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…

7 ways data can cut costs and drive profitability

Billy Jones, CEO of orderly talks about how restaurant owners can lower their operational costs and effectively manage inventory without compromising…

How foodservice industry can collaborate to improve food traceability

The foodservice industry needs to improve trading partner collaboration so food contamination can be pinpointed and the impact can be minimized. There are…

5 tips to help restaurateurs master menu labeling before May 7 deadline

by Betsy Craig — pres, menutrinfo.com

Menu-labeling expert Betsy Craig shares five compliance tips to help restaurants prep for the May 7th enforcement deadline.

Panera CEO: '50 percent of the top 10 fast casual brands selling breakfast have an egg made from at least 5 ingredients'

January 19, 2018

In conjunction with the launch of Panera Bread's new breakfast sandwiches, featuring 100-percent real eggs, the company has petitioned the Food and Drug…

Freshii to Subway: Let's partner to succeed

January 17, 2018

Freshii founder and CEO Matthew Corrin has written a second letter to Subway Restaurants, proposing that the two brands partner to work through Subway's recent…

Crackheads and Doughballs: Having fun in the fast (casual) lane

by Cherryh Cansler — Editor, FastCasual.com

Crackheads and Doughballs — contrary to how they sound — are not insults. They're the names of the two latest fast casual brands dreamed up by James Markham, a…

Grabbagreen debuts cutting-edge farm site equipment

July 21, 2017

Grabbagreen is piloting the latest equipment in the restaurant industry, a hydroponic indoor mini farm system, at its location in Coeur d'Alene, Idaho…

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

by Cherryh Cansler — Editor, FastCasual.com

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…

Five Guys selects FoodLogiQ Connect for global supply chain management

April 26, 2017

Five Guys Burgers and Fries has selected the FoodLogiQ Connect platform for global supply chain visibility, streamlined supplier management and issue tracking…

Mobile Vending University helps prepare food truck owners

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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…

How technology can improve ROI of maintaining foodservice equipment

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Foodservice equipment has long required multiple distribution levels. Managing equipment information on such equipment places a heavy burden on all players in…

3 ways technology can lower food costs

by Niall Keane — CEO of SynergySuite, SynergySuite

With timely insights, restaurants can optimize processes, make better decisions, and save time and money

How fast food can be good food: London's LEON co-founder shares strategy for success

by Cherryh Cansler — Editor, FastCasual.com

LEON CEO John Vincent, who will keynote the Restaurant Franchising and Innovation Summit being held July 18-20 in London, talks with FastCasual about how he…

Fazoli's ditching artificial ingredients

April 5, 2017

The menu at Fazoli's will be free of all artificial sweeteners, flavors, preservatives and colors by June 19. With 220 units, Fazoli's is the first national…