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A new frontier: Desktop dining
How "desktop dining" represents an untapped opportunity for the restaurant industry.
 | The United States Supreme Court upheld a majority of the provisions within the Patient Protection and Affordable Care Act (PPACA), with a 5-4 decision June 28. The act was introduced and signed by President Barack Obama in 2010. The majority opinion … |
 | by Cari Price, Corporate Development Chef, Food IQ In 2008, medical research findings proclaiming that one-third of American children and adolescents were either overweight or obese shocked the nation. Admirably, however, in only four short years, a … |
 | Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee. Specifically, an employer who customarily furnishes meals to employees may reduce the cash wages paid … |
 | Everyone in retail can breathe a little easier today knowing that federal authorities have charged David Benjamin Schrooten, or as he is known in cyber space "Foretezza," with multiple counts of credit card theft. Allegedly, Schrooten, who is a … |
| 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 sisters waitress' and my father was a restaurant owner … |
 | We all know that our friends and families influence us if they give us a recommendation…or a 'stay away!' …for a vendor or business. And those recommendations have proliferated in the social media sphere through sites like facebook and … |
 | In my last blog, we discussed why your restaurant should be franchised. I will assume that you have listened to what I said and you have now made the decision to become the next McDonalds or Dunkin Donuts. Great choice, and you will not regret it … |
 | There are many thousands of proven sales systems that your brand can implement to help make your catering sales sing. But here's the rub. Even proven sales systems need to be followed and implemented by people. Once trained, we call these … |
| Ninety five percent. That's right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We asked more than 12,000 consumers from all age and income groups to tell us about their social … |
 | By Cari Price, Corporate Development Chef, Food IQ In the beginning there was only one beverage, water — abundant, refreshing, and nourshing — providing the body with everything it needed for fluid replenishment. Next, along with the … |
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2010 Fast Casual Summit Presentation: Armed & Dangerous
Armed & Dangerous: Buildinng Brand Leaders of the Future highlights how restaurant operators can use their employees and customers as their biggest brand ambassadors.Type: PresentationSource: Fast Casual Executive Summit -
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 -
2010 Fast Casual Summit Presentation: Intelligence Brief
Intelligence Brief: How Healthcare Reform will Impact Your Restaurant was presented during the 2010 Fast Casual Executive Summit to answer questions surrounding the new health care reform bill.Type: PresentationSource: Fast Casual Executive Summit -
QSR Cost Reduction Methodology
COST REDUCTION PROJECTS continue to represent the major project initiatives within large and small restaurant chains during 2011 - 2012. And Food Technical Consulting (FTC) continues to be the …Type: White PaperSource: Food Technical Consulting -
Electronic Product Tracking & Traceability Within the Food & Beverage Industry
The threat of bioterrorism, increasingly frequent USDA and FDA recall action resulting from public pressure, and plant processing errors have caught many food and beverage companies unprepared for …Type: White PaperSource: Food Technical Consulting
