Taking a brand to another country is one of the most complex challenges a brand's leadership can undertake. At the Restaurant Franchising and Innovation Summit in Dallas last month, three divergent brands shared some of the lessons they've learned on the road.
When Subway and Dairy Queen set out to upgrade their locations with digital signage menu boards, they found the process more difficult than anticipated. The restaurants shared some lessons learned to help others craft successful menu board deployments.
Mobile Vending University provides a certified course in operating a food truck in Pasco, Washington. The attendees are taught by subject matter experts in all aspects of operating a food truck.
Foodservice equipment has long required multiple distribution levels. Managing equipment information on such equipment places a heavy burden on all players in the supply chain. New technology offers options to reduce data management.
Even with the surprises that the AlixPartners diners' preferences poll has shown this week, in many ways it still all comes down to the fact that customers want it all and they want it as cheap as they can get it.
How is your brand coming across with potential and existing franchisees? If you aren't sure or don't have a well-crafted strategy based on proven best practices, join us for this free webinar, "Harnessing the power of a centralized franchise marketing strategy."
When McDonald's upgraded its digital menu boards, it ran into a number of challenges. Rich Cook, senior manager of U.S. IT restaurant solutions at McDonald's, shared a few digital menu board lessons.
A recent survey found that 61 percent of the dining public check online reviews before visiting a restaurant. How those reviews can help or hurt sales was a central theme at the Restaurant Franchising and Innovation Summit.
LEON CEO John Vincent, who will keynote the Restaurant Franchising and Innovation Summit being held July 18-20 in London, talks with FastCasual about how he set out to "create fast food as it would be served in heaven."
The upcoming June ICX Summit boasts top leaders in customer experience speaking on a range of topics from CX strategy to measuring customer experience return-on-investment
In a literal attempt to blow the bikinis-and-burgers image of Carl's Jr. and Hardee's out of consumers' minds, CKE Restaurants is inviting the world to the "total destruction of old ad campaign relics" in an event labeled simply, "The Purge." The demolition and subsequent "brand activation" will be broadcast live on the Twitch.tv website April 8.
At least four chains have announced plans for major growth initiatives, proving that expansion is the order of the day in the pizza and quick-serve sectors.
Finding the right individuals to become franchise owners requires a well -structured marketing and recruitment program. Four veterans offered their insights last week at the annual Restaurant Franchising and Innovation Summit in Dallas.
A recent lawsuit on behalf of a blind customer against Eatsa, a restaurant that uses self-order kiosks, has put the kiosk industry in the spotlight.
Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.
In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.
Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.
Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.
This four-part series explores the successes and challenges of the food truck industry, Food truck revenues have increased from $650 million in 2013 and should hit $2.7 billion this year.
Chef Andrew Gruel, who opened his first concept — Slapfish — as a food truck, has just launched two concepts inside an Orange County food hall.