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?

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 appears to be increasing, but is that the case and if so, why?

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

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, less "human" restaurant atmosphere. But it doesn't have to be.

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.

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

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 fat weighing down once lean and agile brands.

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

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.

Commodities: Let's just pretend last week didn't happen

It was an unfriendly week for pizza stocks last week, and commodity prices for those in the pizza game didn't provide much help either.

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 industry to tackle the new legislation head on.

Spring training: Are you disengaging your employees?

Clearly, increasing employee satisfaction, engagement, and retention is critical to your success, but the question remains: What can you do to truly achieve these objectives?

C-Speak: Intelligent marketing starts with data

An analytics expert discusses why the old marketing playbook no longer works. Brands must understand who customers are in order to bring them back.

C-Speak: Driving local competition with authenticity

Customers now make decisions about where to eat on a more local level, so restaurateurs must adapt their marketing strategies.

C-Speak: Effective discounting vs. lazy marketing

Fishbowl's chief analytics officer chats about how offering untargeted, heavy discounts can hurt sales.

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

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 fat weighing down once lean and agile brands.

The plant-based burger that 'bleeds' like rare beef

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce cow-based meat. It's the Impossible burger and it makes its chain debut today.

Mapping a route through industry roadblocks

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 may slow you down—but what matters most is that you ultimately reach your destination.

Commodities: News of consumers staying home pushes dine-in brands off cliff

The cause-and-effect relationship of market data studies is rarely displayed as clearly as it was in pizza trading last week after the mid-week news of a new NPD Group study that found a growing number of consumers are eating at home these days.

Kiosk translates in sign language to assist hard of hearing customers

Juke Slot develops a kiosk that offers sign language for hard of hearing customers, a significant market with special needs. One customer's experience alerted the company to the need.

Commodities: Mostly positive week for all but Papa Murphy's

Last week's stock market and commodities trading action was relatively positive for most pizza brands, which grew in value in overall trading and had some good news in the price paid for oft-used commodities like cheese.

Saladworks CEO reveals brand's 5-step come-back strategy

Saladworks was facing bankruptcy in 2015, when Centre Lane Partners bought it for nearly $17 million. Since then, CEO Patrick Sugrue has been working to breathe new life into the 30-year-old brand. "You have to be able to fail fast...

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 missing a critical piece in your evaluation of staff growth — the impact new staff are having on sales and profitability.

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