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.
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.
Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.
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.
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 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.
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.
Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.
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.
An analytics expert discusses why the old marketing playbook no longer works. Brands must understand who customers are in order to bring them back.
Customers now make decisions about where to eat on a more local level, so restaurateurs must adapt their marketing strategies.
Fishbowl's chief analytics officer chats about how offering untargeted, heavy discounts can hurt sales.
Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.
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...
Who knew technology could help restaurateurs get the right human touch tableside? Two large restaurant companies tell their highly profitable story.
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.
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.
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.
Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.
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.