The passing of Big Mac inventor and McDonald’s longtime franchisee, Jim Delligatti, got me thinking about the value of true, two-way communication between a brand's top leadership and its front-line employees.
At last month's Fast Casual Executive Summit outside Los Angeles, restaurant marketing consultant Gerry O’Brion said the difference between winners and losers in the food service game is differentiation. Brands that can clearly answer four key questions are primed to lead this highly competitive segment of the economy.
Domino's — never one to shy away from a delivery challenge — has opted to go "old school" for its latest delivery dilemma work-around in the snowy northernmost part of Japan, Hokkaido. The chain is dispatching antlered delivery drivers this...
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs and weary cooks everywhere something really to be grateful for?
Entice and capture millennials and you simultaneously attract the larger overall audience. That's why restaurants need mobile payments and loyalty programs now.
You can invest in the best digital technology, but you'll only be getting mediocre results unless you employ techniques like the six hacks explained in this article.
Tech may be all the talk, but one of the lowest tech approaches to promoting your brand, direct mail, is still not only effective but competitive with most anything digital is doing.
With the big question answered on the next U.S. president, the good news is the pizza commodities market remained relatively stable. Most prices for commodities dropped slightly over the week, while pizza stock prices were mostly up.
Invest an hour of time in the free webinar, Pilot Testing Restaurant Digital Signage: The Only Way to Fly. It's chock-full of checklists, proven testing rules and a discussion with one brand about the lessons its leadership learned through testing for a signage system that has been game-changing for that chain.
By Stuart Armstrong/ ComQi Group President For many working in food service today, their work is strictly a "job," not a career. That fact is proven in the industry's employee turnover rates alone, with a typical fast-food restaurant fully replacing its entire staff of employees annually.
By Stuart Armstrong/ ComQi Group President When it comes to selecting a digital signage system and software for your food service operation, some features really should not be compromised. The fact is that every restaurant is different and has some...
By Stuart Armstrong/ ComQi Group President The U.S. Food and Drug Administration's Menu Labeling Requirement Act goes into effect May 5, promising to put huge pressures on restaurants with 20 or more locations, who must comply with federal rules to feature both calorie counts and other nutritional information on their menus.
A one-hour session on optimizing restaurant labor yielded many more hours worth of proven strategies to maximize the efforts of your workforce. This article focuses on the 10 ideas put forth in the session last month at the Fast Casual Executive Summit in Laguna Beach, California.
How clear is the path to both your digital and in-store pickup points? Avoid these four common problems with the fixes provided here.
The Fast Casual Executive Summit 2016 brought together hundreds of c-level executives to learn from one another in Dana Point, California.
If you're reading this article, your Halloween plans are probably late in coming together. Don’t sweat it. Embrace the festive spirit and bring guests through the doors with a few last-minute strategies.
Don’t look now, but the holiday season has, in the view of many, already started. For retailers, this is cash-or-crash time. For restaurant operators, this time of year presents a perfect opportunity to establish new connections and enhance old ones.
Brands often over-think the process when they’re attempting to come up with great ways to "surprise and delight" their customers. It doesn't have to be complicated. In fact, it should be simple, easy to execute and customize, but always focused on the things that matter most to a customer.
Another Fast Casual Executive Summit is in the books, and as always, it produced a plethora of insight.
A restaurant's differences are its keys to greater value and desirability, says branding guru Sally Hogshead, CEO and founder of Fascinate.