Commodities: Are wheat prices coming back up?

After wheat has fallen steadily for several weeks, it is up 2 cents.

One CEO's view on how traditional pizza will weather the fast casual storm

Hungry Howie's CEO chatted about how the Detroit-based chain is competing with fast casual concepts by evolving and sticking to basic principles.

Papa John's CEO on why he spends $100M annually on 'better ingredients'

"You can’t make good wine from bad grapes, and the same thing applies to pizza," said CEO John Schnatter.

Does your menu reflect this year's top menu change?

Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”

Commodities: Unleaded gas prices on 12-day decline

Cheese prices were up again this week, while gas has fallen for 12 consecutive days.

2 experts, 7 points about emerging social media for your restaurant

When should you incorporate emerging social media channels into your restaurant marketing strategy? Where do you start and what if it goes wrong?

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.

Showing (81 - 100) of 1703