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By harnessing the power of smart loyalty and letting customers control their own experience, brands can create a superior consumer journey.
The annual Harris Poll EquiTrends Restaurant Brands of the Year have been named as the result of the massive survey of Americans and restaurant preferences.
Third-party sites generate sales — and often new customers — so they don't want to shut off the tap. But they're pulling their hair out over the transaction fees, the labor costs and the loss of control over the customer experience.
A new poll finds there's a lot of confusion out in America's restaurant dining rooms about just what those menu items really are.
In this first of a three-part series, we take a closer look at the chain that claims it's inventing a new restaurant sector that combines speed and quality into an idea that some industry analysts say the market is clamoring for.
Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance experts at Cintas to keep down the stink this summer.
I'm introducing myself as the new Food Editor of this site, as well as starting us off with a handful of my observations about YOU, from this year's NRA meeting in Chicago.
Results are in from a study created via a mobile insights platform that captures customer impressions of some of the nation's premier QSR brands.
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.
To honor their moms, consumers will spend $4.1 billion on special outings, such as lunch, brunch and dinner, and savvy restaurants are hoping to attract them with discounts.
The commercial space chosen by a restaurant tenant can be a deciding factor in the success or failure of the business.
We live in a social media world and nowhere is that more clear than in the restaurant industry. Pictures of food are ubiquitous, dominating photo-driven networks like Instagram and Pinterest and prominent across mainstays Facebook and Twitter.
Everyone seems to be talking about the "Internet of Things," or IOT, but what does that have to do with restaurants?
The fast casual pizzeria craze shows no signs of ebbing.
Meet the newest Blaze Pizza employee, "Ron."
The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.
The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?
Slapfish founder Andrew Gruel responds to approximately 30 online reviews daily about his company — regardless of whether they are positive or negative. He believes that strong social media management can reap tremendous benefits and create a stronger base of customers.
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?
Knowing what needs to be done is important. Knowing what should never be done could be critical.