Franchising’s ambassador says the industry is looking up.
These resources make it easy to keep business assets safe.

Special Report

Look at these brands the next time you’re considering a franchise.

Web Exclusive

Amazon's merger with Whole Foods will turn up the pressure.
What restaurant leaders need to know about managing employee engagement.
Growth
In the last 20 years, quick-service restaurants have strived to become lifestyle choices for American consumers. And companies like Starbucks have claimed the trophy as top-selling lifestyle brands by selling something as simple as a cup of coffee. From the vantage point of Smoothie King CEO Wan...
Industry News
A new design rollout across several Pita Pit locations is helping the quick-service brand prepare for the future. Around “half a dozen,” locations in the system have the new design, Pita Pit USA president Peter Riggs says, which includes new tables, paint, and lighting changes, along with a change...
Outside Insights
The Obama Administration, through the U.S. Department of Labor as well as the National Labor Relations Board, made it clear that it was going to take an active role in reshaping the landscape of employment and independent contractor relationships. In early 2015, the DOL issued guidance regarding...
Read Full Story // read more about: Guest Author, Legal
Web Exclusive
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

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Customers Want DeliveryPanera Bread recently made headlines (again) by announcing its plan to hire 10,000 new employees by end of 2017 to support delivery services. Panera forecasts that delivery will add $250,000 per year to each store's annual revenue.The writing is on the wall.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
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.
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.
Food halls are taking the nation’s cities by storm, providing locals with a central location for dozens of innovative concepts.
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.
There was a time when kids’ meals were for kids.
For those limited-service brands that don’t yet have mobile ordering, consider three words of advice from Nike: Just do it.Within the next three years, every quick serve with any kind of regional or national footprint will have mobile ordering system-wide, says Russell Zack, senior vice president of
Consider it Subway's new duds to the biggest party in foodservice.
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
Today’s fast-casual industry is at the leading edge of breakfast innovation.