Hidden Profit Loss in Multi-Unit Restaurants

Multi-unit restaurant brands often lose profit not from major cost swings, but from small, inconsistent daily decisions across locations. This eBook reveals…

Presented by SynergySuite

Digital in the Drive-Thru: Designing Outdoor Experiences for QSR Brands

Digital menu boards at the drive-thru are no longer a luxury. In today’s competitive QSR landscape, they’ve become a requirement.

Presented by DSA Signage

How Juice It Up leads the modern beverage boom

by Mandy Wolf Detwiler — Editor, Connect Media

In this podcast episode, Juice It Up CEO Susan Taylor discusses how the brand has maintained its leadership in the booming beverage franchise market by…

Fueling growth from 1 cup to 100+ locations

Brandon Knudsen, co-founder and CEO of Ziggi’s Coffee, shares critical advice on how he bootstrapped Ziggi's from a single coffee shop to more than 10…

The accidental franchisor: Eddie Flores Jr. kicks off Restaurant Franchising & Innovation Summit with candid look at L&L Hawaiian Barbecue

March 17, 2026

Eddie Flores Jr. transitioned from real estate to become the franchisor of L&L Hawaiian Barbecue, building a legacy based on the "aloha spirit" and family…

2025 tax season and OBBBA: What QSR operators need to know

by Tim Watt — Partner, Bennett Thrasher

Quick-service restaurant (QSR) operators must immediately update payroll systems and job classifications to handle the complex tracking and reporting…

The 4:30 am grind: How a cotton-field startup turned into an artisan pizza empire

by Mandy Wolf Detwiler — Editor, Connect Media

In this episode of the Pizza Marketplace Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to Joe Carlucci, founder and owner of Valentina's…

How 'low-hire, low-hire' puts QSR employee experience in the hot seat

by Michael Spataro — SVP, Alliances and Employee Value Solutions, Legion Technologies

To maintain true workforce stability and avoid stagnation in a "low-hire, low-fire" market, quick-service restaurants must prioritize the employee experience…

Strategic sizzle: Why Houston TX Hot Chicken prioritizes smart growth over rapid expansion

by Mandy Wolf Detwiler — Editor, Connect Media

Houston TX Hot Chicken is leveraging its "electric" brand energy and massive social media following to drive organic franchise leads and fuel a strategic…

The Real Reason Your Team Is Burning Out (It's Not What You Think)

The way your team communicates is burning them out. And if you're running your internal communication through personal messaging apps like WhatsApp or…

The Pop's Beef legacy: How Frankie Radochonski joined the family grill

by Mandy Wolf Detwiler — Editor, Connect Media

After sharpening his skills at another sandwich chain, Frankie Radochonski returned to his roots to evolve from a general manager into a successful multi-unit…

6 Signs Your Team Communication Isn't Secure Enough

Here are six signs your team communication isn't as secure as you think. If any of these sound familiar, it's time to rethink how your team communicates at…

Jeff's Bagel Run: From garage bagels to 30 and growing

by Kathleen Wood — Founder, K. Wood Partners

On this episode of the Founderology — Built to Breakthrough podcast, I talk with Jeff Perera, co-Founder of Jeff’s Bagel Run and a member of the inaugural…

The 10-25 Unit Playbook: Scale Without Chaos

Unlock the proven systems top restaurant operators use to scale without chaos. If you’re stuck juggling fires across 10–25 locations, this guide shows you the…

Presented by SynergySuite

Empowering restaurants to thrive: How smart technology is transforming the guest experience and the bottom line

by Fast Casual

Amid modern restaurant challenges lies a powerful opportunity – by embracing innovative technology, restaurants can not only survive but truly thrive.

Presented by Oracle

1B served: Why Potato Olé is the side dish that built an empire

by Mandy Wolf Detwiler — Editor, Connect Media

Taco John’s corporate Chef Brad Bergaus explores the history, sensory science and enduring cult status of Potato Olés, a signature spiced-potato side dish that…

How top franchise brands turn culture into direct profitability

by Mandy Wolf Detwiler — Editor, Connect Media

Industry leaders will gather at the Restaurant Franchising and Innovation Summit to share actionable strategies for transforming workplace culture and…

Pan pizza returns to Papa Johns; brand says they got it right this time

by Mandy Wolf Detwiler — Editor, Connect Media

After years of development, Papa Johns is relaunching its pan pizza with a refined recipe featuring a garlic-Parmesan crust and a six-cheese blend, supported…

A Restaurant Owner's Guide to Secure Team Communication

Using personal chat apps for work puts your business data at risk. This guide breaks down the challenges of unsecured team communication, the real costs to…

4 ways to freshen up your QSR

by Mandy Wolf Detwiler — Editor, Connect Media

QSR operators can freshen their brand by moving away from muted design trends toward vibrant, brand-aligned colors, upgrading flooring with luxury vinyl and…