Barbara Castiglia — page 5

New data from PAR Technology suggests that QSR operators can close significant revenue gaps by integrating front-of-house, loyalty, and back-of-house data into a unified system.

As competition intensifies across QSR and fast casual segments, financing is becoming a critical tool for operators looking to scale locations, preserve liquidity, and grow sustain

There’s a growing desire among consumers for nutrient-dense foods that boost energy, improve concentration, and aid health so when eating out, they expect menus to reflect th

Restaurant365 COO Eric Cox highlights how snackable items help multi-unit operators address labor pressures and the growing consumer demand for shareable experiences.

A new study by Intouch Insight reveals that reliability and order accuracy are more critical to mobile ordering customer satisfaction than pickup speed.

An Uberall report reveals that 83 percent of QSR brands are invisible to AI search recommendations, posing a significant risk to customer discovery and foot traffic.

Quarterly traffic data shows Millennial and Gen Z diners are driving growth by opting for protein-focused upgrades and specialty beverages despite broader market pullbacks.

New research highlights how fragmented consumer journeys across social media and loyalty apps are forcing restaurant brands to refine their cross-channel messaging strategies.

Recent data shows double-digit growth for flavored butters on U.S. menus as restaurant operators leverage compound blends to increase perceived value and craveability.

As Gen Z shifts away from alcohol, restaurant operators are developing sophisticated non-alcoholic beverage programs to maintain high-margin attachment rates and guest satisfaction.

The impending FSMA 204 Food Traceability Rule is pushing restaurant chains and suppliers to overhaul record-keeping and electronic data exchange ahead of the 2028 enforcement.

Restaurant brands are increasingly adopting hybrid delivery strategies that balance the reach of third-party platforms like Uber Eats with the control of in-house systems.

New data from ezCater reveals that workplace catering introduces 62% of employees to brands they later frequent individually, creating a powerful marketing halo for restaurant chains.

Expert guidance for restaurant operators on managing younger seasonal staff pools and building flexible scheduling frameworks to maintain guest experience during busy summer months.

New data suggests Gen Z restaurant loyalty is driven more by instant, relevant value and digital engagement than by generic percentage-off coupons.

Women in the restaurant industry are moving away from traditional stoicism toward more candid discussions about the emotional endurance required to operate modern dining establishments.

Tony Roma’s is undergoing an operational overhaul to integrate fast-casual formats and new technology while maintaining its legacy as a destination for ribs.

Multi-unit restaurant operators must develop collaborative communication systems with supply chain partners to mitigate public health risks and protect brand reputation during food recalls.

A new report indicates that 68% of small business owners, including restaurant operators, plan to increase marketing budgets in 2026 to drive growth despite economic headwinds.

Relying on monthly financial reports can hide critical issues like inventory shrinkage, making real-time data essential for maintaining restaurant profitability and proactive management.

New data suggests restaurant operators can improve margins by tracking plate waste and offering customizable portion sizes to reduce the 12.5 million tons of uneaten food.

With plate waste accounting for 70% of restaurant food loss, operators are shifting toward measurable tracking to combat rising food costs and supply chain volatility.

A unified point-of-sale system helps restaurant operators eliminate data silos and streamline financial reconciliation to improve both customer experience and operational efficiency.

The 2026 Paytronix Loyalty Report highlights how restaurant and convenience brands are leveraging AI and first-party data to move beyond traditional points-based rewards programs.