3 ways your tech provider is taking advantage of you

As you enter into new relationships with vendors (whether a POS system, a Back Office solution or an Above Store Reporting Tool), be aware that there are a variety of agreement designs that can work both for or against you.

The anti-app: why messaging is the new loyalty program

More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers would rather use text than voice to communicate with front-line team members.

Special Report: 'tipping point' on the way for restaurant self-serve kiosks

A special report explores the growing interest by restaurants in self order kiosks. While determining return on investment poses challenges, the market is changing and restaurants must consider their options.

How blockchain technology brings new efficiencies and transparency to the food supply chain

A blockchain allows anyone with access to its electronic ledger to track what went into a product and who handled it along the way. This transparency is especially relevant to food supply chains, given the geographic expansion of these supply chains in recent years and the amount of data companies track.

10 reasons to attend the 2017 ICX Summit

If you are responsible for improving customer engagement for your organization, here are 10 reasons you should make your way to Texas for the ICX Summit.

3 ways technology can lower food costs

With timely insights, restaurants can optimize processes, make better decisions, and save time and money

Pie Five, Firehouse, First Watch,Pei Wei execs discuss 'the good, the bad and the ugly' of online reviews

A recent survey found that 61 percent of the dining public check online reviews before visiting a restaurant. How those reviews can help or hurt sales was a central theme at the Restaurant Franchising and Innovation Summit.

Pressure grows to make restaurant kiosks 'disability-friendly'

A recent lawsuit on behalf of a blind customer against Eatsa, a restaurant that uses self-order kiosks, has put the kiosk industry in the spotlight.

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.

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.

DQ, Mazzio's and Rave roll out the tech to roll in the employees

At the Restaurant Franchising and Innovation Summit in Dallas this week, three big restaurant companies discussed how tech is changing the way they hire and retain employees.

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.

Automation: The possibilities of robo-restaurateuring - Part 3 of 3

Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.

Automation doesn't have to be a dirty word in foodservice - Part 1 of 3

Automation has taken on the aura of a dirty word in foodservice with its potential to inflict widespread job losses, not to mention a perception of a colder, less "human" restaurant atmosphere. But it doesn't have to be.

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.

Tech: The transformative touch at the table - Part 2 of 3

Exponential improvements in foodservice technology can, not only help accelerate industry growth, but also trim the costs that have grown into a heavy layer of fat weighing down once lean and agile brands.

4 metrics every restaurant should track

You may be running a well-structured training program for new staff in the hopes that they’ll learn quickly and become more productive, but you might be missing a critical piece in your evaluation of staff growth — the impact new staff are having on sales and profitability.

Are wearables the future of dining out?

Wearables in the food industry can increase in-house communication with the entire staff and elevate the customer service experience, giving you an edge over competitors in an aggressively competitive industry.

C-Speak: Is your audit program helping you attract customers?

Watch this video interview with a foodservice expert to learn why so many audit programs fail and what brands should know when searching for, designing and implementing their own plans.

Fast Casual Summit: 5 lessons learned from m-commerce innovators

Why restaurants must "adapt to mobile commerce or die."

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