Roy Rogers' focus on 3 key components sets it apart in QSR space

by Mandy Wolf Detwiler — Editor, Connect Media

Maryland-based Roy Rogers has 41 units, but the company is readying for growth by franchising. The brand was built on quality, variety and choice.

HTeaO makes big business out of tea

HTeaO has made a big business out of one item -- tea. The founders started with a burger joint, and saw how many people came in specifically for tea. They…

3 ways QSRs can engage their frontline staff

by Andrew Masterson — Sr. Client Director, YOOBIC

Technology can help QSR workers do their jobs better, making for a happier employee. Here are three ways restaurants can leverage digital tech to better engage…

sweetgreen CMO talks future of restaurants

by Mandy Wolf Detwiler — Editor, Connect Media

Daniel Shlossman, chief marketing officer for sweetgreen, said digital is the wave of the future in the opening keynote address at the Fast Casual Executive…

Halo Burger’s history, dedication to community makes it stand out

by Mandy Wolf Detwiler — Editor, Connect Media

Halo Burger just celebrated its 99th birthday and the storied QSR brand has made its mark as a regional company in Michigan with a focus on community.

Food relief efforts seek support in wake of Hurricane Ian

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Food relief organizations are seeking donations as thousands of Floridians are in need of emergency supplies.

How to obtain higher standard of kitchen hygiene

by Mandy Wolf Detwiler — Editor, Connect Media

September is National Food Education Month. Proper cleaning, storage and prep can avoid foodborne illnesses and bacteria growth on foods.

Jeremiah's Italian Ice's customization sweetens brand's appeal in dessert space

by Mandy Wolf Detwiler — Editor, Connect Media

Jeremiah's Italian Ice, a franchise brand of 89 units growing primarily in the Southeast, plans to open up 40 more stores in the next year.

Cold brew coffee resumes its pre-pandemic surge

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Cold brew coffee has resumed its pre-pandemic fast growth and is expanding in numerous serving settings to a loyal customer base that skews younger, higher…

Chip Cookies bakes up plans for 500 stores in 5 years

by Mandy Wolf Detwiler — Editor, Connect Media

Chip Cookies has 10 units in Utah and Idaho. The brand's leadership plans to open 500 stores in the next five years.

Hopdoddy, Taco Bell, BurgerFi, El Pollo Loco execs keynoting Fast Casual Executive Summit

by Cherryh Cansler — Publisher, FastCasual.com

Leaders will chat about how they are handling labor shortages, supply chain delays and higher food costs during the CEO Roundtable at the annual Fast Casual…

The Original Rainbow Cone franchising after 96 years

The Original Rainbow Cone is a Chigaco-based line of ice cream shops. Now on its third generation of ownership, the granddaughter of the founder is ready to…

Post-pandemic coffee demand taking flight

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The coffee industry has a big opportunity to promote out-of-home coffee given the consumer's rising coffee appreciation.

Post-pandemic, consumers want their coffee more than ever

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

The coffee industry has a big opportunity to promote out-of-home coffee given the consumer's rising coffee appreciation.

Restaurants shouldn't be afraid to use data to improve business

by Kevin Damask — Editor, Digital Signage Today

In 2019, restaurateur Dan Burkhard co-created Menu, a digital platform to help restaurants increase sales. In this interview with Digital Signage Today…

Blaze Pizza CEO: Pizzaverse tech still growing, staffing can be addressed

by Mandy Wolf Detwiler — Editor, Connect Media

During the Pizza Leadership Virtual Summit, Blaze Pizza CEO Mandy Shaw addressed the rise in technology and current staffing challenges.

What does the future hold for digital displays in restaurants?

by Kevin Damask — Editor, Digital Signage Today

With customers getting comfortable with interactive technology, there's a bright future for digital displays. Restaurants, however, will need to adapt to the…

Wicked Lick has cheeky concept, begins franchising

by Mandy Wolf Detwiler — Editor, Connect Media

Key West's Wicked Lick is a single-unit ice cream shop. Here's how its owners plan to franchise the brand.

How to fight supply chain issues in foodservice

by Mandy Wolf Detwiler — Editor, Connect Media

Supply chain issues continue to plague both operators and distributors. Consider these tips to help ease the pain.

How to handle extreme customization in restaurant apps, websites

by Mandy Wolf Detwiler — Editor, Connect Media

Apps and websites have grown more intuitive and better working, but what do you do when you've got a customer who's over customizing his or her order? These…