These 10 fast-food items pack the most calories

by Cherryh Cansler — Editor, FastCasual.com

After reviewing 47 of the most popular fast food restaurants in the U.S., pricelisto.com reveals the menu items that pack the most calories.

Why Shake Shack, Wingstop ended 2023 on top

Placer.ai's Lila Margalit dives into the data behind Shake Shack and Wingstop to reveal why they performed so well during the final quarter of 2023 and what…

4 restaurant trends staying beyond 2024

by Julie Gregg — Director of Market Insights and Competitive Intelligence, Toast

After polling nearly 1,000 restaurant operators, Julie Gregg, director of Market Insights and Competitive Intelligence at Toast, reveals four strategies that…

How this leading chicken chain is leveraging the fusion between QSR and fast casual

by Fast Casual

Navigating the rapidly blurred lines of fast casual and quick service, Slim Chickens stands out with the winning formula. In a dining landscape heavily shaped…

How planet, personal health driving restaurant choices in 2024

by Stephanie Lind — Founder, Elohi Strategic Advisors

Stephanie Lind, founder of Elohi Strategic Advisors, reveals how consumer concerns over personal health and food waste should impact fast casual brands' menu…

Menu expert reveals top 2024 restaurant trends

by Suzy Badaracco — President, Culinary Tides Inc

Snacking is on the rise for two reasons — cautious behavior and stress — according to trend expert Suzy Badaracco, who predicts consumers' favorite flavors…

How Goodcents cashes in by combining technology, old-school marketing

by Rebecca Murray — VP of Marketing, Goodcents

Rebecca Murray, vice president of marketing for Kansas City-based Goodcents, discusses marketing tactics with CEO Joe Bisogno and Jami Bond, VP of Franchise…

2024's Top 3 restaurant trends: Better back-office tech, smarter operations, more staff support

by Tony Smith — CEO & Co-founder, Restaurant365

Tony Smith, CEO and co-founder of Restaurant365, reveals that the majority of respondents from a 5,500-location study are planning digital, operational and…

How commissary kitchens, plant-based offerings drive growth, savings at Tacotarian

Tacotarian co-founder Regina Simmons said using a commissary kitchen production has yielded annual savings of approximately $150,000

FastCasual accepting 2024 Top 100 Movers & Shakers nominations

by Cherryh Cansler — Editor, FastCasual.com

The nomination deadline is Jan. 26

4 ways AI can rescue restaurant operations

by Raju Malhotra — Chief Product and Technology Officer, PAR Technology

From supply chain disruptions and economic challenges to labor shortages and improving customer experience, AI is rescuing restaurant operations.

5 reasons to visit Kansas City for Restaurant Franchising and Innovation Summit

by Cherryh Cansler — Editor, FastCasual.com

The Restaurant Franchising and Innovation Summit, produced by Networld Media Group, will host its eighth annual event there in Kansas City, March 24-26. The…

Mythbusting 5 spooky misconceptions about restaurant operations

by Lindsay Petrovic — Vice President, Product Management, NCR Voyix

Lindsay Petrovic, VP of Restaurant Product Management at NCR Voyix, debunks five common restaurant myths thanks to the use of smart restaurant technology.

Beef-a-Roo, Blenderz opening inside shipping containers to cut costs

Next Brands President Austin Capoferi describes how franchisees may buy a unit for an all-inclusive price of $200,000.

How to save money with restaurant leases

by Fast Casual

What aspects of your lease are most important? How can you save money on those details? Read more to find out!

4 ways to profit from social media food trends

by Katie Fairchild

From #girldinner and tinned fish to chopped sandwiches and shrooms, restaurants can use platforms such as TikTok and Instagram to draw in new prospects and…

Why restaurants don't really need fully automated kitchens

by Kathleen Siddell — Content Specialist, alwaysAI

Transitioning to a fully automated kitchen can be unnecessarily costly and time-consuming, according to alwaysAI's Kathleen Siddell, who recommends testing…

Why franchisors must look 'under the rainbow'

John Ramsay, VP of Franchise Sales, Noodles & Co., discusses how recent migration of Midwesterners to the Southeast is creating an opportunity for growth in…

Investment firm CIO discusses how to attract capital

Uday Ahuja, CFO of RSE Ventures, a private investment firm that invests in Bluestone Lane, Magnolia Bakery, Fuku, Momofuku Orchard and Milk Ba, shares tips on…

20 years later: Pumpkin spice still rules

by Cherryh Cansler — Editor, FastCasual.com

Although it's too early to tell if all-things pumpkin will increase traffic this year, it's a likely outcome based on the past 20 years. Most chains have…