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Credit card payment security is a common source of concern for nearly any 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.
As restaurant operators, the most important thing we do is coach and develop our people.
Restaurant brands are trying to entice lovers on Valentine’s Day to show them a little love.
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.
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.
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.
Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.
Countries and companies across the globe are making climate change high on their agenda.
Attracting this picky generation now — before the stubbornness of old age sets in — is crucial.
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.
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.
Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.
At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.
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.
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.
In 2012, Chick-fil-A became the first quick serve restaurant company to recycle polystyrene drink cups.
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.
While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.
Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.