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

Hank and Harry's Delicatessen CEO explains how his mobile app wins with millennials

Hank and Harry's Delicatessen CEO explains how his mobile app wins with millennials

Buzzy Sklar, CEO and co-founder of Hank and Harry's Delicatessen, talks about winning over the millennial market.

Why augmented reality is becoming more accessible to restaurant brands

Why augmented reality is becoming more accessible to restaurant brands

Though AR is still in its infancy, a pair of presenters at Infocomm said that it offers a new way to excite consumers and is more economical than creating physical experiences.

Emerging foodservice automation calls for new sanitation standards

Emerging foodservice automation calls for new sanitation standards

As new types of equipment are introduced into the foodservice environment, new sanitation standards will be needed to protect consumers and the foodservice provider.

Self-order kiosks dominate NRA Show

Self-order kiosks dominate NRA Show

The number of self-order kiosks on display at the National Restaurant Show nearly tripled over last year's exhibits as hardware and software manufacturers rushed to meet the demand from restaurants.

How self-pour beer technology is helping casual dining brands keep up with fast casuals

How self-pour beer technology is helping casual dining brands keep up with fast casuals

Self-pour technology enables restaurants to maximize revenue by offering more variety, including more premium-priced offerings, and it significantly reduces "giveaways" and product waste,

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Tech innovations leaving restaurateurs wondering how to upgrade without starting over

Technology innovations dominated much of the show floor this week at the National Restaurant Association Show in Chicago, and while interesting, they also presented a challenge the foodservice operators, who have already invested in point-of-sale systems and other IT infrastructure.

Location, location, location: What makes a good one?

Location, location, location: What makes a good one?

Finding the best location for a restaurant is a matter of knowing about the site's people, accessibility, visibility and energy, according to Subway development specialist James Walker.

How to respond to the third-party restaurant delivery challenge

How to respond to the third-party restaurant delivery challenge

Halal Guys COO Mike Speck offers insight into how he addresses the need to provide third-party delivery to customers, a rising restaurant industry challenge.

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain

A free webinar explores how state-of-the-art technology can help restaurants maximize the quality and efficiency of their supply chain.

Will self-pour beer tech become the next big thing in fast casual?

Will self-pour beer tech become the next big thing in fast casual?

The craft beer revolution has changed the beer industry, and self-pour technology has made it easy for fast casual brands to also embrace the trend.

Garbanzo trucks it to St. Louis

Garbanzo trucks it to St. Louis

The Denver, Colorado-based chain recently opened its 25th brick-and-mortar unit in St. Louis and has also been driving sales there with its first food truck.

Food truck founder adds a little 'Seoul' to the taco scene

Food truck founder adds a little 'Seoul' to the taco scene

A passion for food, combined with a desire to improve his lot in life and a little luck propelled David Choi, the son of Korean immigrants, to launch Seoul Taco, a small chain of restaurants and food trucks.

From food truck to 5 restaurants: one entrepreneur's story

From food truck to 5 restaurants: one entrepreneur's story

While a commissary gave David Choi the venue for his first restaurant, his food truck experience gave him the skills needed to prepare and serve food to customers efficiently and profitably.

Wow Bao becomes 1st chain to leverage Eatsa technology

Wow Bao becomes 1st chain to leverage Eatsa technology

As the first licensee of Eatsa's self-service technology, Wow Bao's newest unit allows guests to pick up their orders from cubbies that alert them to the status of their orders.

Eatsa CEO: 'Our long-term goal is to change the fast casual industry'

Eatsa CEO: 'Our long-term goal is to change the fast casual industry'

Eatsa, both a restaurant and technology provider, faced a difficult choice in deciding the best way to revolutionize the fast casual dining experience. The company has switched its focus from running restaurants to offering other brands its technology.

Ponko Chicken re-opens after 9-year hiatus with tech-savvy POS system

Ponko Chicken re-opens after 9-year hiatus with tech-savvy POS system

Ponko Chicken stays busy taking orders with its dual-facing touchscreen POS station as it prepares to establish a franchise operation.

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

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 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

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

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.

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