- WHITE PAPERS
It is no secret that millennials prefer customization and digital experiences. Quick serve restaurant kiosks can deliver these two elements and can help you appeal to this much sought after demographic.
While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.
From consumers eating in food halls to ordering on-demand delivery services and burnt food, 2016 will feature a few unusual food trends.
Here's a look back at some of 2015's trending topics and stories.
The latest data trends continue to show a consistent and predictable migration to, "better for you" healthier meal options. These trends are on McDonald's radar and their approach was to both upscale the menu and design a great café as opposed to an evolved McCafé.
As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.
Email marketing is a tried and tested mode of marketing that has been here for more than two decades. It has been labeled as boring and a less responsive medium of marketing in this age of swiftly changing digital technologies, but it is still running strong.
Healthy employees are good for business, however, the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.
This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.
While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.
The ICX Symposium in Atlanta later this month will feature a session featuring an Intel executive addressing the transformation of retail through responsive stores. ICX Association Executive Director Scott Slucher interviewed him about the interplay of tech and CX.
Caught in a vise, squeezed from one side by cut-throat competition and rising consumer demands — particularly those of the millennial generation, and from the other by increased costs and supply chain complexity, restaurant chains are pressured as never before to manage volatility and maximize profits.
The ICX Symposium in Atlanta later this month will feature a keynote address from three friends, executives at major brands, talking about the future of customer experience. ICX Association head Scott Slucher interviewed the trio about what to expect.
Many restaurants have been ditching artificial colors, including Panera, Noodles & Company and Starbucks, so it’s surprising that Burger King would actually be adding them.
What is it about outdoor seating that has such a large effect on your customer base? There are many factors involved, most of which revolve around comfort.
There are three main payrolls risks: errors, cheating and compliance.
Whether you're a small QSR chain issuing your first promotion or a large QSR that has been running promotions for years and are now looking to introduce something new or make changes to your promotions strategy or increase success, there are things you can do. Here are five tips to bolster their success.
Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card printer.
Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.
Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.