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Taking risks in innovation is essential for QSR brands globally

How Can QSRs and Restaurants Use the Global Pre-Ordering Trend to Their Advantage?

Commentary

Taking risks in innovation is essential for QSR brands globally

How Can QSRs and Restaurants Use the Global Pre-Ordering Trend to Their Advantage?

Commentary

10 marketing lessons from how millennials are changing the way we eat

From the rise of alcohol-free, to the growing importance of experience, new research reveals the restaurant brands attracting millennials.

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Eight tips to make the best use of time for busy restaurant operators

Written by Kevin Greene, International Product Manager, CBE Software.

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What Greggs and Pret shoppers have in common: IGD

Greggs and Pret both fall within the market classification of food-to-go specialists.

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Survive or Die – the do's and dont's of re-branding hospitality businesses

Written by Philip Harrison, president and managing director of Harrison.

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10 tips on what consumers look for in a restaurant: the ENTERTAINER

Written by Mike Rich, global marketing director of the ENTERTAINER.

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Mintel announces five global food and drink trends for 2018

The expansion in the variety of food and drink retail channels will fuel the opportunity for personalised individual consumer behavior.

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10 tips from the retail sector for restaurant operators to leverage sales

The retail sector has traditionally been an early adopter of new consumer-facing technology, typically turning to technology to maximise efficiencies and to augment the customer experience to deliver increased turnover. Now, several key advances are overlapping into the restaurant arena, giving operators the opportunity to take advantage of the latest advancements in sales and stock management.

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The rising trends shaping the restaurant industry

Restaurant operators are constantly looking for innovative ways to grow their estate, footfall and offering.

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7 key tips on dealing with the rising unpredictability according to Revenue Management Solutions

Food price inflation rose to 9.3% in August, up by over 2% on the previous month.

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How to find funding in the restaurant sector

Find out what Livingbridge advises for a restaurant operator looking to grow.

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10 tips to survive the rise in food prices in the restaurant industry

Food inflation in the UK hit its highest rate in three years in June. Food and non-alcoholic beverage prices were 2.3 per cent higher than a year earlier, up from a rate of 2.1 per cent in May. Therefore, restaurant operators need to get wise to this growing expense without causing harm to their business.

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How To Make Sure your Business Doesn't Get Noticed for the Wrong Reasons

With the hygiene standards and food safety of food outlets gaining attention following some high profile cases, QSR spoke with Michael Coates and Des Fraser, Founders of Combat Pest Control, about what businesses can do to make sure they don’t get noticed for the wrong reasons.

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Zero Hours Contracts – An Update

James Symons, from Freeths, gives an update on zero hours contracts.

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How do brand scandals affect your consumers?

Euromonitor International discusses the recent investigation into U.S Subway spokesman Jared Fogle and how it would affect the Subway brand.

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EXCLUSIVE: A User's Guide to Apple Pay: All You Need to Know to Get Started

Following the recent announcment that Apple Pay was to hit our shores, we spoke with Dennis Jones, CEO of Judo Payments, official payments platform provider for the technology, to find out how it works, what it means for QSR businesses and what you need to do to get started.

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The Food Allergen Furore: What You Need to Know and How You Can Implement the Changes in Your Business

Last week a group of chefs wrote to the Telegraph, attacking the new(ish) EU rules on food allergens. Aside from the cost of implementing the new rules, they also had concerns that creativity was likely to be reduced as a result, and that ultimate responsibility for allergies lay with the allergy sufferer.

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