Why that digital ordering app isn't profitable: part 1 of 2

Restaurateurs must ensure that online ordering helps both the customer and the brand, in terms of profitability and the following will give you some actions to take to get the most out of what digital ordering offers.

3 tips for serving millennial consumers

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.

South Philly QSR sends 'a certain unnamed chicken brand' a message

Confidently cocky QSR South Philly Cheesesteaks & Fries said today that its crispy chicken sandwich — now formerly known as the Chick Philly — will indeed remain on its menu, the company said in a press statement, "despite a legal...

Restaurants aiding Hurricane Harvey victims: part 2

The industry, once again, is proving it’s resilient and will always step up when needed.

The little payment detail that can save restaurateurs big

Every business likes to run efficiently, save on costs, gain the most out of its resources and optimize operations, but all too often restaurant businesses leave easy money on the table. For example, in the ever-increasing restaurant delivery business, merchants...

Playing chicken: Church's giveth and Chick-fil-A taketh away

On the heels of Chick-fil-A's announcement that its much beloved chicken salad sandwich will be dropped from the menu nationally on Sept. 30, competitor Church's chicken has stepped in to add more choices for its customers.

Bless Wendy's little oxymoronic heart for new 'giant junior' burger

It had to happen. In this day of "fake news" and "alternate facts," we all just kind of knew restaurant chains would not be far behind.

In 'Game of Thrones' age, Arby's intros the inevitable: Giant turkey legs

Grab your animal-skin coats and head to Arby's for a grab-stick of gobbler beginning this Sunday.

Delivery fueling rise of virtual reality restaurants

Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of obtaining a high-quality meal easier and more seamless than ever. New restaurant formats known as virtual restaurants, or delivery-only restaurant concepts, are optimized for these occasions.

Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.

French fry favoritism alive and well in US fast food race

A 15-brand comparison of customer buzz about QSR french fries leads to one solid winner for category favorite.

3 ways to measure cannibalization

Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...

4 ways to mitigate employee turnover risks

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

4 keys to giving QSR customers the tech they 'expect' ... and more

A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is restaurant digital.

Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.

QSRs: Born for the integrated tech that customers demand now

The news is everywhere in the restaurant business: Customers want more eat-at-home options. QSR concepts have a unique opportunity to meet that need built into their DNA.

Chipotle and the 'elephant in the dining room'

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?

Arby's goes a little 'foodie' with ol' Porky

Arby's is not only putting all its guns behind its "We have the meats" branding, but it's also getting a little "foodie-esque" in the process. For proof, look no further than the latest menu innovation at the chain, a super-trendy "meat" porchetta.

Are kiosks the next step for restaurant-based digital signage?

There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach the point of saturation in many restaurants, kiosks represent the next big opportunity for restaurant-based digital signage.

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