McDonald's shares menu board lessons

by Bradley Cooper — Editor, Connect Media

When McDonald's upgraded its digital menu boards, it ran into a number of challenges. Rich Cook, senior manager of U.S. IT restaurant solutions at McDonald's…

Pie Five, Firehouse, First Watch,Pei Wei execs discuss 'the good, the bad and the ugly' of online reviews

by S.A. Whitehead — Food Editor, Net World Media Group

A recent survey found that 61 percent of the dining public check online reviews before visiting a restaurant. How those reviews can help or hurt sales was a…

Carl's and Hardee's event 'blows up' the 'bad ol' days'

In a literal attempt to blow the bikinis-and-burgers image of Carl's Jr. and Hardee's out of consumers' minds, CKE Restaurants is inviting the world to the…

It's spring in restaurantland and the stores are sprouting

by S.A. Whitehead — Food Editor, Net World Media Group

At least four chains have announced plans for major growth initiatives, proving that expansion is the order of the day in the pizza and quick-serve sectors.

Panel puts franchise marketing under the microscope

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Finding the right individuals to become franchise owners requires a well -structured marketing and recruitment program. Four veterans offered their insights…

Pressure grows to make restaurant kiosks 'disability-friendly'

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

A recent lawsuit on behalf of a blind customer against Eatsa, a restaurant that uses self-order kiosks, has put the kiosk industry in the spotlight.

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

by S.A. Whitehead — Food Editor, Net World Media Group

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to…

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

by S.A. Whitehead — Food Editor, Net World Media Group

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in…

Fast insights on crisis management, leadership development and restaurant/retail partnerships

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.

Why playing the 'right' background music increases sales

by Cherryh Cansler — Publisher, FastCasual.com

Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.

Trumpcare yanked before vote, Affordable Care Act remains ... for now

by S.A. Whitehead — Food Editor, Net World Media Group

Trumpcare was pulled from consideration in a vote by Congress, despite an ultimatum from the President to vote on the measure. For now, the Affordable Care Act…

Automation: The possibilities of robo-restaurateuring - Part 3 of 3

by Sagi Rochman — CEO, Better Chains

Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.

The plant-based burger that 'bleeds' like rare beef

by S.A. Whitehead — Food Editor, Net World Media Group

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce…

The LTO list grows: More chains drop lines for Lenten followers

To catch customers who observe Lent, as well as those who just like a good fish sandwich, here are some of the fishy offerings currently coming up on menus,

Cousins redesign highlights why Boomers are still important

by S.A. Whitehead — Food Editor, Net World Media Group

Millennials are the age group of the moment, but the boomers who once held that title should not be forgotten just yet, particularly when it comes to…

NYC restaurateur proposes 3-tier minimum wage to 'help small business owners'

by Cherryh Butler — editor, fcc

CEO Willie Degel thinks the industry should have a specific minimum wage for private companies with less than $25 million in revenues, a higher wage for…

3 brands discuss sweating out Super Bowl's 'super Busy-ness'

by S.A. Whitehead — Food Editor, Net World Media Group

Across the U.S. this pre-Super Bowl week, restaurant owners, employees and vendors are probably popping extra vitamins — maybe even carb-loading a little in…

Big brands hoping to score with a variety of marketing tactics on Super Bowl Sunday

by S.A. Whitehead — Food Editor, Net World Media Group

Brands will fight for their piece of the pie on what the USDA describes as the  No. 2 food holiday of the year. Fifteen percent —  or about 48 million people …

Why the restaurant industry's relationship with US government is still #Complicated

by Cherryh Cansler — Publisher, FastCasual.com

Considering President Donald Trump's passion for business, many were hoping the relationship between the restaurant industry and the government would be less…

Gutting the 'gut feelings' from hiring: 2 restaurant companies' $40M story

by S.A. Whitehead — Food Editor, Net World Media Group

Who knew technology could help restaurateurs get the right human touch tableside? Two large restaurant companies tell their highly profitable story.