Diving deeper: Looking beyond sales for improved restaurant marketing

by Bradley Cooper — Editor, Connect Media

At the Restaurant Marketing Workshop in Boston from June 2 to 3, panelists will discuss how to do a deep dive into your brand's marketing and menu decisions.

Yum Brands takes flight in Q1 as KFC fuels global ascent

by Amy Sorter — Writer and Editor, Connect Media

Taco Bell also posted strong first-quarter results, with U.S. same-store sales increasing 8% quarter over quarter and 18% over a two-year period.

The Power of One leadership team: Building a Founder’s leadership team for success

by Kathleen Wood — Founder, K. Wood Partners

To scale a business successfully, a founder must transition from being the organization’s primary bottleneck to building a high-level Power of One leadership team that takes full ownership of the vision and operates with the independent expertise necessary to drive growth.

How The Red Chickz brought true Nashville soul to the West Coast

by Mandy Wolf Detwiler — Editor, Connect Media

Podcast host Mandy Detwiler talks to Shawn Lalehzarian, co-founder of the West Coast Nashville hot chicken brand The Red Chickz about the brand's aesthetic, creative menu and outstanding operations.

4 Reasons your restaurant’s AI initiative will probably fail

by Luke Fryer — CEO & Founder, Harri

To truly succeed in hospitality, AI must move beyond retroactive dashboards and cost-cutting to become a real-time, integrated "operational co-pilot" that empowers managers to proactively solve scheduling, compliance, and demand challenges during the heat of a shift.

Rethinking Peak Performance in the Digital Restaurant Era

Traditional performance metrics such as ticket time and drive-thru speed measure efficiency but fail to capture the full guest experience. Many organizations detect problems only after they begin affecting customer loyalty. Leading restaurant brands are adopting a new approach: Unified Experience Management® (UXM).