Navigating PPP: 3 steps to secure new Federal relief

by Gerri Detweiler

In the last year, the fight for business survival has been particularly difficult. This was especially true for very small businesses, and most restaurants and…

5 restaurant innovations needed now more than ever

by Aric Nissen — Chief Marketing Officer, Restaurant Technologies

The future of the restaurant business is already here. Emerging technologies such as robotic automation, blockchain, artificial intelligence, virtual kitchens…

Is your brand WILD-worthy?

by Cherryh Cansler — Editor, FastCasual.com

FastCasual has teamed up with Messner Reeves to create a certification program - Women In the Lead - recognizing restaurant brands that strive to include women…

3 things to know about FDA’s proposed Food Traceability Rule

While it is limited to the foods at the highest risk for foodborne illness outbreaks, the rule outlines potentially revolutionary changes that could finally…

2020 Fast Casual State of the Industry now available

by Cherryh Cansler — Editor, FastCasual.com

This year’s Fast Casual State of the Industry report reveals how nearly 200 fast casuals are coping with the pandemic, and also polls them on the usual…

Is your food truck prepared for possible second wave of COVID-19?

by Patrick Hardy

Successful food truck operators will need to apply a measured approach to both disaster preparedness and recovery with the likely prospect of a "second wave…

Thinking of expanding your food truck to a physical store? Learn the costs ahead of time

by Richard Traylor — Writer, WebstaurantStore

There are a growing number of food truck operators advancing their business into a physical brick-and-mortar store. But one of the first things to do, beside…

Why pop-up shops, vending, outdoor dining, food trucks, and pick-up services are surging

by William Stutzman — Director of Strategic Initiatives, Ventus Global Network Solutions

William Stutzman, vice president, strategic initiatives at Ventus, shares insight on how new new retail and dining formats are offering a smart solution…

Everything food truck operators need to know about the mobile POS

by Richard Traylor — Writer, WebstaurantStore

In the wake of COVID-19 the mobile payment is fast becoming a must have technology as are all forms of contactless customer interaction. Here's a guide to what…

Speed, quality and health: LA smoothie truck combines robotics with self-order kiosks

by Elliot Maras — Editor, Kiosk Marketplace & Vending Times

Ono Blends, a smoothie kitchen on wheels operated by Ono Food Co., offers tasty cold treats prepared and served automatically with state-of-the-art robotics.

FastCasual reveals '20 Brands to Watch'

The list, which is in its second year, focuses on 20 brands that are less than six years old but have the potential to become future industry leaders.

Everything food truck operators need to know about online ordering

by Richard Traylor — Writer, WebstaurantStore

Online ordering is a crucial business channel in light of the ongoing COVID-19 pandemic as food trucks are venturing out to neighborhoods to do business and…

10 reasons Fast Casual's Top 100 will be 'the virtual event of the year'

by Cherryh Cansler — Editor, FastCasual.com

The 2020 Fast Casual Top 100 winners will be revealed during a live, virtual gala May 15.

You got the PPP — so now what?

by Pat Shea — Editor, NetworldMedia

You're approved for a PPP loan, but now what do you need to do once you receive funding?

3 solutions to CARES Act problems

by John Pepper — CEO, Boloco

Boloco CEO John Pepper describes several problems with the CARES act and proposes ways to fix them.

6 ways to optimize your online menu to survive COVID-19

by Jen Kern — CMO, Qu

Customers are looking to food trucks to adapt quickly to their needs as well as acknowledge their pain. If you can comfort their fears with cozy, affordable…

Food Truck Chronicles: How to survive COVID-19 and stay in business

by Laura Ann Hart — owner, Gaston Street Eats Co.

Laura Ann Hart, a food truck operator and restaurant owner, as well as marketing specialist, maps out how her business is overcoming the pandemic and is back…

17 vendors offering freebies to help restaurants live another day

by Cherryh Cansler — Editor, FastCasual.com

As restaurants and food trucks struggle to keep their businesses open amid COVID-19, vendors are proving that they are ready to help.

Deep dive: Pros, cons of integrating a commissary kitchen into the food truck operation

by Richard Traylor — Writer, WebstaurantStore

In the first part of this two-part series on commissary kitchens we examined what they are, types and issues relating to renting and using such a space option.

Deep dive: Does your food truck operation need a commissary kitchen?

by Richard Traylor — Writer, WebstaurantStore

Many food trucks are turning to a commissary kitchen for various reasons: need for space, ability to handle large event orders and to help reduce waste when it…