Barbara Castiglia — page 3

A new report highlights how restaurant operators can improve employee retention through manageable workloads and consistent recognition without significant financial investment.

Revenue Management Solutions highlights that AI's effectiveness in the restaurant industry depends on a strong data foundation to drive personalization, pricing optimization, and accurate forecasting.

EverPass Media's CMO outlines how multi-unit restaurant and bar operators can leverage major sporting events like the World Cup to build long-term customer loyalty and year-round traffic.

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Margin pressures are a fact of life for today’s restaurants, which face significant food, energy, labor and insurance costs. Last year, 42 percent of operators surveyed for t

Restaurant operators must design loyalty efforts around second and third visits, as well as the early habit-building period rather than celebrating enrollment alone, according to d

While chasing fads can be an effective strategy as long as they align with a brand's core focus, it carries risks. The biggest risk is losing your brand identity and alienating cus

With the U.S. Food and Drug Administration (FDA) investigating a multi-state cyclosporiasis outbreak, restaurant operators and guests are questioning how to stay safe while dining out.

Adults-only dining used to mean one thing: a fine dining room with a dress code, or a cocktail bar that made the point without saying it.

Let's get something out of the way right up front. I don’t believe AI is going to replace your staff right now. And if you think that's the goal, you're solving the wrong pro

Japanese World Cup fans tidy up after matches, teaching restaurants about shared spaces

Restaurants are still built on human connection. Guests may come back because the food is consistent, the service is fast or the experience feels easy, but loyalty often comes from trust.

Chefs and restaurant owners hold a position of rare trust in American public life.

A restaurant’s digital front door matters as much as its physical one, maybe more, according to data from Menufy that revealed 34 percent search Google first when deciding wh

Consumers are bifurcating, trading down for clear value or up for clear quality, and brands that are neither get squeezed, according to Consumer Edge’s Restaurant 2026 Mid-Ye

Friday nights in Texas are all about high school football games so when one brand found they were losing sales to a competitor during those coveted times, they turned to marketing

The QSR environment is defined by speed—operators must quickly build an engaged workforce while navigating complex legal requirements. The stakes are significant. A single wa

Ingredient choices do far more than determine what ends up on the plate.

Restaurants are hopeful that a busy summer – driven by longer days, patio dining and seasonal travel – will bring an increase in foot traffic. Whether they fully captur

Most restaurants don't struggle with innovation because they lack ideas.

In 1993, the Jack in the Box E. coli outbreak —and subsequent recall—put food safety on the map. Multiple errors across the supply chain resulted in hundreds getting il

Modern Restaurant Management (MRM) magazine turned to industry experts for their insights on how the industry is performing so far in 2026 and expectations for the remainder of the

Modern Restaurant Management (MRM) magazine turned to industry experts for their insights on how the industry is performing so far in 2026 and expectations for the remainder of the

Strategic beverage program investments are shifting from bundled add-ons to high-margin assets as consumers show increased willingness to pay for premium fountain offerings.