Animatronic-less Chuck E. Cheese redesign not so 'cheesy'

Children may shed a few tears, but their party-addled parents are likely overjoyed to learn of Chuck E. Cheese's new, more downplayed look and feel.

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Study shows 'anytime eaters' here to stay: Are you ready?

The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.

Commodities: Ups, downs and everything in between last week

On the commodities market last week, prices were a grab-bag of variations, depending on things like quality, variety and geographic location.

3 ways to measure cannibalization

Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.

Are you paying to power your competitor when they could be paying for you?

By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...

4 ways to mitigate employee turnover risks

Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.

4 keys to giving QSR customers the tech they 'expect' ... and more

A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is restaurant digital.

'The Franchise Handbook' author says innovation is path to restaurant royalty

"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.

Kiosks killing restaurant jobs? Don’t let the doomsayers distract you

In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.

Commodities: Domino's recovers ... some

The first full week of the dog days of August found most pizza brands wagging their tails, particularly Domino's and Papa John's, which saw bumps in value over the trading week. They weren't enough for Domino's to recover what it lost the previous week, however.

Perfect Pitch finalists revealed

The owners of Brazilian Bowl based in Lakeview, Illinois; Toronto's Street Shak Caribbean Kitchen and Capitol Melts, based in Albany, New York, will pitch their concepts to attendees and a panel of advisers at the annual Fast Casual Executive Summit.

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Uno Restaurants: Improving Labor with Advanced Labor Forecasting

Unos Restaurants reached out to HotSchedules when they needed a robust labor management tool to help them optimize their employees hours so that they could provide the best guest experience possible. Challenges also included managing costs with thin margins and a lack of tools to measure and manage labor.

Type: Case Study

Sponsor: HotSchedules




The 7 Deadly Sins of Restaurant Management

From an indifference to how garbage is handled, to fear of the future, to a temper left unchecked, here are the seven deadly sins of restaurant management – and how to atone for them.

Type: White Paper

Sponsor: TouchBistro




[WEBINAR] How KFC & Pizza Hut increased sales with a mobile loyalty & digital ordering app

This webinar will shed light on the essential steps businesses need to take in order to increase customer engagement and, therefore, receive revenue growth on the example of the KFC and Pizza Hut case study. Download now!

Type: Webinar

Sponsor: LoyaltyPlant Inc.




Predictive Scheduling: What You Need to Know and How to Be Ready

Issues with workers not receiving enough hours, being asked to be "on-call" but are never actually called in, and being scheduled at the last minute have gained the attention of lawmakers across the country. Predictive scheduling may be coming to your area soon. Find out what you need to know and how to be ready.

Type: Guide

Sponsor: HotSchedules




How to Optimize Your Labor & Control Costs

In the restaurant industry, margins are slim. And with rising wages and stagnant growth, you are feeling the squeeze more than ever. In this guide, we discuss the simple, yet effective ways restaurant operators and managers can cut labor costs while optimizing your people, performance, and profits.

Type: Guide

Sponsor: HotSchedules




Steps for Figuring Out Your Restaurant's Prime Cost

Manage costs, increase sales - at a basic level, these are the pillars of a successful restaurant. In this infographic, we break down the prime cost calculation. By monitoring your prime costs weekly, you'll break through your break-even plateau and increase your restaurants profits.

Type: Infographic

Sponsor: HotSchedules


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