Red Book Connect launches restaurant management mobile app

February 11, 2014

Fatburger is one restaurant chain that has already implemented Red Book Connect's new mobile app, Digital Red Book, to help managers communicate with…

Webinar to explore hiring, employee theft

February 11, 2014

On Thursday, Feb. 20 at 2 p.m. ET, Retail Customer Experience will host a live webinar, "Worth the Risk? How Hiring Assessments Can Catch Rising Employee Theft…

Restaurateur: The answer to a customer is always yes

by Alicia Kelso — Editor, QSRWeb.com

Cameron Mitchell says if associates are valued, they will take better care of the customers.

Cheese prices show no signs of letting up

by Alicia Kelso — Editor, QSRWeb.com

After weeks of declines, wheat prices inch back up by about 30 cents.

Boston Pizza Royalties Income Fund sets sales records

February 10, 2014

Boston Pizza Royalties Income Fund and Boston Pizza International Inc. reportetd financial results for the fourth quarter period and for the fiscal year, which…

4 things to consider when financing your restaurant

Small business financing is a relatively new industry and not everyone you speak to is reputable.

Minimum Wage: Are you ready for employee questions?

by Jason Hamilton — VP of Marketing, Snagajob

Currently, a higher wage is encouraged but not required for businesses.

NRA and Fintech partner for alcoholic beverage purchasing efficiency

February 6, 2014

The National Restaurant Association and Fintech announced an alliance to build awareness and improve purchasing and payment efficiency of beverage alcohol.

Bizzare Foods' Andrew Zimmern to host event at NRA show

February 6, 2014

Andrew Zimmern, the host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre World on the Travel Channel, will serve as host and emcee for the…

Brixx Wood Fired Pizza to debut west of the Mississippi

February 6, 2014

Charlotte, N.C.-based Brixx Wood Fired Pizza has sold its first franchise west of the Mississippi River. Denver restaurateurs, Trey and Angela Woessner, have…

Multicultural alliance recognizes restaurant industry's Black CEOs

February 5, 2014

According to the Multicultural Foodservice & Hospitality Alliance, this year's Black History Month is more significant thanks to a milestone achievement in…

Pizza Hut 'not competitive enough on value'

by Alicia Kelso — Editor, QSRWeb.com

Pizza Hut's China business is reaping the benefits of an expanded breakfast daypart, and plans to test liquor sales.

Average wheat prices flirt with $6 mark

by Alicia Kelso — Editor, QSRWeb.com

Stock indexes have their worst month in two years.

North Carolina Domino's franchisees offer medication delivery for residents

February 3, 2014

Domino's franchisees in Wilmington, N.C., are offering prescription medication delivery along with pizza delivery. According to KPHO, the added service is for…

NRA chief lands spot on 'Most Powerful People in Food' list

January 31, 2014

The National Restaurant Association's President and CEO Dawn Sweeney has been named one of 2014's "Most Powerful People in Food" by The Daily Meal. Sweeney was…

Restaurant operators report slightly softer sales, traffic in December

January 31, 2014

As a result of softer same-store sales and customer traffic levels, the National Restaurant Association's Restaurant Performance Index registered a moderate…

Domino's UK names interim CEO

January 31, 2014

David Wild has been elevated to interim CEO of Domino's UK from his current position of senior non-executive director. The appointment is effective immediately.

Papa John's issues quarterly dividend

January 31, 2014

Papa John's International Inc. announced that the board of directors has declared a quarterly dividend of $0.125 per common share, payable Feb. 21, to…

How the recession changed Americans' eating-out habits

by Alicia Kelso — Editor, QSRWeb.com

When the national menu-labeling rules are implemented, there will be more improvements in the quality of restaurant food.

Waste not, want not, profit more

It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.