How bb.q Chicken maintains consistency throughout rapid expansion

Joseph Kim, CEO, of bb.q Chicken in the U.S., reveals how the brand's three restaurant formats allow it to cater to franchisees in a variety of markets

3 ways tech is changing restaurant loyalty

by Jessica Bryant — Vice President and Restaurants Head of Operations, NCR Voyix

Jessica Bryant, VP of marketing, NCR Commerce, said it's time for restaurants to own their digital channels, protect their profits and preserve the guest…

Technology bridging gap between pandemic, restaurant industry renaissance

by Brian Duncan — President, me&u USA

Restaurants are still trying to fill 2 million jobs, and with a near 10% increase in the cost of food, 92% of restaurant operators are justifiably worried.

FastCasual to honor 2023 Hall of Famers

by Cherryh Cansler — Editor, FastCasual.com

Each leader will attend the summit to accept an award and share leadership experience, strategies and a few lessons learned along the way.

6 things families want from fast casual brands

by Jennifer Loper — President, C3 Brand Marketing

Families with kids 12 and under bring in checks that are more than twice as high as parties without kids. What are you doing to get your piece of the pie?

Gong cha president reveals 4 steps to conquering US market

Geoff Henry, president of Gong cha Americas, shares the brand's 4-step strategy to enter the US market.

Revenge dining: What's loyalty got to do with it?

by David Werner — Vice President of Product Marketing, HungerRush

Dave Werner, VP of Product Marketing at HungerRush, describes how restaurants can capitalize on revenge dining by investing in personalized customer engagement.

Dissecting the numbers behind Cava's IPO

by Ezra Carmel — Content Writer, Placer.ai

Ezra Carmel dives into the location analytics behind Cava's growth in a turbulent economic climate.

Ready to scale your restaurant? Ask these 3 questions first

Uday Ahuja, chief investment officer of RSE, whose portfolio includes, Bluestone Lane, Magnolia Bakery, Fuku, Momofuku Orchard, Milk Bar and Drone Racing…

Kelly’s Roast Beef CEO learns 4 lessons from rebranding

Neil Newcomb, CEO of Kelly’s Roast Beef Franchising, offers insight into successfully rebranding a restaurant company.

Voice AI delivers more efficient, scalable restaurant operations

As restaurants struggle with labor gaps and operational hurdles created by a shortened staff with increased responsibilities, voice AI solutions can help…

How Bb.q Chicken maintains consistency amid rapid expansion

Joseph Kim, U.S. CEO of Bb.q Chicken, reveals how he's growing the 2,000-unit South Korean chain in America.

Scooter's Coffee exec: 3 ways to inspire your customers to spend more

Upselling. It's a way to increase your sales without increasing the number of customers you serve. But for a lot of consumers, it's a dirty word that often…

Rush Bowls founder reveals 3 ways for fast casuals to stay competitive

The state of the fast casual market is continually evolving, as it caters to customer preferences, food trends and innovative ingredients year-over-year. It's…

Cracking down on the 9th major allergen: sesame

by Betsy Craig — pres, menutrinfo.com

It has been interesting to see how brands and manufacturers are handling the ninth major allergen — sesame.

3 low-cost technologies that will increase restaurant profits

by By Zayn King-Dollie, Product Officer, Ordrslip, Zayn King- Dollie — Product Officer, Ordrslip

As restaurant operators enter 2023, most are still grappling with the delicate balance of costs versus revenue. According to research from the National…

LG Business Solutions delights QSRs with LG CLOi ServeBot

One autonomous serving robot is delivering support and smiles to restaurant owners, staff, and hungry guests. Named one of Time's Best Inventions of 2022, LG…

ICXA announces 2023 Elevate Awards

by Alicia Lavay — Executive Director, ICX Association

Alicia Lavay is Executive Director at the ICX Association. Image provided. "Sometimes when I consider what tremendous consequences come from little…

How Great Greek Mediterranean Grill used technology to upgrade ordering experience

Bob Andersen, president of Great Greek Mediterranean Grill, discusses how the brand's tech integration has taken the customer journey to a new level.

5 ways tech can improve restaurant employee retention

by Mo Chaar

Amid ongoing labor shortages in the restaurant industry, business owners need to appeal to the needs of employees by streamlining back-of-house operations…