How Pollo Campero's focus on 'REIR' translates to lower turnover

Pollo Campero Chief Operating Officer and Managing Director LJ Rodas explains why its employee turnover rate is 40% lower than the industry standard.

Understanding FSMA Rule 204: crucial for restaurants, fast-food operators

by Jeff Cowan — Senior Director, Community Engagement, GS1 US

The Food Safety Modernization Act (FSMA) is a pivotal regulation set forth by the U.S. Food and Drug Administration (U.S. FDA) to enhance traceability in the…

3 ways fast casuals can boost check spend with 'crossover cocktails'

Fast casual is the ideal segment to capitalize on the trend of combining wine, beer or spirits, according to Zach Poelma, SVP of Supplier Strategy & Insights…

What franchises should know about expiring estate, gift-tax exemptions

Nina M. Daigle, tax partner in Aprio’s restaurant, franchise and hospitality segment, reveals how franchises may leverage the current exemption amount before…

Why your online ordering system is not a catering strategy

by Terry Matthews — Managing Partner, Off Premises Growth Academy

Catering expert Erle Dardick reveals how restaurants can create an off-premises and catering foundation built for growth.

How integrated tech solutions boost customer experience

by mark calvillo, Mark Calvillo — Senior Vice President of Product, Restaurant365

Mark Calvillo, SVP of product at Restaurant365, explains why a centralized platform closely tied to the POS is a strategic asset, transforming back-office…

FastCasual seeking nominations for 2024 Perfect Pitch

by Cherryh Cansler — Editor, FastCasual.com

Nominations close June 30.

3 ways restaurateurs can combat inflation

by Blas Escarcega — VP of Franchise Development, Pollo Campero

Erik Hermann of CapitalSpring, a private equity firm that has invested over $2.7 billion in 70 restaurant concepts, discusses how restaurant operators can…

How AI, data revolutionizing restaurants in 2024

by Daniel Hawes — Vice President of Product Design, Givex

From front-of-house innovations that enrich the customer experience to back-of-house efficiencies that streamline operations, technological advancements are…

Customers still confusing 'dynamic pricing' with 'surge pricing'

by Cherryh Cansler — Editor, FastCasual.com

About 64% of diners said they had a negative reaction to restaurants using surge and/or dynamic pricing. Additionally, 81% of diners said they would either…

How music affects restaurant foot traffic, revenue

by Ola Sars — Founder, CEO and Chairman, Soundtrack Your Brand

Nearly 80% of people notice the music being played in restaurants and research has proven music has a lasting impact on consumer spending habits.

4 ways The Great Greek uses data to improve operations

Bob Andersen, president of The Great Greek Mediterranean Grill, reveals how he uses dynamic data sets to uncover patterns, make better decisions and solve…

Navigating the benefits and challenges of labor-saving digital devices in foodservice

by Fast Casual

Pre-moistened disposable wipes are a quick and effective solution for maintaining the cleanliness of POS systems, self-serve kiosks, and digital screens as…

Dynamic pricing: Teaching restaurant customers to embrace it

by Cherryh Cansler — Editor, FastCasual.com

Fast casual executives discuss the future of dynamic pricing and how to gain customer buy-in.

How to deal with a bad Yelp review

Joshua Chapman reveals the best way to respond to bad reviews.

Goodcents celebrating 35th birthday by 'adapting to change'

by Rebecca Murray — VP of Marketing, Goodcents

Goodcents has survived by embracing the latest in industry technology while staying deeply connected to its roots.

Micro-influencers: Using them to attract Gen Z, millennials to your restaurant

by Kate Finley — Founder, President, Belle Communication

The authenticity and relatability of micro-influencers resonate with younger audiences on a personal level, fostering a connection that transcends traditional…

At the Watercooler with Tal Clark of Instant Financial

by Mandy Wolf Detwiler — Editor, Networld Media Group

Tal Clark, CEO of Instant Financial, joined a start up team in the fintech space to be involved with businesses that create solutions focused on improving the…

How disinfectant wipes can improve foodservice cleanliness, training

by Fast Casual

The advent of single-use, disposable wipes has revolutionized the way that cleaning and sanitation practices are carried out in the foodservice industry…

At the Watercooler with Peter Vogel of vLoyalty

by Mandy Wolf Detwiler — Editor, Networld Media Group

Peter Vogel, CRO at vLoyalty, says loyalty programs don't have to be complicated to be effective.