Smashburger CEO David Prokupek's smashing success

by Valerie Killifer — senior editor, NetWorld Alliance

How Smashburger’s CEO and chairman is banking on better burgers.

Keep data in and hackers out: What every restaurant operator should know

The three areas that restaurant operators can address to help reduce their vulnerability and mitigate data compromise.

McAlister's Deli unveils new look

by Valerie Killifer — Editor, FastCasual.com

The chain's new store design includes a tea bar and has been unveiled at two new locations.

Healthy beverage evolution: Have we come full circle?

How American consumers are once again searching for healthier beverage options.

Use online guest feedback to motivate, engage employees

Use guest feedback to build a distinctive customer experience that will drive retention, loyalty and sustainable business performance.

Top 5 All-Time Food Flavor Pairings

Historically, food products with contrasting flavors have represented the most successful new food products in the United States and worldwide. Too much…

Small details keeps customers coming back

How small details can mean big returns for operators and their guests.

More restaurant chains aiming for green certification

by Alicia Kelso — Editor, QSRWeb.com

Since 2008, the number of Green Certified Restaurants has accelerated significantly.

Chipotle battles new criticism from growers' group

by Valerie Killifer — senior editor, NetWorld Alliance

CIW has challenged major chains before, promoting farm workers' rights.

Starbucks under fire for use of beetle blood in flavoring

by Valerie Killifer — Editor, FastCasual.com

In response to its use of cochineal extract, a Change.org campaign asks Starbucks to remove the ingredient from use.

Piada: Fast casual Italian style

The fast casual concept has a menu focused on Italian street food.

Daphne's California Greek launches national franchise plan

by Valerie Killifer — senior editor, NetWorld Alliance

The new franchise program is expected to double Daphne's unit count over a three-year period.

2012 Top 10 food trends include “heirloom foods”

In addition to the Top 5 food trends for 2012 that I discussed in my previous post, here's my prediction for trend concepts No. 6 through 10.

The 7 fundamentals of employee feedback

Providing employee feedback benefits both the individual and the team, but keep it simple and sincere.

Caribou Coffee uses social media to spearhead evolution

by Valerie Killifer — senior editor, NetWorld Alliance

Caribou Coffee underwent a brand relaunch in late 2009 and is using social media to ensure its evolution continues down the right path.

Starbucks takes localization approach to Europe

by Valerie Killifer — senior editor, NetWorld Alliance

In 2009, Starbucks Corp. renovated several Seattle locations to better reflect the neighborhoods in which the coffeehouses were settled. The company is now…

The difference between social marketing and social operational insights

Operators can extract both marketing and operational insights from online feedback, but first they must understand the differences between the two.

Cosi CEO Carin Stutz talks brand turnaround

by Valerie Killifer — senior editor, NetWorld Alliance

How Cosi's new CEO plans to rebrand, reimage and rebuild the chain.

Health and wellness: A fight against obesity

From offering lower calorie menus to baking side items, the restaurant industry needs to do its part in supporting healthy changes.

NRA: Fast casual operators optimistic about 2012 sales gains

Total restaurant industry sales will reach a record high of $632 billion in 2012, a 3.5 percent increase over 2011.