Locol
Can the socially minded concept still deliver on its mission?
From expansion to equipment, these solutions help operators handle business challenges.

Special Report

Subway CEO Suzanne Greco is ready to the brand to the next level.

Web Exclusive

The fast casual has a new look and name as it preps for expansion.
Mobile technology boosts sales and customer satisfaction.
Locol
Fast Casual
A few years ago, chefs Roy Choi and Daniel Patterson set out with a simple (if not grandiose) plan: to change the face of fast food by providing affordable, better-quality meals to those in the poorest neighborhoods around the country. From the start, the pair received enthusiastic support from...
Online ordering platforms are a gold mine of data.
Outside Insights
Data analytics and business intelligence are driving business decisions today more than ever. Why? Knowledge is power, and there are more and more avenues to collect data than ever before. Take online ordering platforms, for example. These platforms are a gold mine of data and can augment a...
Read Full Story // read more about: Technology
Hopdoddy Burger Bar is winning with marketing.
Outside Insights
Editor’s note: This is the second monthly column from Rom Krupp, the founder and CEO of Marketing Vitals, an analytics software helping restaurants of all shapes and sizes. Read his first, about Twin Peaks and its creative marketing strategy, here. When it comes to burgers, Hopdoddy Burger Bar has...
These tips can ensure college-town success.
Consumer Trends
Running a restaurant in a college town is unlike running a restaurant anywhere else. Few folks know that better than Matt Crumpton, CEO of D.P. Dough Franchising, which has placed all 27 of its specialty calzone quick-serve locations in college towns like Athens, Ohio; State College, Pennsylvania;...
Wendy's is America's favorite fast food chain.
Industry News
On National Fast Food Day, one brand has special reason to celebrate. Crowdsourcing site Ranker.com compiled a list of Top Fast Food Brands based on a poll of more than 211,000 votes, and classic burger chain Wendy’s came out on top. Beating out more than 100 competitors, Wendy’s clinched the No. 1...
Read Full Story // read more about: Competition, Wendy's
Noon Mediterranean
Web Exclusive
For Michael Heyne, the name of his fast casual restaurant was kind of like a bad haircut. Until he fixed it, nobody was willing to be honest. "We knew we had made the right choice," Heyne says, "when people started coming up and saying, 'I always wanted to tell you, your old name sucked.'" On...
Emerging cafeteria style fast casual restaurants provide trendy new foods.
Health & Wellness
If there’s one place every American diner over the age of 5 has eaten, it’s a cafeteria. Ask them if they’re particularly happy with that experience, however, and the answer is probably no. That’s because the school, hospital, and college-campus cafeterias of old have earned a reputation for...
Outside Insights
According to the National Restaurant Association, there are over a million restaurant locations in the U.S. Nine out of 10 of these restaurants have fewer than 50 employees, while seven in 10 are single-unit operations. In their State of the Industry report, the association said that projected...
Read Full Story // read more about: Competition, Technology

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The nationwide switch to EMV chip cards is progressing at a steady clip with the Payments Security Task Force projecting that 98 percent of cards will be chip enabled by the end of 2017.
For restaurant operators, the menu is the heart of their business. It is their product. It is what brings people in the door.
Until fairly recently, when people wanted cakes, cookies, croissants, cobblers, pastries, pies, popovers, muffins, or mille-feuilles, they had absolutely no expectation that the item in question would be anything other than a decadent, high-calorie treat.
The term “point-of-sale” can be a bit of a misnomer.
Enterprise systems are more advanced than ever. Not only do they provide vital business information, but they can also make maintaining a consistent menu database across the brand easier than it’s ever been.
Even with the increased frequency of other forms of payment, quick-serve restaurant operations are still largely cash-run enterprises, with cash accounting for more than 30 percent of all transactions. But as cash flow grows, so does the risk.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.
These tips can ensure college-town success.
Running a restaurant in a college town is unlike running a restaurant anywhere else. Few folks know that better than Matt Crumpton, CEO of D.P.
For many chefs at quick-service and fast-casual restaurants, working with poultry is similar to an artist facing a blank canvas: The fairly neutral object can be used to create something unique and appealing.Even though deep-frying is incredibly popular in the limited-service space, there are other