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.

What’s the Five Guys mystique?

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

A year ago, Market Force conducted a survey and asked consumers to tell us their favorite fast casual restaurant, and why they nominated them. And we did it…

Genghis Grill launches social media-driven music tour

December 2, 2010

On December 11, Dallas-based Genghis Grill will mark the beginning of its first ever social media-driven music tour, Genghis Live. Local city bands that want…

Skimming: credit cards - and profits

Credit card skimming in the restaurant industry is becoming more exposed as high-dollar theft cases are being made against restaurant workers. Recently in the…

Dirty dishware, restrooms and odor are Top 3 customer turnoffs

November 22, 2010

A recent Cintas Corporation survey conducted by Harris Interactive revealed that dirty dishes, unpleasant odor and dirty restrooms are the top reasons…

Technomic predicts frugality fatigue and more in 2011

November 18, 2010

Leading foodservice intel group Technomic has released its list of 11 emerging trends in 2011. As hiring and same-store sales herald the industry’s slow return…

Camille’s to reward 4sq users with holiday contest

November 17, 2010

Camille’s Sidewalk Cafe is rewarding users of the Foursquare networking application with a $100 gift certificate between now and Dec. 15. Winners will be…

Exit41 launches Facebook ordering app

by Valerie Killifer — Editor, FastCasual.com

November 16, 2010

Exit41 has officially launched a new web-based solution that will let Facebook fans of restaurant brands order meals via the social networking site. The app…

More steps to gluten free

by Betsy Craig — pres, menutrinfo.com

Last week, I started this discussion identifying items that contain gluten that might suprise you, as well as the first steps in creating gluten free dishes. 

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.

NPD: Family dining makes a comeback

November 9, 2010

Restaurant visits from families or parties with kids increased this past summer after three years of traffic declines, according to market research company The…

Mintel: Consumer trends begin with long-term benefits

October 27, 2010

While consumers are still reeling from the aftershock of the global economic crisis, Mintel has predicted nine key consumer trends for the year ahead that…

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…

Five Benefits of Single-Shift Employee Training

Single-shift training helps restaurants increase customer service, boost employee flexibility and minimize turnover.

Boston Market takes system revamp to Houston, Cleveland, Tampa

October 19, 2010

Boston Market has announced its new service standards, design and menu updates next will roll out into the Houston, Cleveland and Tampa markets.

Urban Eats Cafe owners recognized for business diversity

October 17, 2010

The owners of Urban Eats Café have been named to the St. Louis Business Journal's 2010 class of Diverse Business Leaders. The awards promote diversity in the…

2010 Fast Casual Summit Presentation: Armed & Dangerous

Armed & Dangerous: Buildinng Brand Leaders of the Future highlights how restaurant operators can use their employees and customers as their biggest brand…

Details, Details, Details

by Don Fox — CEO, Firehouse of America

The restaurant business is all about paying attention to the details. And when it comes to the details, there are two rules to keep in mind:

Frozen = Fresh?

by Don Fox — CEO, Firehouse of America

I don’t consider myself a complainer of any sort. When you’re in the business, you should have sympathy for the operational challenges faced by all…