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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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.

NRA: Embracing technology, menu trends key in 2014

The industry will employ 13.5 million in 990,000 units, and restaurant job growth will outpace the overall job growth rate.

Business travelers abandoning QSRs for fine, casual dining meals

To target business crowds, limited-service concepts should consider adding catering and delivery.

Why the oven may be your most important purchase

COO of Cooking Solutions discusses oven innovation at the recent Fast Casual Executive Summit in New Orleans.

Mobile payments a hot topic at Fast Casual Executive Summit

Restaurant operators will learn how and why to embrace mobile payments.

5 Reasons Beef Fits Fast Casual [infographic]

This infographic shows how beef menu items can help increase traffic and check spend at fast casual restaurants.

How to choose the right mobile marketing platform

Mobile marketing execs explain why their platforms are the best option to run your loyalty programs.

34 ways to fail with a poorly written franchise agreement

Franchise agreements must be prepared, negotiated and reviewed by a specialist from where the restaurant will operate.

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