Wendy's twitter-mania: Is brand 'character assassination' a dead end?

by S.A. Whitehead — Food Editor, Net World Media Group

There has long been a credo in advertising that great brands don't denigrate, they differentiate since some argue that when chains start taking shots at each…

Required restaurant allergen training: Wave of the future?

by Betsy Craig — pres, menutrinfo.com

Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats.

Restaurants dish out savings to soothe the stressed tax filer

by S.A. Whitehead — Food Editor, Net World Media Group

Restaurants are doing their part to calm the masses with money-saving deals on Tuesday, the nation's day of shared tax-paying pain.

Is your restaurant the winner of the 'Perfect Pitch?'

by Cherryh Cansler — Editor, FastCasual.com

We are accepting entries for our third annual competition, The Perfect Pitch — aimed at owners of new fast casual concepts looking to pitch their brands to a…

3 ways technology can lower food costs

by Niall Keane — CEO of SynergySuite, SynergySuite

With timely insights, restaurants can optimize processes, make better decisions, and save time and money

Making mobile ordering your friend

by Nic Gray — CEO, Hyprloco

Mobile ordering is becoming a more prevalent channel that guests choose to interact with your restaurant for off-premise orders. Mobile promises to increase…

Heard at the Summit: Attendees share insights, pain points and keys to success

by Cherryh Cansler — Editor, FastCasual.com

Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.

McDonald's massive move to mobile ordering: A big change that warrants big groundwork

by Russell Zack — SVP, Products and Solutions, HelloWorld

McDonald’s and its recently unveiled plans to implement mobile ordering and curbside pickup is proof that even the mightiest brands now know mobile ordering is…

A little online burger buzz teaches a lot about menu prices

by Josh Anish — Head of Content, Quantifind

Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the…

Rosati's CEO: 'If your company is a boys club then join the club'

by Cherryh Cansler — Editor, FastCasual.com

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

5 key actions to maximize mobile email marketing

by Seshu Madabushi — Founder & CEO, mKonnekt

Being in the restaurant business today means being in the business of mobile communication. These five steps are key to making that mobile marketing work well.

Automation: The possibilities of robo-restaurateuring - Part 3 of 3

Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.

Reader Poll: Restaurant confrontations - are they happening more often?

by S.A. Whitehead — Food Editor, Net World Media Group

The news is filled with a constant flow of incidents demonstrating the worst in human behavior often happening at the chains this website's readers oversee. It…

Automation doesn't have to be a dirty word in foodservice - Part 1 of 3

by Sagi Rochman — CEO, Better Chains

Automation has taken on the aura of a dirty word in foodservice with its potential to inflict widespread job losses, not to mention a perception of a colder…

Automation: Transformative touch at the table - Part 2 of 3

by Sagi Rochman — CEO, Better Chains

Exponential improvements in foodservice technology can, not only help accelerate industry growth, but also trim the costs that have grown into a heavy layer of…

Stay solid: Join the movement to add 'e' to Pi Day

by S.A. Whitehead — Food Editor, Net World Media Group

Enough of this obscure 3.14 math stuff. Join restaurateurs everywhere to make this day about the real "pie" — the one dripping with cheese on a steamy crust.

Using technology to comply with menu-labeling legislation

There is simple and intuitive software out there that provides access to calorie counts and nutritional information at the click of a button, empowering the…

Tech: The transformative touch at the table - Part 2 of 3

by Sagi Rochman — CEO, Better Chains

Exponential improvements in foodservice technology can, not only help accelerate industry growth, but also trim the costs that have grown into a heavy layer of…

Mapping a route through industry roadblocks

by Dustin Minton — National Restaurant Practice Co-Leader, BDO USA, LLP

Learning how to manage in an oversaturated market can feel like trying to drive on a crowded highway during rush hour. In the moment, roadblocks and traffic…

4 metrics every restaurant should track

You may be running a well-structured training program for new staff in the hopes that they’ll learn quickly and become more productive, but you might be…