NRA2016: What you need to know about emerging global markets (Part 2)

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

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when…

NRA 2016 focuses on sustainability, technology

by Katy Jones — VP of Marketing, FoodLogiQ

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to…

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.

Media company in the heart of Bourbon Country weighs in on Arby's bourbon bacon sandwiches

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

Staffers at Networld Media Group in Louisville rate Arby's bourbon and bacon sandwiches.

Industry leaders weigh in on labor regulations

by Cherryh Cansler — Publisher, FastCasual.com

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a…

Infographic:What to look for in a franchisor

Why restaurants are singing 'Ode to the Hamburger'

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

All around the country, restaurants are paying tribute to that all-American mainstay — the hamburger.

How to build a team that performs well in the weeds

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

The pre-shift meal: Sometimes simple is best for team building

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

One of the easiest and most effective options for "team building" is the pre-shift meal.

Study: Americans' view of healthful food is changing

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

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

Time's up: FDA takes final step toward menu labeling

by Betsy Craig — pres, menutrinfo.com

Menu-labeling expert Betsy Craig discusses some of the FDA's newest requirements.

5 ways to protect your brand from food-safety crises

by Betsy Craig — pres, menutrinfo.com

Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.

How many software solutions does your restaurant need?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.

Benefits of a technology billfold: Why the mobile wallet is here to stay

by Art Julian — CEO, Cbs inc

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

Why restaurants should use menu-labeling delay to ensure accuracy

Even though some public health advocates have claimed the extension is a setback for public health, the good news is the delay gives food service operators…

The latest and greatest in mobile marketing

by Chris Allen

When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad…

Heard at the Summit: Memorable quotes from Day 1

by Cherryh Cansler — Publisher, FastCasual.com

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've…

Why are smaller chains leading the way on digital menu boards?

by Scott Sharon — CEO, START

Usually the smaller chains and new concepts follow what the major chains do, but that's not the case with digital menu boards. Why do large chains have more…

5 ways a QSR can save money without spending a dime

by Jeff Rebh — President and CEO, Innoseal

Being in the restaurant business is one tough and often expensive enterprise. Making the most of what you have can make a big difference in how much money you…