How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily…

Industry gears up for NRA show

by Cherryh Cansler — Publisher, FastCasual.com

The restaurant industry’s biggest show of the year is kicking off Saturday when tens of thousands of restaurant operators and vendors meet in Chicago for the…

The four 'Cs' driving Jason's Deli's success

by Brenda Rick Smith — Editor, Networld Media Group

Jason's Deli racks up around $2.5M in AUVs. It's achieving that success by sticking with its core strengths, listening to customers, maintaining control and…

Startup aims to help restaurants clear hyperlocal produce hurdles

by Alicia Kelso — Editor, QSRWeb.com

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

Panera, Chipotle set sustainability standards by starting small, thinking big

by Alicia Kelso — Editor, QSRWeb.com

The biggest opportunities to save come with packaging and waste initiatives.

Greener planet, more green in the pockets

by Brenda Rick Smith — Editor, Networld Media Group

Au Bon Pain reduced its carbon footprint, looks to shave up with 13 percent off its energy bill by monitoring and analyzing its energy usage.

New guide caters to restaurateurs, retailers looking to boost income with ATMs

'How to Profit from ATMs: A Guide for Retailers and Restaurateurs' delivers 40 pages packed with essential information about the business of owning, operating…

Salata’s growth driven by consumer demand for clean eating

by Alicia Kelso — Editor, QSRWeb.com

Guests also want more vegetarian proteins, such as quinoa, tofu and falafel, as well as sauces and spices.

How to maximize your supply chain strategy

by Alicia Kelso — Editor, QSRWeb.com

In addition to cost, choose a distributor based on their food safety record and customer service metrics, as well as their sanitation practices.

Panera commits to ‘clean ingredients’ by 2016

by Alicia Kelso — Editor, QSRWeb.com

The bakery-cafe chain is on a 'mission to help fix a broken food system.'

Plenty of new product launches expected at the National Restaurant Association Show

by Alicia Kelso — senior editor, QSRweb.com

Mobile and digital continue to be top trends, as does integrated technology solutions.

Going digital: How 1 Arkansas chain controls hiring, training, scheduling

by Cherryh Cansler — Publisher, FastCasual.com

MarketPlace Grill uses Red Book Connect solutions to track training, hiring and scheduling.

Poultry, pork costs expected to fall in 2014

Relief in beef costs isn't expected until mid-2015; but coffee, cheese and wheat will all fall in the New Year.

Why the oven may be your most important purchase

by Cherryh Cansler — Publisher, FastCasual.com

COO of Cooking Solutions discusses oven innovation at the recent Fast Casual Executive Summit in New Orleans.

4 tips to maximize ice production as demand, temps heat up

Rising heat is a factor behind decreased ice machine performance, but failure to perform routine, preventive maintenance can contribute to inefficiencies.

NRA Show '13: Energy-efficient equipment proves its ROI

by Alicia Kelso — Editor, QSRWeb.com

Time-saving, energy-saving and data-mining are the big equipment stars this year.

From the NRA Show floor: Optimism and investment

by Alicia Kelso — Editor, QSRWeb.com

Mobile, digital signage solutions on trend as the technology pavilion continues to grow.

Bread carriers help operators stand out in the crowded sandwich space

Away-from-home sandwich purchases are up because of consumer demand for lower prices, more variety, fresher and healthier items and flexible portions.

Food trucks: Full speed ahead or already yielding?

Industry experts debate the staying power of the restaurants on wheels.

How digital menu boards lead to restaurant 'bliss'

When digital signage fulfills the need of a restaurant while entertaining customers, the "bliss point" in food and beverage marketing is realized.