Why tablets deserve a spot on your restaurant's technology menu

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Restaurants are interested in adoption for a variety of purposes, including running their point-of-sale system in store, implementing self-serve ordering…

Restaurant industry groups support renewable fuel standard reform

April 11, 2013

Four Congressmen introduced the Renewable Fuel Standard Reform Act this week, bipartisan legislation aimed at reducing food costs by eliminating the…

Customers to get free taste of new dish at Panda Express

April 11, 2013

Panda Express introduced its newest premium entrée, Samurai Surf & Turf on April 3 but is giving customers a free sample on April 17, according to a…

Leaf launches POS tablet for limited-service restaurants

April 11, 2013

Limited-service restaurants now have a mobile point of sale unit designed specifically for them. Leaf, a provider of POS systems, business intelligence and…

Restaurateurs demo how to franchise farm-to-table concept

Jon Olinto and Anthony Ackil, owners of b.good, a fast casual concept based around locally sourced food, believe their concept is franchise ready, although…

The problem with marketing to social media 'influencers'

by Nate Riggs — CEO / Owner, NR Media Group

Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand…

Green Leaf's and Bananas expanding in Texas

April 10, 2013

Villa Enterprises Management Ltd., a global multi-concept restaurant franchisor, has opened a second Green Leaf's and Bananas location in Texas in the Katy…

Back Yard Burger going bigger with burgers

April 10, 2013

Nashville-based better burger chain Back Yard Burgers is going bigger this year with a thicker and juicer one-third pound, char-grilled Black Angus patty.

Noodles & Co adds asparagus, gluten-free noodle to menu

April 10, 2013

The first signs of spring are budding at Noodles & Company, where three new seasonal items are now on the menu.

Pancheros opens on Mizzou turf

April 10, 2013

Pancheros Mexican Grill is opening its first Columbia, Mo., location and second unit the state of Missouri. To celebrate the grand-opening in the University…

Barberitos Mini Burrito helping control portion sizes

April 10, 2013

The United States is known for its extra-large portion sizes when it comes to food, but as more of the general public becomes aware of the obesity epidemic…

Cafe Rio opens 60th unit

April 10, 2013

Cafe Rio Mexican Grill continues to expand throughout the D.C. area, opening its eighth location on April 17 in Hagerstown, Md. The restaurant, 17301 Valley…

Firehouse Subs: 'A franchise on fire'

April 10, 2013

Firehouse Subs surpassed company goals and industry averages last year, resulting in a record-breaking 2012, according to a company press release. The brand…

Revention adds dual pay rate feature for delivery drivers

April 10, 2013

Revention's new dual driver pay rate feature provides the ability to monitor and review delivery drivers' hours worked in-store versus hours worked on the road…

Baton Rouge VooDoo coming to a theater near you

April 10, 2013

New Orleans-based VooDoo BBQ & Grill is opening a new restaurant Thursday in Baton Rouge's busy Perkins Rowe urban village, aiming for a share of the…

Boston Market touting new BBQ ribs as tax relief

April 10, 2013

From organizing W-2s and 1099s, to discussing deductions and year-end writeoffs, even the savviest of taxpayers can find tax season to be a bit stressful. But…

How hiking is like running a business

by Ed Zimmerman — President, pizza.com

We are conditioned to keep going forward, but a careful retreat or horizontal strategy sometimes is the best way to make faster uphill progress.

Starbucks' 'Pick of the Week' going mobile

April 9, 2013

Starbucks customers have grown accustomed to getting free iTunes songs each week via printed "Pick of the Week" iTunes cards, but they can now get their free…

Time for restaurants to 'Get REAL'

by Cherryh Cansler — Publisher, FastCasual.com

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that…

What every restaurant should know about going gluten-free [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.