Recipe For Engagement: Essential Ingredients for a Restaurant Loyalty Program

To be successful, a loyalty program must deliver value to the guest and it must deliver value to a restaurant operator’s business. To help food and beverage operators understand what guests are seeking in a loyalty program, Oracle Hospitality conducted a global consumer survey. Read about the findings in our report!

Type: Special Report

Sponsor: Oracle




3 Ways to Optimize Labor Efficiencies and Cut Costs

Operators are facing high turnover rates and new regulatory pressures, making the task of managing labor costs increasingly more difficult. There are steps those operators can take to make the challenge easier to manage.

Type: White Paper

Sponsor: Long Range Systems




Franchise Field Operations are All About Relationships

Franchising is all about relationships, and your field consultants are your key players. Check out this infographic for the top priorities and challenges that come with the keys to great franchisor-franchisee relationships.

Type: Special Report

Sponsor: FranConnect


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FEATURES


Which Wich CEO, Summit attendees make 10,000 PB&Js for Dallas homeless

Attendees at this year's Restaurant Franchising and Innovation Summit rolled up their sleeves and made more than 10,000 peanut butter and jelly sandwiches during a Spreading Party lead by this year's keynote speaker, Which Wich founder and CEO Jeff Sinelli.

How self-serve kiosks can rescue corporate dining — part 2: how the solution came to be

While self-serve kiosks allow corporate dining locations to eliminate the cashier and improve the speed of service for customers, there had been no "off-the-shelf" solution - until now.

Have you taught your managers to track prime costs?

There are certain metrics and habits, especially in the independent segment, that managers need to be mindful of on a regular basis

Starbucks to create 240K jobs

The chain is on target to create more than 240,000 jobs globally —  68,000 in the U.S. — by opening 12,000 stores globally and 3,400 new stores in the U.S. by 2021. Jobs were just one of the many topics Starbucks execs addressed during today's shareholders meeting, however.

Moe's franchisee: 'Don't take no for an answer'

Jennifer Wade has been a Moe's Southwest Grill franchisee since 2002. The single mom now owns three locations and is the only female franchisee on the Moe's Franchise Advisory Council, in which she serves as president.

Dickey's CEO: 'Female leaders will evolve the industry'

Laura Rae Dickey replaced her husband, Roland, as CEO in January when he became CEO of the chain's parent company. She took on the CEO title without hesitation and suggests that other women do the same.

Vitality Bowls founder: 'Leadership roles make great careers for mothers'

Tara Gilad, founder of Vitality Bowls, was inspired to create the concept by her 2-year-old daughter's struggle with food allergies.

Identifying profit patterns can help restaurants improve operations

When you zoom out and view your sales metrics by month for the past two or three years you will uncover a pattern of when sales and profits tend to be highest

How self-serve kiosks can rescue corporate dining — part 1

The self-serve kiosk rewrites the economics of corporate dining.

The weekly report is not enough — a daily report may save your business

Daily reports can help reduce food costs and prevent costs associated with overtime ad overstaffing.

Uncle Maddio's VP of Ops: 'Welcome adversity'

Restaurant openings at Outback Steakhouse were the gateway to Jenelle Brown's career, but that progressed into managing human capital and the health of operations.

Auntie Anne's president: 'Diversity in leadership is critical'

Neary eventually joined Auntie Anne’s in 2005, holding various roles in the company, including VP of global marketing, until she took over as president in 2015.

How restaurant tenants can negotiate free rent

Free rent on lease renewals is not unreasonable and often achievable — if you know what buttons to push with your landlord.

Schlotzsky's exec chef: 'Gender doesn't define success'

The chef, who was featured in numerous television shows on The Travel Channel, Telemundo Network, the Cooking Channel and Fox Utilísima Network, is fluent in English and Spanish, speaks a little French and is now learning Porteguese.

Kat Cole: 'Female leaders must mentor other women'

Kat Cole started in the industry as a hostess when she was 17. She now leads Focus Brands, overseeing 4,500 ice cream shops, bakeries, restaurants, and cafes in the United States, the District of Columbia, Puerto Rico, and 60 foreign countries.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.

NEWS