Data, loyalty programs and off-premises technology to rise in 2022

by Emil Davityan — CEO and co-founder, Bluedot

As we enter 2022, brands are maturing into omnichannel, technology-centric and data-driven restaurant businesses. Here's what to expect in 2022.

How AI will save the restaurant industry

by Paul Rubin — Chief Strategy Officer, PAR Technology

You know restaurant technology is becoming a very big deal when it goes viral on TikTok. In November, a user of the popular video-sharing social network…

Avoid these mistakes when buying commercial kitchen equipment

by Damon Shrauner — Senior Sales Consultant, chefbuyer.com

Kitchen equipment is costly. Making such a long-term investment means proper planning. Use these tips to help avoid the most common mistakes.

Don't overlook kitchen repairs, maintenance

by Daniel Estrada

Quick-service restaurants must focus on data-driven preventative maintenance plans in the back of the house. This is a crucial, make-or-break shift in your…

How to retain valuable staff

by Sarah Niderost — Content Marketing Manager, Deputy

Employees are quitting at record rates. Here are some tips to retain the valuable staff you already have.

It's not too late to pivot digital

by Hope Neiman — cmo, tillster

When the pandemic struck, many brands had to pivot to digital or get left behind. Hope Neiman, chief marketing officer for Tillster, says it isn't to late to…

How QSRs can foster loyalty

by Alex Campbell — Co-founder and CIO, Vibes

Busy consumers only pay attention to mobile programs that maximize their experience and offer valuable incentives. Alex Campbell, co-founder of Vibes, says…

What to ask vendors when it comes to restaurant data technology

Restaurant technology is more complicated than ever, with restaurant operators having to decide on tech from cloud-based storage options to integrated POS…

How your brand image hinges on customer experience

by Lisa van Kesteren — CEO, SeeLevelHX

Restaurants need to examine their current customer experience given today’s environment to determine how to meet consumer expectations while continuing to…

Has the point of sale become analog in the digitized restaurant industry?

by Chris Lybeer — Chief Strategy Officer, Revel Systems

POS systems are no longer all that is needed to complete a transaction. Chris Lybeer, chief strategy officer for Revel Systems, explains how restaurants must…

Checkers & Rally's, Focus Brands execs talk tech at 1-day QSR event

Jason Carrigan, vice president of marketing and digital technology at Focus Brands and Minh Le, chief Information officer at Checkers & Rally’s, will discuss…

4 ways loyalty can drive nontraditional growth strategies

by Brittany Maroney — Sr Product Marketing Manager, Punchh

Major brands are looking at nontraditional formats like airports, grocery and campuses, requiring marketers to re-evaluate their existing campaign strategy.

What QSRs need to know about ultrafast electric vehicle charging

by Arcady Sosinov

Three chief benefits QSRs should be aware of if they decide to adopt electric vehicle charging are: ease and cost of deployment; revenue opportunities and…

McDonald's exec to talk about diversity, inclusion at 1-day QSR event

Ariane Panter, senior director of global diversity, equity and inclusion strategy and corporate function support at McDonald’s, will discuss diversity…

How to focus on lower-calorie without sacrificing taste, quality

by Christopher Hansen

Driven by cost and calories, many restaurants are looking for healthier and more nutritious options to entice repeat business. Christopher Hansen, assistant…

Combo meal insights you can’t afford to miss

by Jana Zschieschang — CMO, RMS

Combo meals are popular additions for restaurants around the world. But what does a combo meal imply? Jana, Zschieschang, chief marketing officer for Revenue…

Are digital menu boards right for your business?

by Elizabeth Riggio

In the past few years, digital menus have become more popular in restaurants and other businesses for their ease of use and dynamic nature.

How franchisees can benefit from limited-item menus

by Nick Binnings — AC, Franchise Elevator PR

A limited menu allows a brand to create signature items that makes it stand out in a crowded field. Nick Binnings, director of brand development for Southern…

FAT Brands execs to discuss brand growth at 1-day virtual seminar

FAT Brands CEO Andy Wiederhorn and CMO Thayer Wiederhorn, who have acquired several brands over the past few years, will discuss the strategies behind the…

White Castle, Brooklyn Dumpling Shop to discuss contactless service at one-day virtual event

Susan Carroll-Boser, vice president of technology at White Castle, and Stratis Morfogen, co-founder of Brooklyn Dumpling Shop, will discuss contactless service…