The minimum wage debate

by Ed Zimmerman — President, pizza.com

When government policies lead to reduced employment and motivation, everyone loses.

Social media and your POS: The search for Bigfoot

by Nate Riggs — CEO / Owner, NR Media Group

One of the biggest challenges I faced as a restaurant marketer during my time at a family dining chain centered around three very simple, but very important…

10 ways to build your restaurant catering program

by Erle Dardick — CEO, Monkeymedia

Growing catering revenues requires professional business-to-business selling skills.

Romance your customers on Valentine’s Day by engaging them

by Jitendra Gupta — Mobile CRM Director, Punchh

Valentine's Day has me thinking about how new lovers aren't all that different from new restaurant customers: Both want attention that affirms the other party…

High-volume hiring questions asked and answered

by Jason Hamilton — VP of Marketing, Snagajob

A focus on planning, developing goals, consistency and follow-ups is key to a positive applicant experience.

The return of factory life and pizza

by Ed Zimmerman — President, pizza.com

The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.

For now, mobile payment is more neat-o than necessary

by Jitendra Gupta — Mobile CRM Director, Punchh

For the past couple of years, retailers have talked incessantly about mobile payment technology and made untold investments to allow their customers to pay for…

35 Top Restaurant Apps [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

A look at where restaurant consumers are located in the mobile space.

Gluten-free menus can be a challenge – or not

by Betsy Craig — pres, menutrinfo.com

Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.

Food innovation can be glamorous and messy, but don't let that stop you!

by Darrel Suderman — President, Food Technical Consulting

Time and time again, a great innovative idea is shelved, only to be resurrected years later as a successful new product.

Foodservice learning from the Fancy Food Show

by Ed Zimmerman — President, pizza.com

Gluten-free remains a hot trend, while others are just now emerging, such as coconut flavor and salty/sweet combos.

Facebook's Graph finds restaurant ‘Likes’ but falls short of authentic endorsements

by Jitendra Gupta — Mobile CRM Director, Punchh

Facebook CEO Mark Zuckerberg recently announced the company was refining its search feature dubbed Graph, a tool it heralded as particularly good for finding…

A forgotten key strategy in avoiding menu price increases

Including loss prevention in your strategies to counter higher costs may give you a competitive advantage, and add 3 to 5 percent to the top line.

Culture trumps strategy: What I learned from Ben & Jerry's

by Erle Dardick — CEO, Monkeymedia

The company's employees connect emotionally in their communities and their group understands that waking up in the morning to do important work is not just…

Vending machine micromarket hot trend: QSR branded products?

by Darrel Suderman — President, Food Technical Consulting

Micromarkets can provide benefits such as accessibility, flexibility and profitability for brands willing to adopt them.

Frying up snacks in human fat – is this what we’ve come to?

by Alicia Kelso — Editor, QSRWeb.com

A Dutch television show is taking food experimentation to an uncomfortable level.

What is the No. 1 reason for food truck failures?

by Darrel Suderman — President, Food Technical Consulting

A business plan will force you to plan ahead, think about the competition, formulate a marketing strategy, define your management structure and plan your…

Clean restaurants build customers' confidence

by Ed Zimmerman — President, pizza.com

Consumers consistently site dirty bathrooms as the primary reason for not returning to restaurants.

Loyalty has its rewards both for operators and customers

by Jitendra Gupta — Mobile CRM Director, Punchh

Punchh and RunningRestaurants.com conducted a survey recently that examined whether restaurant operators believed their social media marketing efforts worked.

4 keys to increasing online ticket averages through suggestive selling

by Duessa Holscher — marketing, Granbury Restaurant Solutions

When the customer chooses to check out, it's a great opportunity to review their order and make a final suggestion for drinks, appetizers or desserts.