Blogs
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
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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.
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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…
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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…
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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…
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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…
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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…
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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.
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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
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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.
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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…
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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…
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Auntie Anne's president: 'Diversity in leadership is critical'
by Cherryh Cansler — Editor, FastCasual.com
Neary eventually joined Auntie Anne’s in 2005, holding various roles in the company, including VP of global marketing, until she took over as president in 2015.
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Reader Poll: Restaurant confrontations - are they happening more often?
by S.A. Whitehead — Food Editor, Net World Media Group
The news is filled with a constant flow of incidents demonstrating the worst in human behavior often happening at the chains this website's readers oversee. It…
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How restaurant tenants can negotiate free rent
Free rent on lease renewals is not unreasonable and often achievable — if you know what buttons to push with your landlord.
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Automation doesn't have to be a dirty word in foodservice - Part 1 of 3
by Sagi Rochman — CEO, Better Chains
Automation has taken on the aura of a dirty word in foodservice with its potential to inflict widespread job losses, not to mention a perception of a colder…
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Automation: Transformative touch at the table - Part 2 of 3
by Sagi Rochman — CEO, Better Chains
Exponential improvements in foodservice technology can, not only help accelerate industry growth, but also trim the costs that have grown into a heavy layer of…
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Schlotzsky's exec chef: 'Gender doesn't define success'
by Cherryh Cansler — Editor, FastCasual.com
The chef, who was featured in numerous television shows on The Travel Channel, Telemundo Network, the Cooking Channel and Fox Utilísima Network, is fluent in…
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Stay solid: Join the movement to add 'e' to Pi Day
by S.A. Whitehead — Food Editor, Net World Media Group
Enough of this obscure 3.14 math stuff. Join restaurateurs everywhere to make this day about the real "pie" — the one dripping with cheese on a steamy crust.
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Global checklist: 7 must-ask questions before planting flags outside your home country
by Cherryh Cansler — Editor, FastCasual.com
Just because a concept takes off in one area doesn't mean it's meant to cross borders. Waiting too long, however, is also a huge mistake. Answer these seven…
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