Restaurants celebrating Leap Year with offers for 'Leap Day' babies

by Travis Wagoner — Editor, Networld Media Group

Restaurants are celebrating Leap Year this year with offers for "Leap Day" babies, those born on Feb. 29.

3 changes to PCI mandate that restaurateurs don't understand

Three changes to the PCI DSS mandate have already had dramatic effects on a number of business owners and vendors.

Digital signage and menu boards: Is the writing on the wall?

Menu boards are the backbone of any restaurant's operations. After all, guests can't order what they can't see.

Are McDonald's kiosks the ideal solution?

by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator

Since the launch of McDonald's kiosks, the QSR business has been enthusiastic about the possibilities of indoor kiosks. But every opportunity presents its own…

7 tips for running an awesome online ad campaign

Today's most powerful marketing tool for reaching this "instant gratification" audience is online advertising.

Can a credit card payment breach happen at your restaurant?

by Travis Wagoner — Editor, Networld Media Group

Credit card payment security is a common source of concern for nearly any business.

Restaurants wooing customers on Valentine's Day

by Cherryh Cansler — Editor, FastCasual.com

Restaurant brands are trying to entice lovers on Valentine’s Day to show them a little love.

Retailers find their sea legs with beacons for mobile engagement

by Will Hernandez — Editor, NetWorld Media Group

Near the end of 2015, many mainstream publications rushed to declare Apple's iBeacon technology a dud — even though it's been around only since 2013. But some…

Lent: Boom or bust?

by Travis Wagoner — Editor, Networld Media Group

So what's a restaurant owner to do when a significant portion of the eating public will be abstaining from meat on Ash Wednesday and Lenten Fridays? Prepare.

Researcher: Loyalty platforms a must for millennials

by Cherryh Cansler — Editor, FastCasual.com

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

6 ways to attract millennials to your restaurant

Attracting this picky generation now — before the stubbornness of old age sets in — is crucial.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for…

Mobile is affecting commerce decisions for retailers

by Will Hernandez — Editor, NetWorld Media Group

At the NRF Big Show, a panel discussion about what's next in payments focused on the role technology has played in consumers' expectations as they interact…

Merchants shift priorities to better serve today's consumers

by Will Hernandez — Editor, NetWorld Media Group

At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.

How to efficiently train your staff about food allergies

Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper…

Chick-fil-A recycles cups into benches

by Travis Wagoner — Editor, Networld Media Group

In 2012, Chick-fil-A became the first quick serve restaurant company to recycle polystyrene drink cups.

Will restaurants work to meet new dietary guidelines?

by Travis Wagoner — Editor, Networld Media Group

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to…

5 little missteps that are killing your kitchen

Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.

How to use your restaurant design to tell your 'real food story'

by Steve Starr — Chief, starrdesign

Incorporating your use of real ingredients and cooking processes into your design is vital.