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

How to surpass customer expectations, build brand advocates

by Jim Knight — Founder & CEO, Knight Speaker

Businesses can transform satisfied customers into passionate brand advocates by consistently exceeding expectations through a strategy focused on delivering…

Recognition that resonates: Retaining restaurant workers

by Amy Freshman — Sr Dir HR, ADP

To combat the seasonal spike in employee turnover during the summer, especially in the leisure and hospitality sectors, consistent and meaningful employee…

Satisfying the hunger for frictionless tech: meeting the needs of QSR customers, franchisees

by Morgan Petty — Strategic Account Manager, Canopy

Unreliable self-service technology is frustrating customers and costing quick-service restaurants significant money, leading to the recommendation that QSRs…

The QSR tightrope: balancing margins, compliance and employee happiness

by Justin Hall — HR Director, Salz Group

Modern restaurants can increase profit margins by prioritizing smart, strategic workforce management, which includes using technology to improve hiring…

6 cool things on the NRA show floor

by Mandy Wolf Detwiler — Editor, Networld Media Group

The National Restaurant Association Show featured a wide variety of food, education and technology. Here are a few of the coolest tech products we found on the…

How to improve workplace safety for restaurant workers

by Yasmine Mustafa — CEO & Co-Founder, ROAR

Workplace safety should be as important as the food going out to customers.

5 key steps to getting started as a franchisee

by George Tinsley Sr. — Co-founder, vice president, and managing partner of Tinsley Family Concessions, Inc., Tinsley Family Concessions, Inc.

Succeeding as a restaurant franchisee requires careful planning, including location selection, thorough training, hands-on management, resilience and strong…

How delivery platforms redefining retail, foodservice industries

by Zhong Xu — CEO & Co-founder, Deliverect

The rise of cross-industry collaboration between retail and restaurants signals a shift towards a consumer-first ecosystem.

How staff retention strategies, smart tech help restaurants manage busy fall nights

by Jessica Bryant — Vice President and Restaurants Head of Operations, NCR Voyix

Leverage these tips to keep employees - and customers - satisfied this fall.

How innovations in food packaging paving way for QSRs

by Felicity Kelly — Head of Sustainability, Bunzl Express

Packaging shouldn't be a secondary thought when it comes to your menu.

Advancing the restaurant industry with AI innovations in 2024

by Daniel Hawes — Vice President of Product Design, Givex

From VR dining experiences to predictive inventory management, the infusion of AI into the restaurant industry marks a transition from traditional practices to…

How to motivate 4 different types of employees

by Scott Greenberg — Business Keynote Speaker and Author, Scott Greenberg

Hourly workers can be coached into high performers, but only when management understands their employees and the nuances of motivation.

How to drive traffic at your pizzeria

by Chris Lybeer — Chief Strategy Officer, Revel Systems

The pizza industry has gotten more crowded, but how can you get a leg up? Chris Lybeer with Revel Systems offers some suggested for technology and creative…

4 ways to serve up great employee experiences

by Lindsay Petrovic — Vice President, Product Management, NCR Voyix

Restaurants win on employee experience, which naturally leads to improved customer experiences.

ICXA announces 2023 Elevate Awards

by Alicia Lavay — Executive Director, ICX Association

Alicia Lavay is Executive Director at the ICX Association. Image provided. "Sometimes when I consider what tremendous consequences come from little…

How your brand image hinges on customer experience

by Lisa van Kesteren — CEO, SeeLevelHX

Restaurants need to examine their current customer experience given today’s environment to determine how to meet consumer expectations while continuing to…

How cleaner QSR air keeps customers coming back

by Todd DeMonte

COVID-19 has ushered in a new and completely unseen enemy for QSR operators in airborne pathogens, which customers fully expect operators to do something about…

Pay it forward: The payment options QSR customers want in 2021

by Brian Dammeir

The pandemic has transformed the way even the most Luddite of consumers now choose to pay at their neighborhood QSRs. Is your brand ready for this new and…

Hands off! 7 contact-free ways to keep QSR customers close

by Kiera Blessing — Content Specialist, Paytronix

Increasingly, as this pandemic continues, QSRs seeking to keep customers must also figure out how to keep those diners at arm's length. Here are six ways…