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The most important issue facing restaurant owners today: tip reporting
I've worked many years for tips. I began my restaurant career when I was 14 (don't tell the Labor department). I've been a busboy, a waiter, a bartender, and manager. My brothers were chefs, my …
| US Foods, one of the country's leading foodservice distributors, has announced the purchase of Sparta Imports Inc., of Columbia, S.C. "US Foods is pleased to welcome Sparta Imports, which is recognized throughout the region as one of the leading … | |
 | If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the safety of the employee, as well as the safety of the food. Gloves that are too large can … |
| Pinkberry is giving its customers a unique way to experience its iconic and inspired design aesthetic in their own homes. Now through Jan. 31, Pinkberry fans can enter in-store or on-line to receive a complete room makeover by Pinkberry's award … | |
 | As restaurant operators head into 2012, industry forecasters and even the USDA are calling for beef and poultry prices to increase by 9 percent and 5 percent, respectively. Meanwhile, the cost for corn, soybean and wheat also has been predicted to … |
 | Consumer demand for sustainable food is growing as more information becomes available. Recent research has discovered that 90 percent of today's diners are willing to pay more for food produced using these practices. Restaurants are smart to answer … |
 | Restaurants hoping to succeed in today's economic times must know who they are, what they are and where they are going, according to Kathleen Wood, a consultant who presented her "Power of One" strategy this week at the Pizza Executive Summit in … |
| Former McAlister's Deli president and CEO Philip Friedman has been named vice chairman of the Board of Directors at Brandstand Group, a restaurant brand marketing and communications firm. In his new role, Friedman will bring to the table 30 years of … | |
| Exhibitors on day two of the North American Foodservice Equipment Manufacturers Show expressed optimism about the number of attendees at this year's event, held at the Orlando, Fla., convention center Feb. 10-12. "So far we've surpassed the sales … | |
| In an effort to help its members, and others in the foodservice industry, better understand the complex elements of implementing a point-of-sale system, the National Restaurant Association has released the "8 Essential Elements of POS System … | |
 | Menu Labeling went viral this past weekend. On Jan. 14, a post showed up on the Wall Street Journal Health Blog titled, "Study Finds Menu Labeling Didn't Change Eating Habits," and it was re-tweeted more times than I could count! The blog talks … |
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Digital Merchandising Solutions: POP Digital Signage
Digital signage software is now fully integrated into Kodak digital frames! These are self contained frames managed by our server and are the perfect size to generate interest at point of purchase …Type: BrochureSponsored by: Visual Impressions -
Visual Impressions Print and Digital Solutions
Visual Impressions offers a full service approach for the dining industry. From digital menu boards to large format printing, we create a "store in a box" solution. We have been servicing the …Type: BrochureSponsored by: Visual Impressions -
White Paper: A Roadmap for Successful Local Marketing Execution
Amid current economic conditions, QSR and fast casual restaurant operators are looking for ways to increase sales and profits. Many are looking to Local Marketing as a way to drive business, but …Type: White PaperSource: Synq Solutions -
Webinar: Seven ways to cut costs with retail systems integration and roll-outs
Retail technology like digital signage and next-generation POS can generate revenue, increase efficiency and satisfy customers – but it also requires intelligent use of resources to deploy and …Type: WebinarSource: DigitalSignageToday.com -
Be Different: How Custom-Designed Feedback Programs Are Driving Sales Growth
Every brand has their own value proposition just like they have their own menu, service standards and branding. Customers react to these unique offerings by visiting more often, buying more per visit …Type: White PaperSource: Questar
