- WHITE PAPERS
"Should I stay or should I grow?" is one question that many restaurant brands struggle with regarding expansion plans.
Though the readers of this website are involved in another sector of the food service industry, many of you still attended the Fast Casual Executive Summit outside Los Angeles this week. It was a great fit, since much of the information was applicable to all restaurant categories, including everything from franchise growth to food safety.
Lots of high-level action occurring this week at Yum Brands with its board of directors giving the go-ahead to the previously announced separation of the company from its China business. Yum China begins trading Nov. 1, on the New York Stock Exchange as YUMC.
Pizza is a hot restaurant concept around the world, according to Euromonitor International, which reported that it's gaining in popularity in not only traditional pizza markets but also in areas where it has usually been considered exotic, if not a little weird.
Inc. Magazine has named America's top 5,000 fastest-growing businesses, and the list includes a healthy representation of restaurants.
A novel pizza brand that started in Provo, Utah, is making a huge difference for children in one very tiny, very impoverished African nation.
Carl Howard discusses how he turned a failing QSR brand into a thriving fast casual franchise and why he believes his work isn't quite yet done.
Traditionally, franchisors received self-reported metrics from franchisees, making inventory management and sales analysis an unnecessarily lengthy process. To free up valuable time and receive a more accurate understanding of overarching operations, franchisors should consider technology solutions that streamline measurement.
The CEO of Franchise Global Frands provides eight tips for U.S. franchisors who want to go global.
One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.
A new analysis of the food service industry by Technavio shows that over the next four years the food service industry will grow almost 3½ percent overall largely due to a whole lot of action in the market around the fast casual restaurant sector, according to a news release.
In the hotly contested chicken sector of food service, one relatively new player is showing competitors how it's done, increasing sales by 50 percent last year over 2014, and prompting its customers to claim that it's nothing short of "life-changing chicken."
Fast Casual is now accepting entries for The Perfect Pitch — what we like to describe as a friendlier version of "Shark Tank."
Domestic franchisors, whether running one location or 100 in the U.S., face a challenging journey in the quest to go international.
Lots of action going on in pizza franchises this week. Here's a quick look at three that crossed our desks this morning.
Persona Pizza may be small now as a chain, but its chef and co-founder has big plans and even bigger passion for his product.
Easy entry for franchisees and portability for customers are helping Kono Pizza expand around the world.
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.
As the issue of joint responsibility for employee wages and other workplace issues winds its way through the docket with the NLRB, the battles lines appear to be steepening on both sides.
In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when designing their outlets overseas.