Blogs
Supply Chain: How Millennials have changed everything
by Vishy Visweswaran — Chief Technology Officer, SCA Technologies
The latest generation of food lovers, millennials, have brought a unique perspective to the industry with greater demand for fresh and organic products and…
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Payroll pains: The mistakes killing your restaurant’s bottom line
When payroll mistakes happen, you can’t see the dent in your revenue until later.
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5 reasons to love menu labeling
by Betsy Craig — pres, menutrinfo.com
While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive…
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Why mobile payments matter to EMV compliance
by Tal Nathanel — Co-Founder and U.S. CEO, MyCheck
Many merchants have been hesitant about mobile payments, but with the EMV compliance mandate at our doorstep in the U.S., the time for business owners to put…
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How managing expectations leads to better return-to-work outcomes
Healthy employees are good for business, however, the path from injury to resuming work duties is not always as smooth or efficient as your ordering process.
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How outdoor seating can increase your revenues by 30%
No matter what kind of establishment you run, a simple deck or patio can increase revenue by up to 30 percent, according to Jeff Caldwell of Superior Shade.
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YUM! struggling to create fast casual winner
by Cherryh Cansler — Editor, FastCasual.com
Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.
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How to create gift cards, promos, badges inside your restaurant
Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card…
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6 ways to build a catering sales culture inside your restaurant
by Erle Dardick — CEO, Monkeymedia
A strong sales culture in any company creates an environment where everyone’s in sales. I have always maintained that in any successful business there is…
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How to build a multi-sensory experience in your restaurant
by Steve Starr — Chief, starrdesign
It takes a lot of work for restaurant and retail brands to deliver a remarkable experience. It can be done, however, by making sure the environment touches…
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Why loyalty programs will drive restaurants, customers to embrace mobile payments
by Tal Nathanel — Co-Founder and U.S. CEO, MyCheck
With mobile payment apps, restaurants enjoy faster transactions — tables can be turned up to 10 minutes faster — and users tip higher, spend more and make more…
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Chipotle: Only thing not fresh about our food are bogus ingredient claims
by Cherryh Cansler — Editor, FastCasual.com
Are the attacks against Chipotle legit, or is the brand suffering from being too successful?
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Sodium under new federal regulation microscope
by Betsy Craig — pres, menutrinfo.com
The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next…
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CONNECT: Why restaurants aren't deploying beacons
by Will Hernandez — Editor, NetWorld Media Group
A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit discussed beacon technology's role with restaurateurs and retailers today.
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CONNECT: How to get your app into the hands of millennials
by Cherryh Cansler — Editor, FastCasual.com
Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.
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Why fast casual's customer experience isn't so casual
by Kent Barkouras — EVP Restaurant Solutions, Primary Color Systems
The fast casual customer experience is about guests getting what they want. That includes customized, fresh, unique food being prepared in front of them.
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Mobile POS takes restaurant concepts offsite
by Darrel Suderman — President CEO, Food Technical Consulting
Tech savvy CEOs and executives consider mobile POS systems as mini Enterprise Resource Planning systems similar to systems that drive food and beverage…
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Craft brews go wild: Mint, melon, Asian flavors now trending
by Darrel Suderman — President CEO, Food Technical Consulting
Move over wine lovers, craft beers are now in vogue in fast casual and QSR restaurants.
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Will silence prove deadly for Jimmy John's?
by Cherryh Cansler — Editor, FastCasual.com
The killing of Cecil the lion is putting big game hunting at the forefront of the public's attention, and some consumers are directing their rage at Jimmy…
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10 reasons brands fail at delivery
by Darrel Suderman — President CEO, Food Technical Consulting
It may surprise you that the top 10 reasons why many restaurant concepts are stumbling or failing to deliver represent very simple business principles.
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