Blogs
NRA 2016 focuses on sustainability, technology
by Katy Jones — VP of Marketing, FoodLogiQ
Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to…
read now
Big data: Can it help you build a better restaurant?
Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.
read now
Breakfast or a snack? Study says consumers see both the same way
America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.
read now
Industry leaders weigh in on labor regulations
by Cherryh Cansler — Editor, FastCasual.com
FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a…
read now
Why restaurants are singing 'Ode to the Hamburger'
by S.A. Whitehead — Food Editor, Net World Media Group
All around the country, restaurants are paying tribute to that all-American mainstay — the hamburger.
read now
Uncovering 4 secret ingredients of 'the modern brand'
by Jeff Fromm — Executive Vice President, Barkley
Modern brands, including Panera, Starbucks, Shake Shack, are more than restaurants or food products. They represent the lifestyle of modern consumers today.
read now
The pre-shift meal: Sometimes simple is best for team building
by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications
One of the easiest and most effective options for "team building" is the pre-shift meal.
read now
Study: Americans' view of healthful food is changing
by S.A. Whitehead — Food Editor, Net World Media Group
About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.
read now
Real vs authentic: Which word should describe your restaurant?
by Steve Starr — Chief, starrdesign
Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural…
read now
Time's up: FDA takes final step toward menu labeling
by Betsy Craig — pres, menutrinfo.com
Menu-labeling expert Betsy Craig discusses some of the FDA's newest requirements.
read now
5 ways to protect your brand from food-safety crises
by Betsy Craig — pres, menutrinfo.com
Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.
read now
How many software solutions does your restaurant need?
by Dave Bennett — President & CEO, Mirus Restaurant Solutions
No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.
read now
Restaurant kiosks and the 'Goldilocks Zone'
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…
read now
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…
read now
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.
read now
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…
read now
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…
read now
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…
read now
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…
read now
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.
read now
