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Falling in Love with Chicken Salad

Modern Restaurant Management

First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. If a guest is wary to come inside to order, we happily take their order outside.

Franchise 450
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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. The healthy fast casual restaurant is actively seeking Franchisees for nationwide expansion after elevating its design and enhancing the customer experience.

Franchise 508
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MRM Franchise Feed: Randy’s Donuts Plans Rise and Burger King Makes Sustainable Commitment

Modern Restaurant Management

Mark Kelegian and his family purchased Randy’s Donuts in 2015. Despite the lagging global pandemic, the organic fast-casual brand is surging forward with record-breaking sales, franchise development growth, and new guest acquisition and satisfaction. The Hummus & Pita Co.’s

Franchise 433
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Simple Customer Retention Strategy for Restaurants

7 Shifts

trying to put new people in seats, a customer retention strategy seeks to spend time bringing existing customers back. A 2015 study found that nearly 70% of customers don’t return to a restaurant after their first visit, putting the average restaurant customer retention rate at about 30%. Rather than spend all of your time (and money!)

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15 Restaurant Metrics to Know and How To Use Them

7 Shifts

Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Knowing how many seatings you're getting out of the tables you have gives you insights into everything from your operating hours, staff, and efficiency in the kitchen. What Percentage Should Labor Cost Be In A Restaurant? Pizza: 31.3%. Food Cost Percentage.

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. Holsom by Yogurtland.

Franchise 385
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MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

From food preparation to the seating and interaction with staff, Taffer’s Tavern will be a worry-free dining experience.” His previous experience also includes acting as CFO and controller for numerous hospitality and fast casual brands such as Rubio’s, Carl’s Jr., and Del Taco. John Fuller.

Franchise 420