Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

9 must-know menu trends of 2016

From consumers eating in food halls to ordering on-demand delivery services and burnt food, 2016 will feature a few unusual food trends.

Year in review: 7 trending headlines of 2015

Here's a look back at some of 2015's trending topics and stories.

The countdown is on for FDA menu labeling

As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.

Food fight: Industry responds to NYC sodium mandate

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.

Innovations that will transform the future of email marketing

Email marketing is a tried and tested mode of marketing that has been here for more than two decades. It has been labeled as boring and a less responsive medium of marketing in this age of swiftly changing digital technologies, but it is still running strong.

How managing expectations leads to better return-to-work outcomes

Healthy employees are good for business, however, the path from injury to resuming work duties is not always as smooth or efficient as your ordering process. Managing expectations can be instrumental in helping you and your injured workers avoid bumps, twists, and turns hindering recovery and return to work.

Fast Casual's top execs revealed

This year's Top 25 list turned into the Top 26 after judges couldn't bring themselves to make a final cut.

5 reasons to love menu labeling

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.

ICX Symposium: Intel talks the responsive revolution in retail

The ICX Symposium in Atlanta later this month will feature a session featuring an Intel executive addressing the transformation of retail through responsive stores. ICX Association Executive Director Scott Slucher interviewed him about the interplay of tech and CX.

Supply chain: How Millennials have changed everything

Caught in a vise, squeezed from one side by cut-throat competition and rising consumer demands — particularly those of the millennial generation, and from the other by increased costs and supply chain complexity, restaurant chains are pressured as never before to manage volatility and maximize profits.

ICX Symposium: Chick-fil-A, Fiserv, HomeDepot.com execs set to talk future of CX

The ICX Symposium in Atlanta later this month will feature a keynote address from three friends, executives at major brands, talking about the future of customer experience. ICX Association head Scott Slucher interviewed the trio about what to expect.

How outdoor seating can increase your revenues by 30%

What is it about outdoor seating that has such a large effect on your customer base? There are many factors involved, most of which revolve around comfort.

Pizza driving restaurant industry into digital revolution

Pizza leads all other restaurant industry segments in digital ordering adoption, but the digital ordering and delivery landscape is in the early stages of a major evolution.

Payroll pains: The mistakes killing your restaurant’s bottom line

There are three main payrolls risks: errors, cheating and compliance.

Pizza-by-the-slice: A reaction to the hyper-competitive pizza market

With ludicrous competition in the pizza industry — 73,000-plus unique U.S. pizza stores fight for more than $38 billion in annual sales — operators need to execute on any competitive advantage they can find, and quickly.

How to create gift cards, promos, badges inside your restaurant

Instead of paying a third-party company to create your restaurant’s gift cards, why not save money and have complete control by investing in an in-house card printer.

10 questions to ask before leasing commercial space

Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.

Hello from the new editor!

Introducing Travis Wagoner as the new editor or QSRWeb.com and Pizzamarketplace.com.

Sodium under new federal regulation microscope

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.

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