Fast Casual

Penn Station's Jane McPherson reveals why fresh tech is important as fresh fries. Jane McPherson, SVP of Marketing at Ohio-based?Penn Station East Coast Subs, discusses the brand's growth to 320 locations across 14 states, its selective tech implementation including digital wallets, controlled third-party delivery partnerships and award-winning franchise training program. https://ow.ly/O4vY1062qeo

Powerhouse Dynamics, founded in 2009, is the leader in IoT-based solutions for connecting, analyzing, and controlling equipment across commercial facilities. Our Open Kitchen? platform boosts equipment performance, increases operational transparency, and cuts energy costs — driving efficiency for restaurants, convenience stores, supermarkets, and more. https://lnkd.in/dcMAMBMS

Are you a pizza restaurant owner or executive ready to take your business to the next level? ?? ?? Join us for the FREE Pizza Leadership Virtual Summit on July 30, 2025! Learn how to scale your pizzeria, master finances, build an amazing team, and stay ahead of tech trends. Don't miss out! Register now: https://lnkd.in/e5rB3EqY #PizzaLeadership #pizza #restaurants

?? The California wildfires and freezing January temperatures didn't stop customers from visiting their favorite Shake Shacks, according to CEO Rob Lynch, who told shareholders this week that January same-store sales increased 3.7%. https://lnkd.in/ePTVfuZ7

???This year, for International Women's Day and Women's History month, we are highlighting 21 women leading the fast casual industry. Today, we are delighted to celebrate Dana Edwards Manatos of MilkShake Factory! Our very own Cherryh Cansler sat down with Dana for a mini-interview, and this is what she told us: 1. What was your very first job, and how old were you? What did you learn from it? My first job was in elementary school, helping out at the factory. But when I think about my first real job, it was working in our retail store — which ultimately evolved into the MilkShake Factory. I remember selling ice cream in the back of the shop and constantly thinking about how we could generate more sales. Between high school and college, I started thinking about ways to make the business thrive year-round. Our chocolate sales were booming during the holidays, but how could we sustain that momentum in the off-season? That's when I began developing milkshake recipes. I remember printing out a menu of over 50 milkshakes and testing all the flavors, creating syrups, sauces and purees, and presenting them to my parents. That summer, we did so much business with milkshakes that it solidified our path forward. It was an early lesson in recognizing opportunities for growth and innovation — MilkShake Factory was born from that mindset. 2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why? When you foster an environment that values passion, skill, and enthusiasm, you naturally create a team of diverse individuals who uplift and learn from each other. Our business has thrived for over a century because of the people behind it — people who bring their own experiences, ideas, and energy to the table. Ensuring different voices are heard isn't just important to us — it's how we've always grown, innovated, and stayed true to who we are. 3. What do you love about the restaurant industry? What do you wish you could change? I love the hospitality side of the restaurant industry — connecting with people, creating memorable experiences and bringing joy through food. But I do think we've lost some of that human connection in the industry as a whole. With the rise of quick-service models, we've shifted away from real hospitality, where guests are truly welcomed rather than just served. I'd love to see the industry refocus on genuine hospitality — how do we make guests feel special? How do we create experiences rather than just transactions? Read more: https://lnkd.in/g7-XdpFw

Restaurant leaders share why AI, data, emotional intelligence are keys to franchise success. When it comes to growing and sustaining a successful franchise, brands would do well to tap AI to drive expansion, leverage emotional intelligence to drive success and establish strong leadership to survive difficult times. https://ow.ly/QaB01062lvj

??In honor of St. Patrick's Day, Panera is serving up a little extra luck with its "Pot of Gold Bread Bowl." a green Bread Bowl filled with mac 'n' cheese. The LTO is available on March 16 and 17 in select markets. https://lnkd.in/eAXNUT8t

EZ-Chow provides restaurants with seamless online ordering and self-ordering kiosks that easily integrate with existing POS systems. Trusted by top brands, their fast, customizable solutions drive efficiency and increase revenue. https://lnkd.in/eYza-_pT

?? Cheba Hut, a counter-culture-themed sandwich shop known for its toasted subs, has opened its 11th Arizona store in Scottsdale. #franchising https://lnkd.in/ednes6ia

Jollibee North America president says company is ready for next-level growth. At the Restaurant Franchising & Innovation Summit in Myrtle Beach, Maribeth dela Cruz, president North America for QSR chicken brand Jollibee, said the brand is poised to reach 350 units in the next several years. With a focus on its roots, innovation and uniqueness, the brand is beginning to franchise. https://ow.ly/BnCh1062fgz