Avoid Mobile Order Pick-Up Mayhem

The ideal mobile order pick-up program gives customers fast, convenient service and delivers higher throughput for restaurants and food-service venues. 

Type: Infographic

Sponsor: Apex Supply Chain Technologies




The Complete Guide to The FDA's Menu Labeling Rule

In this guide, we’ll clarify the FDA’s current Menu Labeling Final Rule, its pros and cons, the politics that have thrust its future into uncertainty, and how restaurants can prepare for the new rule.

Type: White Paper

Sponsor: TouchBistro




The Ultimate Guide to Restaurant Reporting & Analytics

This guide will teach you tactics to effectively read your POS data so that you can turn that data into decisions, a better customer experience, and more sales.

Type: White Paper

Sponsor: TouchBistro


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FEATURES


Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Investing in technology? Restaurants share hits and misses

Companies need to do their research, and management has to be supportive for technology initiatives to succeed.

How efficient is your methodology for menu innovation?

Menu innovation, a very important part of any concept, can be a silent killer if not done right.

Summer LTOs focus on providing healthful options

Shrimp, fish and smoothie enhancements are popular summer LTOs.

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

From wobbly table fixes to herbal refrigerators, innovation was on display at NRA (Part 1)

More than 45,000 buyers in the restaurant industry hit Chicago this week to check out the thousands of products and services on display at the National Restaurant Association show.

NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

The anti-app: why messaging is the new loyalty program

More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers would rather use text than voice to communicate with front-line team members.

Why 367 more days? A debriefing on the menu labeling delay

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their path on it.

Carolinas' Shuckin' Shack finds recycling shells sells

Oyster restaurants are at the forefront of a shell-recycling movement that not only may again make Chesapeake Bay a hotbed of oyster activity but also serves as a pretty good marketing tool.

4 mistakes killing your food cost margins

Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can easily sabotage your profit margins.

How the menu-labeling ruling will drive traffic to fast casual brands

While many brands are worried about how the regulation requiring them to display nutritional info will affect their businesses, brands associated with a health halo see the ruling as a way to even the playing field.

How well do you mitigate risk? Learn from those who have been there

Companies face a new set of risks in today's marketplace due to new technology. The need to manage human resources remains as critical as ever.

Mobile Vending University helps prepare food truck owners

Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.

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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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