Bruster's CEO talks about the brand's anniversary, growth and proprietary operating system

Sahene is also heading up a relatively new Philly Cheesesteak concept called Wit or Witout, which recently opened its third store and has sold its first two…

Tech companies help operators go from 'reactive to proactive'

Operators can now pull real-time data and sales forecasts to better control labor scheduling.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

bd's Mongolian Grill aims for incremental sales lift with new drink offerings

The company is broadening its craft beer selection to remain on trend.

Video walls, drive-thru kiosks hot menu items at NRA14

Digital signage video walls and touchscreen self-order drive-thru kiosks were among the technology highlights at this year's National Restaurant Association…

Looking back at some equipment highlights from the NRA Show '14

Henny Penny showcases its chef's touch operating system, which features a barcode scanner that can pull up recipes.

McAlister's CEO: We don't spend much on marketing because of our catering program

Many of McAlister's catering customers are first-timers who buy into the brand after the experience.

Restaurant insiders highlight the latest mobile ordering, loyalty trends

Now, consumers want on-demand apps that can allow them to receive faster service and more accurate orders.

Teriyaki Madness CEO discusses the drivers behind the company's growth

Teriyaki Madness is set to triple its current footprint.

How PeopleMatter allows Boloco to go paperless

Hear Caitlin Simmons, Human and Brand Development Manager at Boloco, talk about the "inspired burrito" company's success using PeopleMatter HIRE™.

The New Avocado “Mother Sauce”

Simply pureeing fresh Avocados from Mexico creates a luscious and smooth new “Mother Sauce” that can be used on a variety of menu hits. Learn how to use this…

Make Your Restaurant Thrive

The “A”-List: Cutting-Edge Cool with Avocados from Mexico

Welcome to The “A”-List, your chef-led guide to menu inspiration featuring every season’s all-star ingredient, fresh Avocados from Mexico. Executive Chef and…

Mobile payments provide new way to talk to consumers

Matt Pyles, with Barbacoa Mexican Grill, sat in on a panel about mobile payments at the recent Fast Casual Executive Summit. He said it's important for…

Millennials want brands that enable them to share something useful

Jeff Fromm spoke about marketing to Millennials at the recent Fast Casual Executive Summit in New Orleans. He cautioned brands to not take a blanket approach…

Implement something unique into your restaurants

Jarrod Cooper, senior project manager at CMA, spoke on a panel about trends in restaurant architecture at the recent Fast Casual Executive Summit in New…

A look at a 'fast fine' concept

Pierre Panos talks about his Fresh 2 Order concept, which he calls "Fast Fine." The concept was founded seven years ago and now includes 10 units, with more on…

Take care of your customers

Kelly Roddy, CEO of Schlotsky's, was part of the CEO panel during the recent Fast Casual Executive Summit in New Orleans. He said that operators are currently…

The importance of brand rails at the Fast Casual Executive Summit

Ken Kimmel, co-founder of On the Spot Systems, a customer-satisfaction measurement company, and a former Dunkin' Donuts executive, talked to editor Cherryh…

4 restaurant marketing keys for 2014 from the Fast Casual Executive Summit

Ellen Hartman, president and CEO of Hartman Public Relations, talked to senior editor Cherryh Butler at the 2013 Fast Casual Executive Summit. Hartman…