How to deliver fast casual quality at 'QSR speeds'
by Bradley Cooper — Editor, Connect Media
Customers expect QSR speeds with fast casual quality. A panel at the Fast Casual Executive Summit will share how restaurants can keep up.
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Cyclospora not an easy trace, says supply chain expert
As the largest Cyclospora outbreak in U.S. history continues to unfold, restaurant operators are once again facing the reputational fallout of a food safety issue that may have originated long before produce reached their kitchens.
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Dunkin' brings back 48-ounce iced beverage buckets for summer
Dunkin' is bringing back its 48-ounce Iced Beverage Buckets to participating locations nationwide beginning Aug. 7 for a limited time, according to company…
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Why Taco Cabana is expanding its franchise beyond the Lone Star State
by Mandy Wolf Detwiler — Editor, Connect Media
In this episode of the Restaurant Operator Podcast, host Mandy Detwiler chats with Taco Cabana's director of franchise sales and development, John Ramsay, about the brand's growth and operations as it competes in the crowded fast casual market.
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Build your leadership team: The team that reports directly to you
by Kathleen Wood — Founder, K. Wood Partners
True organizational growth and scalability require distinguishing between mere managers and genuine leaders.
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AI and the Future of Restaurants: From Foot Traffic to Predictive Insight
As consumer behavior and privacy expectations evolve, restaurants need smarter ways to understand diners and drive growth. Gladys Kong of Azira and Isabelle Soriano of Goodway Group explore how AI and location intelligence can inform site selection, media strategy, audience engagement, and faster, more informed decisions.
