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Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
Restaurant operators are paying their employees more now than they were last year.
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.
Restaurants can become victims of their own success when high volume slows down service. Check out these tips for satisfying the need for speed.
Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
HuHot's VP of Marketing shares how to get franchisees to weigh in on marketing decisions, and how to blend corporate standards with local store marketing techniques.
The worst attribute about QSR, attendees agreed, is inconsistency – of quality, service, cleanliness, etc.
Sunday, Monday and Tuesday breakfast business at Taco Bell now outsells the brand's signature late-night daypart.
Lean on your supply chain partners to innovate for you; they have resources and answers.
There is no longer a one-size-fits-all approach to marketing; technology is personalizing the customer experience.
By the end of 2015, it’s expected nearly every retailer will have NFC readers.
Having the ability to send relevant promotions, rewarding users with instant incentives and providing security thresholds are critical components.
A franchisee simply plugging in a wireless router with password protection (if that) is a reckless strategy, exposing both customers and store data to the potential dangers lurking on the Internet.
Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.
Listen to what our customers say about the Flat® Tech technology that allows them to give their customers the best restaurant experience starting with the alignment of the tables and the non-wobbly table bases.
Video marketing is becoming more popular because it takes a 'deeper dive' into the story brands want to tell.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.
As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.
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