Secrets to successful restaurant site selection

Tour prospective sites in order from worst to best, which will allow you to become more confident, ask better questions and be more in control of the leasing…

Social media expert: Restaurants need to get better at brand storytelling

by Alicia Kelso — Editor, QSRWeb.com

The challenge is no longer having the biggest presence or most followers; now quality matters before activity.

8 tips for heading off holiday scheduling stress

by Brenda Rick Smith — Editor, Networld Media Group

Increased traffic coupled with more requests for time off can add up to scheduling stress. Check out these tips for reducing the stress.

Pizza operators get their wish with FDA's final menu labeling regulations

by Alicia Kelso — Editor, QSRWeb.com

The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.

How to make sure your dishes are properly sanitized

Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed…

Cheese prices drop well below $2 mark

by Alicia Kelso — Editor, QSRWeb.com

Heading into the busiest travel day of the year, gas prices have fallen for 60 consecutive days.

Restaurant organizations apprehensive about Obama's executive action on immigration

by Alicia Kelso — Editor, QSRWeb.com

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

How to get millennials to stay committed to your brand

by Brenda Rick Smith — Editor, Networld Media Group

If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.

Pizza Hut franchisee: High confidence in brand relaunch despite minimal testing

by Alicia Kelso — Editor, QSRWeb.com

NPC International CEO said the menu changes are in response to consumer demand for more flavor, customization.

Good news for cheese prices after rough year

by Alicia Kelso — Editor, QSRWeb.com

Gas prices are down more than a quarter from a month ago.

How Papa Murphy's controlled record-high cheese prices in Q3

by Alicia Kelso — Editor, QSRWeb.com

The company's CEO believes the company has the potential to triple its domestic footprint.

Startup aims to help restaurants clear hyperlocal produce hurdles

by Alicia Kelso — Editor, QSRWeb.com

OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.

'Hidden compliance cost:' Restaurants with 50+ full-time employees must start ACA reporting in 2015

by Brenda Rick Smith — Editor, Networld Media Group

Though not mandated to offer health care coverage to employees until 2016, restaurants with 50 or more full-time employees are still required to track data…

Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

Sales, staff needed to execute successful catering program

by Alicia Kelso — Editor, QSRWeb.com

If you want to move the needle, teach everyone in your organization how to sell.

Mobile payments: Where the consumers are going

by Alicia Kelso — Editor, QSRWeb.com

To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can…

With wintry weather knocking, gas prices remain low

by Alicia Kelso — Editor, QSRWeb.com

Natural gas spot prices respond to winter's tease with an uptick.

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

Four ways the game has changed for restaurant brands

Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.

5 tips to promote upcoming events at your restaurant

Work with local businesses and non-profits to promote your restaurant’s event, tie them to your event theme and encourage a co-sponsorship.