Sometimes, brands like people do better solo than as a member of even the nicest restaurant family. Such has been the case for a brand that is actually the nation's oldest restaurant chain, A&W.
Businesses and individuals driven by a passion for serving all types of food are recognizing the opportunity to launch a food truck. While these entrepreneurs hail from a variety of backgrounds, they all face the challenges of having sufficient capital, defining their niche, establishing a solid business strategy and executing it.
Taco Bell's 4-year-old Start with Us, Stay with Us initiative required a slew of cultural changes for the brand, but is now starting to pay off with big, long-term results in employee quality, retention and engagement.
This four-part series explores the successes and challenges of the food truck industry, which has grown by 12.4 percent over the past five years. It's now worth $650 million and should hit $2.7 billion this year.
The time may never be more ripe for 118-year-old Yoshinoya to hit a growth spurt in the U.S. The brand's U.S. CEO offers insight into what's coming as the Japanese-based beef bowl chain begins rebranding on American soil.
Watch this video interview with a foodservice expert to learn why so many audit programs fail and what brands should know when searching for, designing and implementing their own plans.
Skyrocketing demand for gluten-free choices on restaurant menus is spawning creative solutions from restaurateurs, food service vendors and health watchdog groups to provide diners with choices that are both healthful and great tasting.
The annual conference, which draws hundreds of customer experience leaders and innovators, is June 5-7 in Dallas and features a range of interesting sessions and a special networking function.
Amazon Prime members can now voice-order meals through Amazon Restaurants on Alexa-enabled devices,
Why are some pizza chains thriving in an overall economic downturn for the restaurant industry? The answers speak volumes about today's customers' demands.
The latest promotion from Freshii — which officially classifies itself as a "health casual" brand — is taking direct aim at its fast food competitors by allowing customers to exchange all their fast food gift cards for a free chef-designed...
Combining cuisines from all over the world will be 2017's No. 1 trend. Other trends include spicier flavor profiles, more vegan and veggie options and DIY cooking.
Twitter has effectively been our micro-blogging friend for a decade, which has changed the face of marketing because this great promotional tool allows brands to push strategic initiatives in concise, 140-character chunks. Here are 13 pointers on maximizing that little bluebird's many features.
Cinnabon's poorly received social media post about Carrie Fisher, upon her death this week, has restaurant leaders talking about how best to prevent such well-intended but still brand-burning missteps online.
NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.
Cinnabon is struggling today with a problem that haunts just about every restaurateur in the digital age after the company's social media managers posted what the online universe quickly deemed an inappropriate comment on the death yesterday of original Star Wars cast member Carrie Fisher.
The new year is fast upon us, and with it comes new opportunities for restaurant brands to surprise and delight their customers with engaging and rewarding experiences. A well-designed, innovative loyalty program can help you get there. But technology is fast changing customer expectations, so it’s vital to refresh and reimagine the possibilities.
For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.
Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.
Of the 89,385 charges the EEOC reviewed in 2015, Retaliation, Race, Disability, and Sex discrimination were the most prevalent, and 28,000 charges, or 31 percent, involved harassment. That is alarming for restaurants, where carefree culture often toes the line between camaraderie and harassment.