WEBINAR: How to be FDA Calorie Compliant and Still Create Killer Menu Boards

Join WAND Corporation as they walk through the finer points of the menu labeling requirement including best-in-class menu design tips and a case study from McAlister’s Deli. This webinar is a must-attend if you’re in the process of (or planning to) add caloric counts to your menus in the near future.

Type: Webinar

Sponsor: WAND Corporation


The acceleration and diversification of iced tea across America

The diaspora of iced tea across the United States has been swift. In the past 5 years, this Southern staple has since found its way onto restaurant menus across the country.

Type: White Paper

Sponsor: S & D Coffee


Improving QSR with Digital Signage

If your quick service restaurant is seeking to increase sales and improve your customer experience, digital menu boards offer a dynamic and engaging solution. In this white paper, we outline just a few of the ways in which digital menu boards can help your QSR save time and money.

Type: White Paper

Sponsor: Mood Media


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FEATURES


Bytes for bites: How disparate data can boost QSR franchise profits

QSR giants are not exempt from the rule that businesses should base product offerings on customer preferences. They arguably have the most access to data, yet many fail to translate that information into action.

3 tips for restaurant owners to master user-generated content

We live in a social media world and nowhere is that more clear than in the restaurant industry. Pictures of food are ubiquitous, dominating photo-driven networks like Instagram and Pinterest and prominent across mainstays Facebook and Twitter.

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?

How Smashburger, Billy Sims BBQ, East Coast Wings get franchisees to be social

Marketers have been touting the benefits of digital marketing for years, but motivating franchisees to carve out time to learn the ropes can be difficult.

The McDonald's NLRB case: At the intersection of hot legal and political issues

Despite popular belief, the fate of fast food franchises around the country does not rest in the hands of Lauren Esposito, an unelected administrative judge for the National Labor Relations Board.

At the Summit: How to create a franchise-friendly supply chain

The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

Slapfish CEO urges Summit attendees to 'make your most annoying customer your best friend'

Slapfish founder Andrew Gruel responds to approximately 30 online reviews daily about his company — regardless of whether they are positive or negative. He believes that strong social media management can reap tremendous benefits and create a stronger base of customers.

The latest and greatest in mobile marketing

When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad spending?

5 ways a QSR can save money without spending a dime

Being in the restaurant business is one tough and often expensive enterprise. Making the most of what you have can make a big difference in how much money you can make.

Why are smaller chains leading the way on digital menu boards?

Usually the smaller chains and new concepts follow what the major chains do, but that's not the case with digital menu boards. Why do large chains have more difficulty getting digital menu boards right than small ones?

Philly Pretzel Factory expands into non-traditional locations

A QSR can work in a nontraditional venue. Here's one CEO who was willing to take the unknown path.

PDQ gets kitchen efficient

Whether it's a limited-service restaurant or a pizzeria, running an efficient kitchen is key to ensuring smooth operations, a fact that PDQ understood all too well.

Beverage trends: Are you ahead of your competition?

There's a larger world to explore than sodas and sweet and unsweet iced tea.

4 ways to control your food costs in 2016

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

NEWS