Features
Food experts do deep-dive at what's driving plant-based movement
by Mandy Wolf Detwiler — Editor, Networld Media Group
Plant-based foods have become a movement embraced by more than just vegans. Three restaurant industry executives discussed the meatless movement at the Fast…
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How Layne's Chicken Fingers is battling shortages, pandemic impact
by Mandy Wolf Detwiler — Editor, Networld Media Group
Eight-unit Layne's Chicken Fingers felt the chicken shortages earlier this year, but weathered through. Samir Wattar, the company's chief operating officer…
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Restaurant execs talk surviving, thriving through the pandemic
by Mandy Wolf Detwiler — Editor, Networld Media Group
Three restaurant executives discussed how the pandemic affected their business during the Fast Casual Executive Summit in Charlotte, North Carolina.
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Smashburger, Teriyaki Madness leaders talk AI, customer engagement strategies
by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
Leaders from Zunzi’s, Smashburger and Teriyaki Madness shared insight and best practices when it comes to building customer-focused marketing campaigns during…
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A&W plays up 1980s marketing snafu with 3/9-pound burger
by Mandy Wolf Detwiler — Editor, Networld Media Group
Back in the 1980s, A&W tried to go toe-to-toe with McDonald's Quarter Pounder. The results were hilariously disappointing. Liz Bazner, A&W's senior director of…
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Blaze Pizza, Bojangles execs discuss switching from a transactional mindset to a customer mindset
by Mandy Wolf Detwiler — Editor, Networld Media Group
Restaurants are ditching the transactional mindset to focus on customers. A panel of brand executives explained how their companies are putting the customer…
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5 kitchen trends shaping restaurants' future
Scott Heim, divisional president of Evo Inc. reveals five kitchen trends shaping restaurants' future.
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Fast casual leaders: Off-premise dining more important than ever
by Mandy Wolf Detwiler — Editor, Networld Media Group
Three restaurant executives discussed the rise of off-premise dining during the COVID-19 pandemic at the recent Fast Casual Executive Summit in Charlotte…
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Experts weigh in on supply chain issues
by Mandy Wolf Detwiler — Editor, Networld Media Group
Supply chain issues continue in the wake of the COVID-19 pandemic and transportation issues outside the U.S. Four restaurant industry experts explained how…
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Experts share insight on keeping franchisees happy
by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
A top challenge for franchisors is keeping franchisees engaged, happy and aligned with brand goals. Experts offered up tips and best practices to do just that…
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Southern Classic Chicken’s recipe for success: Longevity, pricing and big focus on taste
by Mandy Wolf Detwiler — Editor, Networld Media Group
Southern Classic Chicken has a "cult-like" following in Louisiana. Managing Director Tom O'Keefe explains how the company's taste profile and longevity have…
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Panera Bread execs: We're not afraid of taking risks
by Mandy Wolf Detwiler — Editor, Networld Media Group
Eduardo Luz, chief brand and concept officer, and Rob Sopkin, SVP, chief development officer, at Panera Bread, shared the keynote at the Fast Casual Executive…
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Delivery wars heat up as services turn to OOH advertising
by Kevin Damask — Editor, Digital Signage Today
The delivery service wars — battles between DoorDash, UberEats and Grubhub — have been raging for several years as each brand jockeys for position as the…
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Tips for getting quick-service catering up and running
by Mandy Wolf Detwiler — Editor, Networld Media Group
Quick-service restaurants may find that adding a catering component adds much needed revenue as sales dip due to the COVID-19 pandemic.
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Multi-unit franchisors talk expansion plans, issues plaguing growth
by Mandy Wolf Detwiler — Editor, Networld Media Group
Franchising can be difficult in the best of times, but add in supply chain issues, labor shortages and a pandemic and it can be downright impossible. A panel…
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Franchise experts offer insight, best practices for attaining success
by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
Four franchise industry leaders shared tips, insight and best practices for achieving success as a franchise and franchisee at the 2021 Restaurant Franchising…
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Andy's Frozen Custard is all about quality and complex simplicity
by Mandy Wolf Detwiler — Editor, Networld Media Group
Andy's Frozen Custard, which operates 100 stores, follows an operational philosophy of 'complex simplicity' and it's proven key to making the brand a standout…
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How top brands are tackling kitchen design, third-party delivery challenges
by Mandy Wolf Detwiler — Editor, Networld Media Group
Two panel discussions at the recent Restaurant Franchising and Innovation Summit focused on modern kitchen design and third-party delivery services. Experts…
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Why menu innovation is at the heart of restaurant industry
by Mandy Wolf Detwiler — Editor, Networld Media Group
A panel talk at Networld Media Group’s Restaurant Franchising and Innovation Summit focused on menu development with experts sharing insight on cost margins…
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Krystal celebrates Atlanta with immersive design
by Mandy Wolf Detwiler — Editor, Networld Media Group
Krystal Restaurants teamed up with an Atlanta design firm to celebrate the culture, heritage and spirit of the town it calls its headquarters. We talked to the…
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