Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads & Rapid Fired Pizza founder on a regional growth approach

Hot Heads Burritos founder, Ray Wiley, is on a roll again, this time with a fast pizza concept, called Rapid Fired. The chain has taken a regional approach to franchise growth, centered around Dayton, Ohio, which has turned out to be just the right place for a 180-second pizza place to call home.

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.

Fast insights on crisis management, leadership development and restaurant/retail partnerships

Fast insights on crisis management, leadership development and restaurant/retail partnerships

Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.

Why playing the 'right' background music increases sales

Why playing the 'right' background music increases sales

Restaurants that play a carefully selected mix of music reflecting their cultures can increase sales by more than 9 percent, according to a 2016 study.

C-Speak: PDQ president using tech to get rid of the back office

C-Speak: PDQ president using tech to get rid of the back office

PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.

McDonald's massive move to mobile ordering: A big change that warrants big groundwork

McDonald's massive move to mobile ordering: A big change that warrants big groundwork

McDonald’s and its recently unveiled plans to implement mobile ordering and curbside pickup is proof that even the mightiest brands now know mobile ordering is the order of the future. But, chains must lay the groundwork for this major transition by preparing a foundation that helps them clear the potential hurdles and move on to future success.

A little online burger buzz teaches a lot about menu prices

A little online burger buzz teaches a lot about menu prices

Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the price they pay when eating out. Even as the fundamentals of the American economy remain strong, consumers continue to grow weary about spending money on fast food.

Rosati's CEO: 'If your company is a boys club then join the club'

Rosati's CEO: 'If your company is a boys club then join the club'

Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.

5 key actions to maximize mobile email marketing

5 key actions to maximize mobile email marketing

Being in the restaurant business today means being in the business of mobile communication. These five steps are key to making that mobile marketing work well.

C-Speak: Intelligent marketing starts with data

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

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

C-Speak: Effective discounting vs. lazy marketing

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

BuzzFeed exec schools restaurateurs on mastering customer engagement

BuzzFeed exec schools restaurateurs on mastering customer engagement

Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.

Pizza Hut puts the PJs back in pizza night

Pizza Hut puts the PJs back in pizza night

Pizza and PJs just go together, and in the U.K. Pizza Hut is making that perfectly acceptable, even if diners choose dining out over delivery. This week, the brand's Manchester-area restaurants opened in-restaurant "pajama-safe zones," so customers can stay comfy...

Gutting the 'gut feelings' from hiring: 2 restaurant companies' $40M story

Gutting the 'gut feelings' from hiring: 2 restaurant companies' $40M story

Who knew technology could help restaurateurs get the right human touch tableside? Two large restaurant companies tell their highly profitable story.

Can Smashburger's former CEO put Pie Five back on positive path?

Can Smashburger's former CEO put Pie Five back on positive path?

The last few years have been tough for Rave Restaurant Group, which owns Pie Five and Pizza Inn. Smasburger's former CEO, Scott Crane, however, stepped into the corner office this week and has plans to grow the brand.

5 findings inside diners' minds make great guides for 2017

5 findings inside diners' minds make great guides for 2017

NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.

Are you accounting for those holiday gift cards correctly?

Are you accounting for those holiday gift cards correctly?

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.

A 'post mortem': Looking back at 2016's hard-learned lessons

A 'post mortem': Looking back at 2016's hard-learned lessons

Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.

Blast & Brew taps into allure of personal choice

Blast & Brew taps into allure of personal choice

The new Blast & Brew pizza and beer franchise gives customers creative choice regarding what's on their plates and how they most prefer to wash it down. Here, CEO John Ferdinandi talks about the concept and the path forward.

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