Bigger isn't always better: the case for limited menus

Limited menus for QSRs and fast casual restaurants have financial and operational benefits.

Weaving a loyal web: 3 steps to integrate social into loyalty marketing

Ninety percent of loyalty program members desire ongoing communications from the programs in which they participate.

Häagen Dazs rolls out shop redesign

The redesign focused on simplifying the ordering process; creating a tasting station to sample new flavors; and minimizing the ordering pressure.

Fans showed up for free ice cream, were challenged to 'pay it forward'

Cold Stone Creamery is sending its Random Acts of Cold Stone team around the country giving away free ice cream. In return, the team is challenging fans to "pay if forward" by committing a random act of kindness for someone else.

State of the Union puts minimum wage, 30-hour work week, joint employer issues in the spotlight

It's been a busy week in Washington. From the State of the Union address to the Supreme Court to more on the minimum wage, here's a round-up of hot public policy topics for restaurants.

Why operators need to know about patent trolls

Patent trolls could cost restaurants money and slow innovation. Here's what operators need to know about patent trolls.

Limited-time offer, long-time benefits

Seasonal flavors are more popular than ever: Tehnomic reports that two-thirds of consumers said they’d be likely to order limited-time-offer foods that match flavors from the specific time of year

How QSRs are hitting on the customization trend

Forty percent of consumers consider menu variety to be extremely or very important to them when choosing a QSR, almost regardless of their age, gender, income or other factors.

New Year's resolution: Start the year with a great plan for your business

If you’re one of those people who have great intentions but lack follow through, writing a good business plan is the first major test of your commitment.

Mobile strategies should align your customers’ needs with your business goals

Instead of chasing the latest fads, your mobile strategy must add real value to the consumer and enhance their experience at your stores to be successful.

Strong growth ahead in 2015, predicts the IFA, but threats are looming

While the economic forecast is strong, headwinds caused by the NRLB's joint employer ruling, minimum wage hikes and ACA implementation could curtail QSR franchise growth in 2015.

Building genuine customer engagement in an Instagram world

Instead of exhausting yourself trying to change customer behavior, take the necessary steps to minimize the distractions cell phones can present.

How to fight rising food costs before they hurt your business

Shop around for food networks or buying groups, which offer better collective buying power.

What to consider when implementing a restaurant kiosk

A majority -- 88 percent -- of restaurant patrons indicate a preference for self-service technology at their table, while 12 percent indicated a preference for a kiosk upon arrival.

Wetzel's Pretzels adds digital animation to tell product story

The animated digital boards were unveiled in November at Wetzel's Disneyland location and have exceeded expectations.

How to choose the best rewards for your loyalty program

It's important to set the minimum purchase amount at a reasonable level so customers don’t get frustrated that they are never earning punches and thus feel like it’s not worth trying.

Executive round table: Quick-service industry leaders make their 2015 predictions

Localization, transparency and a healthy/indulgent spectrum are expected to accelerate in '15, as are mobile ordering and catering.

How White Castle balances innovation and tradition in restaurant branding

Brand loyalists came up with the phrase, "They're so good, they'll slide down your throat."

Debunking McDonald's service time criticism

Customers and investors prefer innovation and quality over short wait times.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

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