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On-trend flavors can entice customers to return.
Google's new nutritional-focused search function is a step toward the general public expecting to see this information everywhere.
Some experts predict mobile payments to reach critical mass in three to five years.
Mobile is a growing channel that pushes promotions and specials, provides better service and offers payment options.
Boldness counts when going after your competition's business.
I was honored to announce the winners of the Fast Casual Top 100 Movers & Shakers this week at the FastCasual.com awards gala in Chicago, where most of the winning brands were represented by CEOs or other C-level executives. The...
Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
Mobile, digital signage solutions on trend as the technology pavilion continues to grow.
The years of low stable cheese cost are over; pizza operators need to accept this and price to account for permanently higher costs.
One expert predicts a slower rate of opening, but more innovation and higher quality cuisine based on consumer expectations.
Total unit growth for the Top 100 restaurant chains was 1.8 percent in 2012, the highest since 2007.
Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand marketing folks over at Spice Islands Trading Company? It's always nice to...
Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
The take-and-bake pizza chain ranked high for check and payment handling, cleanliness, order accuracy, value, convenience and takeout attributes and more.
Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.
Offer suggestions to get customers to try something new, so they don't bring their business elsewhere.
This demographic likes to create their own dining experience and share it alongside friends or family.
Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.
Internal dissent is to be expected because food innovation is change, and many people resist change.