CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

In pictures: Global restaurant execs in London: Part 1

In pictures: Global restaurant execs in London: Part 1

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.

Looking for ways to find and keep employees? NRA leaders offer insights

Looking for ways to find and keep employees? NRA leaders offer insights

Given the reality of fewer young employees in the work force, the only options are to recruit more from other age groups or be more successful recruiting younger employees.

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

3 commonalities among Lyfe Kitchen, Urban Plates, Baskin Robbins brand-building strategies

Building a successful brand has three parts: storytelling, club making and country building, according to a branding expert at the National Restaurant Show.

Economic uncertainty and third-party delivery impact UK, US restaurants

Economic uncertainty and third-party delivery impact UK, US restaurants

Globalization has created opportunity for American brands in the U.K., where restaurants face many of the same challenges and opportunities as the U.S.

Part 1: Why more restaurants are getting REAL

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

9 things this editor learned about YOU at NRA

9 things this editor learned about YOU at NRA

I'm introducing myself as the new Food Editor of this site, as well as starting us off with a handful of my observations about YOU, from this year's NRA meeting in Chicago.

NRA2016: 5 hot spots for global growth (Part 1)

NRA2016: 5 hot spots for global growth (Part 1)

Global growth potential is off the charts for food service, especially for concepts that revolve around limited service. These five areas show the greatest potential, according to research by Euromonitor International.

Dickey's named Fast Casual's No. 1 brand

Dickey's named Fast Casual's No. 1 brand

FastCasual.com has released its annual Fast Casual Top 100 Movers & Shakers report for 2016. The free report, sponsored by Taylor, is now available for download.

The latest in menu labeling

The latest in menu labeling

Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.

Will restaurants work to meet new dietary guidelines?

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Pizza buffet chains rise up to meet demand for healthful foods

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

Restaurateurs speak out against NLRB ruling

Restaurateurs speak out against NLRB ruling

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.

Success pours from Buffalo Wild Wings' beer program

Success pours from Buffalo Wild Wings' beer program

The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the National Restaurant Association's 2015 show in Chicago.

The chefs have spoken: Menu trend predictions for 2015

The chefs have spoken: Menu trend predictions for 2015

After years on the rise, gluten-free cuisine has fallen out of the top 10 list of the National Restaurant Association's annual survey.

Restaurant organizations apprehensive about Obama's executive action on immigration

Restaurant organizations apprehensive about Obama's executive action on immigration

It has been estimated that about 20 percent of chefs, head cooks and cooks in the restaurant industry are undocumented immigrants.

Turning social media likes into restaurant traffic

Turning social media likes into restaurant traffic

Offer customers something, like a discount or a recipe, in return for their like.

Looking back at some equipment highlights from the NRA Show '14

Looking back at some equipment highlights from the NRA Show '14

Henny Penny showcases its chef's touch operating system, which features a barcode scanner that can pull up recipes.

2014 Kitchen Innovation winners

2014 Kitchen Innovation winners

More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.

Steady optimism rises from the NRA Show floor

Steady optimism rises from the NRA Show floor

Most exhibitors agreed this year’s traffic provided better quality leads.

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