Chef Chatter: How to guide the new generation of cooks

The days of the hardened, callous and unforgiving chefs running kitchens are gone, according to Chef Anthony Jacquet, co-owner of Claudine Kitchen & Bakeshop.

Why Florida fast casual brand doubled down on mobile marketing

by Cherryh Cansler — Publisher, FastCasual.com

By implementing a mobile proximity marketing strategy, EVOS Restaurants in Florida saw a 9% lift in sales and increased website visits by over 110%.

Clean Juice expands into catering using Chowly/ezCater services

December 11, 2019

Clean Juice, a USDA-certified organic juice bar franchise, will be offering catering at all its locations, thanks to a partnership between Chowly, a restaurant…

IHOP flips for fast casual

December 11, 2019

IHOP Restaurants is getting into the fast casual market with its latest concept, Flip'd, opening in April in Atlanta with additional sites in New York City…

'Have Yourself a Lawsuit Free Little Christmas'

Attorney Emily N. Litzinger offers tips for avoiding employee problems during the holidays.

Fourth Enterprises tabs Sabre's Anderson as CEO, names Whitmarsh CFO

December 10, 2019

Fourth Enterprises, LLC, parent company of HotSchedules and Fourth, a provider of workforce, inventory and operations management solutions to the restaurant…

Garden Fresh Restaurants names supply chain VP

December 10, 2019

Garden Fresh Restaurants LLC, parent company of 97 Souplantation and Sweet Tomatoes restaurants, has named Victor Phan as its first-ever VP of supply chain…

4 tasks that kitchen robots should take over

Advances in robotics technology are helping commercial kitchen workers be more effective and efficient in several key areas.

Presented by FastCasual.com

Webinar to explore ‘2020: The year of enterprise cloud POS’

On Dec. 10, foodservice operators will have a chance to learn how point-of-sale technology has evolved from legacy enterprise systems to cloud POS and now to…

Chipotle investing in the future of farming

December 4, 2019

Chipotle Mexican Grill has made a financial commitment to help drive the future of farming for younger generations. With the average age of farmers at about…

3 ways to take advantage of the delivery market with ghost kitchens

Time will tell if ghost kitchens are truly sustainable and here to stay, but if you are a restaurant owner, it’s worth taking a look at the various models…

Presented by FastCasual.com

8 ways to prevent restaurant workers from spreading Hep A

Since the Hepatitis A virus spreads so easily and quickly through food and water, it’s a huge threat for restaurants. It’s critical that restaurants take every…

Presented by FastCasual.com

Cowboy Chicken delivering turkey to first responders

November 22, 2019

As a show of gratitude to first responders in the communities it serves, Dallas-based Cowboy Chicken is launching a turkey giveback promotion during…

Moe’s Southwest Grill 'all-digital/kiosk-only' restaurants coming to Pittsburgh, Charlottesville

November 20, 2019

Moe's Southwest Grill will introduce its first two "All-Digital/Kiosk-Only" locations in the first quarter in Pittsburgh, Pennsylvania and Charlottesville…

How automation can solve restaurant labor problems

High turnover is a lot for restaurant owners and managers to combat, but there is hope, and the answer lies in automation.

Presented by FastCasual.com

B.Good partnering with FoodCorps

November 19, 2019

Boston-based B.Good has joined 1% for the Planet, a global organization that connects dollars and doers to accelerate smart environmental giving. The…

ProteinHouse upgrades POS system

November 19, 2019

ProteinHouse has upgraded its POS system by deploying PAR's Brink POS software and EverServ 8100 terminals in all of its restaurants, according to a company…

Webinar to explore food safety excellence

'How to achieve excellence in food safety: Best practices to drive your food safety performance' on Dec. 5 will be sponsored by Steritech.

Togo's 2020 transformation: 'It's not just new paint'

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

Ask anyone who's made a deli sandwich, they'll tell you, making these mouthwatering monstrosities is both time and labor-intensive. But 48-year-old Togo's has…

Delivering a frictionless guest experience: one size doesn't fit all

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Technology allows restaurants to deliver a better guest experience, but companies still need to test new solutions since no one tool meets all companies…