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the great resignation: overcoming labor challenges
technology

the great resignation: overcoming labor challenges

bill bellissimo, founder and ceo of crunchtime, describes how operators can help stem the tide of turnover by making investments in smart software, agile tools and employee development.

fast casual sales up, labor down
technology

fast casual sales up, labor down

7shifts analyzed data from a group of its 30,000 restaurant clients to see how 2022 labor and sales numbers compare to 2021 data.

| by jordan boesch

death to delivery, long live delivery: why restaurants must embrace first-party delivery
delivery trends

death to delivery, long live delivery: why restaurants must embrace first-party delivery

third-party delivery providers charge restaurant fees as high as 30% per order, and these extra costs slash deeply into the already razor-thin margins. to meet both customer demand for delivery and make it a net positive, restaurants need to own the delivery process. but how?

| by andy lowder

how flame broiler created a culture 'rooted in purpose'
a view from the top

how flame broiler created a culture 'rooted in purpose'

christian lee, head of operations at flame broiler, a rice bowl concept with locations in california, arizona, nevada, florida, oklahoma and texas, discusses how his father's passions for food and family have helped the family owned business thrive.

5 ways emerging brands can ease supply chain challenges like big chains
operations

5 ways emerging brands can ease supply chain challenges like big chains

bob andersen, president of the great greek mediterranean grill, a 21-unit fast casual concept, shares tips on managing the details of procurement.

what restaurants can learn from e-commerce giants
operations

what restaurants can learn from e-commerce giants

amazon crushed small retail. restaurants can escape the same fate by investing in the tools they need to compete with large third-party delivery companies and massive restaurant chains.

| by zach goldstein

5 ways to find, attract, retain high performers for your restaurant
staffing

5 ways to find, attract, retain high performers for your restaurant

matt rolfe, an author, coach, speaker, and entrepreneur who mentors the top 10% of the hospitality industry, shares advice on finding and keeping talent.

5 ways to solve restaurant industry's top 3 challenges
operations

5 ways to solve restaurant industry's top 3 challenges

several tools can help us solve labor shortages, supply chain disruptions and rising operating costs.

are you using the right pos technology in your restaurant?
technology

are you using the right pos technology in your restaurant?

pos systems can help with labor shortages, inventory, online ordering and more. are you using your pos system to its fullest potential?

| by chris lybeer

ceo of full-service brand shares lessons with fast casual operators
operations

ceo of full-service brand shares lessons with fast casual operators

jonathan weathington, ceo of shuckin' shack, discusses how he doubled down on his unconventional marketing efforts invested in curbside pick-up and amped up social media to stay in the fight. delivery was never more than 5% of his sales and turnover dropped 28%, making teh brand a true outlier.

women in the lead 2022: 13 female execs share experiences
fast forward: women of fast casual

women in the lead 2022: 13 female execs share experiences

fastcasual is celebrating international women's day with our annual women in the lead story, featuring the stories of 13 females leading the industry.

| by cherryh cansler

restaurant execs gambling for a good cause
restaurant 世界杯比赛国家名单 & innovation summit

restaurant execs gambling for a good cause

a few hundred restaurant leaders are gathering in nashville next month at the restaurant 世界杯比赛国家名单 and innovation summit, where they will participate in casino night and auction in benefit of children of restaurant employees. the final early bird discount for the summit ends friday.

| by cherryh cansler

how food became 'vehicle to dream' for paris baguette chef
chef chatter

how food became 'vehicle to dream' for paris baguette chef

yvette castillo, senior research and development manager at paris baguette, opens up about what it takes to be both a food scientist and designer.

| by dan hyman

rise biscuit founder will be missed
operations

rise biscuit founder will be missed

tom ferguson, founder of rise southern biscuits & righteous chicken, died thursday, feb. 17, at age 57.

| by cherryh cansler

are you showing your franchisees enough love?
operations

are you showing your franchisees enough love?

patrick pleiss, the co-founder of hyperlocology, and justin bartek, director of marketing for jinya holdings, reveal a bit about what they'll be discussing during their panel at the annual restaurant 世界杯比赛国家名单 and innovation summit next month in nashville. execs from chick-fil-a, ihop and p.f. chang’s will also be on the panel.

| by patrick pleiss

2 ways restaurants should prepare for the 'next reopen’
operations

2 ways restaurants should prepare for the 'next reopen’

data suggests omicron may be starting to subside, which should encourage more customers to come back to restaurants. below are two ways restaurants should prepare.

| by kelly esten

how 1 chain found success with fruits and veggies
a view from the top

how 1 chain found success with fruits and veggies

thomas nieto, ceo of main squeeze juice co., discusses how doubling down on healthy food during the pandemic has brought success.

7 must-haves for your restaurant marketing playbook during super bowl
marketing

7 must-haves for your restaurant marketing playbook during super bowl

ahead of the big game, get your team ready to perform like champions despite the obstacles created by the pandemic.

| by noelle freschet


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