5 ways to catch some Zzzs — and we aren't talking sleep

Gen Zs are the patrons of the present and the future, and as this demographic gets older their buying power and influence will continue increase.

4 ways to tap into data for better decision-making

By Mike Shipley, director of analytics & insight solutions, Fourth

McAlister's, Moe's, Schlotzsky's VP: 'How fast casuals can win in college markets'

he college market demographic is a prime testing ground to perfect what consumers need and want

The future of digital communications in restaurants: Touch, signage, entertainment

With restaurants' constantly changing menu offerings, promotions, FDA regulations, and beyond, digital communication is key as it allows restaurants to quickly…

Buffalo Wild Wings Reveals the Secret to Saving Time Managing Quality Issues

Founded in 1982, with headquarters in Minneapolis, MN, Buffalo Wild Wings is a rapidly growing fast casual chain with over 1200 locations. This restaurant…

Fast casual CEO urges restaurateurs to stand against the assaults on the restaurant industry

David Jones, CEO of Blazing Burger, calls on cities and states to help save small businesses.

Delivery fueling rise of virtual reality restaurants

by Stephen Dutton — Analyst, Euromonitor International

Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of…

How one sub shop is beating the 'restaurant recession'

The president of Goodcents Franchise Systems, an 80-unit chain based in the Midwest, describes how his strategy of putting the business in the hands of his…

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

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

Are kiosks the next step for restaurant-based digital signage?

by Jeff Hastings — CEO, BrightSign

There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach…

How to lead when you inherit your team

by Bobby Shaw — President, Bobby Shaw Consulting

Bobby Shaw shares fives things all leaders can do to make the most of a new leadership opportunity with a new team.

Infographic: What's the 'real' cost of product recalls?

An infographic reveals the true cost of a product recall in the food industry, looking at how a product can become contaminated, and what companies can do to…

B.good's co-founder: 'How to be a farm-to-table concept while growing nationwide'

Tony Rosenfeld, co-founder of the b.good, describes how the brand's commitment to local sourcing hasn't stopped its growth.

The gray-collar war: 5 ways for restaurants to remain competitive

By Gretchen Van Vlymen, head of HR, StratEx

Finding the sweet spot: What pricing strategy to use for distribution channels

With the ever-increasing popularity of eating outside the restaurant via delivery or takeout tied to technology that makes adjusting menu prices simple…

Restaurant industry's Q1 end in 'some wins, some losses'

by Dustin Minton — National Restaurant Practice Co-Leader, BDO USA, LLP

Chipotle and Panera saw increases, while sales dropped at Pie Five, Pollo Tropical, Qdoba and Shake Shack.

From sous to supervisor: 5 ways to grow your restaurant from the inside out

Fostering an environment of advancement and opportunity in your restaurant can draw in top talent from other similar businesses in the area and provide…

How efficient is your methodology for menu innovation?

by Juan Martinez — Principal, PLG

Menu innovation, a very important part of any concept, can be a silent killer if not done right.

4 ways to use POS data to cut costs

by Niall Keane — CEO of SynergySuite, SynergySuite

When integrated with a back-office system, POS data reveals inventory needs, how much they should purchase and how many employees are needed on hand to turn it…

Can being 'too accurate' hurt your business?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

If you believe in the Pareto Principle (80/20 rule), you may think that trading off a little accuracy to dramatically reduce costs and effort is a worthwhile…