With Cloud POS reclaiming the top spot in this year's POS Software Trends Report from Hospitality Technology, it's clear that cloud-based point of sale initiatitives are scoring high on restaurateurs' technology wishlists. In fact, the report found that fully 61...
Global food service operator, Sodexo, and travel plaza operator, Love's, told an audience at the recent Dallas ICX Summit that even though there are challenges to deploying kiosks and digital signage today, the benefits of these technologies are worth the trouble. QSRs can no doubt relate to many of the issues discussed in this hour-long session.
A study reveals three ways for restaurant brands to increase sales.
Have some fast food brands cut a deal that stacks the deck against employees seeking to improve their incomes by taking jobs with competitors?
Contemplating going cashless, accepting Bitcoin and adding online and mobile payment options are just a few decisions restaurateurs and retailers are facing these days, but making those decisions just got easier.
Rafik Hanna, senior director of Taco Bell’s All Access, shared insight on how the QSR is transforming to drive a best-in-class customer experience and why technology is always at the forefront in a keynote address at the recent ICX Summit
College-age consumers are not that wild about partying when they are traveling, the top "thing to do" for Gen Z. In fact, when traveling these young adults pick eating out as their No. 1 activity, ahead of partying, which came in at No. 6.
Matthew Kirby will discuss his vision for growing his two U.K.-based brands — Chozen Noodle and Chow Asian Kitchen — and what it takes to succeed in the franchising world during the closing keynote session, July 18, at the annual Restaurant Franchising & Innovation Summit at the Grange City Hotel in London.
Invoices are jam-packed with a treasure trove of information about your purchases, your contracts and your ability to reduce costs. When analyzed as a full set of data, these records offer actionable insights that should guide your business decisions.
Yext Head of Industry for Food Service gives QSRs advice on how to make your brand show up for potential customers in these days of voice and image searches and intelligent devices.
Fast food pizza brands are making customers very happy this year and that's helping to push the whole QSR category up a notch in its measurement of customer satisfaction this year, according to the latest ACSI Restaurant Report.
Natural and healthful sourcing is hugely in demand for today's restaurateurs. Why then do so few brands offer naturally sourced lower-calorie sweeteners, particularly for their increasingly popular beverage offerings?
A good deal of data suggests kiosks help boost QSR business, so it makes sense to develop a kiosk strategy for your quick-serve brand, if you haven't already, because of the benefits you'll learn more about in this article.
Restaurant brands with large catering arms would do themselves a favor by cutting food waste, according to a news report that found that every $1 invested in food-waste reduction saved more than $6 in operating costs.
Many more brands are stepping up to the plate to tackle diners' concerns about food allergens by using everything from staff training to detailed menu item ingredient information. There's good cause for these measures since it's not only the right thing to do for customers' safety, but it's great for improving brand loyalty, too.
Johns Hopkins University's Carey Business School has released a study showing that restaurants and other retailers can employ specific actions to get the most bang out of their marketing bucks from so-called "conditional sales promotions."
Wellness Expert Heidi Smith drew big crowds at the recent restaurant show in Chicago, all seeking her lessons on stress reduction for restaurant leaders.
Where there is a will there's a way and in the restaurant industry consumers "will" take the easiest route to getting food delivered to their doors, one reason why online food delivery is skyrocketing in the U.S.
Think your customers don't care much about the way they pay at your QSR? Think again. A new study shows this aspect of your operations can make a real difference in a competitive marketplace.
KFC in U.K. and Ireland is vowing to slash one-fifth of the calories from its menu in less than seven years. A monumental move, to be sure, and one that all QSR leaders will watch closely for what could be the next big direction the fast food industry takes.