Visitors at Theme Park Spend More Time Playing, Less Time Waiting for Food with LRS Pagers

Andy Alligator's Fun Park was founded in 2007 as a family entertainment center. In 2015, Owner Kyle Allison bought LRS guest pagers for their onsite fast-casual restaurant, Andy's Cafe & Pizzeria.

Type: Case Study

Sponsor: Long Range Systems




Fast Food Operator Cuts Time, Improves Cash Management

After comparing different cash-handling options, Family Foods Inc. deployed Loomis’ SafePoint® solution at ten Taco Bell locations in December 2006. This immediately and dramatically changed the way they handled money, and they soon installed SafePoint in their remaining locations in 2007.

Type: Case Study

Sponsor: Loomis




The Loomis SafePoint Smart Safe Solution: Combining a Valuable Product with Superior Service

With the right smart safe solution, the costs associated with managing the retail cash handling process are reduced, which can increase profitability. To find a successful smart safe solution, retail businesses must partner with a smart safe vendor who can meet their specific needs and provide a high quality level of customer service.

Type: Case Study

Sponsor: Loomis


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FEATURES


Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

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

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

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

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

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 Restaurant Association show.

NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Restaurateurs speak out against NLRB ruling

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.

Success pours from Buffalo Wild Wings' beer program

The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the National Restaurant Association's 2015 show in Chicago.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

Turning social media likes into restaurant traffic

Offer customers something, like a discount or a recipe, in return for their like.

Looking back at some equipment highlights from the NRA Show '14

Henny Penny showcases its chef's touch operating system, which features a barcode scanner that can pull up recipes.


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National Restaurant Association-related articles and topics on Fast Casual.

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