Free Webinar: How to get your brand all wrapped up in that 'transparency thing'

Can consumers really see your brand? Do they really see how you're "being transparent" about your ingredients, their sources and quality? This free webinar gives expert advice on what restaurants must make clear today to build their customer base for tomorrow.

What franchisees wish they'd known 'then,' that they know now

Managing employees is a major aspect that new franchisees often don’t realize or prepare for when signing a franchise agreement. That, and the fact that running your own shop means dozens of daily decisions, are big eye openers.

New studies show restaurant 'do's and don'ts' of online ordering, delivery

As the restaurant industry continues to bask in the big-dollar benefits of online ordering, two new studies shed light on best practices when it comes to online ordering and third-party delivery as well as overall customer experience.

How to avoid disputes in the franchisor-franchisee partnership

Attorney Brian Schnell of Faegre Baker Daniels LLP offers up advice and tips on how potential franchise operators and franchisors can sidestep common disputes before the arguments move toward a court setting. Good communication and clear expectations are key.

Transgender woman claims she was groped, bullied when employed at McDonald's franchise

Groping, merciless bullying and relegation to a storage closet restroom are among the claims that a transgender woman is making against a McDonald's in Michigan where she worked in 2015.

NRA applauds Trump's apprenticeship order, while critics say it's full of holes

The National Restaurant Association and its educational foundation have been pushing for more love from the feds for apprenticeships and this week they got their wishes.

Mazzio's CEO: 'Today's generation wants to learn in a new way'

Millennials have changed the way Mazzio's trains employees.

Harken restaurateurs: Are you ready for the 'Day of the Dad?'

Read on to find out why that fancy cocktail and offbeat entree will do your brand no favors on Father's Day.

McDonald's France intros burger by 'la McFork'

McDonald's may be the iconic American brand, but at least in France this month the brand has made a concession to the sensibilities of the oh-so-refined tastes of that nation by introducing forks and knives for the brand's new high-end "Signature" burger.

Play ball! Make local sports sponsorships work brand magic

Sports sponsorships hold big, positive benefits for restaurants at the local level, by connecting with customers in a fun, upbeat and even passionate level.

C-Speak: How Hopdoddy relies on tech to customize training, showcase brand culture, streamline openings

Hopdoddy Burger Bar has taken every aspect of workforce management digital to enhance its in-person training, onboarding, and management procedures.

Infographic: How online reviews can make or break your brand

Research quantifies the impact online customer reviews have on business performance. The reviews play a bigger role in the selection of restaurants than hotels, doctor's offices, hospitals or hair salons.

From venison to pork belly to liger shakes: Is Arby's the trendiest QSR?

As further proof that any restaurateur today needs also to be a bit of a pop culture freak, Arby's joined the so-called "unicorn food" trend this week with its take on multi-colored mythical creatures — the liger shake. What, you...

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

Restaurants realizing critical need for mobile payments and loyalty

If you want to get an idea about how important it's become for restaurants to have a sound mobile strategy in 2017, the large crowd that gathered to listen to a session about loyalty at the National Restaurant Association's annual trade show this past weekend in Chicago will give you an indication of what's at stake.

America's tastes today? Cauliflower on pizza; radishes as raw meat

With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.

Fast Casual Top 100 winners honored at annual gala

The 2017 Fast Casual Top 100 Movers & Shakers were honored at the annual gala.

A gamut of great ways to make diners 'swoon' in June

If your brand's list of great things to celebrate, promote and connect with the community ends at Father's Day for the month of June, we've got a few surprises for you. There's plenty of occasions and causes to connect your...

From 'evergreen' refrigerators to teetering table-tamers, innovation everywhere at NRA show

The annual National Restaurant Association show in Chicago just wrapped up, but not before wowing visitors and restaurant buyers alike with many dozens of product and service debuts, including the handful included in this report from the Windy City's two-mile-long McCormick Center.

Showing (1 - 20) of 3152

Get the latest news & insights


NEWS

RESOURCES

TRENDING

FEATURES