Blogs
Trumping the restaurant industry
The founder and owner of the six-restaurant Uncle Jack's brand and former host of the Food Network's "Restaurant Stakeout" discusses how he thinks…
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5 ways to attract the under-tapped teen consumer
As the restaurant industry faces among the lowest annual revenues since 2008, the teen market represents a bright spot in future spending. For the restaurant…
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What to learn from DC pizza brand's fake news nightmare
by S.A. Whitehead — Food Editor, Net World Media Group
The potentially brand-ending effects of rumor in the Internet age became painfully evident Sunday when a fake news report connected to Washington D.C's…
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Menu Labeling: Recent clarification means law goes into effect as planned
by Betsy Craig — pres, menutrinfo.com
Yesterday when the U.S. Food and Drug Administration sent out its Clarified Statement on Compliance Date, regarding the activation on Dec. 1 of the new menu…
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Are you hiring bad bosses?
In a recent MomentSnap survey of 2,000, 70 percent of people who identified as frontline hourly workers said that they were at least partially dissatisfied…
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3 steps to choose the right technology
We all know that the amount of investment capital flowing into the food tech space has led to a virtual saturation of new restaurant technology in everything…
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Is it time for restaurateurs to really talk turkey?
by S.A. Whitehead — Food Editor, Net World Media Group
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs…
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McDonald's hoping tech upgrades will level playing field with fast casuals
by Cherryh Cansler — Editor, FastCasual.com
After a successful pilot of the chain’s "JustForYou experience" at 500 revamped U.S. restaurants in New York, Florida and Southern California, McDonald's has…
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8 great takeaways from Dubai global franchising show
by Cherryh Cansler — Editor, FastCasual.com
The Global Franchise Market show in Dubai covered a variety of franchising issues, including women in franchising, how to take your brand global, how to know…
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Will the menu trends of 2017 turn to the dark side?
by S.A. Whitehead — Food Editor, Net World Media Group
Charcoal, heavy fats and lots of bubbles may not sound like they belong on 2017's list of menu trends, but the Canadian food-centric marketing consultancy…
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117-year-old Japanese brand outperforms industry average
by S.A. Whitehead — Food Editor, Net World Media Group
Apparently after nearly 120 years in business, you can still learn a thing or two about the restaurant industry. At least that's been the case for Yoshinoya…
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Mobile payments + loyalty programs = a millennial magnet
Entice and capture millennials and you simultaneously attract the larger overall audience. That's why restaurants need mobile payments and loyalty programs now.
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6 hacks to optimize restaurant digital tech
You can invest in the best digital technology, but you'll only be getting mediocre results unless you employ techniques like the six hacks explained in this…
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Three ways to get maximum power out of direct mail
by Mike Tinz — Vice President of Franchise Sales, Money Mailer
Tech may be all the talk, but one of the lowest tech approaches to promoting your brand, direct mail, is still not only effective but competitive with most…
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5 labor alerts every restaurant manager should receive
by Dave Bennett — President & CEO, Mirus Restaurant Solutions
The data your restaurants produce will always be able to show you what is going on if you use it properly.
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Who really is your supply chain partner?
by Bruce Reinstein — President, consolidated concepts
By Bruce Reinstein, president, Consolidated Concepts
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In the landlord's shoes: seeing yourself as a prospective tenant
If a tenant isn’t creating a relationship with the landlord and making deposits to that relationship, how can the tenant ever expect to make a withdrawal when…
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4 key steps to maximizing success with seasonal workers
As restaurants prepare to serve hungry holiday crowds, restaurant managers also prepare to welcome a wave of seasonal employees. It's critical that restaurant…
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Why Starbucks is so 'red-in-the-face' today
by S.A. Whitehead — Food Editor, Net World Media Group
Starbucks is bringing back red cups. In fact, this year the chain introduced not just an ornate red holiday cup, but 13 different ornate red holiday cups.
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POS checklist: 6 must-haves of a solid solution
Choosing an integrated POS system tailored to the restaurant vertical comes with several key advantages, and options do not necessarily have to be costly.
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