Technology is the great equalizer, Don Hawkins Jr., group vice president of emerging chains, government and retail, The Middleby Corporation.
Although Freshii has reported one of the industry's highest same-store sales for the last four years, CEO Matthew Corrin told a crowd at this year's Restaurant Franchising & Innovation Summit in Louisville that he had a few missteps along the way. Hard lessons, he said, are key to any brand's success.
Three franchisees advise corporate execs on how to get buy-in from their own franchisees when it comes to tech upgrades.
Spencer Rubin, founder and managing partner, Melt Shop; Carin Stutz, COO and executive vice president Red Robin; and Doug Hogrefe, a partner at 4 Top Hospitality, offered their secrets to conquering operational costs.
In 2015, deep in a tunnel beneath the "lions and tigers and bears" of the Louisville Zoo where KFC stored its corporate archives, the chicken chain's ad agency struck branding gold.
After falling in love with pita bread during a post-college graduation trip to Lebanon in 2016, Puerto Rico native Valeria Quinones returned home five months later with a serious pita addiction and the urge to open her own business.
Drive-thru and other types of restaurant digital signage are getting smarter nearly by the second, which could trigger customer connection opportunities for restaurant operators.
Sometimes a brand's best potential franchisee "pickings" are already operating entirely different buy operationally similar types of restaurants.
Why robotics, 3D printing and the blockchain should be on your radar.
Capturing a customer, gaining an understanding of what drove that customer to you, quantifying revenue and leveraging customer data to segment audiences in order to personalize social media campaigns provides a massive online advantage over slower-moving competitors.
Will history repeat itself in the restaurant industry? Not if brands take control now.
While delivery is becoming a must-have for restaurants, there are five things operators should ask themselves before rolling out a new delivery program.
During a session at last year's Fast Casual Executive Summit, several execs spoke about what's driving the trend of increased transparency and how restaurateurs can meet customer needs without losing money.
Successful restaurant execs from around the world will discuss how to thrive in such an unsteady climate during the second annual Restaurant Franchising and Innovation Summit, July 16-18 in London.
One expert discusses three types of blasts that can help restaurants maximize customer outreach.
If your restaurant needs more visibility, SEO may help.
As technology's presence grows in the restaurant space, operators can utilize data to detect theft and increase their bottom lines.
Remember the song, "It's All About The Bass" by Meghan Trainor? Well, it's all about the bass for your customers, too, which is why they care about how many calories they are consuming. That's the bottom line.
Millennials are 87 percent more loyal to companies that supports social or environmental causes.
During the 2017 Fast Casual Executive Summit, execs taught attendees about building a customer retention and loyalty program that drives real revenue.