NRA2016: What you need to know about emerging global markets (Part 2)

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.

NRA 2016 focuses on sustainability, technology

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Pizza: Maybe it's not just for lunch and dinner anymore

On the surface a new study on breakfast eating trends would seem of no interest to pizza restaurateurs, but are the findings worth a second look even in this food service category?

Industry leaders weigh in on labor regulations

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a variety of passionate opinions.

How to build a team that performs well in the weeds

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

'Hello Pizza Hut: Do you deliver to Mt. Kilimanjaro?'

When a franchise manages to enter its 100th country on the planet, it must do something a little different, or maybe a lot different in Pizza Hut’s case. The African nation of Tanzania was the 100th country to welcome Pizza...

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

Study: Americans' view of healthful food is changing

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

Could backyard brick pizza ovens burn your business?

Could backyard chefs with a hankering for the puffy crust and smoky flavor of brick-oven pizza soon be the pizza restaurateur's biggest competition?

Pizza restaurateurs: Start your calorie counters

When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.

Benefits of a technology billfold: Why the mobile wallet is here to stay

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

5 ways to protect your brand from food-safety crises

Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.

How many software solutions does your restaurant need?

No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.

Why restaurants should use menu-labeling delay to ensure accuracy

Even though some public health advocates have claimed the extension is a setback for public health, the good news is the delay gives food service operators, specifically the pizza industry, time to get it right.

The latest and greatest in mobile marketing

When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad spending?

Heard at the Summit: Memorable quotes from Day 1

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've gathered a few memorable moments from sessions during the opening day of the inaugural Franchising Restaurant & Innovation Summit in Dallas.

The latest in menu labeling

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

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