How is color coloring customer perceptions?

Color is critical to customer experience since it has a notable and predictable impact on their moods and emotions.

Franchising Focus: Del Taco grows on quality, value

by Travis Wagoner — Editor, Networld Media Group

The Del Taco restaurant chain has become a huge success since its beginnings in 1964. That's when Ed Hackbarth opened the first Del Taco location in Barstow…

Arby's CEO Paul Brown — a nice guy who likes to stay 'scrappy'

by S.A. Whitehead — Food Editor, Net World Media Group

Sometimes, nice guys finish pretty darn near first. For Arby's CEO Paul Brown, that may indeed be the story. If you read through a lot of the recent interviews…

Krystal launches rebranding efforts

May 25, 2016

The Krystal Company, an 80-year-old chain, has begun a brand refresh with its stores in Augusta, Georgia.

New apps lets you see restaurant design changes before they happen

May 19, 2016

Got a great idea for redesigning or reworking your restaurant space? No need to call in the architect or interior design team just to test it out. A new…

Site selection secrets for restaurant tenants

The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.

KFC slows down fast food

April 7, 2016

KFC made a public recommitment to the standards set forth by founder Colonel Harland Sanders in 1952.

Construction costs on the rise: How to mitigate the risk

by Steve Starr — Chief, starrdesign

The current construction climate, especially in the limited service restaurant world, is very different than even in the pre-recession boom.

How to deal with renovations, construction

Before completing any renovations or repairs to the property yourself, it’s vital for restaurateurs to understand that landlords often reserve the right to…

Wendy's Image Activation Restaurant opens in Grand Rapids

February 25, 2016

Wendy's of Michigan opened the company's fifth Michigan Image Activation Wendy's restaurant in the Greater Grand Rapids Area.

Celebrating your food story: The transition of cooked-to-order

by Steve Starr — Chief, starrdesign

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Kitchen innovation guru to share foodservice strategies at Restaurant Franchising & Innovation Summit

February 22, 2016

Attendees will learn five specific ways to improve back-of-house operations.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Wendy's partners with U.S. Department of Energy's Better Buildings Challenge

February 2, 2016

The Wendy's Company has joined the U.S. Department of Energy's Better Building Challenge with a commitment to reduce energy consumption in its U.S.

KFC marks 75th anniversary with redesign

January 26, 2016

KFC's owner, YUM! Brands, announced it has tapped FRCH Design Worldwide to give the brand's locations a modern look to celebrate KFC's 75th anniversary.

5 little missteps that are killing your kitchen

Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.

Wendy's 'Image Activation' store opens in Grand Rapids

January 19, 2016

Wendy's of Michigan announced the Grand Opening of the company's fourth Michigan Image Activation Wendy's restaurant in downtown Grand Rapids

How to use your restaurant design to tell your 'real food story'

by Steve Starr — Chief, starrdesign

Incorporating your use of real ingredients and cooking processes into your design is vital.

Quiznos re-branding with 2 concepts

December 4, 2015

Quiznos is collaborating with Tesser, a San Francisco-area branding and design firm, to revitalize its brand with two new concepts, from menus to design.

Taco Bell saves restaurant 'Numero Uno' from demolition

November 18, 2015

Taco Bell will raise and rehabilitate the world's first Taco Bell restaurant from its 53-year-old foundation in Downey, California, and relocate it to the Taco…