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Kwikee Mart is a small chain of convenience stores throughout California’s San Jose and Napa Valley. When Kwikee Mart Owner Satindar Dhillon started planning for store expansion, he knew they would need a more secure way for owners to transport money from the safe to the bank.
The SafePoint® solutions from Loomis are designed to save retailers time and money while enhancing the security of a store and its employees. SafePoint® eliminates 60% of the risk and labor associated with counting and handling cash manually.
Every business likes to run efficiently, save on costs, gain the most out of its resources and optimize operations, but all too often restaurant businesses leave easy money on the table. For example, in the ever-increasing restaurant delivery business, merchants...
On the heels of Chick-fil-A's announcement that its much beloved chicken salad sandwich will be dropped from the menu nationally on Sept. 30, competitor Church's chicken has stepped in to add more choices for its customers.
"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.
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.
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.
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.
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...
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?"
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.
Arby's is not only putting all its guns behind its "We have the meats" branding, but it's also getting a little "foodie-esque" in the process. For proof, look no further than the latest menu innovation at the chain, a super-trendy "meat" porchetta.
There may never be a more fitting name than that of Amazon, the mega online retailer that has come to demonstrate what the term “It’s a jungle out there” really means when referring to the ruthlessness of the business world. And now the food service industry is seeing firsthand how Amazon institutes the "law of the jungle."