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.

How many software solutions does your restaurant need?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

No brand needs every system, but most need most of them, according to Dave Bennett of Mirus.

Why restaurants should use menu-labeling delay to ensure accuracy

Even though some public health advocates have claimed the extension is a setback for public health, the good news is the delay gives food service operators…

The latest and greatest in mobile marketing

by Chris Allen

When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad…

Heard at the Summit: Memorable quotes from Day 1

by Cherryh Cansler — Publisher, FastCasual.com

Any time you gather some of the industry's brightest CEOs, franchisors, chefs, franchisees and vendors, there is sure to be some insightful quotes. We've…

The latest in menu labeling

by Betsy Craig — CEO and Founder, MenuTrinfo

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this…

How to improve restaurant employee productivity: Part 3

To control labor costs, you need to look at several different metrics individually and collectively to get the most accurate picture and to make effective…

Strategic employee scheduling boosts consumer experience, bottom line

by Fast Casual

It may not sound as sexy as emerging technologies like mobile pay or cutting-edge digital signage, but workforce scheduling delivers just as much value.

How to control labor cost using restaurant labor allocation: Part 2

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

In order to properly leverage labor allocation, it's important to understand what variables affect cost. Customer demand and employee resources are two main…

Construction costs on the rise: How to mitigate the risk

by Steven Starr — President, starrdesign

The current construction climate, especially in the limited service restaurant world, is very different than even in the pre-recession boom.