Kwikee Mart  Grows with the Loomis SafePoint® Solution

Kwikee Mart Grows with the Loomis SafePoint® Solution

Kwikee Mart is a small chain of convenience stores throughout California’s San Jose and Napa Valley. When Kwikee Mart Owner Satindar Dhillon started planning for store expansion, he knew they would need a more secure way for owners to transport money from the safe to the bank.

Type: Case Study

Sponsor: Loomis


Mystery Shopper Program Overview

Mystery Shopper Program Overview

Pivot to amazing customer experiences. Every customer. Every location. Every time. 360 Intel’s Mystery Shopper Program allows you evaluate your specific brand standards and procedures through a series of shops conducted by experienced shoppers.

Type: Fact Sheet

Sponsor: 360 Intel


Heritage Parts – The Value of Genuine OEM Extends Beyond the Part

Heritage Parts – The Value of Genuine OEM Extends Beyond the Part

As the Heritage team prepares for NAFEM, we wanted to reflect on the value of relationships –with manufacturers, certified service professionals and parts distributors. In 2016 the debate between OEM versus OCM parts heated back up.

Type: White Paper

Sponsor: Heritage Parts


See More »

FEATURES


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

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

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

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

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

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

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

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

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

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)

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

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

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?

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

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

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

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

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.

See More »

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

News