Debunking McDonald's service time criticism

Customers and investors prefer innovation and quality over short wait times.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

The pace of fast casual pizza accelerates in 2014

Despite a number of headwinds such as high cheese and beef prices and labor pressures, many operators remain optimistic for 2015.

Low gas prices saving Americans about $200M per day versus 2013

The average cost of fuel is nearly 70 cents lower per gallon than it was last year at this time, and has dropped below the $2 mark in 13 states.

2014 on the menu: Specialty pizzas and menu overhauls

Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'

What it takes to build long-term vision

Write down where you want to be in one year, three years or five years as a way to better understand where you are headed and how you are going to get there.

Competition for talent among hot trends for employers in 2015

The upswing in the economy means competition for talent will heat up in 2015. That means employers need to up their game when it comes to attracting and retaining the best team members.

A 30-brand restaurant tour of Australia

The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.

Restaurant industry hurdles expected to continue in 2015

On top of record-high commodities prices, labor inflation, technology costs and health care/menu labeling logistics, there is also intensified competition in foodservice.

Online cultural inclusiveness: Something for restaurant brands to think about

Focusing on how diversity is presented on a company website provides an opportunity to reaffirm our industry’s commitment to reaching a multicultural workforce and customer base.

Wheat prices up $1 since October

Gas prices drop another dime in a week.

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Going back to the basics always works

Refer to the failures of your company's ancestors because there is a lot to learn there.

Bringing millennials to your table

Millennials believe they simply don't have time to commit to a sit down 90-minute meal, so brands should deliver succinct experiences to help customers do more with limited time.

'Black Friday' a boon to restaurants, too

Mall-based restaurants can see a significant spike in sales around the holiday season, bolstered by high traffic volumes and consumers' desire for indulgence.

Temporary hires can have a lasting effect

Keep an eye out for a team member who takes new peers under their wing; you just might have had an excellent trainer under your nose.

Domino's Pizza continues Wall Street climb

Domino's shares are up 3,000 percent compared to where they were before the company's turnaround effort in 2010.

Secrets to successful restaurant site selection

Tour prospective sites in order from worst to best, which will allow you to become more confident, ask better questions and be more in control of the leasing process.

Startups prove the future of foodservice is bright

A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.

Social media expert: Restaurants need to get better at brand storytelling

The challenge is no longer having the biggest presence or most followers; now quality matters before activity.

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