The Gravitational Pull of Fast Casual

This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.

Type: Guide

Sponsor: Long Range Systems




Using Analytics to Get the Most Out of Digital Signage

Digital signage offers a great deal of promise, but how do you know if it's delivering?

Type: White Paper

Sponsor: Scala




Virtual Currency: The Next Disruptor in Payments

Virtual currency, such as Bitcoin, is the next disruptor in payments. Adoption is on the rise and consumers want places to spend their bitcoin.

Type: White Paper

Sponsor:


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FEATURES


A&W's post-Yum success proves breaking up isn't hard to do

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.

Taco Bell puts a brake on restaurant industry's revolving door

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.

World's oldest QSR rebrands, expands in US

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.

C-Speak: Is your audit program helping you attract customers?

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.


The gluten-free opportunity: New rewards await

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.

Why Dominos and Papa John's sales are up in a food service downturn

Why are some pizza chains thriving in an overall economic downturn for the restaurant industry? The answers speak volumes about today's customers' demands.

Pushing boundaries: Top 10 menu trends of 2017 revealed

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.

The lucky 13: Twitter features to maximize restaurant marketing

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.

'If in doubt, leave it out': The lessons in Cinnabon's Carrie Fisher tweet

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.

Cinnabon unleashes wrath of internet over Fisher tweet

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.

5 tips to boost customer loyalty in 2017

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.

A 'post mortem': Looking back at 2016's hard-learned lessons

Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.

You can’t win an EEOC lawsuit, but you can prevent it

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.

How is color coloring customer perceptions?

Color is critical to customer experience since it has a notable and predictable impact on their moods and emotions.

5 ways restaurants can turn tech into success strategy

Restaurant chains often struggle with the technology decision-making process, but experience is clear on what works and what does not. Following are five best practices to help QSR leaders mitigate technology implementation challenges:

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Business Strategy and Profitability on QSRWeb.

NEWS