Building the Automated Kitchen was a fascinating panel at the Food On Demand Conference, and not just because Flippy, Sippy and other neato robots are taking over unpleasant tasks while allowing human former fry cooks to be redeployed.
Integration is the name of the game for point of sale or POS systems, as one restaurant client of Toast described via video at the Food On Demand Conference May 4-6.
James Collins is the first franchisee to invest in Retro Fitness as part of Project Lift, with his Eastwood Capital Partners signing a deal to open up to 70 gyms in communities of color in the Dallas, Houston and Southeast Florida markets. Through Project Lift, Retro Fitness has a goal to op…
From upgraded parental leave policies and permanent hybrid work models to immigration and mental health reimbursement programs, franchise brands College HUNKS Hauling Junk and Moving and Noodles & Company are building the future of human resources.
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Remember when Pasqually’s Pizza & Wings drew the ire of some customers after it was discovered the virtual brand was really Chuck E. Cheese in disguise? Applebee’s, too, came under fire for the Neighborhood Wings menu it rolled out on Grubhub, but that reaction is so 2020.
The topic of the Food On Demand Conference panel was translating data into top line growth, but with so much information at their fingertips, the chief technology officers at Blaze Pizza, Jack in the Box and Freebirds World Burritos all agreed they need to first understand what data matters …
How do Focus Brands, Dine Brands and Red Robin determine which delivery and off-premises initiatives they'll pursue? That was the question posed by Franchise Times Editor-in-Chief Laura Michaels to kick off an operations and strategy panel featuring big brands at the Food On Demand Conference yesterday.
When Atomic Wings CEO Zak Omar meets with potential franchisees, he lets them know he’s been in their shoes. Before he purchased Atomic Wings in 2016 from founder Adam Lippin, Omar was a multi-unit Dunkin’ franchisee. Omar still relies on learnings from that experience when working with new …
Along a restaurant’s relationship continuum with a customer, the discount is “like a one-night stand, it’s a transaction,” and on the other end is loyalty, which requires “emotional affinity.” So said Fred LeFranc, CEO of Results thru Strategy, as he opened up a panel today at the fifth annu…
An enthusiastic Uber Eats team was on hand first thing this morning to "whoo-hoo" their boss, Kelly Seeman, director of enterprise partnerships and keynote speaker at the Food On Demand Conference. Topic one was the "Uber Don't Eats" funny and popular ad campaign unveiled at this year's Super Bowl.
"I want what I want when I want it." That's the mantra of today's food consumer, and helping operators fulfill t…
Jack in the Box has a new robot employee manning the grill and the fry station.
Larisa Walega was appointed vice chair of the International Franchise Association’s Women’s Franchise Committee …
Two large restaurant operators—Greg Flynn of Flynn Restaurant Group and James Bodenstedt of Muy Cos.—captured th…
A new wave of investors is storming the franchise mergers and acquisitions game, all with one thing in common: t…
Unlike many franchisees who dream of entrepreneurship for years, Vicki Chancellor did not know she wanted to be …
Rustika Cafe and Bakery, a four-unit restaurant chain in Houston, is a family affair. Francis Reznick founded th…
In her monthly "Grab Bag" column, Editor in Chief Laura Michaels asks the tough questions—What superhero power w…
Assistant Editor Callie Evergreen asks what makes emerging brand leaders tick—and presents their edited answers …