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Meet Me at NRA Show: Karen Williams, VP of Operations Services at Applebee's

For Karen Williams, vice president of operations services at Applebee’s, the annual NRA Show in Chicago is an opportunity to see what the future of the restaurant industry holds.“The biggest reason I go to NRA Show is to get steeped in what’s new and emerging in the restaurant industry,” she says.

Why Boosting Visual Appeal Drives Guest Loyalty

Restaurants leaders know that they live and die by whether or not guests enjoy their food, but great flavor alone is not enough to keep guests coming back for more. Menus must appeal to diners, but customers must also feel comfortable in the physical space of a restaurant if they will return.

Boost Your Beverage Program for 2018

Beverage programs offer restaurants some of the highest profit margins in the industry and can be a key factor in where customers decide to eat. Coca-Cola’s 2016 “Away From Home Beverage Landscape Study” found that consumers actually choose which restaurants they frequent based on beverage selections 45 percent of the time.

How One Restaurateur Scales His Franchise for Success

Jimmy John’s culture is laser-focused on quality—high quality. It’s actually more than a culture, it’s a way of life that influences everything they do, from the delicious food to the work ethic instilled in the team and franchisees.

Why Making Servers More Efficient Can Boost the Budget

Restaurants are facing increasing financial strain as states and municipalities pass more legislation around wage and labor practices, healthcare costs grow, and the hospitality labor pool shrinks. At the same time, customers are also becoming more demanding.

This Is the Way to Make Trendy Menu Changes Painless

Following and setting food trends is critical to the success of a brand, but frequently changing menu offerings or creating dishes that require new, expensive ingredients can put financial strain on the business and increase pressure on busy kitchen staff members.

How to Raise the Bar on Breakfast

Breakfast is growing across the entire foodservice industry, especially as all-day breakfast has expanded across both full-service and quick-service concepts. But to drive breakfast business, brands need to stand out from the competition with high-quality, differentiated offerings.

Elevate Your Beverage Program With This One Twist

It’s no secret that beverages are powerful tools for restaurants. Not only do they offer high profit margins, but strong, unique beverage menus also drive traffic. According to Mintel’s research, 45 percent of the time consumers actually choose which restaurants to frequent based on beverage offerings.