Elliot Maras
Elliot Maras is the editor of KioskMarketplace.com and FoodTruckOperator.com.

Blaze Pizza, McAlister's, Beefsteak chefs chat about menu innovation

There is no single path to successful menu development, but a successful menu is always a collaborative effort.

Third-party food delivery models evolve as demand accelerates

Third-party food delivery rapidly expands, gaining importance among restaurant operators who are contemplating the best approach to offer the service.

To franchise or not: &Pizza, Blaze CEOs debate which business model is best

Jim Mizes and Michael Lastoria debate franchising vs sticking with a company-owned business model.

Investing for growth? Veterans flag top priorities

A panel during the Fast Casual Executive Summit at the Nashville Omni explored the questions management should ask before investing in growth initiatives.

Dickey's, Quiznos, Firenza execs: Cloud technology gives a lift, but needs advocates

Cloud technology enables companies to respond faster to market changes and empowers employees to perform better, but change doesn't come without pain.

Restaurateurs: 'Don’t hesitate to offer mobile payments'

While mobile orders represent a minority of orders, panelists said the ratio is shifting in their favor. A panel of restaurateurs tackling the issue at the Fast Casual Executive Summit drew an overflow audience.

Menu experts predict global menu trends — does your brand measure up?

Menu experts chat about current and future trends at this year's Fast Casual Executive Summit.

Pie Five uses food truck to build brand visibility in Kansas City, Part 2

The fast casual pizza concept is still new to a lot of people, and the food truck has improved customer awareness.

Kansas City Pie Five franchisee driving sales with food truck

The truck has helped improve the brand's visibility as well as delivered a new revenue stream.

Kiosks drive add-on orders for French fast casual

The self-order kiosks enable customized orders, delivering higher tickets for this startup offering French street food.

Independent restaurateur juggles highs, lows of adding self-order kiosks (Part 2)

The co-founder of Flatbread Grill and an exec from Nextep give advice on how to avoid headaches when deploying kiosks.

Independent fast casual wades into self-serve kiosks, Part 1

The kiosks have been an efficient way for customers to access the menu and nutrition information, in addition to other benefits for Flatbread Grill. There have also been challenges, however.

Caliburger’s CEO offers vision for automated restaurants

Automated restaurants, driven by artificial intelligence and robots, is closer than many think, according to the CEO of a company involved with automation technology and foodservice.

Wayback Burgers to test food trailers in the Big Apple

The fast casual chain teams with a trailer specialist to launch its first mobile food initiative, starting in New York City.

Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.

Roly Poly Sandwiches franchisee pioneers self-order kiosks

Matt Macke was intrigued when a customer suggest he offer self-order kiosks. As a result, he has played a role in helping a kiosk manufacturer develop one for small restaurants.

Self-order kiosks don’t just help big chains, Long Island fast casual learns

A Long Island, New York fast casual restaurant has found self-order kiosks improve the customer experience and boost the average ticket size.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Investing in technology? Restaurants share hits and misses

Companies need to do their research, and management has to be supportive for technology initiatives to succeed.

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