Captain D’s CEO Phil Greifeld has a plan—and now a new partner to help him execute it.
New convenience-enabling technologies, like mobile ordering and delivery apps, are a bright spot in an otherwise slow period for the restaurant industry. U.S.
Peter Riggs would bet on his franchisees and customers over the federal government any day.
A Starbucks in Seattle is now accepting only cards and mobile payments.
Guests placing an order at Jersey Mike’s can pay for their meal in a variety of ways: credit card, Apple Pay, Google Wallet, online through a delivery-ordering system, through their mobile phones,
Restaurants are known for their razor-thin profit margins. That notion holds particularly true among affordable fast-casual and quick-service concepts.
Shake Shack, well known for its customer service, took a surprising step in early October when its first-ever automated, cash-less store opened in Astor Place in New York City.
In the foodservice industry, it’s hard to talk about competition without thinking about the chain—not the supply chain, but rather the food chain.
In 2012, after some 22 years as Pizza Factory franchisees, Mary Jane Riva and her husband, Bob, added a new title to their business cards: franchisor.
It’s been a transformative decade for limited-service restaurants. The industry has evolved, from the invasion of food trucks to the explosion of higher-quality, service-oriented fast casuals.