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Stephen Sheinbaum, CEO of Merchant Cash & Capital, helps you navigate today’s lending market. The big banks may still be slow, but you have other options.
Operators often lose sight of the importance of innovation in a down economy, but recession or no recession, consumers demand new options.
New York–based frozen custard chain has been growing slowly since its founding in 1902, but the owners are now aiming for 5–10 store openings per year.
Probiotic-rich frozen yogurt, smoothies, and parfaits have Red Mango poised to grow fast, but founder Dan Kim won't stop until it's the preeminent frozen yogurt brand.
At some companies it’s OK to take a tip from another CEO’s playbook. In fact—it’s encouraged.
Quick serves that compact their operations into a mobile unit fit for fairs, festivals, and other summer gatherings can lure customers back to the store.
Some operators are finding that bringing a full-service approach to quick service is boosting customer satisfaction—and the bottom line.
Thanks to the federal menu-labeling requirement, quick serves are revisiting their dessert menus, looking for ways to offer healthier options.
In the first of a two-part series, George Green tackles the hardest part of the restaurant industry: hiring the right people.
Pizza chains are the masters at mobile marketing efforts, while other segments lag behind. See what you can learn from them.
The jump from breakfast to dessert isn’t as far or hard as you might think. Quick serves can easily and effectively deploy breakfast-time treats as post-dinner indulgences.