As the president and CEO of startup, I'm always interested in other entrepreneurial endeavors. Specifically, I'm intrigued with where the idea originated, what purpose they fill and their plan for …

Over the holidays I watched "A Christmas Story" for the gazillionth time. One of the scenes in the movie is Ralphie getting his secret decoder ring to unlock the mysteries of the universe. His ring …

If you want to know why more diners are asking more questions about your menu – and your kitchen – consider how serious food allergies are. In January, a 7-year-old girl in Virginia with …

The media has been focused on recapping the previous year as they do each January. I have never been clear if this is to point out the cleverness and accuracy of forecasters from the previous year or …

From calculating tips to booking a reservation, there's an app for nearly everything in today's foodservice industry. Even the moderately tech-savvy consumers are using popular apps like Urbanspoon …

Put a bunch of fast casual restaurateurs in a room together and before long it is likely that a discussion will break out on what sets us apart from our fast food competitors. Such conversations are …

If you're like most operators, you'll be making some changes to your menu in the coming months. According to the Wall Street Journal, Applebee's has revamped about 80 percent of its menu over the …

We may have too much faith that it cannot happen, or won't happen or we're simply naïve. Perhaps we don't seek, therefore we don't find. Maybe it's assumptions, perhaps laziness, or even poor …

Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and restaurant sales are expected to top $600 …

The employee screening environment is rapidly evolving, making it hard for businesses to keep up. That's just one reason why businesses are either outsourcing background checks to a partner or are …

Conventional wisdom (or at least the wisdom of the National Bureau of Economic Research) says that the Great Recession began in December of 2007 and ended in June of 2009. It was the longest lasting …

Foodservice has always been about delivering the best customer experience by providing the best food, most convenience and best service. However, during the economic recession, people tightened their …

Their car was being followed ... that they could be certain of. When the flashing lights first penetrated the back window an audible gasp came from the back seat. "Be still, let me do all the talking …

Most restaurants offer a kids-only menu of smaller, less-expensive items to help keep dining out an affordable option for families. The typical bill of fare for the 12-and-under set relies on bland …

If you are an entrepreneur and you have one, two or even three operations, why should you be thinking about franchising? There are many reasons, but here are the top 5: I have a brand that I want to …

To glove, or not to glove, that is the question. It's a debate that has raged in foodservice circles for years and centers on the question of whether hand washing alone is effective in preventing …

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I …

The PeopleMatter Institute (PMI) put together the 'Top 11 of 2011,' a compilation of the hottest trends from the past year that the service industry should continue focusing on in 2012. From this …

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten your business and you may not even know …

Industry surveys say Americans are ready to spend more money on dining out in 2012, but only if they feel that what they are eating is good for them, as well as a good value. Are you ready for the …