Can a credit card payment breach happen at your restaurant?

Credit card payment security is a common source of concern for nearly any business.

Video: Illegal Pete’s founder discusses how raising hourly wage to $17 has grown his business

Employees also get a food and drink credit, medical and dental insurance and tips, which all resulted to a 3.2-percent increase to the brand's bottom line.

What 5 qualities do you need in your frontline employees?

As restaurant operators, the most important thing we do is coach and develop our people.

Restaurants wooing customers on Valentine's Day

Restaurant brands are trying to entice lovers on Valentine’s Day to show them a little love.

Retailers find their sea legs with beacons for mobile engagement

Near the end of 2015, many mainstream publications rushed to declare Apple's iBeacon technology a dud — even though it's been around only since 2013. But some industry insiders believe it's too early to pass judgment.

Lent: Boom or bust?

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

Video: Former NFL star shares how football experience shapes his restaurant business

John Offerdahl, former Miami Dolphins linebacker and owner of Offerdahl’s Café Grill, discusses how the lessons he learned from playing in the NFL helps him run his business.

Researcher: Loyalty platforms a must for millennials

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

6 ways to attract millennials to your restaurant

Attracting this picky generation now — before the stubbornness of old age sets in — is crucial.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for restaurant patrons are self-serve kiosks.

Mobile is affecting commerce decisions for retailers

At the NRF Big Show, a panel discussion about what's next in payments focused on the role technology has played in consumers' expectations as they interact with their favorite brands.

Video: Smashburger founder discusses why old brands are struggling

Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.

Merchants shift priorities to better serve today's consumers

At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.

How to efficiently train your staff about food allergies

Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper education on how to work with food allergies in your kitchen environment.

Win millennials with QSR kiosks

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.

Chick-fil-A recycles cups into benches

In 2012, Chick-fil-A became the first quick serve restaurant company to recycle polystyrene drink cups.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

5 little missteps that are killing your kitchen

Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.

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