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.
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Innovation on display at NRA (part 2)

It's almost impossible to see the two-miles of products and services at the NRA show, so in this two-part series, FastCasual highlights several that made their debuts at the show.

From wobbly table fixes to herbal refrigerators, innovation was on display at NRA (Part 1)

More than 45,000 buyers in the restaurant industry hit Chicago this week to check out the thousands of products and services on display at the National Restaurant Association show.

Bulletproof Coffee CEO bringing butter coffee to the masses?

In part two of our series on butter coffee, Dave Asprey, CEO of Bulletproof Coffee, discusses how he's brewed butter coffee into a lifestyle.

Is butter coffee the next must-have menu trend?

Butter coffee has a cult following, but does that mean fast casual operators should serve it?

Why Western brands are taking a chance on the UK

Dining out in the UK will continue to grow over the next five years with a value growth of 7 percent from 2016 to 2021.

Franchise Focus: Owner of 59 Jimmy John's attributes success to empowering employees to working for themselves

Franchisee Dan Vansteenburg, who has averaged four openings a year since 2011, turns in higher than the company average when it comes to AUVS, and his same-store sales have been positive 14 out of the 16 years he's been in business.

Will menu-labeling requirements be delayed — again?

It seems seven years weren’t enough for members of The National Association of Convenience Stores and the National Grocers Association to become compliant with the federal menu-labeling requirements, scheduled to take effect May 5.

How the menu-labeling ruling will drive traffic to fast casual brands

While many brands are worried about how the regulation requiring them to display nutritional info will affect their businesses, brands associated with a health halo see the ruling as a way to even the playing field.

Can Great Harvest Bread block Panera's sale to JAB?

Panera Bread received a lot of attention last week when JAB Holdings purchased it in a deal valued at $7.5 billion, but one chain is hoping to block the sale. Great Harvest Bread, which is in a trademark infringement lawsuit with Panera, has filed an objection letter with the Federal Trade Commission asking for an examination of the proposed sale.

Spring flavors now trending: Cherries, hot sauces and unicorns?

Menus across the globe are featuring a few spring trends this season, including ethnic flavors, fresh fruits and veggies, and innovative sauces.

Is your restaurant the winner of the 'Perfect Pitch?'

We are accepting entries for our third annual competition, The Perfect Pitch — aimed at owners of new fast casual concepts looking to pitch their brands to a room of potential investors and franchisees at the Summit. Nominations close June 2.

How fast food can be good food: London's LEON co-founder shares strategy for success

LEON CEO John Vincent, who will keynote the Restaurant Franchising and Innovation Summit being held July 18-20 in London, talks with FastCasual about how he set out to "create fast food as it would be served in heaven."

Why playing the 'right' background music increases sales

Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.

From food trucks to food halls: Slapfish founder launches 2 concepts

Chef Andrew Gruel, who opened his first concept — Slapfish — as a food truck, has just launched two concepts inside an Orange County food hall.

Franchise focus: Gyroville delivers Greek traditions in fast casual setting

CEO Lambros Kokkinelis, delivering his family's Greek recipes in a fast casual setting, is on a mission to expand throughout the nation.

Heard at the Summit: Attendees share insights, pain points and keys to success

Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.

Food safety expert: 'When that small voice says — "You can't" — tell it to shut up'

Betsy Craig entered the restaurant industry at age 16 and worked as a bar back, grill cook, kitchen prep bartender, bouncer and a sales exec before creating MenuTrinfo, AllerTrain and Kitchens with Confidence.

Focus Brands franchisee: 'Focusing on disparities will not advance your career'

Melanie Hoggard is a Focus Brands franchisee with her hands in three concepts — Moe's Southwest Grill, Auntie Anne's Pretzels and Cinnabon.

McAlister's franchisee: 'Don't climb the ladder; build your own'

Heather Ricks, a McAlister's Deli franchisee in Virginia, has a six-person management team. Five are females, and one of her restaurants boast an all-female kitchen.

Rosati's CEO: 'If your company is a boys club then join the club'

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

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