Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

Pizza Hut franchisee: High confidence in brand relaunch despite minimal testing

NPC International CEO said the menu changes are in response to consumer demand for more flavor, customization.

Good news for cheese prices after rough year

Gas prices are down more than a quarter from a month ago.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

How Papa Murphy's controlled record-high cheese prices in Q3

The company's CEO believes the company has the potential to triple its domestic footprint.

Startup aims to help restaurants clear hyperlocal produce hurdles

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data monthly throughout 2015.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Sales, staff needed to execute successful catering program

If you want to move the needle, teach everyone in your organization how to sell.

Mobile payments: Where the consumers are going

To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.

The latest green trend: Compostable containers

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.

With wintry weather knocking, gas prices remain low

Natural gas spot prices respond to winter's tease with an uptick.

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

5 tips to promote upcoming events at your restaurant

Work with local businesses and non-profits to promote your restaurant’s event, tie them to your event theme and encourage a co-sponsorship.

How some restaurant operators plan to navigate higher minimum wages

Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.

Papa John's POS rollout to be completed by Q1

The company remains bullish on North China and is focused on shifting its marketing and menu strategies to support growth in the market.

Fast Casual Executive Summit 2014 video highlights

Ever wonder what it's like to attend a Fast Casual Executive Summit? Here's a taste from our latest event in Denver.

Order kiosks making a comeback in the restaurant industry

Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.

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