Winning strategies for franchises: Key success factors

This white paper helps franchisees and potential franchisees identify key strategies which will help their business succeed.

Type: White Paper

Sponsor:


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


Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods


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FEATURES


Domino's wage theft suit could have big implications for chains

The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Dippin' Dots makes big moves to continue upward growth trend

New products, new markets and new partnerships are in the works for Dippin' Dots as part of a plan to continue the company's explosive growth worldwide.


Dunkin’ innovation chief: Hope is no strategy; retailers must differentiate or die

John Costello, Dunkin’ Brands president, global marketing and innovation, doesn’t mince words when it comes to the state of retail and what retailers must do to survive and beat the competition.

Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.


NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Infographic: Which restaurant segment do execs want to work for?

To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a sampling of 170+ candidates from its database of restaurant executives.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Media company in the heart of Bourbon Country weighs in on Arby's bourbon bacon sandwiches

Staffers at Networld Media Group in Louisville rate Arby's bourbon and bacon sandwiches.

Freshii CEO: 'Cupcakes are dead. Froyo is finished. Juice is next.'

Freshii CEO Matt Corrin sends an open letter to juice franchises offering them a chance to become Freshii franchisees.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Consumers rank Panera, Chick-fil-A, Starbucks, DQ as favorite brands

Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

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.

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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