Authentic experiences: How your brand can reach Gen Z for success and customer loyalty

by Daniel Brown — Editor, Networld Media Group

The APC Gen Z study found that Gen Z has five top demands from businesses and brands: 1. Authenticity. 2. PhysiDigital. 3. Experiential. 4. Custom. 5.

Webinar deep dives into restaurant recovery data

by Mandy Wolf Detwiler — Editor, Networld Media Group

The restaurant industry is slowly recovering. R.J. Hottovy of Placer deep-dives into the statistics and offers a glimpse into the mechanisms behind the…

Will these LTOs increase fast casual traffic?

Brands have always use limited-time offers to give customers new reasons to visit their stores, but they are doubling down on that strategy as people are…

How fried chicken is laying 'golden eggs' across US

Wanna know what fried chicken brand got the most store visits in 2020? Read on.

The 2021 menu battle: Comfort food vs healthier options

by Cherryh Cansler — Editor, FastCasual.com

Menu trends experts from Panera Bread, Buffalo Wild Wings, Luna Grill, Culinary Tides, Qdoba and Pure Green predict the coming year's top menu trends.

June US restaurant industry sales are best since February

Fast casual falters a bit, while pizza, chicken and burgers fare well in June.

Winter LTOs bring on the heat

by Cherryh Cansler — Editor, FastCasual.com

Although the holidays conjure up images of cookies, pies and hot chocolate as featured in Part 1 of our winter menu series, they're also a time for rich, warm…

How women leaders can make a difference in foodservice

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Four women, who were invited to share experiences as female executives during the Fast Casual Executive Summit in Austin, said women in leadership positions…

Webinar to examine why LTE and 5G are on the menu for foodservice

On Nov. 21 at 2 p.m. EST, Fast Casual will present a webinar, "Why LTE and 5G are on the menu for restaurants," featuring Anthony Lawson — manager of technical…

Best practices for integrating carryout

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

By envisioning the carryout business as a component of an emerging, integrated digital ecosystem, restaurant decision makers can allocate resources in a way…

Integrating delivery services: a disruption that can't be ignored

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Meeting this off-premise challenge, driven by the growth of e-commerce, requires a thorough assessment of how the organization manages its delivery orders.

How to protect against credit card scams, digital transaction liabilities

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

While credit card theft isn't new, the internet is giving rise to new opportunities for credit card scamming. To protect against fraud, foodservice operators…

Fast casuals bliss out over plant-based ice cream

by Cherryh Cansler — Editor, FastCasual.com

Ice cream and frozen novelties made up $304 million of the retail plant-based market in the U.S. as of April 2019, with revenues increasing 26% over last year…

What's new on the (fall) menu?

by Cherryh Cansler — Editor, FastCasual.com

Fall limited-time offers are here. Not only do they include the typical pumpkin and caramel-flavored treats but also comfort foods reimagined in healthier ways…

What your fall menu must have

by Cherryh Cansler — Editor, FastCasual.com

Hint: Pumpkin isn't the only trending menu offering this fall.

Is the honeymoon over for the fast casual segment?

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The steady growth of recent years is tapering off, as growth for the top 500 U.S. restaurant companies for the most recent year slipped to 3.3% compared to the…

Surging off-premise orders call for more flexible restaurant planning

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

An increase in off-premise orders is reducing the footprint for some restaurants, resulting in smaller dining areas. That makes flexibility now 'king' for…

How Schlotzsky's, Auntie Anne's, Krystal, Huey Magoo's bring technology to the table

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The final panel at the Restaurant Franchising & Innovation Summit in Louisville made it clear that chains need to tackle the challenges of online ordering…

Now Trending: Diners embracing comfort foods, still open to trying new things

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

Diners are feeling a little less than confident about the overall "state of things, which means culinary developers would be wise to stay a little closer to…

Third-party delivery forces tough decisions for restaurants

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Third-party delivery has become the most disruptive force in the restaurant industry today, as the growth of these services has created both an opportunity and…