FEATURES


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.

One key to food truck success: the right mobile POS

An investment in a POS system should be weighed against better customer service and savings in labor and inventory management.

Is your food truck the winner of the 'Perfect Pitch?'

We are accepting entries for our third annual competition, The Perfect Pitch — aimed at owners of new fast casual concepts looking to pitch their brands to a room of potential investors and franchisees at the Summit. Nominations close June 2.

Kannoli Kings revamps traditional food truck strategy into a winning approach

Everyone loves cannoli and one New York food truck entrepreneur is making sure his special product stays within easy customer reach when his mobile storefront isn't on the move.

First 'PopTruck' expands Doc Popcorn’s brand in the Twin Cities

A popcorn store owner finds a food truck enhances brand awareness and brings additional sales. The franchise organization is considering making it available to other franchisees.

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.

Fast insights on crisis management, leadership development and restaurant/retail partnerships

Attendees at the Restaurant Franchising & Innovation Summit in Dallas got down to business with fast insights in three key business management areas.

Food trucks and restaurants – a symbiotic relationship

While many limited service restaurants are clearly interested in expanding into food trucks, veteran food truck operators are using the skills they develop on their food trucks to open brick-and-mortar restaurants.

Heard at the Summit: Attendees share insights, pain points and keys to success

Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.

The plant-based burger that 'bleeds' like rare beef

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce cow-based meat. It's the Impossible burger and it makes its chain debut today.

5 ways to improve your mobile-ordering experience

Adoption is so high that mobile ordering is expected to be a $38B business by 2020 among QSR chains alone.

BuzzFeed exec schools restaurateurs on mastering customer engagement

Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.


Ode to the taco: Why the old-school menu item is trending

Tacos aren't new, but they are trendier than ever. Here's why.

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