Look at these brands the next time you’re considering a franchise.
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Amazon's merger with Whole Foods will turn up the pressure.

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Franchising’s ambassador says the industry is looking up.
What restaurant leaders need to know about managing employee engagement.
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All it takes is one. When it comes to data security, a restaurant’s defense is only as good as the weakest link in the system, says Varun Badhwar, CEO and co-founder of RedLock, a cloud infrastructure security firm. And big, franchised restaurant chains offer many points of entry for would-be...
Industry News
Restaurant Brands International Inc., the parent company of Burger King, could be facing a $500 million class-action lawsuit from a group of irate Tim Hortons franchisees. The Great White North Franchisee Association is seeking a class-action lawsuit against the company, which also owns Popeyes,...
Outside Insights
In 2016, more than half of U.S. restaurant IT decision-makers planned to invest in technology to improve customer engagement/guest loyalty. With diners craving more convenience and customization, restaurants are racing to provide faster service and product diversification. As the competition among...
Read Full Story // read more about: Guest Author, Technology
Industry News
A quick stroll through the Tech Pavilion at this year’s National Restaurant Association Show hammered home a new reality. Third-party delivery is all the rage in foodservice. It’s this year’s version of the handheld tablet, the kiosk, beacon technology, loyalty apps, and on and on. One key...
Franchising
Patty Myers wanted a business she could leave to her children, so after a 36-year career as a nurse practitioner, she turned to foodservice. Pizza-cone concept Kono To-Go lured her with its uniquely designed product. In the year leading up to the opening of her first store, Myers bounced back and...
Read Full Story // read more about: Alex Dixon
Fast Casual
When SuViche first opened in Miami in 2010, the cofounders wanted to do something completely different than what was already available in the marketplace. Their idea? A niche menu—Peruvian-Japanese cuisine in the form of sushi, ceviche, and various specialties, all of it developed by renowned...
Read Full Story // read more about: Sam Oches
Consumer Trends
When it comes to menu invention, the ceiling is the roof, as Michael Jordan might say. Adventurous consumers, increased access to lesser-known ingredients, and chef influence have created the perfect storm for bold flavors, daring carriers, and an elevated dining experience. Brands are creating...
Consumer Trends
There was a time when kids’ meals were for kids. The success of each meal was roughly equivalent to the coolness quotient of the freebie toy multiplied by the sugar, fat, and calorie totals from the once-requisite burger, fries, and soda. These days, however, kids’ meals are increasingly for...

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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.
Desserts have been part of the limited-service restaurant landscape for decades.
Today’s fast-casual industry is at the leading edge of breakfast innovation.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
When you hear the phrase “traditional American cuisine,” what are the first foods that come to mind?If you’re from New England, you may conjure up an image of a plate of baked cod or a boiled lobster.
Whether it’s açai, juice cleanses, or spiking your morning coffee with yak butter, our culture loves the notion of fast-track solutions to better health.
Consider it Subway's new duds to the biggest party in foodservice.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
An ongoing challenge for many a restaurant is maintaining a steady stream of foot traffic and meal orders, especially when any number of uncontrollable factors—bad weather, nearby construction, traffic jams, and more—has the potential to derail what could be a lucrative business day.To protect again
Many restaurateurs are ready to feel the warm spring breeze, as it means diners will rid themselves of their cabin fevers and begin eating out again. But restaurateurs and their guests are not the only ones who are excited—pests are too.
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.