Blog: 2017
In many dining experiences, from fast food...
A restaurant’s kitchen is the place where signature food is prepared and customer retention is bred. With an influx of daily orders and chefs, cooks, and employees constantly in and out, the operations of a given kitchen are typically fast-...
With the warmer weather of the summer months, fast food and fast casual restaurants notice a spike in patrons. An influx of tourists as well as the desire to venture outside encourages customers to flock to their favorite spots for meals and a...
Restaurant goers today value speedy service. In fact, statistics show that millennials especially are drawn toward dining...
In today’s fast-paced food industry, an increased demand for rapid and precise service means that restaurants must keep up with technological trends. Maintaining consumer retention through technology has as much to do with implementing...
For over a decade, franchise developer Jeff Geller has served as the Executive Vice President of one of the largest fast food restaurant companies in the world. With more than 165 restaurants across the four brands under his wing, and over 4,000...
A kiosk craze is sweeping the restaurant industry with no signs of slowing down. In our mega-digitized age, customers are demanding quicker and more accurate service when dining at fast food restaurants....
John Valluzzo knows the restaurant business inside and out. A third-generation franchisee, Mr. Valluzzo received industry training first-hand from his grandfather, who worked alongside restaurant legend Ray Kroc to establish the family's...
Employee theft is an unfortunate side effect of owning a business. Rates of theft are higher than one might think — statistics show that 75% of U.S. employees have stolen at least once from their employer. This type of theft ranges anywhere...
