Restaurants hitting home runs in baseball stadiums

by Cherryh Cansler — Editor, FastCasual.com

Peanuts and Crackerjacks have always been staples at baseball stadiums around the country, but restaurants are trying to add other cuisines to baseball fans…

5 tips for understanding consumer data

Restaurants now have the ability to collect tons of data but don't know how to use it.

Commodities: Prices on the rise for cheese, gas, wheat

Last week's commodities saw a rise in prices for just about everything, with exceptions for natural gas and Pizza Hut stocks.

Gluten-free: passing fad or permanent trend?

Is it time for your restaurant to go "gluten-free?" Though the trend "seems to be leveling out in the mainstream," it's more than just a passing fad.

Does your restaurant have a 'water issue'?

With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.

NRA: Twitter, Facebook, Instagram execs share 3 social media myths

Social media myths dispelled by Facebook, Twitter and Instragram experts.

NRA: Menu trends beckon return to simpler times

For those of us who want to return to "the good old days," that time is here, at least in the world of restaurant trends, according to mega-trends analyst…

NRA: Is marijuana the next menu trend?

Will marijuana soon be on your menu? Steve Fox, director of VS Strategies, counsel at Vicente Sederberg LLC, and panelist for the 2015 National Restaurant…

Industry gears up for NRA show

by Cherryh Cansler — Editor, FastCasual.com

The restaurant industry’s biggest show of the year is kicking off Saturday when tens of thousands of restaurant operators and vendors meet in Chicago for the…

Commodities: Gas on the rise, cheese staying steady

by Nicole Troxell — Associate Editor, Networld Media Group

As we inch closer to the upcoming Memorial holiday, gas continues to rise, but the week saw few changes in cheese and wheat.

Leveraging kiosks for fresh-on-the-spot pizza anywhere

by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator

Pizza is the go-to meal for almost every occasion. Normally there are only a few options to purchase pizza such as frozen, carryout or delivery. However, kiosk…

Building brands: Pie Five's CEO shares strategies

by Cherryh Cansler — Editor, FastCasual.com

Pie Five's parent company, Rave Restaurant Group, is looking to build and expand the concepts under the brand.

Gas prices top highest of the year

by Nicole Troxell — Associate Editor, Networld Media Group

While gas prices continued to rise, cheese remained steady last week and wheat saw a significant drop.

Why Group Purchasing Organizations are good for manufacturers and members

by John Krebs — President, Axis Purchasing

By working through a GPO, the manufacture of food or supplies can "speak" directly to decision-makers in the purchasing arena, thus saving time, money and the…

Millennials blazing trends trail as franchisees

Millennials are crazy about fast casuals, healthy menu options and the independence restaurant technology affords, but are they a generation likely to be…

Baltimore restaurants calling for peace

As clean-up efforts continue after the riots in Baltimore, several area restaurants are providing free food and coffee for firefighters, police, the Maryland…

Commodities: Gas spikes 15 cents in two weeks

Gas prices spiked 15 cents per gallon, but are still lower than this time last year, as are wheat prices.

Lock it up: 5 ways to protect customers using mobile payments

There are plenty of cost-efficient mobile payment processors designed to fit the budget needs of small businesses, but ensuring sensitive data customers that…

Food revolution: 5 eco-friendly trends radically transforming foodservice

by Nicole Troxell — Associate Editor, Networld Media Group

As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.

Catering to success with menu labeling

by Betsy Craig — pres, menutrinfo.com

Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.