Credit Card Skimming – A business and customer nightmare

"Hey man; how do like your job at that fast food place?"

Glass is half full hiring: it’s all about perspective

by Jason Hamilton — VP of Marketing, Snagajob

Giving an applicant's previous experience a lot of weight in hiring decisions may seem like the prudent approach, but when it comes to finding a right-fit…

Listen, learn and leverage

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators…

The service sucked, but that new logo looks great

by Nate DaPore — President and CEO, PeopleMatter

A great marketing campaign is only part of the equation for a successful business.

Some chains getting head start on menu transparency

by Betsy Craig — pres, menutrinfo.com

Some chains, while they don't necessarily offer allergen-free dining experiences, do let you know what's in their dishes in a clear, concise manner so diners…

The myth of hybrid vigor

by Erle Dardick — CEO, Monkeymedia

I go to Florida on occasion. I like it and who wouldn’t? There is warm water, beautiful beaches and friendly people. It’s really great. Of course I’m…

Crime prevention – The power of a flower

Crime Prevention through Environmental Design relies on the ability to deter criminal acts.

Disharmonic harmony in trends 2012

by Suzy Badaracco — President, Culinary Tides Inc

Patterns shift based on their own trajectory regardless of corporate strategy planning.

Google: I dislike my staff

by Nate DaPore — President and CEO, PeopleMatter

The second most likely reason your staff leaves is lack of respect or support from a supervisor.

Meal credits

by Rick Casmass — VP Marketing, Valiant

Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee.

Feds charge a suspected major cyber thief

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

Everyone in retail can breathe a little easier today knowing that federal authorities have charged David Benjamin Schrooten, or as he is known in cyber space…

Start spreading the beverage news

by Don Fox — CEO, Firehouse of America

The move by New York Mayor Michael Bloomberg to impose limitations on the size of sugar –based beverages permitted for sale in New York City (a 16-ounce limit…

Food allergies hit more city kids

by Betsy Craig — pres, menutrinfo.com

Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.

The next steps of a soon-to-franchise restaurant company

by Harold Kestenbaum — Partner, Gordon & Rees, LLP

In my last blog, I discussed what to do once you decide to franchise your restaurant. Now that you've taken those next steps, where do you go from here? The…

Worry maps

by Suzy Badaracco — President, Culinary Tides Inc

Eighty percent mistakenly believe the gluten-free diet is either "more healthful" or a weight loss solution, instead of a medically-indicated diet for the auto…

The 2012 Fast Casual Top Movers and Shakers [Infographic]

by Valerie Killifer — Editor, FastCasual.com

The top restaurant chains, people, trends and technologies shaping the fast casual segment.

Restaurants serve up a path to success – Part 2

by Nate DaPore — President and CEO, PeopleMatter

Retaining your top talent will grow increasingly difficult as the economy continues to improve and the labor market tightens.

Employee hotline – Avoid passing in the no passing zone

Employee Hotlines encourage employees to report incidences when they observe unsafe conditions or inappropriate behavior, and promotes a culture of ethical…

Restaurants serve up a path to success — Part 1

by Nate DaPore — President and CEO, PeopleMatter

Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it…

It's counterfeit! Now what do we do? - Part 3

Training your employees on how to detect counterfeit, and what to do when it occurs is an essential element of loss prevention and cash management plans.