Starbucks, loyalty experts defend changes to rewards program

by Cherryh Cansler — Editor, FastCasual.com

Many Starbucks fans are angry about the changes and sharing their rage via Twitter, but loyalty platform experts agree that the move was smart for the coffee…

Franchising Focus: Why Smiling Moose Rocky Mountain Deli is overhauling brand identity

by Cherryh Cansler — Editor, FastCasual.com

To reach its growth goal of 100 units by 2020, Smiling Moose Rocky Mountain Deli is embarking on a complete brand overhaul, including a major menu update and a…

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

by Cherryh Cansler — Editor, FastCasual.com

Employees get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

Restaurants wooing customers on Valentine's Day

by Cherryh Cansler — Editor, FastCasual.com

Restaurant brands are trying to entice lovers on Valentine’s Day to show them a little love.

Chipotle makes $10 million food-safey commitment via Twitter, Periscope

by Cherryh Cansler — Editor, FastCasual.com

February 8, 2016

Nearly 50,000 Chipotle employees gathered today across America’s 2,000 units to discuss the chain's new food-safety procedures.

Video: NFL's Rob Gronkowski takes on brothers, firefighter in Super Bowl of hot wings

by Cherryh Cansler — Editor, FastCasual.com

February 5, 2016

Buffalo Wild Wings has created a video so fans can watch the wing-eating competition between New England Patriots tight end, Rob Gronkowski, his two brothers…

Now trending: 10 ways the smoothie is evolving in 2016

by Cherryh Cansler — Editor, FastCasual.com

The smoothie has evolved — again.

Researcher: Loyalty platforms a must for millennials

by Cherryh Cansler — Editor, FastCasual.com

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

Lobster clawing its way onto fast casual menus

by Cherryh Cansler — Editor, FastCasual.com

Lobster is quickly clawing its way onto limited-service menus as its appearance has doubled over the past 12 months.

Franchising focus: Zoup! CEO talks sales-surge strategy

by Cherryh Cansler — Editor, FastCasual.com

Zoup! CEO Eric Ersher gives an inside look at what it takes to run a successful fast casual franchise.

Photo Gallery: Super Chix hatches a new look

by Cherryh Cansler — Editor, FastCasual.com

Super Chix hopes its redesign will reinforce its positioning as the "classed-up chicken joint."

New wing concept taking flight in fast casual market

by Cherryh Cansler — Editor, FastCasual.com

January 8, 2016

Hurricane Grill & Wings, a beach-themed full service restaurant franchise, is opening its first fast casual concept, Hurricane BTW.

Year in review: Top 10 headlines of 2015

by Cherryh Cansler — Editor, FastCasual.com

In no particular order, here are 10 headlines that received the most attention from our readers.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

by Cherryh Cansler — Editor, FastCasual.com

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

How 3 restaurants tackled holiday hiring

by Cherryh Cansler — Editor, FastCasual.com

Execs of Doc Popcorn, Kono Pizza and Maui Wowi share their strategies when it comes to hiring seasonal help.

Saying no to digital: Why haven't all restaurateurs embraced new POS systems?

by Cherryh Cansler — Editor, FastCasual.com

A new study looks at why many restaurants haven't implemented a digital POS system.

Inescapable ingredients (Part 3): Egging on the egg

by Cherryh Cansler — Editor, FastCasual.com

This is part 3 of a series exploring how chefs are using common ingredients to innovate menus.

Inescapable ingredients (Part 2): Keeping steak on the menu despite high beef prices

by Cherryh Cansler — Editor, FastCasual.com

Part 2 of our series, which explores how chefs are using common ingredients to innovate menus, focuses on how restaurateurs are keeping steak on the menu…

Fast Casual's top execs revealed

by Cherryh Cansler — Editor, FastCasual.com

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

Inescapable ingredients (Part 1): How the spud is innovating on traditional menu favorites

by Cherryh Cansler — Editor, FastCasual.com

Part 1 of a multi-part series explores how and why potatoes are no longer known as only a base for French fries.