Intelligent Reporting: A Powerful Analytics Tool

This white paper provides a look at the foundation of intelligent reporting, explores best practices and outlines specific industry examples of successful usage.

Type: White Paper

Sponsor: Revel Systems


The ROI of Table Tracking Systems

The benefits of table tracking systems may not always be easy to see, but they can provide a significant boost to the bottom line.

Type: White Paper

Sponsor: Long Range Systems


The ROI of Paging Systems

Tried-and-true paging technology not only can help improve operations, it can improve the bottom line as well.

Type: White Paper

Sponsor: Long Range Systems


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FEATURES


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.

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.

Industry leaders weigh in on labor regulations

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a variety of passionate opinions.

Ohio ice cream shop launching pad for new overtime regulations

VP Joe Biden said the ruling, which extends overtime protections to 4.2 million more Americans, who are not currently eligible under federal law, will help to strengthen and expand the middle class.

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.

Why investing in 'corporate governance' is key to restaurant survival

This will involve investing in legal counsel to prepare documents governing the relationships between your company's officers, directors, and shareholders; recording your company's business activities and financial transactions; and adhering to statutes that mandate how to appropriately take actions by or on behalf of the company.

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.

5 considerations before going green

Before you make the leap to a greener restaurant, here are five important things you should know.

Time's up: FDA takes final step toward menu labeling

Menu-labeling expert Betsy Craig discusses some of the FDA's newest requirements.

Why restaurants should embrace 'Fail-Fast' methodology

"When restaurants try something new, they aren’t looking to fail, they are looking to adapt or evolve. Fail fast is evolving, taking risks, and recognizing your weakness and not pushing it when it doesn't work," said Geoff Alexander, president of Wow Bao.

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.

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You can't escape the daily operational challenges that come with managing a restaurant. Whether your biggest challenges come from the front-of-house or back-of-house, you'll find resources here to help you manage them.

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