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Increased employee engagement, improved continuity, and accelerated learning are just a few of the advantages of modern learning. But these aren’t the only reasons the restaurant industry is abandoning traditional training for tech-forward e-learning.
Growth is a great thing in the restaurant business, but if it's based on a franchising model, it's also a stressful thing, particularly for your marketing team that is working hard to keep everybody on the same "virtual" page.
Leasing and financing are critical tools for QSR brands as they open locations, expand existing ones or even refresh equipment for new menu items or better efficiency. But when single-digit rates are the norm, it's tough for QSR operators to know if they're getting a good deal on financing.
Although Freshii has reported one of the industry's highest same-store sales for the last four years, CEO Matthew Corrin told a crowd at this year's Restaurant Franchising & Innovation Summit in Louisville that he had a few missteps along the way to growth. Hard lessons, he said, are key to any brand's path to success.
As businesses look for ways to build closer relationships with customers, the use of loyalty programs can be an effective strategy. But it's important to find out what consumers really want in your program.
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.
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.