FCES '13: Carville, Matalin weigh in on D.C.'s gridlock

The couple sparred on immigration reform and the regulatory environment, among other topics.

Mobile ordering: Changing the Gold Standard

A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me, particularly from my vantage point in the software as a service (SaaS) industry, in which...

Minimum wage strikes doing little harm to pizza brands

The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day weekend. The heated debate has even carried over onto brands' social media pages, with supporters and dissenters...

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Millennials driving customized pizza concepts

Freshness is the biggest driver of menu R&D;, and the most important.

Restaurants beef up mobile investments

A solid mobile presence — one that adds to the guest experience — is how brands will maintain relevancy.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Restaurant loyalty programs pay off in surprising ways

Increased customer data means more opportunities to promote your brand.

Earl of Sandwich, VooDoo BBQ will discuss Millennial marketing at FCES

Attendees of Fast Casual Executive Summit will learn strategies and best practices for using the mobile channel to build profitable relationships with Millennials.

Restaurant industry organizations respond to widespread strikes

One analyst said wage increases would add to food costs, which would then affect restaurant visits.

Quick-service wage protests snowball nationwide

A petition has been sent to major restaurant chains citing their combined $7.35B in profits last year.

Few restaurant concepts on Inc. Magazine's 'fastest growing' list

The top restaurant brand this year is Patxi's Pizza, No. 1215 overall and 24th in the food and beverage category.

Commentary: Pizzerias need customer feedback to earn market share

Corporate and franchisee teams should turn to social intelligence to examine their brand reputation and operational performance by location.

Menu labeling and the fight against obesity

How can diners make responsible, healthy choices when they don't have the information they need?

Millennials want brands to be 'useful,' 'disruptive'

It's not enough to just have functional and emotional products anymore; consumers want to participate.

An obesity solution

In Europe, a commission has set a goal to make pizza healthier.

Expert panelists: Service trumps product, price and promotion

In a faster-paced, mobile, customer-dominated, global economy, service and experience become priorities.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

Up? Down? Flat? What's really happening to restaurant visits?

In a confusing picture, it seems that restaurant operators are feeling upbeat, but overall, the number of away-from-home eating occasions are slipping a bit.

Restaurant workers plan wage protests in seven cities

Thousands of minimum-wage employees, most of them in the limited-service restaurant industry, are planning to walk off their jobs next week in what is being called "an unprecedented wave of strikes." The organized strike is planned for July 29 in...

Showing (81 - 100) of 379


 

TRENDING

 

WHITE PAPERS