2015 Fast Casual Top 100

FastCasual.com's tenth annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, marketing campaigns, menu trends and technologies leading the industry.

Type: Special Report

Sponsor: FastCasual.com




Three Ways Proper Equipment Selection Reduces Kitchen Labor

Using these techniques will minimize expenses and enhance employee capability and workspace environment.

Type: White Paper

Sponsor: The Middleby Corporation




How to Profit from ATMs: A Guide for Retailers and Restaurateurs

This report provides an in-depth guide for retailers, restaurateurs and other businesses that are considering installing ATMs on their premises.

Type: Guide

Sponsor: Elan Financial Services


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FEATURES


5 variables to consider when selecting your next restaurant site

When you’re looking for the right property for your restaurant, having a checklist of desirable criteria can help you stay on track.

Fast casuals, not fine-dining brands, leading restaurant segment in design innovation

Fast casual brands have been quick to adopt recent design trends, and QSR restaurants are following suite.

How license, permit knowledge can save your restaurant

One expert gives five tips regarding permits and licenses to help restaurant owners avoid long-term fines and sanctions.

Real vs authentic: Which word should describe your restaurant?

Steve Starr describes how authenticity is about communicating your brand’s true ideals to the consumer while the term real references the use of natural materials. He asks: can something be authentic without being real?

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

5 ways customers judge your brand

Expert describes five ways customers are judging your fast casual brand.

3 dont's when it comes to your restaurant design

Within the competitive and seemingly bottomless fast casual market, entrepreneurs are increasingly finding that the basic template design no longer yields the results that they expect.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to pre-approve all design and construction to be done by the tenant.

Construction costs on the rise: How to mitigate the risk

The current construction climate, especially in the fast casual restaurant world, is very different than even in the pre-recession boom.

Photo Gallery: Super Chix hatches a new look

Super Chix hopes its redesign will reinforce its positioning as the "classed-up chicken joint."

How to use your restaurant design to tell your 'real food story'

Incorporating your use of real ingredients and cooking processes into your design is vital.

The perfect pitch: 3 restaurant concepts

Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.

Franchising and growth: Expanding into non-traditional spaces

When entering into non-traditional restaurant formats like food courts, universities & airports, re-developing a concept to fit these new operational structures is no easy task, although it can be done and with great success

FCES15: Why design is key to customer engagement

Design is a key aspect for the customer experience and plays directly into the "corporate soul" and building a relationship with customers.

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Restaurant design can be a crucial part of building a successful brand. Layout of your restaurant can also affect your operational efficiency. Check out this research center for ideas and trends in restaurant design and layout.

NEWS