Quiznos Sub (Grupo QZCR) + SynergySuite Case Study

Grupo QZCR, a franchise group with Costa Rican Quiznos Sub locations, implemented SynergySuite as its back-of-house platform, leading to a 4% reduction in…

Presented by SynergySuite

Costa Vida + SynergySuite Case Study

Costa Vida, a fresh Mexican concept, implemented SynergySuite as its back-of-house platform, leading to $400/week/location reduction in labor costs and 2…

Presented by SynergySuite

Chicken shortage sends prices upward

May 6, 2021

Chicken prices have more than doubled year to date, and wing prices have set new records on account of a shortage, according to Urner Barry, a market research…

Roundtable: How to Design a Technology Strategy for Your Restaurant

Designing a technology strategy for your restaurant isn’t easy. Many restaurants depend on a variety of integrated technologies to run their business, from…

Presented by SpeedLine Solutions

Six Benefits of a Wireless Security Solution for Restaurant Operators

Restaurants face a unique set of challenges in today’s business climate. A security solution can help them cope with many of those challenges.

Restaurant Models for the Post-Pandemic World

Operating a “ghost kitchen” or “host kitchen” is gaining in popularity as a way to serve customers without the pressures of maintaining or adding a…

Presented by Qu

Keeping Your Restaurant Nimble in a Crisis with Back-of-House Technology

Successfully navigating a restaurant through the unpredictable current of a global pandemic demands more than just obvious tactics.

Improving Margins with Advanced Reporting

Data is a difference-maker if, of course, it’s used effectively.

Just Salad teams with Budderfly on energy efficiency strategy

May 11, 2020

Just Salad is working with Budderfly, an energy management outsourcing firm, to improve energy efficiency at stores and reduce the brand's carbon footprint.

Are your food costs costing you too much?

by Cherryh Cansler — Editor, FastCasual.com

Restaurateurs may want to use this infographic to help calculate food costs.

Toast introduces loan program for restaurants

November 13, 2019

Toast Inc., a restauant management platform, has introduced a loan program, Toast Capital, to provide restaurants access to flexible funding to cover working…

Wavicle Data Solutions launches national restaurant practice

November 6, 2019

Wavicle Data Solutions, a provider of data and analytic services, has launched a national restaurant practice to be led by Duane Lyons. Lyons is the former…

Fatburger following the plant-based road

October 29, 2019

Although most known for its beef burgers, Fatburger has been catering to vegans lately. The Los Angeles-based chain, owned by Fat Brands, added a plant-based…

Webinar to explore how analytics can bring more understanding to your business

Michael Shipley, analytics and insights director at Fourth, will review the elements of an analytics system to enable restaurant managers make data based…

Why the restaurant industry doesn't support minimum wage hike

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The U.S. House of Representatives approved the bill to nearly double the minimum wage over six years, but it probably won't advance in the Republican-led…

xtraCHEF CEO introduces inventory management system

Andy Schwartz, CEO of xtraCHEF, sits down with FastCasual's Cherryh Cansler to discuss its new back of house financial management solution for restaurants.

4 low-cost ways to make your restaurant more Earth friendly

In honor of Earth Day, Jeff Stone, CEO of Compeat, offers advice on how to make restaurants more sustainable without spending too much money.

What Danny Meyer’s book doesn’t tell you about the restaurant business

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Frank Klein, founder and CEO of Asian Box, is an admirer of Danny Meyer, but he thinks the famed restaurateur failed to include the dark side of the restaurant…

From waste to labor: Reducing the total cost of slicer ownership

Slicers should minimize waste with high-quality food output and clean easily to reduce the risk of bacteria on surfaces and cross contamination.

Panera challenges industry to be more transparent about food ingredients

October 16, 2018

Panera Bread has launched a campaign to disclose the whole grain content of breads on its menu. On all breads that are made up of 50 percent whole grain…