5 reasons to love menu labeling

by Betsy Craig — pres, menutrinfo.com

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive…

ICX Symposium: Intel talks the responsive revolution in retail

by Scott Slucher

The ICX Symposium in Atlanta later this month will feature a session featuring an Intel executive addressing the transformation of retail through responsive…

Supply chain: How Millennials have changed everything

by Vishy Visweswaran — Chief Technology Officer, SCA Technologies

Caught in a vise, squeezed from one side by cut-throat competition and rising consumer demands — particularly those of the millennial generation, and from the…

ICX Symposium: Chick-fil-A, Fiserv, HomeDepot.com execs set to talk future of CX

The ICX Symposium in Atlanta later this month will feature a keynote address from three friends, executives at major brands, talking about the future of…

Black-bun Whopper, green poop, big mess

by Travis Wagoner — Editor, Networld Media Group

Many restaurants have been ditching artificial colors, including Panera, Noodles & Company and Starbucks, so it’s surprising that Burger King would actually be…

How outdoor seating can increase your revenues by 30%

What is it about outdoor seating that has such a large effect on your customer base? There are many factors involved, most of which revolve around comfort.

Payroll pains: The mistakes killing your restaurant’s bottom line

There are three main payrolls risks: errors, cheating and compliance.

Are you following these 5 must-dos when launching LTOs?

Whether you're a small QSR chain issuing your first promotion or a large QSR that has been running promotions for years and are now looking to introduce…

How to create gift cards, promos, badges inside your restaurant

Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card…

YUM! struggling to create fast casual winner

by Cherryh Cansler — Publisher, FastCasual.com

Taco Bell’s fast casual concept, U.S. Taco Company, is closing just 14 months after it opened in Huntington Beach.

10 questions to ask before leasing commercial space

Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.

Character — not color: A tribute to Bob Beavers

Bob Beavers rose rapidly to become the first African-American senior officer at McDonald's and a 17-year member of its board of directors.

Sodium under new federal regulation microscope

by Betsy Craig — pres, menutrinfo.com

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next…

CONNECT: Why restaurants aren't deploying beacons

by Will Hernandez — Editor, NetWorld Media Group

A recent panel at Networld Media Group's CONNECT Mobile Innovation Summit discussed beacon technology's role with restaurateurs and retailers today.

CONNECT: How to get your app into the hands of millennials

by Cherryh Cansler — Publisher, FastCasual.com

Millennials will only keep 20 apps on a phone so the challenge is creating one that makes the cut.

Mobile POS takes restaurant concepts offsite

by Darrel Suderman — President CEO, Food Technical Consulting

Tech savvy CEOs and executives consider mobile POS systems as mini Enterprise Resource Planning systems similar to systems that drive food and beverage…

Craft brews go wild: Mint, melon, Asian flavors now trending

by Darrel Suderman — President CEO, Food Technical Consulting

Move over wine lovers, craft beers are now in vogue in fast casual and QSR restaurants.

Arby’s send-off to Jon Stewart raises brand perception

by Cherryh Cansler — Publisher, FastCasual.com

It seems Arby’s got the last laugh Wednesday during the Daily Show’s second-to-last episode when it aired a 60-second commercial thanking host Jon Stewart for…

10 reasons brands fail at delivery

by Darrel Suderman — President CEO, Food Technical Consulting

It may surprise you that the top 10 reasons why many restaurant concepts are stumbling or failing to deliver represent very simple business principles.

6 ways to make your restaurant more sustainable without cutting profits

by Vishy Visweswaran — Chief Technology Officer, SCA Technologies

Follow these six tips that relate to promotions planning and execution to make your restaurant more sustainable in the current industry climate.