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New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.
With the recent introduction of a re-ordering capability on mobile payment platforms, tableside tablets may soon become the Tyrannosaurus Rex of the hospitality industry.
This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.
Many merchants have been hesitant about mobile payments, but with the EMV compliance mandate at our doorstep in the U.S., the time for business owners to put out the "open" sign for mobile payments is now.
Commercial tenants may build out or renovate the property in whatever manner they wish, with the landlord’s permission. It is the allowance which is negotiable.
In many ways, Sionic Mobile is the anti-Pay when it comes to today's mobile payments marketplace. Mobile Payments Today recently conducted a Q&A with Ronald Herman, the company's founder and CEO, to get his thoughts on the current state of the industry.
Thanks to built-in GPS capabilities, smartphones have the ability to determine a user's location, and restaurants are learning to use that to reach their customers through notifications, which ultimately increases their bottom lines.
Brand unit and location growth requires capital and resources, but there are some other critical aspects as well, according to several successful franchise and restaurant leaders.
Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.
Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Industry research leader IBISWorld’s Juice & Smoothie Bars market research report pegs its size at over $2 billion.
Entrepreneurs from Burgers n’ Fries Forever, Sweet Lorraine’s Fabulous Mac n’ Cheez and Pincho Factory pitched concepts to a panel of distinguished investors and consultants who provided professional advice.
Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.
Fast casual operators want to reward guests with more than food. There are new loyalty program trends to attract new customers, boost revenues and provide memorable experiences for guests.
Data is driving customer engagement, and there is a wealth of tools an enterprise can use to collect, assess and analyze data to enhance its interactive customer experience strategy.
Email is ubiquitous personally and professionally, which means email marketing is far from dead.
When entering into non-traditional restaurant formats like food courts, universities & airports, re-developing a concept to fit these new operational structures is no easy task, although it can be done and with great success
As new tasks approach, mobility ensures everyone that needs to be updated of new jobs receives notification, as well as the clear list of priorities and goals for the day.
Chains have taken on a Greener Corporate Responsibility clause.