Blogs
QSR’s end of 2025 playbook: Three ways to overcome economic pressures, shifting consumer preferences
by Nataly Kelly — Chief Marketing Officer, Zappi
To overcome economic pressures and the changing perception of fast food as a budget-friendly option, QSRs should focus on promoting affordable meal deals…
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The value meal paradox: How restaurants use discounts to survive the consumer sentiment slump
by Mark Wasilefsky — Head of Restaurant and Franchise Finance, TD Bank
Amid historically low consumer sentiment, major restaurants are adopting value meals as a strategic, temporary measure to retain customers and gain market…
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Recognition that resonates: Retaining restaurant workers
by Amy Freshman — Sr Dir HR, ADP
To combat the seasonal spike in employee turnover during the summer, especially in the leisure and hospitality sectors, consistent and meaningful employee…
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No more stock surprises: How AI is changing food service inventory
by David Greschler — Co-Founder & CEO, NomadGo
Artificial Intelligence (AI) is transforming outdated, error-prone manual processes for food service inventory management by automating stock counts…
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Satisfying the hunger for frictionless tech: meeting the needs of QSR customers, franchisees
by Morgan Petty — Strategic Account Manager, Canopy
Unreliable self-service technology is frustrating customers and costing quick-service restaurants significant money, leading to the recommendation that QSRs…
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Founderology Growth Summit: The breakthrough experience Founders must attend
by Kathleen Wood — Founder, K. Wood Partners
Built for Founders. Powered by Founders.
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From static boards to smart menus: how AI, design shape QSR success
by Thibaud Denolle — CEO Acrelec America, Acrelec
Digital menu boards in quick-service restaurants are evolving from static displays to intelligent, real-time tools that adapt to various factors like…
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Your catering glow-up awaits: 10 takeaways planned for the Restaurant Catering Workshop
Tired of catering being a chaotic, complicated mess? Get ready to turn your off-premise business from a hassle into a hero at the Restaurant Catering Workshop…
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Power Couple Pinky Cole, Derrick Hayes to ignite Founderology Growth Summit
by Cherryh Cansler — Editor, FastCasual.com
While most restaurant founders are focused on building a single successful brand, Pinky Cole and Derrick Haye have a grander goal: to build an empire, not just…
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Catering's new era: Meet the Top 30 Innovators of 2025
by Cherryh Cansler — Editor, FastCasual.com
In its second year, the 2025 "Top 30 Movers & Shakers: Catering" celebrates the individuals steering the transformation — those scaling programs, partnering…
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Are group chats burning out your team?
by Rebecca Lazar — Product Marketing Manager, Zenzap
Ever wonder why some of your best, most reliable staff suddenly seem drained, start making simple mistakes, or just up and quit? You can invest in training and…
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Gen Z’s dining obsession and how LTOs can drive QSR success
by Samir Zabaneh — Chief Executive Officer, TouchBistro
Limited-time offers (LTOs) are a key strategy for QSRs to attract and engage Gen Z consumers, who are driven by digital trends, a fear of missing out and a…
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Celebrating the 2025 Fast Casual Hall of Fame inductees
by Cherryh Cansler — Editor, FastCasual.com
Registration is open!
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The QSR tightrope: balancing margins, compliance and employee happiness
by Justin Hall — HR Director, Salz Group
Modern restaurants can increase profit margins by prioritizing smart, strategic workforce management, which includes using technology to improve hiring…
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Is labor shortage the new normal? How QSR leaders can adjust to demographic realities
by John Dorer — CEO, eb3.work
The restaurant industry is facing a severe and growing labor shortage due to retiring workers and pandemic-related staff reductions, necessitating a…
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How cloud POS supports omnichannel operations
by Abhinay Gupta — SEO Lead, Restroworks
Today's restaurants operate beyond physical walls, with cloud-based POS systems becoming essential for managing the complexity of an omnichannel presence and…
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Reducing indirect vendor overcharges for restaurants
by Larry Levine — Expense Reduction Consultant, P3 Cost Analysts
Restaurant operators face financial pressure from various costs and declining customer visits, with many overlooking potential savings in "fixed costs" like…
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How the latest technology, AI are transforming fast-food dining
by Michelle Connolly — Director of Sales, Managed Services & Solutions Group, Panasonic Connect North America
QSRs are increasingly adopting advanced technologies like AI-enabled touchpoints, smart displays and self-service kiosks to meet consumer demands for…
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Use your data or lose your margins
by Oli Ostertag — GM of Operator Cloud, PAR Technology
QSR margins are squeezed by soaring food and labor costs, compounded by potential tariffs. Survival hinges on using existing tech to integrate data, turning…
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The future of QSR design: Hygiene, Efficiency
by Esperanza Carrion — Vice President & General Manager of Sani Professional, Sani Professional
Customers demand proper hygiene for QSRs. Sani answers this demand with wipes.
Presented by SANI PROFESSIONAL
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