Webinar: How restaurants can meet consumers' demands for clean eating

June 9, 2016

Customers are seeking out restaurants that offer natural ingredients and minimally processed food, according to the NRA's annual foodservice forecast, which…

Menchie's to Freshii: Fro-yo market is thriving

Frozen yogurt chains aren't melting, said Menchies' CEO Amit Kleinberger in response to Freshii Founder and CEO Matthew Corrin's recent offer to help fro-yo…

How embracing humane animal practices enhances profits

by Joseph Grove, Contributing Writer — Founder, Orchard Content

When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good…

NRA 2016 focuses on sustainability, technology

by Katy Jones — VP of Marketing, FoodLogiQ

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to…

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Company launches mobile feedback platform

May 16, 2016

Original Review, a customer insight solutions company, has launched its OR Customer Insight Platform, to help restaurants track real-time feedback and collect…

Gone fishing: Why LSRs are angling for seafood

by Cherryh Cansler — Editor, FastCasual.com

Consumers are more familiar with seafood, which means LSRs can now be creative when it comes to adding fish to the menu.

Payment breaches to continue despite US EMV liability shift

With the adoption of EMV technology in full swing, two questions remain top of mind: will the transition to chip and PIN make credit cards and transactions…

Report: How does your restaurant compare to your competition?

Expect to see a continued focus on controlling costs through strategic inventory and labor management, as well as leveraging technology in new and innovative…

Crave's parent company turns big Q1 proftits

April 21, 2016

Carve Barbecue's parent company, Southern Concepts Restaurant Group, has increased store-level earnings by 146 percent.

Moe's Southwest Grill unseats Chipotle as best fast casual Mexican brand

April 20, 2016

Moe's also boasted one of the largest brand equity increases (+13 percent) over a three-year period.

Report: Restaurants suffer negative Q1 growth after lagging March sales

April 19, 2016

With a -0.7 percent same-store sales growth, March represented the second worst month since February of 2014. Only January 2016, was slightly weaker at -0.…

Report: Fast casual, Asian concepts driving industry growth

April 19, 2016

The fast casual segment increased 10.4 percent, and Asian concepts grew by 9.3 percent from 2014 to 2015.

Global study: Millennials' mobile use reshaping hospitality industry

April 14, 2016

A new report from Oracle Hospitality — "Millennials and Hospitality: The Redefinition of Service" — highlights the ways in which hospitality operators need to…

Who's winning the fast casual pizza game?

by Travis Wagoner — Editor, Networld Media Group

The fast casual pizzeria craze shows no signs of ebbing.

Restaurant, retail customer experience leaders headline ICX Summit

by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com

Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert…

Restaurants gear up for summer hiring season

April 11, 2016

Ninety-one percent of hourly employers anticipate hiring the same or more workers this summer compared to last year.

Fujifilm offers $50 Amazon gift card drawing for kiosk survey participants

April 4, 2016

FujiFilm is offering a short survey to learn more about kiosk service and support for the kiosk fleet. After the survey is closed, the company will give away a…

52 billion reasons fast casuals are upgrading catering programs

by Cherryh Cansler — Editor, FastCasual.com

Off-premise catering in 2015 hit $52.3 billion, a 20 percent increase over 2011.

Heard at the Summit: Memorable quotes from Day 1

by Cherryh Cansler — Editor, FastCasual.com

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've…