Tis the season: Use holiday staff to build customer loyalty

If there ever was a time of year to invest in wowing guests, the holidays are that time.

Wells Fargo to roll out mobile payments pilot

by Valerie Killifer — senior editor, NetWorld Alliance

Wells Fargo & Company is rolling out a Visa microSD mobile payment pilot that will include 200 Wells Fargo team members who are users of specific…

Pollo Campero showcases health at Disney restaurant

by Alicia Kelso — Editor, QSRWeb.com

Pollo Campero teamed up with its Orlando franchisee Larry Levy to develop and launch Fresh-A-Peel, which features healthier menu items.

Chef’s survey reveals 2011 menu trends

by Valerie Killifer — Editor, FastCasual.com

The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs has revealed that local and hyper-local sourcing, healthy…

Gift cards to boost industry sales

by Valerie Killifer — Editor, FastCasual.com

Despite modest gains, the National Restaurant Association’s chief economist is predicting the continued tightening of consumer spending.

McAlister’s Deli founders find second-time success

by Valerie Killifer — senior editor, NetWorld Alliance

Nine years after the sale of McAlister's Deli, the Newcomb family gains ground with Newk's Express Café.

FREEBIRDS reveals 2011 growth strategy

by Valerie Killifer — senior editor, NetWorld Alliance

In recognition of its 20th anniversary, the creator of the Monster burrito looks to take a bigger bite out of Texas.

What to consider before you Groupon

Successful restaurant marketing can increase guest counts, but if your restaurant is unprepared, it also could ruin your brand.

Industry leaders define fast casual

by Valerie Killifer — senior editor, NetWorld Alliance

From decor to food quality and service, fast casual insiders weigh in on what the segment means to them, the industry and consumers.

Despite Q3 losses, investment firm gives Jamba Inc. a “Buy”

On paper, healthy juice and grub fast casual chain Jamba Inc. looks to have had a hard Q3: total revenue for the quarter decreased 16 percent from last year…

Penn Station charters new growth territory

by Valerie Killifer — senior editor, NetWorld Alliance

As the sub-sandwich chain celebrates 25 years, its founder and president keep their eyes focused on the future.

Genghis Grill launches interactive television channel

by Valerie Killifer — Editor, FastCasual.com

Last week at Genghis Grill's franchise conference, the group unveiled its latest customer-engagement tool: Genghis Grill TV.

Data security takes a layered approach

In 2009, 23 percent of the hospitality industry experienced a data breach, with restaurants and hotels leading the majority of cases. Here's how new…

Fazoli’s caps year of growth with Wal-Mart pilot

by Valerie Killifer — senior editor, NetWorld Alliance

Over the past three years, Lexington-based Fazoli’s and its team of veteran executives have worked hard to overcome the chain’s once downward slide. But since…

LaVoie: Supply chain trends for 2011

Where technology and logistics are expected to lead the restaurant industry.

Boston Market CEO leaves post

by Valerie Killifer — Editor, FastCasual.com

Boston Market's CEO F. Lane Cardwell is stepping down and will be replaced by George Michel, former CEO of Timothy’s Coffees of the World Inc.

Mediterranean diet spurs concept growth

by Valerie Killifer — Editor, FastCasual.com

How two concepts are providing healthful Mediterranean cuisine to Detroit and Denver diners.

The dos and don'ts of green restaurant marketing

Restaurant sustainability requires reevaluating your operations to find ways to conserve resources and be more efficient. Convey this to customers.

McAlister’s digs in to operational changes

A new president and a menu and equipment overhaul will bring in the next generation of McAlister's delis.

New Daphne’s CEO outlines brand future

by Valerie Killifer — senior editor, NetWorld Alliance

When Daphne’s Greek Café founder George Katakalidis filed for bankruptcy protection in January, the news came as a shock to many restaurant industry insiders.