Analytics ROI vs. the high cost of ignorance

It's best if restaurateurs approach analytics by first asking themselves what their highest value questions are and then consider the many ways those questions might answered.

Yum! Brands okays separation, increases dividend and appoints board member

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.

3 steps to better restaurant food safety

The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.

3 ways to navigate employee-scheduling reform

If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.

Massive Big Food study holds lessons for restaurant industry today

American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.

'Do you want fries and a fill-up with that, sir?' C-stores compete for restaurant business

As if the restaurant business weren't competitive enough already, now it appears that convenience stores want in on the action, too. There's no telling how such a trend might change the food-service industry.

Expert advice for restaurateurs if a fake restaurant Facebook page steals your location

At least 60 Houston restaurants are being misrepresented as fictional restaurants, as we reported yesterday, but nobody is sure why. We posed the question to the experts to help other restaurateurs avoid being victimized.

Learning from the best and the worst restaurant apps

Nearly half of the top 100 restaurant chains don't have a native app, even though consumers expect one. Gleaning wisdom from over 1 million app reviews has revealed some interesting lessons and principles, from both the well-done apps to the mobile flops.

Foodtech key to tapping into growing Indian foodservice market

A new report from TechSci Research shows that over the next five years, India may be one of the most promising markets for food service investment, But you must be a leading-edge system for both online ordering and meal delivery.

3 types of rewards to increase employee satisfaction

By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...

3 steps to cutting 1 huge expense

Legal hacks of credit card fees may seem complicated at first, but once understanding the three basic components of payment processing statements, they become as easy as swiping the card.

Huge journalistic error puts Chick-fil-A in the hot seat

A news story posted nearly a year ago about a Chick-fil-A's employees donning "Back the Blue" T-shirts stated that the shirts were in support of police and the city's local high school football team, but other sites have picked up the story this week and are reporting that the shirts are solely in support of "Blue Lives Matter."

3 ways Chipotle can avoid blowing its reputation

Chipotle's latest scandal is proof that bad things happen to great brands. And keep happening.

Innovative Upstarts Part 2 - Toppers: A cocky brand that dares to take on the big pizza guys

Scrappy anti-corporate brand, Toppers Pizza, is almost daily delivering a box full of attitude to the older more iconic pie-makers in this sector.

How to light up your brand: 4 innovative execs tell all

This four-part series looks into the successes behind Toppers, Mooyah Burger, Slim Chickens and Which wich.

The start-up and the old-timer: A tale of 2 pizza chains

Longtime pizza chain, Hungry Howie's and relative newcomer, MidiCi, take very different approaches to the category but still have something very fundamental in common.

Still need to fill some summer employee spots? Look for candidates with camp counselor qualities

Need some pinch-hitters to flesh out the spring hires that didn't work, or didn't last? Think about candidates who've had experience as camp counselors, or show those kinds of qualities because they are often both leaders and team players who work well in the restaurant setting.

Harris Poll forewarns of potential upheaval due to upcoming OT regulation

Americans have a hard time putting work away. In a new Harris Poll, most said it's at least partly because they have too much to do to in an eight-hour day.

How to get 'free' money out of your landlord

When it comes to opening a location in a shopping center, obtaining a lease with a prime location and reasonable lease terms can be difficult for many small restaurant concepts. Michael Walters, president of Falcon Realty Advisors' Restaurant and Entertainment Group, reveals a couple secrets that could help.

The peanut butter (allergy) crunch heard ‘round the country

In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich contaminated with peanut butter.

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