Restaurants are at high risk of credit card fraud. It's a risk that many restaurant operators underestimate -- and many are too confused by the technical requirements to protect their businesses effectively. In fact, while the risk is real, you can take action to protect your customers' cardholder data and to safeguard your business.
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.
Like all technology, restaurant app development grows exponentially. But consumers' demands of those apps grows at least as quickly, with diners always seeking more speed, convenience, quality and value.
Your customers are a bit like very engaged parents: They have expectations. That is particularly true today when it comes to the tech your QSR offers to stay engaged and to keep them coming back for more.
Some forward-thinking brands are already using comprehensive workforce management solutions to automate time-consuming, error-prone efforts related to time and attendance, scheduling, leave management and other employee-facing processes.
Choosing the best approach to counting the value of your inventory is essential to determining your business's true value. These three options provide different benefits that could make the difference between winning and losing the increasingly competitive game of QSR business management.
As cyberattacks and malware continue to proliferate globally, restaurants have increasingly become a prime target. In recent years, major credit card data breaches have been reported by some of the largest restaurant chains in the U.S. According to IBM and...
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.
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.