A Microspace Digital Signage Case Study

When your digital signage or kiosk application has network security, bandwidth, or infrastructure challenges, choosing the right networking technology and technology partner is critical. Eric Kriemelmeyer, owner of FASTSIGNS® of Waldorf, Maryland, had this exact challenge with a project being proposed by a Maryland State Committee.

Type: Case Study

Sponsor: Microspace Communication Corp.




2016 Fast Casual Top 100

FastCasual’s annual list of the industry’s most significant brands and executives.

Type: Special Report

Sponsor: Taylor Company




Connectivity for Content Delivery

Connectivity is the ‘unsung hero’ of digital signage, enabling the inherent benefits of the medium, delivering the right message at the right time, in the right location, to the right audience. Media delivery, file forwarding and system monitoring all depend on taking a reliable, scalable and cost-effective approach to connectivity.

Type: White Paper

Sponsor: Microspace Communication Corp.


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FEATURES


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.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

The case for sustainability: 4 considerations for restaurants

All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Does your restaurant have a 'water issue'?

With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

Fast Casual releases 2012 Top 100 Movers & Shakers

The Fast Casual Top 100 Movers & Shakers ranks the top concepts, people, technology, menu and innovation trends that impacted the segment in 2011.

Coffee chains ramp up cup recycling efforts

Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.

EVOS co-founder discusses being healthy before it was trendy

Burger joint eyeing expansion through nontraditional units.

Are you serving flexitarians?

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you? The...

Local: The ins, the outs and the details

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.    And with good reason.

Election Day

During election season candidates jockey and vie for position - looking for the edge over the other candidates. Battle plans are drawn.

The young green consumer

If you want to know what’s happening, or will be happening, in the area of sustainability, look no further than America’s college and university campuses. That’s where sustainability practices and attitudes are being shaped for the new green consumer and...

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Going Green concepts, applications and programs on Fast Casual.

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