Cherryh Cansler Before joining Networld Media Group as director of Editorial, where she oversees Networld Media Group's nine B2B publications, Cherryh Cansler served as Content Specialist at Barkley ad agency in Kansas City. Throughout her 17-year career as a journalist, she's written about a variety of topics, ranging from the restaurant industry and technology to health and fitness. Her byline has appeared in a number of newspapers, magazines and websites, including Forbes, The Kansas City Star and American Fitness magazine. She also serves as the managing editor for FastCasual.com. www
Chuck E Cheese feels like a safe place for my family, and that's saying a lot these days.
Drumstick-roll please: KFC exec to share secret (branding) recipe as keynote of Restaurant Franchising & Innovation Summit
George Felix, KFC's director of brand communications, will share his secret recipe on how KFC is resonating with both millennials and Baby Boomers at the 2018 Restaurant Franchising and Innovation Summit.
A variety of restaurant brands are thanking vets for their service with free meals.
The U.S. House of Representatives Tuesday passed the Save Local Business Act, a decision that the National Restaurant Association described as a win for restaurant owners. "We strongly applaud Congress for standing up for restaurants and small businesses across the...
After 75 years in business, Dickey's Barbecue Pit is going global. The nearly 600-unit chain has partnered with Middle Eastern hospitality group, Serenity Hospitality, to bring 45 Dickey's locations to seven countries throughout the Middle East. "Dickey's has been in...
Despite missing analysts' marks, CEO Steve Ells said he's as optimistic as he was when starting Chipotle nearly 24 years ago.
Muscle Maker Grill CEO Robert Morgan chats about his decision to take the chain public via a mini-IPO and
Crackheads and Doughballs — contrary to how they sound — are not insults. They're the names of the two latest fast casual brands dreamed up by James Markham, a California entrepreneur credited with helping create and take fast casual pizza to the masses.
Think transparency is just a gimmick? "Think again," says the CEO of Teatulia Organic Teas, who shows how transparency not only is key to selling a great product, but also can help change the world.
While some fall LTOs are heavy on pumpkin-flavored everything, others include big, bold and spicy flavors inspired by Asian, Hispanic and African dishes.
Because pumpkin spice has become so ubiquitous across the industry, Americans are now looking for newer, more flavorful offerings.
CEO Corey Winograd discusses his plans for the brand and how he maintains success.
The six-unit brand has created a fresh new look and feel to adapt to consumers' constantly evolving needs, CEO Greg Schulson told FastCasual.
The industry, once again, is proving it’s resilient and will always step up when needed.
While many restaurateurs might be relieved to hear that a Texas judge struck down the 2016 rule expanding overtime protection to millions of white collar workers, one industry leader said it signaled a need for compromise.
Brands and vendors in the restaurant industry have donated millions of dollars to help flood victims.
While other concepts often juggle complicated menus and offer a variety of choices, Xiao Lu Yang serves only one dish at his 6,000 locations.
The company behind the Impossible Burger — the meatless burger boasting it tastes and bleeds like real meat — is on a mission to "correct all the inaccuracies out there resulting" from a New York Times article published this week....
Panera Bread CEO Ron Shaich's decision earlier this year to sell the brand to JAB Holdings for $7.5 billion has spurred some to ask, "Just how much impact does private ownership have versus public ownership?"
Burger Eight, which opened last year in the capital of Saudi Arabia, has incorporated design strategies used by American brands, but has kept its local flavor.