Why Jamba's future is digital

Jamba President Geoff Henry reveals the strategy behind the chain's double-digit jump in digital sales.

Freddy's COO: 'You can go your own way'

Scott Redler, co-founder and COO of Freddy’s Frozen Custard & Steakburgers, reveals that although the chain has never strayed from the "Freddy's Way," it has…

Modern Market building 'fast casual of the future'

Rob McColgan, CEO and co-founder of Modern Market Eatery, discusses how his finance experience combined with Co-founder Anthony Pigliacampo's engineering…

Famous Toastery ready to get back to 'casual dining roots '

March 22, 2021

Robert Maynard, the CEO of Famous Toastery, reveals how the 40-unit casual dining brand has navigated the changing restaurant space and how he expects the…

How COVID-19 forced The Halal Guys to change marketing tactics

Ahmed Abouelenein, CEO of The Halal Guys, discusses how the New York-based chain's marketing tactics differ from pre-pandemic days.

From bakesales to big sales: The Cupcake Collection founder shares path to success

Mignon Francois, the founder of The Cupcake Collection, reveals how she went from baking and selling cupcakes out of her home to opening storefronts in…

How Famous Dave's fueled growth during pandemic

Famous Dave's Chief Operating Officer Al Hank discusses why the nearly 130-unit chain has been focusing on off-premise service since 2017 and how that strategy…

Hopdoddy CEO: 'Why we're keeping 3 operational changes from 2020'

Jeff Chandler, CEO of Hopdoddy Burger Bar in Austin, explains how the company not only shifted its strategy to navigate the pandemic but why its business model…

McAlister’s president: 'We are winning with digital'

When dining rooms closed down at the onset of COVID-19, lines became too long at McAlister's Deli. President Joe Guith reveals what he did to fix the issue.

Aloha Poke reimagining the brick-and-mortar concept

Chris Birkinshaw, CEO, Aloha Poke Co., discusses why brands should consider an order-and-pay-first model.

How Teriyaki Madness ducked and weaved past COVID-19

CEO Michael Haith explains how an adaptable spirit helped it make 2020 its most successful year ever.

Goodcents CEO reveals 2021 mandate: 'Make it safer, make it easier'

The 70-unit company based in Kansas City has rolled out the Certified Clean Program, which requires an upfront investment of $1,500-$2,000 per location.

3 ways Mutts Cantina CEO 'recession-proofed' his business

Kyle Noonan, co-owner of Mutts Canine Cantina, discusses three ways the concept’s flexibility and adaptability is helping it grow.

Fast casual CEO reveals 5 expectations of franchisees

Yiannis Kosmides, CEO and founder of several restaurant brands, weighs in on what it takes to operate a successful franchise.

3 things every restaurant brand must master in today's climate

Building SEO and customer trust while understanding the changes coming to third-party delivery are keys to success in this business climate, according to Scott…

How innovation drives this fast-growing salad concept

Jerry Eicke, director of Franchise Development for The Salad House, discusses how important influencer culture, technology and overall innovation have been to…

5 ways the vaccine may change restaurant operations

Brody Sweeney, the founder of Camile Thai Kitchen in the UK, predicts how the vaccine will change operations in 2021.

Mooyah back on top after drastic sales loss

Mooyah President Tony Darden talks about how the chain is thriving depsite losing 40% of sales at the start of COVID-19.

How the Biden administration may change the restaurant industry

Aaron Noveshen, CEO of Starbird and the Culinary Edge, weighs in on how the industry will fare under President-elect Joe Biden.

Smashburger president reveals 5 ways to become 'pandemic positive'

Carl Bachmann, president at Smashburger, discusses how his strategic five-point plan helped the brand increase sales, despite years of declining revenue.