Consumers rank Panera, Chick-fil-A, Starbucks, DQ as favorite brands

by S.A. Whitehead — Food Editor, Net World Media Group

Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.

5 considerations before going green

Before you make the leap to a greener restaurant, here are five important things you should know.

4 tips to develop leaders in a high turnover industry

At over 100-percent turnover, it is no wonder that many quick serve restaurants have not established leadership-development programs. Yet, by creating an…

Why restaurants should embrace 'Fail-Fast' methodology

by Tal Zvi Nathanel — US CEO, MyCheck

"When restaurants try something new, they aren’t looking to fail, they are looking to adapt or evolve. Fail fast is evolving, taking risks, and recognizing…

Restaurants seeking to capture Mother's Day traffic

To honor their moms, consumers will spend $4.1 billion on special outings, such as lunch, brunch and dinner, and savvy restaurants are hoping to attract them…

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

Gone fishing: Why LSRs are angling for seafood

by Cherryh Cansler — Editor, FastCasual.com

Consumers are more familiar with seafood, which means LSRs can now be creative when it comes to adding fish to the menu.

5 mistakes you're making with your loyalty platform

By carefully vetting loyalty strategies and course correcting to improve results, restaurants can effectively interact with customers and create experiences…

Knowing the pros and cons of DIY data warehouse, BI solutions

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

Stakeholders within restaurant companies of all sizes have begun acknowledging the value of having access to timely, accurate and actionable information. The…

Payment breaches to continue despite US EMV liability shift

With the adoption of EMV technology in full swing, two questions remain top of mind: will the transition to chip and PIN make credit cards and transactions…

Negotiating the operating costs as rent for restaurant tenants

There are aspects of the operating costs that can be changed to the tenant's favor, although most commercial real estate professionals may explain that…

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat…

Bytes for bites: How disparate data can boost QSR franchise profits

QSR giants are not exempt from the rule that businesses should base product offerings on customer preferences. They arguably have the most access to data, yet…

Enough of the 'why' on employee engagement, give me some 'how'

Creating engagement doesn’t need to be abstract, however, because the basics of engaging a workforce are commonly recognized business principles.

Ask the experts: Is your brand ready for catering?

by Cherryh Cansler — Editor, FastCasual.com

Franchisors and their franchisees must understand what they're getting into before deciding if catering should be a part of the business model.

3 tips for restaurant owners to master user-generated content

We live in a social media world and nowhere is that more clear than in the restaurant industry. Pictures of food are ubiquitous, dominating photo-driven…

Restaurants offering Tax Day specials

by Travis Wagoner — Editor, Networld Media Group

The tax man cometh. One of Americans' least favorite days — income tax filing day — is Monday.

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting…

Kitchen design and technology: 5 ways to improve foodservice operations

by Travis Wagoner — Editor, Networld Media Group

A successful foodservice operation must incorporate three elements: food, people and equipment.

How Smashburger, Billy Sims BBQ, East Coast Wings get franchisees to be social

by Travis Wagoner — Editor, Networld Media Group

Marketers have been touting the benefits of digital marketing for years, but motivating franchisees to carve out time to learn the ropes can be difficult.