Leaders of Fazoli's, Saladworks, Fresh Brothers Pizza, Grimaldi's, Focus Brands: 'Change is coming'

The sands are shifting almost daily and almost on every front: That's the verdict from five restaurant industry leaders who shared their views Monday on the state of the industry at the National Restaurant Association show in Chicago Saturday.

PR guru shares tips to saving your brand from a crisis

Ellen Hartman, CEO of Hartman Public Relations, taught the attendees of this year's Restaurant Franchising & Innovation Summit in Dallas about the importance of having a risk-management plan. Key steps, however, to defusing any negative event, from a food safety...

The CIO-CMO partnership: The path to digital ordering dynamism

Digital ordering success begins at the top of your organization with real alignment between those who lead the charge organizationally to make the system run on the inside, as well as those responsible with how all that technology appears to and engages with the customer.

Former Chipotle, McDonald's exec: 'Leadership development has evolved'

Cultivating leadership and developing oneself is key to success, according to Bobby Shaw, a veteran executive of several brands, including Chipotle and McDonald's.

Oscar Meyer teaches an ol' dog new, nitrate-free tricks

Oscar Meyer will offer hotdogs with no additional nitrates or nitrites.

3 ways your tech provider is taking advantage of you

As you enter into new relationships with vendors (whether a POS system, a Back Office solution or an Above Store Reporting Tool), be aware that there are a variety of agreement designs that can work both for or against you.

Heads up: Here come 92 million Mother's Day revelers

Two out of every five Americans will dining out this Sunday, according to the National Restaurant Association.

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.

Drink it in: The growing importance of beverages on the bottom line

Execs from Coca-Cola Company, Krystal Company and S&D Coffee & Tea predict the year's coming beverage trends.

Will Brits embrace Tim Horton's?

The lessons to be learned in taking a brand to a new country are unfolding live as Tim Hortons UK emerges in her Majesty's homeland.

The anti-app: why messaging is the new loyalty program

More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers would rather use text than voice to communicate with front-line team members.

What do execs from Pizza Hut UK, Freshii GB, Crepeaffaire, Farmstand and Caliburger have in common?

Answer: They are all speaking at this year's Restaurant Franchising & Innovation Summit, being held July 18-20 in London.

Why 367 more days? A debriefing on the menu labeling delay

Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their path on it.

'Do you deliver ... profits?' This webinar does

Mastering delivery isn't easy, but this free May 18 webinar is a great place to learn how to re-ignite your program.

Carolinas' Shuckin' Shack finds recycling shells sells

Oyster restaurants are at the forefront of a shell-recycling movement that not only may again make Chesapeake Bay a hotbed of oyster activity but also serves as a pretty good marketing tool.

Special Report: 'tipping point' on the way for restaurant self-serve kiosks

A special report explores the growing interest by restaurants in self order kiosks. While determining return on investment poses challenges, the market is changing and restaurants must consider their options.

How blockchain technology brings new efficiencies and transparency to the food supply chain

A blockchain allows anyone with access to its electronic ledger to track what went into a product and who handled it along the way. This transparency is especially relevant to food supply chains, given the geographic expansion of these supply chains in recent years and the amount of data companies track.

4 mistakes killing your food cost margins

Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can easily sabotage your profit margins.

Future franchisees are watching: What do they see in you?

Three restaurant industry leaders talk about branding strategy when it comes to the essential task of drawing franchisees in for business.

Rapid Fired Pizza adds 175 restaurants, 4 states, 2 franchising veterans

Rapid Fired Pizza is living up to its name today, announcing that it has signed two area development agreements with a pair of restaurant industry veterans who will open 175 restaurants in four new states, according to a pair of news releases.

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