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.

Log onto the tech revolution or get left behind

Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.

How to get millennials to stay committed to your brand

If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Having a loyalty app will help increase your bottom line

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

How some restaurant operators plan to navigate higher minimum wages

Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.

Order kiosks making a comeback in the restaurant industry

Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.

Proteins take menu, marketing spotlight despite historically high costs

The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Prognostication: 2015 menu trends

Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.

Will Apple Pay be good, bad or neutral for the restaurant industry?

Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.

Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

Restaurant operators are paying their employees more now than they were last year.

Firehouse CEO: Restaurant industry dealing with unprecedented headwinds

Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.

Tiny stores make me happy: Tracking revenue per square foot

Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and profitability.

How technology is personalizing the customer experience

The technology and food experience are now weighted equally in the eyes of the consumer, some experts say.

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