Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of obtaining a high-quality meal easier and more seamless than ever. New restaurant formats known as virtual restaurants, or delivery-only restaurant concepts, are optimized for these occasions.
KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.
The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.
A 15-brand comparison of customer buzz about QSR french fries leads to one solid winner for category favorite.
Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.
Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.
By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...
Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.
A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is restaurant digital.
"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.
In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.
The owners of Brazilian Bowl based in Lakeview, Illinois; Toronto's Street Shak Caribbean Kitchen and Capitol Melts, based in Albany, New York, will pitch their concepts to attendees and a panel of advisers at the annual Fast Casual Executive Summit.
The news is everywhere in the restaurant business: Customers want more eat-at-home options. QSR concepts have a unique opportunity to meet that need built into their DNA.
Oklahoma-based Coolgreens defines itself through community health, and as the chain expands, it will spread that idea in a very visual way.
As co-owner and CEO of LEON, a 50-unit brand based in London, John Vincent talks and acts like a man who is as far from an evangelist as you can get. Yet, when the fun-loving Brit wanted to start a Mediterranean diet-centered chain, the question he and his business partner asked themselves was simply, "How would God do fast food?"
Networking and learning from one another about franchising trends and best practices were all part of the 2017 Restaurant Franchising & Innovation Summit — Europe held in London in July.
The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?
Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.
Norovirus outbreak and rat infestation behind it, Chipotle's leadership says the brand is moving on.
Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.