Blogs
Having a loyalty app will help increase your bottom line
by Bob Leonard — CEO, iMobile3
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
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Just Mayo vs. Mayonnaise: How the FDA restricts food innovation
by Darrel Suderman — President, Food Technical Consulting
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more…
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The latest green trend: Compostable containers
by John Krebs — President, Axis Purchasing
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls…
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The impact of employee behaviors and habits on food safety
by Nate Riggs — CEO / Owner, NR Media Group
Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the…
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In times of doubt, think outside the nutritional box
by Betsy Craig — pres, menutrinfo.com
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…
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People don’t just leave bad managers...They also leave bad schedules
by Nate DaPore — President and CEO, PeopleMatter
Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.
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Eliminate complacency to build a thriving enterprise
by Erle Dardick — CEO, Monkeymedia
People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.
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Which is better for your business: A mobile website or a mobile app?
by Bob Leonard — CEO, iMobile3
Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and…
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Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report
by Alicia Kelso — Editor, QSRWeb.com
Restaurant operators are paying their employees more now than they were last year.
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Is it time for a mobile site? Check for yourself in Google Analytics
by Greg M — SM, aCTIVEmOBI
Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.
read nowA case for produce management
by John Krebs — President, Axis Purchasing
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
read nowTaking the ambiguity out of local marketing strategies
by Nate Riggs — CEO / Owner, NR Media Group
HuHot's VP of Marketing shares how to get franchisees to weigh in on marketing decisions, and how to blend corporate standards with local store marketing…
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Tiny stores make me happy: Tracking revenue per square foot
by Noah Glass — CEO, Olo
Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and…
read nowDeliver more than food; deliver an experience
by Erle Dardick — CEO, Monkeymedia
Lean on your supply chain partners to innovate for you; they have resources and answers.
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Apple Pay to lead the way in customer loyalty
by Jitendra Gupta — Mobile CRM Director, Punchh
By the end of 2015, it’s expected nearly every retailer will have NFC readers.
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When it comes to wage protests, do hourly job seekers really care?
by Jason Hamilton — VP of Marketing, Snagajob
Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.
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Uber's move into foodservice showcases importance of convenience
by Ed Zimmerman — President, pizza.com
Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.
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The world has gone mobile and you should, too
by Bob Leonard — CEO, iMobile3
As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.
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Identifying best practices for restaurant site selection
by Nate Riggs — CEO / Owner, NR Media Group
Getting boots on the ground to narrow down an ideal location is important.
read nowIs grass-fed milk better for you than organic milk?
by Darrel Suderman — President, Food Technical Consulting
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
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