McDonald's ruling holds franchisors accountable for franchise employee allegations

The National Restaurant Association claims the decision will impede job creation and create 'big business.'

How QSRs and fast casuals are fighting for market share

The QSR segment satisfies customers based on speed and accuracy, and the food is cheap and easy to consume on the go.

Teaching in-store and digital ordering to play nice

One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?

How do you become the Uber of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

Back to the Basics takes a deep look at the restaurant industry workforce

'I truly believe that great things come from people getting together and collaborating,' Mike Tyler, CEO War Room.

Breakfast, beverage competition gets a grip on Dunkin’s sales

The quarter marked Dunkin’ Donuts’ highest afternoon guest count on record, and weekly sales in June reached the highest volume.

Turning social media likes into restaurant traffic

Offer customers something, like a discount or a recipe, in return for their like.

McDonald’s points finger at marketing for sales shortfall

As part of its operations reset initiative, the chain has started to see order accuracy improvements.

How two QSRs leverage Walmart locations for brand exposure

Walmart customers are similar to Checkers and Philly Pretzel Factory customers in their quest for value, speed and convenience.

6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

LevelUp's new StartUp program aimed at limited-service restaurants

Consumers don't become comfortable making mobile payments until their third transaction.

Taco Bell breakfast generating up to $120K in incremental sales

In less than six months, the brand's breakfast business is above breakeven and is about 7 percent of the menu mix.

Are Millennials really that hard to please?

Exceeding expectations on food taste is the best way to assure a great experience across generations.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Holy jalapeno! How hot will menus get?

Sriracha, according to CCD Innovation, is in 2014 what chipotle was in 2009.

How one restaurant concept leverages Yelp reviews for sales growth

Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.

Mobile CRM is a game changer that puts every restaurant on an even playing field

Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.

Taco Bell jumps on protein bandwagon with Power Cantina launch

The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.

Why your employees are frustrated with you (and what you can do about it)

Restaurants that run a reactive culture operate hour to hour, putting everyone behind and causing frustration with employees and guests.

How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

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