Casual Dining

Consumer Trends

Top 5 LTOs in December: Craveability vs. Purchase Intent

By Lizzy Freier on Jan. 01, 2018

Often, the menu items deemed the most craveable aren’t the ones consumers say they’re most likely to purchase.

Leadership

Bay Area seafood chain enlists industry vets for expansion push

By Peter Romeo on Dec. 14, 2017

The changes include giving casual-dining veteran Mike Hislop a bigger role.

Workforce

Restaurant turnover rates on the rise, again

By Alaina Lancaster on Oct. 13, 2017

Employee turnover is up after teasing the industry with plateauing numbers this summer.

Slacking frozen food

By Jonathan Deutsch, Ph.D. on Sep. 08, 2016

As a kitchen best practice, all of the food slacked should be cooked to a safe internal temperature and served following the slacking, says Advice Guy.

Marketing

How restaurants are handling Twitter’s new design

By Kelly Killian on Apr. 28, 2014

Less than a week ago, Twitter rolled out a new design for profile pages. Some operators have embraced the challenge. Others have more to learn.

Workforce

How to train employees to be nice

By Lindsey Ramsey on Jan. 20, 2014

Earlier this year, it was reported that McDonald’s was encouraging its franchisees to train workers to be less rude to customers. But several operators we spoke to feel that hiring the right kind of people from the start is the best way to ensure your staff has the gift of customer service.

Food

Dishing up 2014

By Patricia Cobe on Jan. 06, 2014

Flighty may best describe the 2014 restaurant customer. End-of-year trend predictions revealed that he or she may be seeking adventurous flavors on one visit, value on another.

Top 500 Chains