Clearly, business dining and its sub-category, catering, fill a deep pool with potential restaurant revenue that beckons restaurant brands worldwide to dive into, but first chain leadership must know how to swim in these particular waters.
By Christopher Sebes, president, Xenial (formerly known as Heartland Commerce). There certainly has been a lot of buzz around delivery. Take, for example, the recent news about YUM — parent company of Pizza Hut, KFC and Taco Bell — investing...
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.
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.
Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.
The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.
Heather Ricks, a McAlister's Deli franchisee in Virginia, has a six-person management team. Five are females, and one of her restaurants boast an all-female kitchen.
Brands striving to increase catering sales this holiday season should ask and answer four questions.
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs and weary cooks everywhere something really to be grateful for?
A new tech partnership pairing Yelp with foodjunky.com could offer a nice inroad to new source of business for restaurants nationwide.
Franchisors and their franchisees must understand what they're getting into before deciding if catering should be a part of the business model.
Off-premise catering in 2015 hit $52.3 billion, a 20 percent increase over 2011.
Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've gathered a few memorable moments from sessions during the opening day of the inaugural Franchising Restaurant & Innovation Summit in Dallas.
Before any restaurant brand jumps into catering, there are a many thoughts to consider in order to ensure success.
A strong sales culture in any company creates an environment where everyone’s in sales. I have always maintained that in any successful business there is "sales" and "sales support." Developing a catering sales culture within a restaurant brand is crucial...
While many restaurants are succeeding in the catering space, it's not for every brand.
Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
At the end of the day, true leaders know how to inspire their teams to reach for something bigger.
Only through a commitment to education will we have the ability to help others meet a proper standard that can help catering and restaurant leaders adapt to the market changes.
Local marketing, local sourcing, mobile technologies and customer service initiatives are all expected to move to the front burner in the New Year.