FCES keynote: To go far, go together

by Valerie Gritton — Editor, Connect Food

Chicken Salad Chick’s story shows that scaling successfully isn’t necessarily about moving faster or constantly reinventing the brand. It’s about knowing what makes the concept work, protecting it and building the people and infrastructure necessary to replicate it.

As QSRs elevate beverage menus, ice quality takes the spotlight

by Valerie Gritton — Editor, Connect Food

New research from Aqua-Pure Water Filtration points to growing consumer interest in filtered water and ice quality as restaurants expand premium beverage offerings.

Krispy Kreme introduces Looney Tunes Halloween doughnut dozen

Krispy Kreme is adding a playful twist to its Halloween lineup with the launch of its limited-time Looney Tunes Lab Dozen, the company has announced in a press…

Bloomin’ leadership lessons with Tim Gannon, co-founder of Outback Steakhouse

by Kathleen Wood — Founder, K. Wood Partners

Outback Steakhouse co-Founder Tim Gannon shares how with only $37, a ripped-up $1 million check and two great partners, a legendary brand was built and the most iconic appetizer in the industry was developed.

Believe, belong and remember: One last lesson from Ted Lasso

I have just spent the last several days at our Fast Casual Executive Summit where I was able to reconnect with old friends, meet new ones and lean into what…

Closing the gap between order ready and order in hand

Why the last mile costs operators more than they think. The gap between order ready and order in hand is part of the operation that affects labor efficiency, food quality, customer satisfaction and profitability.