Blogs
When is it time to upgrade your POS?
by Art Julian — CEO, Cbs inc
More than half of the respondents to Hospitality Technology’s 2016 POS Software Trends survey plan to research, test or install a new POS system this year. How…
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How to light up your brand: 4 innovative execs tell all
by S.A. Whitehead — Food Editor, Net World Media Group
This four-part series looks into the successes behind Toppers, Mooyah Burger, Slim Chickens and Which wich.
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Restaurants chase Uber for a better mobile customer experience
by Will Hernandez — Editor, NetWorld Media Group
The editor of Mobile Payments Today discusses how the ride-sharing service comes up a lot during discussions about personalization and customer interaction.
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Structured interviews: Part of a recipe for hiring great people
by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications
By using structured interviews, you can gather four times the amount of accurate information compared to an inconsistent or conversational, unstructured…
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Still need to fill some summer employee spots? Look for candidates with camp counselor qualities
by Lon Southerland — Executive Vice President, GuestMetrics, LLC.
Need some pinch-hitters to flesh out the spring hires that didn't work, or didn't last? Think about candidates who've had experience as camp counselors, or…
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Are you ready to 'pitch' your fast casual concept?
by Cherryh Cansler — Editor, FastCasual.com
Fast Casual is now accepting entries for The Perfect Pitch — what we like to describe as a friendlier version of "Shark Tank."
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Why the problem of restaurant pathogens REALLY may have a "silver" lining
by S.A. Whitehead — Food Editor, Net World Media Group
A non-toxic type of cleaner that kills pathogens with a form of ionized silver is spreading in use after showing great results in several chains nationally.
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The peanut butter (allergy) crunch heard ‘round the country
by Betsy Craig — pres, menutrinfo.com
In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich…
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Restaurant industry tentatively embraces emerging mobile technology
by Will Hernandez — Editor, NetWorld Media Group
Mobile Payments Today Editor Will Hernandez went to the National Restaurant Association Show for the first time to get a look at how restaurants are connecting…
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Food Transparency: Why your customers care
by Katy Jones — VP of Marketing, FoodLogiQ
FoodLogiq's Katy Jones gives explains why restaurant patrons care about their food and how brands can appease them.
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Get buzzed: Why coffee lovers are happy to pay for a nitro experience
by Cherryh Cansler — Editor, FastCasual.com
Nitro Coffee's sweet taste, jolt of energy and innovative experience are proving enticing to customers.
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Restaurant Analytics: Brains vs. Beauty
by Dave Bennett — President & CEO, Mirus Restaurant Solutions
We can go on and on debating what is more important, looks or intelligence. But what if we didn't have to?
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3 steps to make third-party ordering work for your restaurant
by Jennifer Wiebe — Marketing Manager, Speedline Solutions
Third-party sites generate sales — and often new customers — so they don't want to shut off the tap. But they're pulling their hair out over the transaction…
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Dig Inn CEO takes 'disruption' to a new level
by Cherryh Cansler — Editor, FastCasual.com
For Adam Eskin, CEO of Dig Inn, being disruptive meant severing ties with standard supply chains and developing relationships with local farmers in order to…
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Are your diners a little lost?
by S.A. Whitehead — Food Editor, Net World Media Group
A new poll finds there's a lot of confusion out in America's restaurant dining rooms about just what those menu items really are.
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Part 3: Smaller brands, offbeat products win big in trend toward higher-end eating
by S.A. Whitehead — Food Editor, Net World Media Group
Within the food service industry, the growing trend toward upscale ingredients delivered quickly is not only changing the way restaurants do business, but it's…
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How embracing humane animal practices enhances profits
by Joseph Grove, Contributing Writer — Founder, Orchard Content
When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good…
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It's almost summer: Is your restaurant set for the big stink?
by S.A. Whitehead — Food Editor, Net World Media Group
Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance…
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Why restaurant ordering kiosks won't replace employees
by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator
As QSR giants begin to deploy order-taking kiosks, some people are asking whether the devices will replace employees. With questions like this, it's important…
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NRA2016: What you need to know about emerging global markets (Part 2)
by S.A. Whitehead — Food Editor, Net World Media Group
In part two of this series on global markets for restaurateurs, Euromonitor International shares discussed what global restaurateurs must keep in mind when…
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