FCES keynote: To go far, go together
by Valerie Gritton — Editor, Connect Food
Chicken Salad Chick’s story shows that scaling successfully isn’t necessarily about moving faster or constantly reinventing the brand. It’s about knowing what makes the concept work, protecting it and building the people and infrastructure necessary to replicate it.
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Restaurant food costs face uneven pressure in 2027 as inflation accelerates
by Valerie Gritton — Editor, Connect Food
Rising gasoline prices are adding to inflationary pressures, while ArrowStream forecasts sharply different commodity costs across restaurant segments, with chicken wings, chicken breasts and cheese among the biggest concerns.
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Smalls Sliders expands in Ohio with Boston location, multi-unit development deal
Smalls Sliders is expanding its Ohio footprint with plans to open a location in New Boston, the company announced in a press release. The location will open…
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Bloomin’ leadership lessons with Tim Gannon, co-founder of Outback Steakhouse
by Kathleen Wood — Founder, K. Wood Partners
Outback Steakhouse co-Founder Tim Gannon shares how with only $37, a ripped-up $1 million check and two great partners, a legendary brand was built and the most iconic appetizer in the industry was developed.
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Believe, belong and remember: One last lesson from Ted Lasso
I have just spent the last several days at our Fast Casual Executive Summit where I was able to reconnect with old friends, meet new ones and lean into what…
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Closing the gap between order ready and order in hand
Why the last mile costs operators more than they think. The gap between order ready and order in hand is part of the operation that affects labor efficiency, food quality, customer satisfaction and profitability.
