Darrel Suderman / Darrel Suderman, Ph.D., is president of Food Technical Consulting and founder of Food Innovation Institute. He has held senior R&D/QA leadership positions at KFC, Boston Market, Church's Chicken and Quiznos and led KFC’s development team of “Popcorn Chicken”, now a $1B international product –invented by Gene Gagliardi.
www View Darrel Suderman's profile on LinkedIn

Debunking McDonald's service time criticism

Customers and investors prefer innovation and quality over short wait times.

A 30-brand restaurant tour of Australia

The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.

Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

Top 5 reasons restaurant chains won't innovate in 2014

The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.

Pizza: Make it thinner! Cook it faster! Fatten profits!

Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.

Pop-Tart Gone Nutty innovation?

The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.

IKEA's fast food intrusion

Meatballs have all of the characteristics to be an American menu hit.

McDonald's wins game of chicken

While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.

Food Safety Forensics: New C.S.I. category

Now, blame for food litigation is at the executive level, and criminal charges are common.

Burnt ends BBQ: A potential QSR mega hit

Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.

The pretzel bun male-only menu

A greater focus on male-driven products is an admission that salad sales have plateaued.

Idiot-proof restaurant equipment innovation

Equipment innovation is innovative when it solves a technical problem and adds shareholder value.

Restaurant food safety tracking and tracing innovation

Litigation attorneys are coming after restaurant chains with increased expertise and sophistication; it would be wise to hire an outside food safety consultant.

Innovation at Korean Food Industry Show & Asia Food Forum

One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.

Innovation: The next CEO performance metric

There is one simple way to measure the success of true food product innovation — Does it significantly increase shareholder value over a sustainable time period?

Can innovation ever hurt your business?

"Single dose" technology innovation has huge opportunities for application to the restaurant industry — and it will save costs.

Retail’s perpetual food cost advantage over QSR

Build awareness throughout the company employees (top to bottom) that food-cost control is the top priority, second only to customer satisfaction.

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