6 Things That Will Destroy Your Restaurant

Before you hastily put together a restaurant business plan, build a menu with all of your family’s famous recipes, empty your savings account and sign a 10-year lease, take a few deep breaths and read through this guide.

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Sponsor: TouchBistro




Avoid Mobile Order Pick-Up Mayhem

The ideal mobile order pick-up program gives customers fast, convenient service and delivers higher throughput for restaurants and food-service venues. 

Type: Infographic

Sponsor: Apex Supply Chain Technologies




Bag in Box: Tips for Extending the Shelf Life of Cooking Oils

The Bag in Box oil container solution in combination with the highest quality, non-GMO cooking oils offer premium cooking bases that are easy to dispense, mess-resistant and easily preserved.

Type: White Paper

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FEATURES


'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.

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.

7-Eleven launches fresh meals to compete with QSRs

7-Eleven is aiming squarely at the restaurant industry with a line of prepared foods to go in its sprawling network of northern Texas stores. Even the news release describing the 15 offerings made it clear that the group's focus is set directly on those increasingly home-bound millennial restaurant customers.

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.

Fazoli's 'Comeback Kid' shares turnaround story at London summit

"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.

French fry favoritism alive and well in US fast food race

A 15-brand comparison of customer buzz about QSR french fries leads to one solid winner for category favorite.

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Brand resurrection? Chipotle might just pull it off

Norovirus outbreak and rat infestation behind it, Chipotle's leadership says the brand is moving on.

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Investing in technology? Restaurants share hits and misses

Companies need to do their research, and management has to be supportive for technology initiatives to succeed.

McDonald’s clarifies: No plans to replace workers with kiosks

Cowen & Co. upgraded McDonald's outlook based on the chain's technology upgrades, including self-order kiosks. The company has been deploying kiosks globally for a decade but has not used them to replace workers.

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

America's tastes today? Cauliflower on pizza; radishes as raw meat

With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

NEWS