NRA2016: 5 hot spots for global growth (Part 1)

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

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest…

Infographic: Which restaurant segment do execs want to work for?

To find out why job candidates are more attracted to certain companies and restaurant segments over others, Bristol Associates conducted a survey with a…

Dickey's named Fast Casual's No. 1 brand

FastCasual.com has released its annual Fast Casual Top 100 Movers & Shakers report for 2016. The free report, sponsored by Taylor, is now available for…

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Ohio ice cream shop launching pad for new overtime regulations

by Cherryh Cansler — Editor, FastCasual.com

VP Joe Biden said the ruling, which extends overtime protections to 4.2 million more Americans, who are not currently eligible under federal law, will help to…

Will Taco Bell's four redesigns refresh the brand?

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

Taco Bell announces new looks that emphasize community, environment and urban life.

Freshii CEO: 'Cupcakes are dead. Froyo is finished. Juice is next.'

Freshii CEO Matt Corrin sends an open letter to juice franchises offering them a chance to become Freshii franchisees.

Why investing in 'corporate governance' is key to restaurant survival

This will involve investing in legal counsel to prepare documents governing the relationships between your company's officers, directors, and shareholders…

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…