- WHITE PAPERS
Training and business culture veteran Jim Knight was the opening keynote speaker at this year's Retail Customer Experience Executive Summit, held August 13-14 at the Hard Rock San Diego. In this video, he talks about the importance of not only...
Carl Howard discusses how he turned a failing QSR brand into a thriving fast casual franchise and why he believes his work isn't quite yet done.
Sponsored by: Fazoli's
Carl Howard, CEO of Fazoli's, accepts his award during FastCasual.com's Top 100 Awards Banquet. Fazoli's was named No. 1 on the 2013 list of Fast Casual Top 100 Movers & Shakers.
WhentoManage has launched a new platform to help control inventory and labor costs, said Walker Thompson, VP of sales and marketing. The solution connects the data from the POS system to what's on the shelf, so staff can easily see...
Cody Pierce, Pizza Ranch’s vice president of Marketing, took the time to discuss with PizzaMarketplace why focusing on “seasonality” is important, what menu offerings are now on trend and why the company had to take a step back and look at its “brand definition effort.”
Rich Ventura of NEC Display Solutions demos the company's new touchscreen digital signage kiosks that many restaurants are using to showcase their LEED certification info.
Rewards Network's Megan Flynn discusses how important it is for restaurants to utilize a loyalty program that not only goes after new customers but also keeps old ones coming back. The company uses email, mobile apps, texts and one-to-one communication to attract and retain customers.
NEC's Rich Ventura shows Cherryh Butler, senior editor of FastCasual.com, how the company's kiosks designed for restaurants can allow customers to order healthier meals.
The hosts of GeekBeat.TV chat with Darnell Holloway of Yelp about how restaurant owners can use the customer reviews to attract and retain customers.
Seth Harris, founder of Groupon-owned Breadcrumb, discusses how the company's new POS system works well for small business owners.
Revention has released an online ordering solution called Hunger Rush, which runs on an HTML5 Platform, also has POS capabilities, explains Laura Gaudin, product manager for Revention. She also chats about how the system is PCI compliant and why restaurant operators will benefit from using the solution.
Leigh Ann Thompson of ShiftNote chats about how the company's digital solution makes communication easy for managers who need to pass on info to one another as shifts change.
Square's Faryl Ury explains how the new stand created by Square allows brick-and-mortar merchants to use the free POS system. The stand can be bolted to the countertop, but merchants can also use the mobile app when making deliveries or taking transactions away from their stores.
Noah Glass, founder of OLO, an online and mobile ordering platform, discusses why mobile ordering is quickly gaining popularity among restaurant customers.
Scott DeFife, the executive vice president of Policy and Government Affairs with the National Restaurant Association, said there were 400 to 500 restaurant operators who stopped by the new Solutions Center Booth during the recent NRA Show to inquire about...
Matt Greear from Henny Penny discusses the company's oil- and energy-efficient fryer, which was introduced a couple of years ago. The equipment was designed specifically to help operators save on oil costs, as it uses 40 percent less oil than...
Lisa Klein from Vitamix discusses the company's Modular Blending System, which won a Kitchen Innovation Award at the 2012 National Restaurant Association Show. The system is called "modular" because any piece can be purchased separately. The equipment was specifically designed...
LRS' CEO Skip Cass discussed the company's Table Tracker tool, which he calls the "GPS for food runners." The system allows runners to be mindful of where their customers are sitting and how long it takes for food to reach...
Heartland Payments' SmartLink unveiled a new food safety monitoring system at the National Restaurant Association Show last month. The system monitors cooler temperatures and alerts operators of any temperature discrepancies or compliance issues. It helps prevent food loss and streamline operations, according to Jim Ealy.
Chef Bruno Bertin from Cuisine Solutions discusses the sous-vide cooking technique, which is making a comeback at many restaurants. The technique uses a vacuum pouch and water heat transfer to achieve consistent flavor and temperature.
Sastry Penumarthy, with Punchh, talked at NRA about how important it is for restaurants to engage customers via mobile.