Technology: A brand-driver or a necessary evil?

by Steve Starr — Chief, starrdesign

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we…

Food fight on Capitol Hill: A breakdown of the Common Sense Nutrition Disclosure Act

by Betsy Craig — pres, menutrinfo.com

Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.

2016: The year to master digital ordering

by Noah Glass — CEO, Olo

In 2016 and beyond, restaurant industry success will be determined not by mastering the drive-thru, but rather by mastering digital ordering and meeting the…

What 5 qualities do you need in your frontline employees?

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

As restaurant operators, the most important thing we do is coach and develop our people.

Win millennials with QSR kiosks

by Frank Olea

It is no secret that millennials prefer customization and digital experiences. Quick serve restaurant kiosks can deliver these two elements and can help you…

Menus shift to reflect transparency

by Betsy Craig — pres, menutrinfo.com

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

Year in review: 6 unforgettable headlines of 2015

by Travis Wagoner — Editor, Networld Media Group

Here's a look back at some of 2015's trending topics and stories.

Business intelligence spurs 'future lab' innovation at McDonald's Corner Café

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

The latest data trends continue to show a consistent and predictable migration to, "better for you" healthier meal options. These trends are on McDonald's…

Food fight: Industry responds to NYC sodium mandate

by Betsy Craig — CEO and Founder, MenuTrinfo

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National…

Innovations that will transform the future of email marketing

by Talha Manzoor — Brand Manager, Amaxza Digital

Email marketing is a tried and tested mode of marketing that has been here for more than two decades. It has been labeled as boring and a less responsive…

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, however, the path from injury to resuming work duties is not always as smooth or efficient as your ordering process.

Fast Casual's top execs revealed

by Cherryh Cansler — Editor, FastCasual.com

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

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…