Getting the most out of Digital Menu Boards

Digital Menu Boards are popping up in restaurants of all kinds, from your local burger joint to the big national chains.

Type: White Paper

Sponsor: SmarterSign




Manage Food Quality to maximize ROI

The goal of every foodservice operator is for their patrons to have a wonderful, unique dining experience that prompts them to return again and again. Even better, if customers are impressed enough, they will tell friends and family or write up a favorable evaluation to share on Yelp or another review website.

Type: White Paper

Sponsor: Axis Purchasing




Why Foodservice Organizations Win with GPOs

A Group Buying Organization (GPO) is an organization that helps pool the buying power of members to help get the best possible prices and quality on products and services. In the consumer markets, these programs are comparable to Costco, Shoppers Warehouse, or insurance bundlers.

Type: White Paper

Sponsor: Axis Purchasing


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FEATURES


Can Smashburger's former CEO put Pie Five back on positive path?

The last few years have been tough for Rave Restaurant Group, which owns Pie Five and Pizza Inn. Smasburger's former CEO, Scott Crane, however, stepped into the corner office this week and has plans to grow the brand.

Saladworks refreshes brand with innovative technology, featuring Life Bar kiosks

For those who are technology savvy who don't want to sit through a queue, speed is more important than human interaction.

Will the menu trends of 2017 turn to the dark side?

Charcoal, heavy fats and lots of bubbles may not sound like they belong on 2017's list of menu trends, but the Canadian food-centric marketing consultancy, THP, said its research shows otherwise.

Top seven steps to supply chain heaven outlined at summit

Figuring out supply chain problems has a new urgency and importance today that might not have existed just three years ago. Here from the Fast Casual Summit last month, seven key steps to supply chain heaven.

Calcuatling the new cost of food spoilage

Forward-thinking companies are embracing new technologies to better position themselves for ongoing profitability.

50 menu additions perfect for fall

While some restaurants are capitalizing on the pumpkin craze, others are challenging the status quo and releasing seemingly unrelated menu items this fall.

Restaurants offer not-so-spooky Halloween specials

Restaurants of all kinds are offering Halloween specials for young guests.

Understanding site selection variables for restaurant tenants

When you're looking for the right property for a pizzeria or QSR, having a checklist of desirable criteria can help you stay on track.

What the best-dressed pizzas are wearing now

Almonds, arugula, potatoes and eggs, are just a few of the players in the results of our completely unscientific poll of cool and surprisingly tasty pizza toppings, the first of a two-part series on what's "up" in pizza.

The 'munchies' effect: How cannabis legalization will effect QSR traffic

Will Colorado's legalization of marijuana increase traffic for the state's restaurants?

15K restaurants deploy everything from unicorns to engaged employees to fight hunger

Eat out so hungry kids can eat. It’s a simple notion with a huge possible impact, as nearly 15,000 restaurants nationwide join the effort to provide meals for the 1 in 5 American children who cannot count on their next meal.

Getting 'granular' about restaurants' many possible uses for whole grains

It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.

3 steps to "wow-ing" customers with your loyalty program

Last year, Google released data showing that "near me" searches on their platform doubled between 2014 and 2015. According to this USA Today article, Google’s search ads marketing director interpreted that to mean "convenience often trumps brand loyalty." But this isn’t necessarily true across the board.

Restaurant graphics: More important than you think? (Part 1)

This two-part series delves into how and why restaurants should take their graphic elements more seriously.

At Malawi's Pizza, dinner is a world-changing experience

A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

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