Restaurant kiosks and the 'Goldilocks Zone'

by Christopher Hall

The reason our planet supports life is because it exists in an ideal state known as the 'Goldilocks Zone.' The same principle applies to customer experience…

Dunkin' Donuts loyalty app stirring up trouble for Starbucks?

by Cherryh Cansler — Editor, FastCasual.com

With the DD Perks Rewards program, guests earn five points for every dollar they spend on qualifying purchases at Dunkin’ Donuts when they pay using an…

Infographic: What to look for in a franchisor

by Cherryh Cansler — Editor, FastCasual.com

An infographic provides a variety of information to help business owners decide which franchise is best for them.

Why restaurants should use menu-labeling delay to ensure accuracy

by Betsy Craig — pres, menutrinfo.com

Even though some public health advocates have claimed the extension is a setback for public health, the good news is the delay gives food service operators…

Trademarking 101: Can Chipotle be the 'Chipotle of the better-burger' segment?

by Cherryh Cansler — Editor, FastCasual.com

The term "better burger" may prove difficult to trademark, however, as it's been widely used among media and other restaurant operators to describe a variety…

Heard at the Summit: Memorable quotes from Day 1

by Cherryh Cansler — Editor, FastCasual.com

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've…

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective…

Benefits of a technology billfold: Why the mobile wallet is here to stay

by Art Julian — CEO, Cbs inc

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

How to control labor cost using restaurant labor Allocation: Part 2

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main…

Starbucks loyalty change brews anger, filters out value of experience

by Bryan Pearson — President, LoyaltyOne

The shift in how members of My Starbucks Rewards earn stars may be a test of its customer loyalty, but with the program's expanding mobile payment and other…

How to build a team that performs well in the weeds

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

Why calculating restaurant labor as percentage of sales is foolish: Part 1

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

It's safe to say, the timely collection of relevant, detailed and accurate information is critical to understanding labor costs.

4 ways to control your food costs in 2016

by John Krebs — President, Axis Purchasing

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors…

Technology: A brand-driver or a necessary evil?

by Steve Starr — Chief, starrdesign

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we…

Food fight on Capitol Hill: A breakdown of the Common Sense Nutrition Disclosure Act

by Betsy Craig — pres, menutrinfo.com

Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.

Strategic employee scheduling boosts consumer experience, bottom line

by Fast Casual

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

Why you should never listen to your customers

by Jon Smith — Founder, Owner, Jon Smith Subs

"Sometimes I think the perfect restaurant would say “Mother Nature's Health Food” in big letters on the outside, but inside only serve burgers, cokes and…

Construction costs on the rise: How to mitigate the risk

by Steve Starr — Chief, starrdesign

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

Menus shift to reflect transparency

by Betsy Craig — pres, menutrinfo.com

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

9 must-know menu trends of 2016

From consumers eating in food halls to ordering on-demand delivery services and burnt food, 2016 will feature a few unusual food trends.