Franchise Focus: Nature's Table president talks what it takes to keep winning after 40 years

by Cherryh Cansler — Publisher, FastCasual.com

Rich Wagner, VP of the Florida-based chain, gives an inside look at his brand's continued success despite the plethora of other brands moving in on his turf…

Blaze Pizza, McAlister's, Beefsteak chefs chat about menu innovation

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

There is no single path to successful menu development, but a successful menu is always a collaborative effort.

Drumstick-roll please: KFC exec to share secret (branding) recipe as keynote of Restaurant Franchising & Innovation Summit

by Cherryh Cansler — Publisher, FastCasual.com

George Felix, KFC's director of brand communications, will share his secret recipe on how KFC is resonating with both millennials and Baby Boomers at the 201…

To franchise or not: &Pizza, Blaze CEOs debate which business model is best

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Jim Mizes and Michael Lastoria debate franchising vs sticking with a company-owned business model.

Halloween scaring up food freebies across the nation

Halloween is easily one of the most popular holidays for brands hoping to engage customers with freebies.

Muscle Maker CEO on mini IPO: 'Customers love our food. Now, they can own our stock.'

by Cherryh Cansler — Publisher, FastCasual.com

Muscle Maker Grill CEO Robert Morgan chats about his decision to take the chain public via a mini-IPO and

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

by Cherryh Cansler — Publisher, 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…

Mooyah's VP of Operations 'keeping laser focus on unit economics, operations'

The chain's newly named VP of Operations Mike Sebazco specializes in system development and implementation.

Yang's Braised Chicken Rice demos how to be a 'one-hit wonder'

by Cherryh Cansler — Publisher, FastCasual.com

While other concepts often juggle complicated menus and offer a variety of choices, Xiao Lu Yang serves only one dish at his 6,000 locations.

Au Bon Pain, HMSHost dish out advice for operating in airports

by Matthew Harper — Intern, Networld Media Group

Airport-based restaurants serve a captive audience, which leads to increased sales and revenues for brands that can win over travelers.

Fast casual snack concept on a mission to give back

Georgia's Purpose Snackery is a snack shop that encourages its independent franchisees to make an impact in the communities they serve.

London Summit: Coyote Ugly's key considerations before taking on the world

by S.A. Whitehead — Food Editor, Net World Media Group

Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any…

Wayback Burgers to test food trailers in the Big Apple

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The fast casual chain teams with a trailer specialist to launch its first mobile food initiative, starting in New York City.

Show and tell: Coolgreens demonstrates how 'picturing' community health can be profitable

by S.A. Whitehead — Food Editor, Net World Media Group

Oklahoma-based Coolgreens defines itself through community health, and as the chain expands, it will spread that idea in a very visual way.

Franchise Focus: The Flame Broiler founder discusses combining community with commerce

by Matthew Harper — Intern, Networld Media Group

Before opening The Flame Broiler in 1995, Young Lee was a sickly insurance salesman in need of a healthier diet. The lessons he's learned since then have…

Franchise focus: How a mom's former junk food addiction led to a thriving juice concept

by Cherryh Butler — editor, fcc

Husband-and-wife, Kat and Landon Eckles founded Clean Juice in 2015, in Huntersville North Carolina, and the brand since expanded to seven units.

Legacy Hall serving fast casual fare in upscale food court vibe

by Matthew Harper — Intern, Networld Media Group

A group of fast casual concepts, including a brewery and a restaurant specializing in wine, are opening this fall in one building in Plano, Texas. Legacy Hall…

Investing in technology? Restaurants share hits and misses

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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

Franchisees talk do-over: What they wish they knew before opening their franchise

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

Managing employees is a major aspect that new franchisees often don’t realize or prepare for when signing a franchise agreement. That, and the fact that…

How to avoid disputes in the franchisor-franchisee partnership

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

Attorney Brian Schnell of Faegre Baker Daniels LLP offers up advice and tips on how potential franchise operators and franchisors can sidestep common disputes…