Four reasons digital screens are more than menu boards

Engaging digital signage can be a key differentiator in the customer experience by educating guests about menu items, driving craving, reducing perceived wait times, and more.

The impact of employee behaviors and habits on food safety

Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the commercial foodservice setting.

Millennial demand for protein has operators getting creative to navigate high costs

Consumers are now more concerned about quality, sourcing and flavor than costs.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Taco Bell's new mobile app the brand's 'biggest innovation since the drive-thru'

Taco Bell fans can order ahead, pay, gift and 'Rotate to Reorder.' The company also announced a catering and Google Glass training test.

Who's the boss? Tips for avoiding joint employer liability

Franchisors must clearly define their roles to exclude control over the terms and/or conditions of franchisee's employees.

People don’t just leave bad managers...They also leave bad schedules

Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

Think the QSR segment is in trouble? Consider Sonic

Sonic has dedicated a lot of resources to make sure it's ready for any launch, beginning a promotion before it goes to TV.

Will Apple Pay be good, bad or neutral for the restaurant industry?

Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.

How to make more money and have more fun: An unconventional perspective

The best-selling author believes hard work and excellence are the two keys needed for success.

Eliminate complacency to build a thriving enterprise

People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.

Which is better for your business: A mobile website or a mobile app?

Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and photos.

McDonald’s 'aggressive change' includes localization, digitization

The company is betting on 'Experience of the Future' initiative to stop hemorrhaging sales.

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

5 steps for keeping your restaurant from getting ICE'd

The US government has stepped up its immigration enforcement efforts in recent years, and all employers -- not just large ones, or ones that employ non-citizens -- are at risk of failing an audit.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

Restaurant operators are paying their employees more now than they were last year.

Is it time for a mobile site? Check for yourself in Google Analytics

Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.

Nine keys for driving speed of service

Restaurants can become victims of their own success when high volume slows down service. Check out these tips for satisfying the need for speed.

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