3 steps to make third-party ordering work for your restaurant

by Jennifer Wiebe — Marketing Manager, Speedline Solutions

Third-party sites generate sales — and often new customers — so they don't want to shut off the tap. But they're pulling their hair out over the transaction…

Are your diners a little lost?

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

A new poll finds there's a lot of confusion out in America's restaurant dining rooms about just what those menu items really are.

Part 3: Smaller brands, offbeat products win big in trend toward higher-end eating

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

Within the food service industry, the growing trend toward upscale ingredients delivered quickly is not only changing the way restaurants do business, but it's…

How embracing humane animal practices enhances profits

by Joseph Grove, Contributing Writer — Founder, Orchard Content

When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good…

It's almost summer: Is your restaurant set for the big stink?

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

Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance…

9 things this editor learned about YOU at NRA

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

I'm introducing myself as the new Food Editor of this site, as well as starting us off with a handful of my observations about YOU, from this year's NRA…

NRA2016: What you need to know about emerging global markets (Part 2)

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

In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when…

NRA 2016 focuses on sustainability, technology

by Katy Jones — VP of Marketing, FoodLogiQ

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to…

Big data: Can it help you build a better restaurant?

Big data can be a game-changer for restaurateurs, helping them understand the unseen drivers behind sales.

Pizza: Maybe it's not just for lunch and dinner anymore

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

On the surface a new study on breakfast eating trends would seem of no interest to pizza restaurateurs, but are the findings worth a second look even in this…

Industry leaders weigh in on labor regulations

by Cherryh Cansler — Publisher, FastCasual.com

FastCasual interviewed a variety of industry leaders hoping to find a consensus regarding the labor ruling. Instead, we learned that the issues sparked a…

Infographic:What to look for in a franchisor

How to build a team that performs well in the weeds

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

Are you putting the right motivators and structure in place so your team will perform well when they are weathering a storm or serving in the weeds?

'Hello Pizza Hut: Do you deliver to Mt. Kilimanjaro?'

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

When a franchise manages to enter its 100th country on the planet, it must do something a little different, or maybe a lot different in Pizza Hut’s case. The…

The pre-shift meal: Sometimes simple is best for team building

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

One of the easiest and most effective options for "team building" is the pre-shift meal.

Study: Americans' view of healthful food is changing

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

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

Could backyard brick pizza ovens burn your business?

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

Could backyard chefs with a hankering for the puffy crust and smoky flavor of brick-oven pizza soon be the pizza restaurateur's biggest competition?

Pizza restaurateurs: Start your calorie counters

by Betsy Craig — pres, menutrinfo.com

When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get…

Benefits of a technology billfold: Why the mobile wallet is here to stay

by Art Julian — CEO, Cbs inc

There will be more than 200 million mobile-wallet users across the U.S. by the end of 2016.

5 ways to protect your brand from food-safety crises

by Betsy Craig — pres, menutrinfo.com

Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.