Cherryh Butler / Cherryh Butler has been a reporter and editor for nearly 15 years, writing on a variety of topics, ranging from the restaurant industry to business and health and fitness news. Before joining Networld Media Group as managing editor of Food/Retail Publications, she was content specialist at Barkley ad agency in Kansas City and has served as editor for several publications. She's also written for several daily newspapers, magazines and websites, including Forbes, The Kansas City Star and American Fitness magazine.
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Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

3 ways to use technology to identify food waste

Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.

YUM! struggling to create fast casual winner

Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.

What operators can learn from Chipotle's Salmonella outbreak

Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.

CONNECT: How to get your app into the hands of millennials

Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.

CONNECT: Does your mobile experience offer 3 crucial things?

Three components are necessary for a successful mobile experience.

Arby’s send-off to Jon Stewart raises brand perception

It seems Arby’s got the last laugh Wednesday during the Daily Show’s second-to-last episode when it aired a 60-second commercial thanking host Jon Stewart for all the times he made fun of the brand. During the show, Arby's mentions on Twitter increased 564 percent, from 130 to 1,130.

Wendy's exec: Without great content, technology doesn't matter

Big screens are exciting to have in a restaurant, but if they lack content that is fresh and relevant, even the largest digital signs and menu boards will fail to attract and engage customers

Tech in a box: How Dickey's uses big data to target marketing strategies

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke Stack that analyzes data to help the restaurant connect with customers and increase sales.

ICXSummit: How to bring 'social proof' into your brick-and-mortar locations

Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.

Are you 'CONNECTING' with your customers?

The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal fan base.

Restaurants hitting home runs in baseball stadiums

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans’ traditions.

Industry gears up for NRA show

The restaurant industry’s biggest show of the year is kicking off Saturday when tens of thousands of restaurant operators and vendors meet in Chicago for the NRA event.

Freshii CEO: Why I called out McDonald’s

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

The un-red meat: Restaurants embracing new proteins

Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.

April Fool's: Restaurant brands get in on the fun

Restaurant brands 'launch' clear coffee, a kale shake and an edible pizza box.

WFF 2014: A view from the top

Get a look at what happened at the 2014 WFF's Leadership Conference.

Are your employees lying to you?

Certain verbal cues and body language behaviors can give away liars.

WFF: How to win over your employees

The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.

Restaurant CEOs: You must spend more to make more

The first three months in business can determine the next three years of sales; training is critical.

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