INFORMA PLCABOUT USINVESTOR RELATIONSTALENTAbout UsSubscribeAdvertiseMultimediaMarketing & BrandingLaborDelivery & Takeout SolutionsEquipmentFood SafetyExecutivesOperationsSee AllCash Out, Tech In: Enhancing the Back Office for the AI EraCash Out, Tech In: Enhancing the Back Office for the AI EraThe Secret is Sauce: A Smarter Approach to LTO InnovationThe Secret is Sauce: A Smarter Approach to LTO InnovationAutomationDeliveryLoyaltyAI in RestaurantsTechnologySee AllUnlocking the Power of the POSUnlocking the Power of the POSIndependent RestaurantsJames Beard Awards, loyalty in California, ChipotleJames Beard Awards, loyalty in California, ChipotleLeigh Anne ZinsmeisterFast CasualCasual DiningFine DiningIndependent RestaurantsEmerging ChainsRegional ChainsQuick ServiceEatertainmentFamily DiningHotel DiningSegmentsSee AllMarketing & BrandingDunkin’ tees off with John DalyDunkin’ tees off with John DalyJonathan MazeFinanceCracker Barrel claws back, KFC explores table service, and menu innovations galoreCracker Barrel claws back, KFC explores table service, and menu innovations galoreSam Oches,Alicia KelsoMergers & AcquisitionsFranchisingFinanceSee AllFinanceCracker Barrel claws back, KFC explores table service, and menu innovations galoreCracker Barrel claws back, KFC explores table service, and menu innovations galoreSam Oches,Alicia KelsoFast CasualHow Slim Chickens’ ‘Fly Thru’ format fits into its broader growth strategyHow Slim Chickens’ ‘Fly Thru’ format fits into its broader growth strategyAlicia KelsoFood TrendsBeverage TrendsChef TrendsSandwich TrendsMenuMasters SpotlightMenu TrendsSee AllFinanceCracker Barrel claws back, KFC explores table service, and menu innovations galoreCracker Barrel claws back, KFC explores table service, and menu innovations galoreSam Oches,Alicia KelsoOperationsWorld Central Kitchen launches World Cup food giveaway to raise awarenessWorld Central Kitchen launches World Cup food giveaway to raise awarenessLisa JenningsRestaurant ExperienceExpert OpinionsTop 500 RestaurantsSupplier NewsInsightsSee AllA Wake Up Call for Decision-Makers: New Data on Hourly Restaurant WorkersA Wake Up Call for Decision-Makers: New Data on Hourly Restaurant WorkersSupplier NewsNo Kid Hungry Launches Summer Campaign to Close Hunger Gap for KidsNo Kid Hungry Launches Summer Campaign to Close Hunger Gap for KidsMultimediaSignature CEO Series2026 Technology Outlook Report2025 Off-Premises Report2025 AI Insights Report2026 Restaurant Show PreviewEvent Insider: Restaurant ShowEvent Recap: CREATEEvent Insider: CREATE2025 FSTEC Show RecapEvent Insider: FSTEC2025 FSTEC Pre-Show Tech GuideEvent Recap: RLC2025 Data Insights ReportSustainability Outlook 2025HomeSpeakerboxSpeakerboxVoices from around the restaurant industryLaborHow to stop competing on wages aloneHow to stop competing on wages aloneAnthony CodispotiInsightsHow restaurants can maximize revenue during the World CupHow restaurants can maximize revenue during the World CupMichelle FischerExpert OpinionsThe restaurant metric that doesn't exist (but should)The restaurant metric that doesn't exist (but should)Christian WiensExpert OpinionsHow to create food fandomHow to create food fandomJerry BodrieExpert OpinionsThe real problem with the pizza industryThe real problem with the pizza industryOliver OstertagInsightsAsk Jill: The trust factor in modern hospitalityAsk Jill: The trust factor in modern hospitalityJill RaffExpert OpinionsHow restaurant brands can thrive in uncertain timesHow restaurant brands can thrive in uncertain timesAlex MacedoFast CasualRethinking fast-casual growth in the age of instant gratificationRethinking fast-casual growth in the age of instant gratificationMatthew WallsDelivery & Takeout SolutionsThe hidden “middleman tax” behind food delivery pricesThe hidden “middleman tax” behind food delivery pricesBala Subramaniam,ExperienceWhat NASA got right about hospitalityWhat NASA got right about hospitalityLisa MillerFinanceRising gas prices remind why earned wage access is so importantRising gas prices remind why earned wage access is so importantTal Clark,TechnologyHow AI search is reshaping foodservice marketingHow AI search is reshaping foodservice marketingKate FinleyExpert OpinionsWhy your training program should never endWhy your training program should never endCorban NicholsExpert OpinionsHow to grow your restaurant using a simple and proven formulaHow to grow your restaurant using a simple and proven formulaBrendan Sweeney,LaborWhy restaurants should consider second-chance hiringWhy restaurants should consider second-chance hiringNancy Yaffe ,Expert OpinionsStop guessing what guests want; your employees already knowStop guessing what guests want; your employees already knowScott GreenbergTechnologyRestaurant AI must deliver more than fancy dashboardsRestaurant AI must deliver more than fancy dashboardsLuke FryerExpert OpinionsFrom Roaster to Register: Coffee shop systems that shape the guest experienceFrom Roaster to Register: Coffee shop systems that shape the guest experienceBen Anderson,FinanceHow a K-shaped economy is rewriting the rules for restaurantsHow a K-shaped economy is rewriting the rules for restaurantsJordan SilvermanExpert Opinions2026: The year of personalized dining experiences2026: The year of personalized dining experiencesMichelle ConnollyInsights5 risks restaurants can’t afford to overlook in 20265 risks restaurants can’t afford to overlook in 2026Julie RoselandHotel DiningAsk Jill! Why the future of restaurants is more human than everAsk Jill! Why the future of restaurants is more human than everJill RaffInsightsHere’s what the Dignity Act could mean for restaurantsHere’s what the Dignity Act could mean for restaurantsJohn DorerInsightsWhy restaurant marketers should not chase loyaltyWhy restaurant marketers should not chase loyaltyJen HruskaOperationsConsistency at scale: Preparing kitchens for peak season performanceConsistency at scale: Preparing kitchens for peak season performanceDerek Clayton,Expert OpinionsBeyond the menu: why 2026 marks a maturation moment for restaurantsBeyond the menu: why 2026 marks a maturation moment for restaurantsEmily Williams Knight, Ed.D.Insights2026 hospitality predictions: data, humanization, and fractionalization2026 hospitality predictions: data, humanization, and fractionalizationEleni GatesCasual DiningWhat casual dining’s winners reveal about the industry’s value problemWhat casual dining’s winners reveal about the industry’s value problemJoseph SzalaInsights‘The Quest for AI and the Holy Grail’: a recipe for successful adoption‘The Quest for AI and the Holy Grail’: a recipe for successful adoptionIra GleserLoyaltyThe loyalty lie: Why your points program is deadThe loyalty lie: Why your points program is deadSteve Bocska,TechnologyHow restaurants can use an integrated approach to get booked and not overlookedHow restaurants can use an integrated approach to get booked and not overlookedPablo Rivero,Matt TuckerExpert OpinionsFive changes affecting restaurants’ 2025 tax returnsFive changes affecting restaurants’ 2025 tax returnsJason Acker,Krystal ZawodzinskiExpert OpinionsWhere foodservice meets retail: how chef influencers drive demand on both sidesWhere foodservice meets retail: how chef influencers drive demand on both sidesKate FinleyExpert OpinionsNot just for looks – QSRs renovate to innovateNot just for looks – QSRs renovate to innovateRick DennenExpert OpinionsThe 4 shifts every restaurant should prepare for nowThe 4 shifts every restaurant should prepare for nowDagmar BoggsLoyaltyWhat to actually measure in a restaurant rewards programWhat to actually measure in a restaurant rewards programRev CiancioPrevious123458NextTop 500 RestaurantsThe Technomic Top 500: Another tough year for chain restaurantsRead MoreRegional ChainsPizza chain Mellow Mushroom transforms business for better efficiency, experiencePizza chain Mellow Mushroom transforms business for better efficiency, experienceCasual DiningFirebirds CEO details casual chain’s unique approach to value through experienceFirebirds CEO details casual chain’s unique approach to value through experienceSee allMarketing & BrandingDunkin’ tees off with John DalyDunkin’ tees off with John DalyJonathan MazeCasual DiningGet to know Rick Cardenas, the Darden CEO who started there as a busserWatch NowAbout Nation's Restaurant NewsSubscribe to NRNCompany NewsContact UsOur CapabilitiesMedia KitConferences & EventsAd SpecificationsCSPFoodService DirectorNation’s Restaurant NewsRestaurant BusinessRestaurant HospitalityTechnomicWebsite TOU|Code of conduct events|Group privacy policy|CCPA|Cookie Policy
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