CEO Willie Degel thinks the industry should have a specific minimum wage for private companies with less than $25 million in revenues, a higher wage for private companies making $25-$50 million and an even higher wage for publicly traded companies.
Across the U.S. this pre-Super Bowl week, restaurant owners, employees and vendors are probably popping extra vitamins — maybe even carb-loading a little in anticipation of the monumental demands coming Sunday. Here three brands relay the worries, the work and the potential wealth at stake.
Three pizza brands that have recently implemented redesigns make it clear that industry changes are driving some of the most popular design trends.
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.
Color is critical to customer experience since it has a notable and predictable impact on their moods and emotions.
The founder and owner of the six-restaurant Uncle Jack's brand and former host of the Food Network's "Restaurant Stakeout" discusses how he thinks President-elect Donald Trump will help restaurant operators.
The chain's ambitious plan will increase revenue by 10 percent, grow earnings per share by 15-20 percent and drive mid-single-digit comp growth each year, while opening 12,000 new stores globally by 2021.
Digital media is always changing, so it's important to stay up-to-date with the latest trends and developments.
Figuring out supply chain problems has a new urgency and importance today that might not have existed just three years ago. Here from the Fast Casual Summit last month, seven key steps to supply chain heaven.
Been there. Done that. That old saying, indicating a shared experience — often the challenging ones — aptly describes a series of continuing sessions that took place at this year's Fast Casual Executive Summit in Southern California earlier this month.
It's best if restaurateurs approach analytics by first asking themselves what their highest value questions are and then consider the many ways those questions might answered.
Lots of high-level action occurring this week at Yum Brands with its board of directors giving the go-ahead to the previously announced separation of the company from its China business. Yum China begins trading Nov. 1, on the New York Stock Exchange as YUMC.
The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.
If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.
American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.
As if the restaurant business weren't competitive enough already, now it appears that convenience stores want in on the action, too. There's no telling how such a trend might change the food-service industry.
At least 60 Houston restaurants are being misrepresented as fictional restaurants, as we reported yesterday, but nobody is sure why. We posed the question to the experts to help other restaurateurs avoid being victimized.
Nearly half of the top 100 restaurant chains don't have a native app, even though consumers expect one. Gleaning wisdom from over 1 million app reviews has revealed some interesting lessons and principles, from both the well-done apps to the mobile flops.
A new report from TechSci Research shows that over the next five years, India may be one of the most promising markets for food service investment, But you must be a leading-edge system for both online ordering and meal delivery.
By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...