Play now or Pay later: Webinar relays KFC and Pizza Hut lessons on loyalty and mobile ordering

KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.

London Summit: Coyote Ugly's key considerations before taking on the world

Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.

'The Franchise Handbook' author says innovation is path to restaurant royalty

"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.

Perfect Pitch finalists revealed

The owners of Brazilian Bowl based in Lakeview, Illinois; Toronto's Street Shak Caribbean Kitchen and Capitol Melts, based in Albany, New York, will pitch their concepts to attendees and a panel of advisers at the annual Fast Casual Executive Summit.

Show and tell: Coolgreens demonstrates how 'picturing' community health can be profitable

Oklahoma-based Coolgreens defines itself through community health, and as the chain expands, it will spread that idea in a very visual way.

LEON co-founder: 'How we built an upscale QSR for heaven'

As co-owner and CEO of LEON, a 50-unit brand based in London, John Vincent talks and acts like a man who is as far from an evangelist as you can get. Yet, when the fun-loving Brit wanted to start a Mediterranean diet-centered chain, the question he and his business partner asked themselves was simply, "How would God do fast food?"

Brand resurrection? Chipotle might just pull it off

Norovirus outbreak and rat infestation behind it, Chipotle's leadership says the brand is moving on.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Webinar: The Halal Guys shares 3 loyalty lessons with big pay-offs

The Halal Guys Marketing Director Andrew Eck related valuable information in the hour-long session, including three principles that he said brands must keep in mind in their loyalty program creation.

Subway's new stores get 'fresh' with diners

Though so-called "brand refreshes" happen all the time among QSR chains, few concepts have taken the term, "refresh" as literally as Subway with its new restaurant design.

Be my 'bBff': Marketing guru says best brands 'participate' in diners' lives

Brands with the most loyal and committed customers know you only earn super-loyalty when you participate in customers' lives, says veteran marketing guru, Norty Cohen.

Caliburger founder to discuss how $3.1M investment will fuel robotics in the kitchen

The substantial investment is the combined effort of Acacia Research Corporation, Match Robotics VC, and a number of undisclosed strategic investors.

Investing in technology? Restaurants share hits and misses

Companies need to do their research, and management has to be supportive for technology initiatives to succeed.

The Halal Guys loyalty story to headline July 13 webinar

The Halal Guys have had enormous success with their well-researched loyalty program, which the brand's leadership with share with our readers during a July 13 webinar.

Tim Hortons-RBI battle heats up

The growing dispute — in both the media and the courts — between Tim Hortons U.S. franchisees and Restaurant Brands International is increasing in intensity, seemingly by the moment.

McDonald’s clarifies: No plans to replace workers with kiosks

Cowen & Co. upgraded McDonald's outlook based on the chain's technology upgrades, including self-order kiosks. The company has been deploying kiosks globally for a decade but has not used them to replace workers.

Free Webinar: How to get your brand all wrapped up in that 'transparency thing'

Can consumers really see your brand? Do they really see how you're "being transparent" about your ingredients, their sources and quality? This free webinar gives expert advice on what restaurants must make clear today to build their customer base for tomorrow.

What franchisees wish they'd known 'then,' that they know now

Managing employees is a major aspect that new franchisees often don’t realize or prepare for when signing a franchise agreement. That, and the fact that running your own shop means dozens of daily decisions, are big eye openers.

New studies show restaurant 'do's and don'ts' of online ordering, delivery

As the restaurant industry continues to bask in the big-dollar benefits of online ordering, two new studies shed light on best practices when it comes to online ordering and third-party delivery as well as overall customer experience.

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