Pie Five and Pizza Inn parent, Rave Restaurant Group said this week that its revenues dropped for both this fiscal year and the company's final quarter that ended June 25. Despite the gloomy news, however, CEO Scott Crane believes mobile ordering and delivery can deliver the brand to more profitable territory.
7-Eleven is aiming squarely at the restaurant industry with a line of prepared foods to go in its sprawling network of northern Texas stores. Even the news release describing the 15 offerings made it clear that the group's focus is set directly on those increasingly home-bound millennial restaurant customers.
Millennials recently became the largest generation in the workforce with over 53 million workers, ushering society into an unprecedented future.
Automated restaurants, driven by artificial intelligence and robots, is closer than many think, according to the CEO of a company involved with automation technology and foodservice.
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.
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.
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.
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.
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.
Networking and learning from one another about franchising trends and best practices were all part of the 2017 Restaurant Franchising & Innovation Summit — Europe held in London in July.
Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.
There's a lot of buzz surrounding the rise of self-order kiosks in dining establishments, especially quick-serve restaurants. As digital menu boards approach the point of saturation in many restaurants, kiosks represent the next big opportunity for restaurant-based digital signage.
Brands with the most loyal and committed customers know you only earn super-loyalty when you participate in customers' lives, says veteran marketing guru, Norty Cohen.
Companies need to do their research, and management has to be supportive for technology initiatives to succeed.
As the restaurant industry continues to bask in the big-dollar benefits of online ordering, two new studies shed light on best practices when it comes to online ordering and third-party delivery as well as overall customer experience.
Read on to find out why that fancy cocktail and offbeat entree will do your brand no favors on Father's Day.
Research quantifies the impact online customer reviews have on business performance. The reviews play a bigger role in the selection of restaurants than hotels, doctor's offices, hospitals or hair salons.
With rapid-fire delivery and an upbeat attitude, menu analyst and Kruse Co. owner, Nancy Kruse, last week told a standing room only crowd at the National Restaurant Association show in Chicago that these are rapidly changing times in food service, with a paradigm shift that is forcing restaurants to adapt or die.
The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.