The Evolving Check-Out Lane

Mobile Point of Sale capabilities are helping to reshape the checkout experience.

Type: White Paper

Sponsor: InVue




[WEBINAR] How Global Brands are Using Mobile to Improve Frontline Execution

In this webinar, we discuss the challenges of executing in foodservice, retail, and hospitality environments. Using Compass Group’s success story as an example, we share how global brands can leverage mobile apps to improve frontline performance. Download now!

Type: Webinar

Sponsor: Nudge Rewards




Instantly-Mobile Kiosks: Security Meets Convenience

Tablet kiosks are adding a new dimension to the customer experience, but unlocking their full potential requires liberating them from their mount.

Type: White Paper

Sponsor: InVue


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FEATURES


Young, cash-savvy, dine-out divas: QSR keys to unlock Gen Z

More than 75 percent of this 18-to-35 age group spend most of their money on food, a new survey finds. Here are four keys to capturing their hearts and stomachs.

The pay-as-you-go POSitives of renting your POS

State-of-the-art systems with effortless, problem-free updates and, in some cases, without the need for servers on-site or system-wide server farms are among the benefits QSR operators can realize when renting their POS systems.

Is all that convenience crushing your customer experience?

Just like diners, restaurateurs and all humans are social creatures, with strong inborn biological and neurological needs to interact. In fact, "Braving the Wilderness" author, Brene Brown explained that loneliness is as powerful a force as hunger or thirst.

Millennials: 'Give us big discounts, cut the small talk'

One of the more eye-opening sessions at this Fast Casual Executive Summit in Nashville this month was a quick, question-filled hour-long chat with a varied panel of millennials about what gets their restaurant business and what does not.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

White Castle test: Sometimes small things make a big difference

Napkin dispensers aren't the subject of many sleepless nights for QSR executives. But maybe they should be.

'Fall'-ing in love again: QSRs roll out offerings to roll in diners

Trees may shed plenty every fall, but QSR menus do not. Rather, many brands have been adding on like crazy this fall with innovative offerings, both LTO and permanent.

Slim Chickens caters to football fans' food demands

There may be no greater test of the success of a catering program than a fanatic football fan, who's been guzzling suds and suddenly becomes hungry. Party hosts want to meet these guests' needs. Luckily, many restaurants, including Slim Chickens, have catering programs to help.

Worldwide expansion: Where to go and who to know

The old adage of "getting to know the locals" is more relevant today than ever for restaurant chains. Here, Euromonitor's Stephen Dutton spells out three guiding principles proven in global restaurant market research.

Krystal proves hurricane response plans help

Many QSR chains lack hurricane response plans, citing the unique challenge that each storm presents. Not so though for Krystal, whose thorough hurricane pre-planning helped the chain and surrounding communities recover more quickly.

Key QSR delivery take-outs from wider world of retail ecommerce

The growth of third-party delivery services both threatens and provides opportunities for the dramatically changing QSR industry. But the good news is that ecommerce and the larger retail industry have already blazed a trail filled with key teachings.

5 lessons restaurants can learn from Uber, Amazon

Restaurants need to cement their brand with consumers now — and that means utilizing rich, mobile technology that can bring experiences similar to those of Amazon and Uber.

White Castle’s 'Crave Mobiles' racking up more miles

White Castle food trucks have allowed the company to extend its presence in markets that aren't as well served by its brick and mortar restaurants, helping to bolster the company brand nationwide.

3 tips for serving millennial consumers

Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.

Caliburger’s CEO offers vision for automated restaurants

Automated restaurants, driven by artificial intelligence and robots, is closer than many think, according to the CEO of a company involved with automation technology and foodservice.

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Consumers value great customer service. If you give customers an experience that exceeds their expectations, they'll gladly pay more for it...and recommend you to their friends! Deliver a bad customer experience, you'll be the one paying the price.

NEWS