Applying Van Halen’s M&M Candy Test to loss prevention

Many of us may be familiar with the peculiar peccadillos of rock bands and divas for specified products in their dressing rooms. We've heard of demands for…

Solving the social media recruitment puzzle

by Jason Hamilton — VP of Marketing, Snagajob

Although social media hasn't radically changed how restaurants recruit employees yet, it has added a new dynamic that many businesses are not fully equipped to…

Not open to discussion: The time for restaurant mobile apps is now

by Jitendra Gupta — Mobile CRM Director, Punchh

Remember back in the 1990s, when business owners asked, “Do we really need a website?” My, how quickly that question disappeared. Today the vast majority of…

The new reality of a world dairy market

by Ed Zimmerman — President, pizza.com

The years of low stable cheese cost are over; pizza operators need to accept this and price to account for permanently higher costs.

5 reasons Millennials love pizza

by Jeff Fromm — Executive Vice President, Barkley

Pizza might be one of the most versatile ways to grab a quick bite to eat. It comes in takeout, delivery, dine-in, frozen and take-and-bake. Pizza is a staple…

The future of the restaurant industry is bright

by Marla Topliff — President, Rosati's Pizza

The energy and enthusiasm of tomorrow’s restaurant leaders was palpable at the recent ProStart Invitational event.

Menu labeling: What’s the hold-up?

by Betsy Craig — pres, menutrinfo.com

Prohibitive costs and clutter are causing a "push and pull" battle between grocery and c-store spaces and the FDA.

Innovation: The next CEO performance metric

by Darrel Suderman — President, Food Technical Consulting

There is one simple way to measure the success of true food product innovation — Does it significantly increase shareholder value over a sustainable time…

Your tolerance for cash shortages – bearable or terrible?

When errors do occur and the cash handling performance is not within established guidelines, the appropriate action should be taken to correct the behavior or…

Don't let hackers scare off your customers

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

When you think about electronic security, what comes to mind? Do you consider how vulnerable your customer credit cards are, or how easily someone can break…

The secret to word of mouth marketing: No one person behind the curtain can do it all

by Jitendra Gupta — Mobile CRM Director, Punchh

In 1939, few movie characters were scarier than the Wizard of Oz. Dorothy, the Tin Man, the Scarecrow and the Lion were terrified by the specter of the…

Fast casuals taking over the Middle East

by Cherryh Cansler — Editor, FastCasual.com

For the past six months, it seems I've been writing nearly weekly stories about fast casual brands opening in the Middle East. From the better burger concepts…

Counting calories? Remember portion control

by Betsy Craig — pres, menutrinfo.com

Over-serving adds to food costs, cuts profit margins, and contributes to obesity and food waste.

Why tablets deserve a spot on your restaurant's technology menu

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Restaurants are interested in adoption for a variety of purposes, including running their point-of-sale system in store, implementing self-serve ordering…

The problem with marketing to social media 'influencers'

by Nate Riggs — CEO / Owner, NR Media Group

Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand…

How hiking is like running a business

by Ed Zimmerman — President, pizza.com

We are conditioned to keep going forward, but a careful retreat or horizontal strategy sometimes is the best way to make faster uphill progress.

What every restaurant should know about going gluten-free [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

Can innovation ever hurt your business?

by Darrel Suderman — President, Food Technical Consulting

"Single dose" technology innovation has huge opportunities for application to the restaurant industry — and it will save costs.

Why New York town's ban on fast casual is a mistake

by Cherryh Cansler — Editor, FastCasual.com

I'm all for supporting local eating establishments, but Eastchester, N.Y.'s ban on fast casual restaurants goes to the extreme. It's one thing to tout, "Eat…

Universal Plug n Play: New report on an old problem

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

Universal Plug and Play should not be enabled if you are concerned about security.