Freshii's devilish promo rewards customers for ditching QSR gift cards

by S.A. Whitehead — Food Editor, Net World Media Group

The latest promotion from Freshii — which officially classifies itself as a "health casual" brand — is taking direct aim at its fast food competitors by…

Pushing boundaries: Top 10 menu trends of 2017 revealed

by Cherryh Cansler — Publisher, FastCasual.com

Combining cuisines from all over the world will be 2017's No. 1 trend. Other trends include spicier flavor profiles, more vegan and veggie options and DIY…

The lucky 13: Twitter features to maximize restaurant marketing

by Seshu Madabushi — Founder & CEO, mKonnekt

Twitter has effectively been our micro-blogging friend for a decade, which has changed the face of marketing because this great promotional tool allows brands…

3 New Year's resolutions to improve profitability, optimize sourcing, reduce risk

by Vishy Visweswaran — Chief Technology Officer, SCA Technologies

All restaurant brands need to make sure they have a strong supply chain and a well-developed risk management strategy. You may not be able to predict the…

3 surprising food-safety practices that could harm your brand

An effective food safety program is essential, but not all tactics implemented in the interest of good food safety are An effective food safety program is…

Are you accounting for those holiday gift cards correctly?

by Dustin Minton — National Restaurant Practice Co-Leader, BDO USA, LLP

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these…

5 ways to connect with your customers in 2017

Seventy percent of mobile phone users said they actually want to have loyalty cards on their devices, and recent studies found that overall activity on mobile…

You can’t win an EEOC lawsuit, but you can prevent it

Of the 89,385 charges the EEOC reviewed in 2015, Retaliation, Race, Disability, and Sex discrimination were the most prevalent, and 28,000 charges, or 3…

Is your restaurant marketing working?

by Dave Bennett — President & CEO, Mirus Restaurant Solutions

From preparation to implementation to analyzing the outcome, the process of a promotion has to come full circle in order to make it successful.

4 union organization changes restaurateurs need to know

Restaurant operators must take the time now to learn how recent union-relaterd labor rulings from the National Labor Relations Board may affect their…

All hail the diehards: Limited-service chains open Christmas

by S.A. Whitehead — Food Editor, Net World Media Group

News reporters, convenience and retail store employees, first responders and medical personnel are among that committed group of people who rarely get holidays…

How the election could (and should) change the way restaurants do business

By Mike Lukianoff, Chief Analytics Officer/Fishbowl

Why your mobile app can't be your mobile strategy

Instead of simply launching a mobile app and expecting it to meet the needs of consumers, marketers need to craft a mobile strategy that stretches across all…

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…

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…

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…

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…

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…

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…

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…