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Attendees learned how technology is changing the restaurant business in ways both subtle and profound.
The trouble with third-party delivery services is the impact it can have on brands. Any issue with product quality, consumers look to the restaurant.
Features to consider when building an app.
Operators share their secrets for boosting efficiency and check averages with touchscreen ordering.
Answers to plenty of pressing restaurant problems were served up during the Restaurant Leadership Conference in Phoenix.
Wolfgang Puck wants to be America’s go-to-chef, and his new iPhone/iPad app. launched mid-April, may just help him realize his dream.
Beginning in mid-January, McDonald's carryout bags and fountain beverage cups are featuring a new packaging design with quick-response (QR) matrix barcodes.
Instead of stagnant pages, some restaurants are adopting a scrolling home page that hits the brand’s main talking points without forcing click-throughs.
Chains are scrambling to develop phone apps, pay-at-the-table options and other digital whistles and bells. But which of those do customers really want?
Resources are just some of the factors that operators should consider when deciding whether to custom build an app or go the white-label route.