NRA 2016 focuses on sustainability, technology

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.

Benefits of a technology billfold: Why the mobile wallet is here to stay

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

5 trends in specialty pizzas

Specialty and gourmet pizzas are taking limited and full-service operators by storm.

Payment breaches to continue despite US EMV liability shift

With the adoption of EMV technology in full swing, two questions remain top of mind: will the transition to chip and PIN make credit cards and transactions more secure from attacks? What impact will this change have on other payment methods?

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?

Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

Restaurant, retail customer experience leaders headline ICX Summit

Gurus from Smashburger, Dickey's Barbecue Pit, Detroit Red Wings, Domino's Pizza and Wingstop are among a hefty list of speakers and panelists offering expert insight at the annual event being held June 1 – June 3 in Dallas. Registration is open.

The latest and greatest in mobile marketing

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?

The latest in menu labeling

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective changes.

Strategic employee scheduling boosts consumer experience, bottom line

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

4 ways to control your food costs in 2016

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.

Revisit your beverage program to cater to customer needs

Although a majority of pizza chains offer fountain drinks or ready-to-drink options, revisiting your beverage offering could uncover opportunities to capitalize on trends.

Hispanics play huge role in Super Bowl online pizza orders

Super Bowl Sunday is the biggest day for online pizza ordering across the U.S., and Hispanics are a big part of it.

Retailers find their sea legs with beacons for mobile engagement

Near the end of 2015, many mainstream publications rushed to declare Apple's iBeacon technology a dud — even though it's been around only since 2013. But some industry insiders believe it's too early to pass judgment.

Researcher: Loyalty platforms a must for millennials

Though monetary value is crucial, millennials can incentivized to maintain loyalty participation through other means.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

Video: Smashburger founder discusses why old brands are struggling

Fast casual is pervasive, persistent and is starting to cover all categories, said Smashburger Founder Tom Ryan.

Merchants shift priorities to better serve today's consumers

At the National Retail Federation Big Show, London-based multinational retailer Marks and Spencer described how it created a new loyalty program.

Growing reception and use of restaurant self-serve POS

While rugged mobile tablets are making their way into the food services market, one element of the checkout experience that continues to be in demand for restaurant patrons are self-serve kiosks.

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