Operations Features

Webinar deep dives into modern loyalty programs

by Mandy Wolf Detwiler — Editor, Connect Media

Transactions are just the tip of the loyalty iceberg. This webinar deep-dives below the surface to explain how to get more out of your rewards program.

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Taco Del Mar ready to grow with local focus, great food

by Mandy Wolf Detwiler — Editor, Connect Media

Taco Del Mar once had upwards of 300 stores. Now, wth just under 100, and new ownership, the brand is eager to grow with a local focus and great food.

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Chipotle, Rally’s, Noodles & Company execs talk increasing drive-thru experience

by Mandy Wolf Detwiler — Editor, Connect Media

Drive-thru innovation and the customer experience was the focus of a panel discussion at the Restaurant Franchising and Innovation Summit held this month in…

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Bonchon, Asian Box, Zoup Eatery leaders discuss hiring, retention best practices

by Mandy Wolf Detwiler — Editor, Connect Media

Hiring and retention remains a critical issue plaguing the restaurant industry today. A panel of experts at the Restaurant Franchising & Innovation Summit…

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Examining alternatives to raising menu prices

by Mandy Wolf Detwiler — Editor, Connect Media

In the second part of a two-part series on raising prices, we examine how much is too much and potential alternatives to increasing prices.

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How to determine when it's time to boost menu prices

by Mandy Wolf Detwiler — Editor, Connect Media

In part one of a two-part series, we take a look at making the decision to raise prices and how to do so without losing the customer base.

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Wow Bao leader talks career growth, how ghost kitchens can drive success

by Mandy Wolf Detwiler — Editor, Connect Media

Wow Bao CEO Geoff Alexander kicked off the Restaurant Franchising and Innovation Summit in Nashville, Tennessee, being held March 30 through April 1, with a…

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Restaurant seating is more than just a place to sit

by Mandy Wolf Detwiler — Editor, Connect Media

Seating plays an important part in a restaurant's overall design and aesthetic.

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Pollo Campero has long tradition of unique food, successful operations

by Mandy Wolf Detwiler — Editor, Connect Media

Pollo Campero had a record year in 2021. Blas Escarcega, director of franchise development, explains what's behind the Central American concept and how it is…

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QSR restaurant design changing for speed, service

by Mandy Wolf Detwiler — Editor, Connect Media

QSR restaurant design is changing. Brands are rethinking their overall dining rooms and drive-thrus to increase speed and service.

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Rascal House's catering, delivery programs set it apart in crowded field

by Mandy Wolf Detwiler — Editor, Connect Media

Rascal House's concept is heavy on delivery and catering. Learn what sets the company apart in the QSR space and how the six-unit company plans to grow.

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Chill-N Nitrogen Ice Cream has cool concept ready for franchising

by Mandy Wolf Detwiler — Editor, Connect Media

Chill-N Nitrogen Ice Cream has a creative concept that puts customers squarely in the middle of the creation process. The eight-unit company plans to franchise…

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Is there an end in sight for The Great Resignation?

by Mandy Wolf Detwiler — Editor, Connect Media

Employees are leaving their positions in droves. What can operators do to keep their businesses fully manned?

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How Chick’nCone’s Instagrammable product wows franchisees

by Mandy Wolf Detwiler — Editor, Connect Media

Chick'nCone combines the best of both worlds: sweet and salty. The concept thrives on social media and has gained an instant following, making it an attractive…

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Chester's Chicken undergoes redesign, focuses on fresh

by Mandy Wolf Detwiler — Editor, Connect Media

Chester's Chicken has a bold new look that corresponds with the company's fresh, never frozen focus on fried chicken.

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Wow Bao, Zoup, Smokey Bones leaders share tips on virtual kitchen strategy

by Judy Mottl — Editor: RetailCustomerExperience.com & DigitalSignageToday.com, Connect Media

Fast casual leaders share insight on how and why their brands got into virtual business operations and tips on how to make it a successful strategy.

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Technology at the forefront for restaurants in 2022

by Mandy Wolf Detwiler — Editor, Connect Media

The restaurant industry is staring down challenges like never before, but technology is paving the way to a smoother 2022.

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Inspire Brands: Anatomy of a technology transformation

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Raghu Sagi of Inspire Brands shared the learnings the organization has uncovered over the last two years and the highlights of its companywide digital…

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Industry experts weigh in on 2022 trends

by Mandy Wolf Detwiler — Editor, Connect Media

The restaurant industry is facing challenges like never before. Industry experts weigh in on what 2022 holds in part one of our two-part look at future trends.

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Why employee reviews still important to operations

by Mandy Wolf Detwiler — Editor, Connect Media

As more Americans leave their jobs, are performance reviews still viable in the workplace?

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