Freebirds talks mobile innovation at CONNECT Mobile Innovation Summit
Freebirds' VP of Marketing Erin Levzow explains why mobile is first for the fast casual restaurant, shares lessons learned during mobile app and retail mobile strategy deployments and offers up insight during an interview with Hughes' Tim Tang. The interview took place during Networld Media Group's CONNECT Mobile Innovation Summit held in August.
Topics: Customer Service / Experience
Panera's former chief concept officer, Scott Davis, discusses why he thinks he'll hit another homerun with CoreLife Eatery.
Mary Barker, VP of human resources at Rave Restaurant Group, talks about how the brand handles training.
Sponsored by: Hughes
Wahlburgers CFO Patrick Renna talks about the brand's plans of opening 500 units worldwide.
Powell Kalish, the concept's chief development officer, sat down with FastCasual's Cherryh Cansler to describe how he chooses sites for the pizza and salad concept.
Millennials have changed the way Mazzio's trains employees.
Sponsored by: Hughes
Natalie Anderson Liu, Mooyah's VP of marketing, chats with Cherryh Cansler about how the cash infusion from the chain's new owner, an Affiliate of Balmoral Funds LLC and Gala Capital Partners, will help the brand grow.
The 2017 Fast Casual Top 100 Movers & Shakers were honored at the annual gala.
Jim Bitticks, VP, operations and training for Blaze Pizza, takes the stage to accept first place in this year's Fast Casual Top 100 Movers & Shakers.
Ellen Hartman, CEO of Hartman Public Relations, taught the attendees of this year's Restaurant Franchising & Innovation Summit in Dallas about the importance of having a risk-management plan. Key steps, however, to defusing any negative event, from a food safety...
Cultivating leadership and developing oneself is key to success, according to Bobby Shaw, a veteran executive of several brands, including Chipotle and McDonald's.
Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.
Restaurant executives from all over the world gathered in March at the Restaurant Franchising and Innovation Summit in Dallas to not only learn from one another about growing their businesses, but also make more than 10,000 peanut butter and jelly sandwiches.