Adding catering as a revenue channel: What QSRs and fast casuals should consider

One major incentive to catering that it helps extend the brand - customers love convenience and if your company offers an outlet for this, it will lead to higher satisfaction.

Commodities: Natural gas, wheat prices remain low

While cheese prices have jumped about 10 cents since last week, wheat prices are still low.

How 'informed' employees will make you more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.

Why restaurants should up their mobile games

Restaurants are looking for ways to harness the benefits of social media and digital technologies that benefit both customers and restaurants, which can be achieved with mobile gamification strategies.

Keeping it real: what's in store for local, organic menu items

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

What's in the future for build-your-own fast casual, QSR concepts?

With a push from online ordering channels, customizable assembly line concepts, where consumers build their own products, continue to explode in the fast casual and QSR space. They are driving change in decades-old methods of service.

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the minimum salary for an employee to qualify for most overtime exemptions would increase from $455 to $970 per week.

A winning recipe — 4 tips to reduce liability in restaurants

To reduce the risk of liability lawsuits, restaurants should adhere to four strategies — attention, prevention, cooperation and mitigation.

Tech in a box: How Dickey's uses big data to target marketing strategies

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke Stack that analyzes data to help the restaurant connect with customers and increase sales.

ICXSummit: How to bring 'social proof' into your brick-and-mortar locations

Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.

Egg shortage 2015: How is your restaurant coping?

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.

How helping employees reach financial stability will help your restaurant

Helping employees achieve financial stability by educating them on the public benefits already available not only helps improve the quality of their lives, but also give your restaurant a competitive advantage and a way to save money on insurance and turnover costs in the long run.

Beyond technology: 5 keys to managing menu updates

While many restaurant operators may be in good shape when it comes to meeting the caloric-labeling deadline of Dec 1, not all have considered the (print) execution efforts for menu boards, to-go menus, catering menus and related signage

How to engage Millennials on social media

Understanding what makes Millennials tick will determine the direction a restaurant should take in capturing their attention on social media.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

Commodities: Papa John's, Papa Murphy's reach new 52-week highs

Last week's prices for cheese and wheat moved little, while regular unleaded gas rose five cents.

Success pours from Buffalo Wild Wings' beer program

The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the National Restaurant Association's 2015 show in Chicago.

Creating franchise-friendly supply chains

A well-managed supply chain accomplishes three vital goals that are critical to a franchisee’s operations and bottom line:

Bird Flu: What restaurants can do to overcome its impact

While financials for publicly traded restaurants remain positive remain positive overall, helped by lower cheese and wheat costs, many operators must still contend the impact of Avian Influenza.

Commodities: Gas holding steady; cheese, wheat prices climb

Last week's prices show a significant rise in the cost of cheese and wheat.

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