
read now
Is your restaurant the winner of the 'Perfect Pitch?'
by Cherryh Cansler — Editor, FastCasual.com
We are accepting entries for our third annual competition, The Perfect Pitch — aimed at owners of new fast casual concepts looking to pitch their brands to a…
read now
3 ways to engage millennials and Gen Z
Research shows that Gen Zers are more careful about how much they spend at restaurants, but they, along with millennials, are increasing their away-from-home…
read now
3 ways technology can lower food costs
by Niall Keane — CEO of SynergySuite, SynergySuite
With timely insights, restaurants can optimize processes, make better decisions, and save time and money
read now
Making mobile ordering your friend
by Nic Gray — CEO, Hyprloco
Mobile ordering is becoming a more prevalent channel that guests choose to interact with your restaurant for off-premise orders. Mobile promises to increase…
read now
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…
read now
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…
read now
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.
read now
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…
read now
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.
read now
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.
read now
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…
read now
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.
read now
