Employees wandering away? 5 sure-fire actions to take now

To stay successful, you must ensure your employees are happy or they will look elsewhere. So what then, are the driving motivators for employees to change…

High-touch leadership: The silver bullet in a high-tech QSR world

by Bobby Shaw — President, Bobby Shaw Consulting

I love technology as much anyone, and firmly believe that it's an accelerator that not only drives sales and traffic, but also helps to develop great people.

Key QSR delivery take-outs from wider world of retail ecommerce

The growth of third-party delivery services both threatens and provides opportunities for the dramatically changing QSR industry. But the good news is that…

5 lessons restaurants can learn from Uber, Amazon

by Shyam Rao

Restaurants need to cement their brand with consumers now — and that means utilizing rich, mobile technology that can bring experiences similar to those of…

B.Good proves ROI can be measured in carrots, kids, committed customers

It might sound a little cheesy to some, but B.Good has shown that a restaurateur's return on investment can come in the form of home-grown vegetables, capable…

The 8 great pieces to mega money-making mobile ordering apps: Part 2

Today's report dives deeper into the critical necessity of making whatever you choose for a mobile ordering and delivery solution connected at every point to…

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…

3 tips for serving millennial consumers

by Niall Keane — CEO of SynergySuite, SynergySuite

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

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

Confidently cocky QSR South Philly Cheesesteaks & Fries said today that its crispy chicken sandwich — now formerly known as the Chick Philly — will indeed…

Restaurants aiding Hurricane Harvey victims: part 2

by Cherryh Cansler — Publisher, FastCasual.com

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

by Ben Wagner — Vice President of Marketing & Product, Ingenico Group

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…

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

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

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…

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

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

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. Alas, this week…

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

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

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

by Stephen Dutton — Analyst, Euromonitor International

Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of…

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…

French fry favoritism alive and well in US fast food race

by Josh Anish — Head of Content, Quantifind

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

3 ways to measure cannibalization

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

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…

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

4 ways to mitigate employee turnover risks

by Doug Sutton — President, Steritech

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