McDonald's Spain to use Marine Stewardship Council-certified tuna

Following a global commitment to sustainable fishing practices, McDonald's Spain will be the first restaurant chain to include Pacifical skipjack tuna certified by the Marine Stewardship Council on its national menu.


Is bigger better? Footprint vs. sales

Restaurant tenants often find that a larger commercial space results in a bigger problem than not profiting.

Raising the bottom line: Why restaurants should reduce packaging footprint, increase recycling

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.

Location-based marketing: Why QSRs should get on-board

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.

Tips, advice on preparing the brand for unit expansion

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.

3 ways restaurants can optimize labor efficiencies and cut costs

Between higher wages and new labor regulations, restaurants are facing a labor crisis — and their existing, outdated processes are doing anything but helping the problem.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

The perfect pitch: 3 restaurant concepts

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.

Building the brand culture: It’s all about empowering employees

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.

Going beyond the discount with new approaches to spur brand loyalty

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.

FCES15: Stay on trend with the latest food trends

Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.

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Wendy's adopts 'Supplier Code of Conduct'

Wendy's announced the public release of its Supplier Code of Conduct, which takes into account the current best practices and standards of Wendy's supply chain and also identifies future aspirations to encourage continuous improvement in a meaningful way.

Toast report reveals which technologies restaurant operators are seeking

A Toast Inc. report found that technologies helping restaurant operators with hiring and training staff, Inventory management and online ordering are in demand.

Revention releases self-service ordering kiosk

Revention announced the release of its self-service ordering kiosk application.

KFC, DoorDash partner for on-demand delivery

Kentucky Fried Chicken and DoorDash announced that KFC is available for on-demand delivery by DoorDash.

Amazon Prime delivering food from LA restaurants

LA-based restaurants either have a new partner or new competitor now that has expanded Prime Now, the company's one-hour delivery service, to include delivery from local restaurants, including Umami Burger, Baby Blues BBQ, Wokcano, Hurry Curry of Tokyo, Feast from the East, John O'Groats Restaurant and more.

Fast food strikers sending message to presidential candidates

Fast-food workers across 270 U.S cities are striking today in a protest for higher wages and union rights, according to Fight for $15, the organization that represents the workers and is backed by the Service Employees International Union.

Wendy's reports Q3 results

The Wendy's Company reported unaudited results for the third quarter ended Sept. 27.

Planet Smoothie & Tasti D-lite opening in west Los Angeles

Kahala Brands will open a Planet Smoothie and Tasti D-Lite on Saturday in Santa Monica, California.

E-learning collaboration helps restaurants boost business with multicultural guests

DiscoverLink and the Multicultural Foodservice & Hospitality Alliance are teaming up to deliver online cultural intelligence training via a restaurant-optimized learning management system.

KFC franchisee group names Restaurant Technologies its 'Vendor of the Year'

The Upper Midwest Kentucky Fried Chicken Franchisee Association presented Restaurant Technologies with the 2015 Vendor of the Year award at its Fall Super Regional Meeting in Denver.

Wienerschnitzel climbs 15 spots on Top 200 list

Wienerschnitzel has climbed 15 spots in the Franchise Times Top 200 List. The ranking identifies the top-performing franchise systems in the U.S. based on global system-wide sales from the previous year.

Research reveals key competencies dictate success, not a person’s age

The generational age of an employee is not a critical as the skill set competency in making a good hire.

El Pollo Loco facing shareholder lawsuit

El Pollo Loco is facing a shareholder class action lawsuit filed by The law firm of Kessler Topaz Meltzer & Check on behalf of purchasers of the El Pollo Loco common stock between May 15 and August 13, 2015.

Restaurant Franchising & Innovation Summit kicking off in March

The event is targeted to corporate executives and will focus on powering franchise growth through technology and leadership.

NCR Silver boosts functionality for franchises, small business operators

NCR Small Business is upgrading its tablet point of sale system, NCR Silver, to give small business and franchises new marketing, inventory and communication features.

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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.