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Log In / Register | May 27, 2016

Turn Your Kitchen Staff into Customer Experience Superheroes

Back-of-the-house restaurant staff play vital roles in customer experience, but owners and managers often are not as appreciative of their significance as they should be.

Restaurateurs Speak Up on Unwanted Touching in the Workplace

A customer recently wrote about watching male bartenders touching a female bartender, who looked as if she didn't like it, but said nothing.

Rubio's Commits to Serving Antibiotic-Free Chicken, Nitrate-Free Bacon

Rubio's has announced that in keeping with their years-long policy of serving meals with quality ingredients, in early 2016 their restaurants will serve chicken raised without antibiotics and bacon without added nitrates or nitrites "except those naturally occurring in natural ingredients."

Publicly Traded Restaurant Franchisors Live on Same-Store Sales but Franchisees Live on Store Free Cash Flow

The difficult nature of the restaurant franchise business life is about to hit again: Wendy's has rolled out a $4 combo meal of small bacon burger, 4 chicken nuggets, a drink and french fries.

Restaurants Cope with Egg Shortages and Higher Prices

Avian influenza is affecting restaurants negatively by leading to lower egg supplies and steeper costs.

Shape Up Your Restaurant Delivery System

One of the challenges pizzeria owners face on a daily basis is deliveries.

NRA Says IRS Proposal Would Force Exorbitant Costs on Restaurants

(Washington D.C.) The National Restaurant Association released the following statement last week Thursday regarding the House’s introduction of the Commonsense Reporting and Verification Act of 2015, which affects Obamacare (Affordable Care Act) reporting requirements:

Resolving the Hassle of Menu Labeling with Technology

Meeting the new requirements of menu labeling will be time consuming and burdensome to already busy restaurant owners or managers if done manually.

Leading Brand Franchisees Way Up in Price

These days coveted top brand franchisees are selling for considerably more than they used to. Those of struggling brands continue at lower prices.

Cut Food Waste, Boost Profits

Is your restaurant wasting more food than it should? What is that doing to your bottom line? John Krebs offers some practical suggestions.