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.
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
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.
SpenDifference's Brad Moore shares the results of the company's survey that polled restaurant chains about their price increases.
Mercury's Travis Priest talks about the company's new text-based mobile loyalty program.
ChowNow's CEO gives FastCasual.com's Cherryh Butler an inside scoop on how its online and mobile ordering platform is integrated into social media. Each time a customer places an order, he can post a notice on his Facebook page, which will hopefully inspire his friends to also order with the restaurant.
Middleby COO David Brewer discusses how finding the right equipment can lower energy and labor costs, as well as increase speed of service. Brewer says his company's equipment, some featured at the NRA Show in Chicago, lowers operational costs without compromising food quality.
Creating brand fans out of Millennials -- consumers ages 18 to 34 -- is key for every restaurant's success.
This unique gathering, now in it's 8th year will bring together a select group of C-level executives, VPs, and Directors from the fast casual segment for two and a half days of networking and work group sessions designed to foster...
Millennials make up nearly 25% of the U.S. population and represent direct spending power estimated at $200 billion annually.
An intriguing dynamic is playing out in the payments landscape: The demand for both cash and mobile financial services is increasing concurrently. Mobile phones are enabling cash transfers, payments and withdrawals. Tom Harper talks about what attendees can look forward...
Jack Dorton from MMF introduces the company's new lock-it compartment that allows cashiers to store large bills in a secure compartment in the cash register. The new Advantage line from MMF also includes extra storage for coin rolls, etc. The objective of the system, Jack says, is to help prevent losing money at the point-of-sale.
Jeff Fromm, executive VP at Barkley in Kansas City, and co-Author of "Marketing To Millennials: Reach The Largest and Most Influential Generation of Consumers Ever," spoke with FastCasual.com Editor Cherryh Butler in NYC at the NRF's Big Show. Fromm, who...
With tablet and mobile technology constantly changing, retail and restaurant operators face a risk in their investments, as five years from now, their devices could be obsolete. Direct Source has unveiled a Hardware-as-a-Service plan that allows operators to deploy devices,...
Elo Touch Solutions showcased its new mobile tablet solution and 70-inch digital signage solution at the recent NRF Show in New York City. The tablet is specifically built for retail and restaurant atmospheres as it includes a full, functional POS...
Star's Jon Levin explains to Cherryh Butler, editor of fastcasual.com, how its new series of mobile printers can help retail and restaurant staff quickly checkout or serve customers.
Paul Price, CEO of Creative Realities, discusses how technology is getting better, cheaper and faster - and how the rate of change is accelerating, and why it is crucial for companies to be aware of the intersection of social and mobile.
Digital signage provider ComQi showcased the digital menu board solution it engineered for fast casual burrito chain Boloco at this year's fall Customer Engagement Technology World in New York City.
Joe Elliot, Chuck E. Cheese's vice president of Research and Development, talks about the company's contamination-free process as it launches its gluten-free pizza and cupcakes nationwide.
Pizza Hut's new Hot Dog Stuffed Crust Pizza rolled out in Canada on Oct. 15. The combination features an Angus beef hot dog baked inside of Pizza Hut's stuffed crust. Each pizza comes with a Heinz Ketchup Dip and Squeeze...