How Diners Choose Restaurants [Restaurant Insights Report]

Working with an independent research firm, we surveyed 521 participants across the U.S. of varying ages, geographies, and life stages to find out what’s getting people in the door... and what’s pushing them out.

Type: White Paper

Sponsor: TouchBistro




G&J Acquisitions Cuts Cost by 50% with SafePoint

The SafePoint® solutions from Loomis are designed to save retailers time and money while enhancing the security of a store and its employees. SafePoint® eliminates 60% of the risk and labor associated with counting and handling cash manually.

Type: Case Study

Sponsor: Loomis




SafePoint® - Superior Cash Management

As the undisputed specialist at managing cash in society, Loomis helps you focus on managing your businesses with innovative solutions like SafePoint®—a complete solution configurable to your needs, without any upfront costs for hardware or software installation.

Type: White Paper

Sponsor: Loomis


See More »

FEATURES


Millennials: 'Give us big discounts, cut the small talk'

One of the more eye-opening sessions at this Fast Casual Executive Summit in Nashville this month was a quick, question-filled hour-long chat with a varied panel of millennials about what gets their restaurant business and what does not.

Chipotle CEO: 'We still have much work to do'

Despite missing analysts' marks, CEO Steve Ells said he's as optimistic as he was when starting Chipotle nearly 24 years ago.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

Summit keynote speaker: 5 seconds to leading amidst rapid change

Best-selling author and CNN commentator Mel Robbins tells fast casual leaders why they are likely just 5 seconds away from the best approach to their toughest challenges.

Slim Chickens caters to football fans' food demands

There may be no greater test of the success of a catering program than a fanatic football fan, who's been guzzling suds and suddenly becomes hungry. Party hosts want to meet these guests' needs. Luckily, many restaurants, including Slim Chickens, have catering programs to help.

Top take-homes in teaching restaurant tech to work together

Competition and narrow margins in the restaurant business demand a nip-and-tuck approach to efficiency. Uncle Maddio's recently worked with ParTech to streamline tech integration. In this article, the two companies share takeaways from that process.

Fazoli's 'Comeback Kid' shares turnaround story at London summit

"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.

Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.

London Summit: Coyote Ugly's key considerations before taking on the world

Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...

Wayback Burgers to test food trailers in the Big Apple

The fast casual chain teams with a trailer specialist to launch its first mobile food initiative, starting in New York City.

Show and tell: Coolgreens demonstrates how 'picturing' community health can be profitable

Oklahoma-based Coolgreens defines itself through community health, and as the chain expands, it will spread that idea in a very visual way.

LEON co-founder: 'How we built an upscale QSR for heaven'

As co-owner and CEO of LEON, a 50-unit brand based in London, John Vincent talks and acts like a man who is as far from an evangelist as you can get. Yet, when the fun-loving Brit wanted to start a Mediterranean diet-centered chain, the question he and his business partner asked themselves was simply, "How would God do fast food?"

Photo gallery: Restaurant execs take on London (Part 2)

Networking and learning from one another about franchising trends and best practices were all part of the 2017 Restaurant Franchising & Innovation Summit — Europe held in London in July.

Onslaught of Chipotle suits: 2 diners file, 7 other law firms form investor class actions

At least eight U.S. law firms have reported either filing, investigating or forming classes as part of lawsuits against Chipotle in connection with a norovirus outbreak in Sterling, Virginia.

See More »

Business Strategy and Profitability-related articles featured on Fast Casual.

NEWS