Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.

Uncovering 4 secret ingredients of 'the modern brand'

by Jeff Fromm — Executive Vice President, Barkley

Modern brands, including Panera, Starbucks, Shake Shack, are more than restaurants or food products. They represent the lifestyle of modern consumers today.

Real vs authentic: Which word should describe your restaurant?

by Steve Starr — Chief, starrdesign

Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural…

Restaurant kiosks and the 'Goldilocks Zone'

by Christopher Hall

The reason our planet supports life is because it exists in an ideal state known as the 'Goldilocks Zone.' The same principle applies to customer experience…

Technology: A brand-driver or a necessary evil?

by Steve Starr — Chief, starrdesign

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we…

Business intelligence spurs 'future lab' innovation at McDonald's Corner Café

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

The latest data trends continue to show a consistent and predictable migration to, "better for you" healthier meal options. These trends are on McDonald's…

How outdoor seating can increase your revenues by 30%

No matter what kind of establishment you run, a simple deck or patio can increase revenue by up to 30 percent, according to Jeff Caldwell of Superior Shade.

How to build a multi-sensory experience in your restaurant

by Steve Starr — Chief, starrdesign

It takes a lot of work for restaurant and retail brands to deliver a remarkable experience. It can be done, however, by making sure the environment touches…

Why fast casual's customer experience isn't so casual

by Kent Barkouras — EVP Restaurant Solutions, Primary Color Systems

The fast casual customer experience is about guests getting what they want. That includes customized, fresh, unique food being prepared in front of them.

Finding your 'Purple Cow:' 3 ways to connect consumers to your brand

by Steve Starr — Chief, starrdesign

A truly noteworthy restaurant is one that captivates people and makes them feel connected to the brand, but how can you facilitate this desired connection with…

Lifetime loyalty comes from winning hearts, minds

by Vic Mahadevan — CEO, Punchh

Your customers are driven to your brand by two main factors — practicality and emotion. Practical purchases are based on things like price, convenience, speedy…

Taco Bell testing alcohol, redesign: Is it rebranding as fast casual?

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.

How to choose the best rewards for your loyalty program

by Bob Leonard — Owner, Bolen

It's important to set the minimum purchase amount at a reasonable level so customers don’t get frustrated that they are never earning punches and thus feel…

Debunking McDonald's service time criticism

by Darrel Suderman — President, Food Technical Consulting

Customers and investors prefer innovation and quality over short wait times.

Deliver more than food; deliver an experience

by Erle Dardick — CEO, Monkeymedia

Lean on your supply chain partners to innovate for you; they have resources and answers.

Uber's move into foodservice showcases importance of convenience

by Ed Zimmerman — President, pizza.com

Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.

Three ways restaurants can be smarter with local schools

by Ed Zimmerman — President, pizza.com

Online ordering is the perfect way to remind students, parents and school administrators that you care about their needs by offering them a quick and…

Wait time zero: The need for speed

by Noah Glass — CEO, Olo

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

The importance of online ordering when it comes to catering

by Erle Dardick — CEO, Monkeymedia

Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.

How do you become the Uber of food?

by Ed Zimmerman — President, pizza.com

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.