Mary Barker, VP of human resources at Rave Restaurant Group, talks about how the brand handles training.
As restaurants consider deploying technology, such as a loyalty program, branded app or mobile payments, executives should first consider whether such efforts will actually help them acquire more customers and coax existing guests to spend more money
Being an established restaurant operation, KC Pie brought some key advantages to launching a food truck, but still had to learn the nuances of the food truck business.
Competition and narrow margins in the restaurant business demand a nip-and-tuck approach to efficiency. Uncle Maddio's recently worked with ParTech to streamline tech integration. In this article, the two companies share takeaways from that process.
"It was ugly," Fazoli's President and CEO Carl Howard exclaimed as he detailed the state of the chain when he arrived to lead it nine years ago. "I mean everything you can think about a restaurant chain — it was wrong." Herein, the summary of a turnaround from the London Restaurant Franchising and Innovation summit in July.
It might have seemed to some last week that today's total eclipse was coming early, as stock prices fell or flattened for the majority of brands monitored here in trading.
Delivery is the world's fastest-growing foodservice channel, according to Euromonitor International, while digital functionality has made the process of obtaining a high-quality meal easier and more seamless than ever. New restaurant formats known as virtual restaurants, or delivery-only restaurant concepts, are optimized for these occasions.
KFC and Pizza Hut put their loyalty and mobile ordering experience on the chalkboard.
The anytime eater is upon us and many chains have found that feeding "the new normal" requires a shift away from traditional meal packaging, both in portion size and time of day and lots of other issues worth considering now to capitalize on the trend in the future.
Coyote Ugly has learned to speak a lot of different languages along its path to global growth. Here, one of the chain's leaders shares the key elements for any brand to consider before setting off on a worldwide trek.
On the commodities market last week, prices were a grab-bag of variations, depending on things like quality, variety and geographic location.
Any change creates two types of results: those that are intended, and those that are unintended. Cannibalization is an example of an unintended consequence to a change. Here are three ways to effectively analyze the impacts of cannibalization in your restaurants.
By Jeff Julia/Author, Navigating the Maze of Energy Efficiency Projects If your brand isn't doing some energy-saving projects, you're likely paying for your competitors to do so, at least in part, through the rebate checks your competitors are getting for...
Doug Sutton, president of Steritech, discusses how to handle high employee turnover and how to avoid some serious pitfalls in training and oversight.
A recent survey makes it official: Customers truly want technology in their QSR experience. Do it right with these four keys from an expert on all that is restaurant digital.
"The Franchise Handbook" author Carl Reader tells London audience that innovation sets the winners apart from the others in today's restaurant business.
In time, the consumer media will get tired of pursuing a story that isn’t a story. The real challenge facing the restaurant industry is finding enough workers to fill jobs.
The first full week of the dog days of August found most pizza brands wagging their tails, particularly Domino's and Papa John's, which saw bumps in value over the trading week. They weren't enough for Domino's to recover what it lost the previous week, however.
The owners of Brazilian Bowl based in Lakeview, Illinois; Toronto's Street Shak Caribbean Kitchen and Capitol Melts, based in Albany, New York, will pitch their concepts to attendees and a panel of advisers at the annual Fast Casual Executive Summit.
Chipotle has been repeatedly troubled by food safety concerns, causing its stock to drop and its fan base to dwindle. 23 years ago, Jack in the Box faced a similar situation. To avoid repeating these concepts' mistakes, restaurant operators must make food safety a priority.