Articles from the July 2016 issue

With the right training, employers can transform ‘cash register’ culture into ‘customer service’ culture

The Olympics present opportunities, challenges for more brands.

Long a marketing platform for only a select few in the foodservice industry, the Olympics are evolving—and so are the tactics to capitalize on them.

Charlotte NC based fast casual restaurant JJs inspired by Buffalo hot dog heritage.

Here's what inspired the North Carolina–based fast casual's “No. 1” Red Hot.

Guess what? Hot dogs and sausages aren’t as boring as you thought. Here's how to wow your customers with wacky wiener flavors and ingredients.

Hungry Howie’s CEO Steve Jackson shares what has inspired him as he's helped grow the Michigan-based pizza franchise.

Adam Gertler is the first and only würstmacher in fast casual. Here, he talks about his unique position at booming hot dog franchise Dog Haus.

Breaking the whole into its constituent parts can yield endless variations on the wiener.

Brands are turning to healthful beverages to quench consumers’ thirst for better-for-you products.

By diversifying their portfolios with multiple brands, franchisees can ensure financial stability and operational efficiency.

After decades of experience, Del Taco franchisee Linda Vanderweel hopes more women will join the operator ranks.

Meal-delivery services are booming. Here’s what operators need to know about this new crop of competitors.

Who says barbecue doesn’t travel north of the Mason-Dixon line? Mighty Quinn's Barbeque, a New York City fast casual, redefines a Southern classic.

A new fro-yo vending machine signals the potential rise of robotic operations.

Self-service technology empowers guests to help themselves—and have fun, too.

As demographics shift, restaurants can expect to hire more second-career employees and seniors.

These 10 brands offer the best bang for your buck—plus a little something extra.