Designing marketing campaigns to promote growth, sustainability

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

Marketing leaders from F&Co., Taziki's Mediterranean Cafe and Cici's Pizza shared insight on winning marketing campaign strategy during the recent Fast Casual…

Cowboy Chicken, Modern Market and the omnichannel digital experience

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

Sean Kennedy, president of Cowboy Chicken, and Modern Market Technology Director Brian Anderson shared insight and tips on crafting a digital experience…

Former Food Network exec offering marketing tips at Fast Casual Executive Summit

Susie Fogelson, the driving force behind the Food Network and Cooking Channel brands for 15 years, a judge on "Next Food Network Star," and founder of F&Co, is…

Webinar: How to give your brand an online makeover

A free, hour-long webinar focuses on the intricacies and benefits of giving your brand's online presence a "makeover."

Location, location, location: What makes a good one?

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Finding the best location for a restaurant is a matter of knowing about the site's people, accessibility, visibility and energy, according to Subway…

KFC Ad Director on turning Col. Sanders into brand's 'James Bond'

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

In 2015, deep in a tunnel beneath the "lions and tigers and bears" of the Louisville Zoo where KFC stored its corporate archives, the chicken chain's ad agency…

How targeting only lapsed visitors helped HuHot increase sales

HuHot relied on Paytronix scoring tool to entice only its infrequent visitors with freebies.

Valentine's Day LTOs include $500 Pizza from Firenza, KFC's chicken scratch-and-sniff cards, sweet treats from Starbucks

by Cherryh Cansler — Publisher, FastCasual.com

Hoping to attract Valentine's Day customers, limited-service brands around the world are offering a variety of sweet deals.

Eatsa CEO: 'Our long-term goal is to change the fast casual industry'

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Eatsa, both a restaurant and technology provider, faced a difficult choice in deciding the best way to revolutionize the fast casual dining experience. The…

CoreLife Eatery, Balance Grill,  I Love Bacon leaders on crazy vs innovative

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

These were all successful restaurant ideas that were once considered just a little bit crazy, according to a panel of restaurant leaders, who shared some of…

'Tis the season for LTOs

by Cherryh Cansler — Publisher, FastCasual.com

The holiday season, for many, means decorating, shopping and wrapping gifts, but for people working in the fast casual industry 'tis the season of the LTO.

Restaurants honoring vets with freebies

by Cherryh Cansler — Publisher, FastCasual.com

A variety of restaurant brands are thanking vets for their service with free meals.

Millennials: 'Give us big discounts, cut the small talk'

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

One of the more eye-opening sessions at this Fast Casual Executive Summit in Nashville this month was a quick, question-filled hour-long chat with a varied…

Some fast casuals still pumped for pumpkin, others heating things up: part 2

by Cherryh Cansler — Publisher, FastCasual.com

While some fall LTOs are heavy on pumpkin-flavored everything, others include big, bold and spicy flavors inspired by Asian, Hispanic and African dishes.

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…

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

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

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

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…

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

by Cherryh Cansler — Publisher, 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…

Carolinas' Shuckin' Shack finds recycling shells sells

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

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…