How to unlock your inner rock star and inspire your team to greatness

by Jim Knight — Founder & CEO, Knight Speaker

True leadership, or "rock star leadership," moves beyond simple task management to inspire teams by leading with energy, passion, authenticity and a commanding…

How Starbucks proved that 'free' isn’t everything

by Lila Margalit — Content Writer, Placer.ai

The chain's Bearista launch drove a 37.8% visit spike compared to the chain’s 12-month daily average, with traffic remaining elevated since. Lila Margalit…

Stop discounting, start Bundling: Serving the smarter, value-obsessed holiday diner

by Kelli Anstine — President, Bernstein-Rein Advertising, Inc.

Restaurants that create solutions — particularly if you can offer the triple threat of  financial savings (real or perceived), time/effort savings, and…

Apple Pie Spice: The sequel no one saw coming (except us)

by Suzy Badaracco — President, Culinary Tides Inc

Although pumpkin remains dominant, apple, caramel and cinnamon blends are surging. Is there room for all three on this year's fall menus?

Fast casuals embracing micro-meals, protein as traditional dayparts disappear

by Cherryh Cansler — Publisher, FastCasual.com

This focus on smaller, frequent meals reflects a major cultural shift, often referred to as the “death of the daypart,” where consumers are increasingly…

Fast casual brands plan to expand local marketing in 2026

by Kate Finley — Founder, President, Belle Communication

How regional campaigns and micro-influencers are fueling more in-store traffic and online orders.

Own your financials: 5 metrics that drive business growth

by Kathleen Wood — Founder, K. Wood Partners

Gaining strong financial visibility by overcoming common hurdles and focusing on key metrics like sales, COGS, and net operating income is essential for…

At the Watercooler with Gunpil Hwang

Gunpil Hwang believes robotics and automation can reshape the restaurant experience by making kitchens safer for employees, operations smoother for managers…

Presented by Aniai, Inc.

How transformational leadership sparks growth, loyalty in the modern workplace

by Jim Knight — Founder & CEO, Knight Speaker

Transformational leadership elevates the modern workplace by inspiring employees through purpose, vision and personal connection, which ultimately fosters…

Why closing pickup-only stores is not a 'retreat' for Starbucks

by craig miller — Partner, DIA Equity Partners

The company recognized that convenience without connection risks eroding the brand's differentiated value and hard-earned loyalty. By 2026, all 80 to 9…

The expert advantage: unlock the power of your growth

by Kathleen Wood — Founder, K. Wood Partners

Investing in the right external and internal experts is crucial for business leaders, not just for accelerating growth but also for building wealth and…

#QSRNEXT: 10 reasons it's a no-brainer for restaurant brands

by Cherryh Cansler — Publisher, FastCasual.com

Mark your calendar for Nov. 12, because this isn't some dusty webinar — it's a rapid-fire, packed day of industry leaders giving you the straight talk on…

3 ways AI is revolutionizing inventory management

by David Greschler — Co-Founder & CEO, NomadGo

On-device Artificial Intelligence is revolutionizing inventory management in quick-service restaurants (QSRs) by automating the error-prone, tedious process to…

Inflight intelligence: Decoding flavor at 30,000 feet

by Suzy Badaracco — President, Culinary Tides Inc

A foresight expert and a fast casual operator decode how drivers shape tomorrow’s menu.

Thunderdome Restaurant Group: 9 restaurant concepts, 1 vision

by Cherryh Cansler — Publisher, FastCasual.com

Editor's note: This is part 3 in a series featuring founders of restaurant concepts answering five questions about building their companies.

The human element of change: managing emotions and building trust

by Jim Knight — Founder & CEO, Knight Speaker

Successful business change is primarily dependent on leaders acknowledging and managing the emotional impact it has on employees through empathy, transparent…

The value meal paradox: How restaurants use discounts to survive the consumer sentiment slump

by Mark Wasilefsky — Head of Restaurant and Franchise Finance, TD Bank

Amid historically low consumer sentiment, major restaurants are adopting value meals as a strategic, temporary measure to retain customers and gain market…

What fast casuals can learn from Europe’s street food culture

Walk down a narrow Parisian alley or a bustling Lisbon market, and a symphony of sights, sounds, and smells greets you. Steam rising from sizzling pans, fresh…

YOLO to Solo: 5 things your restaurant guests want

by Jill Griep — Account Director, Bernstein Rein

The dining landscape is shifting fast, and today's guests are bringing new expectations with them every time they walk through the door. It's no longer just…

8 ways to BOOst your October catering sales

by Kelly Grogan — Founder, CRUMBS

Everyone's already hitting fast-forward to the holidays, but savvy restaurant operators know that October is prime time for community engagement and catering…