FCES keynote: To go far, go together

by Valerie Gritton

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.

Uber’s ezCater deal puts catering growth, margins and customer loyalty in focus

by Richard Slawsky — Editor, Connect Media

Uber's agreement to buy ezCater could put workplace catering in front of a much larger audience. For restaurant operators, however, the announcement raises a variety of issues.

McDonald’s sued over AI-powered menu pricing system

McDonald's is facing a proposed nationwide class-action lawsuit alleging the fast-food giant violated U.S. antitrust law by using an AI-powered system to…

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.

Five Ways Multi-Unit Operators Can Cut Kitchen Equipment Costs

by Vijay Sood — Executive Vice President of Corporate Accounts, TriMark USA

As restaurant margins tighten, operators are looking for every opportunity to control costs. Food and labor get the most scrutiny – and for good reason, since…

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.