Gloves! The controversy continues – Part 1

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

To glove, or not to glove, that is the question. It’s a debate that has raged in foodservice circles for years and centers on the question of whether hand…

Ring in 2012 with organic food innovation

by Darrel Suderman — President, Food Technical Consulting

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in…

3 trends hitting foodservice

by Nate DaPore — President and CEO, PeopleMatter

The next big thing to hit foodservice is gamification, especially in marketing.

Wrestling with a million dollar baby - skimming

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten…

2012 will be the year of more information

by Betsy Craig — pres, menutrinfo.com

Miniature portions, specialty beverages are among the trends to watch.

Renting a really green Christmas tree

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

Rent a tree. For Christmas. It's a fledgling industry, but it exists. These days you can rent a Christmas tree and enjoy the holiday guilt-free, knowing that…

Adaptation – 3 Categories Evolve

by Suzy Badaracco — President, Culinary Tides Inc

Be mindful of where categories were during the Recession and do not stray too far from the familiar.

A leopard that couldn’t change its spots

What exactly do you know about employees assigned to handle your deposits?

The ageless meatball is the new menu trendsetter

by Darrel Suderman — President, Food Technical Consulting

Meatballs are versatile and offer a big profit margin.

Getting ‘Siri-ous’ in Foodservice HR

by Nate DaPore — President and CEO, PeopleMatter

As more programs are developed to be voice interactive, it's possible that Siri will one day be capable of interactively pre-screening applicants and more.

The most gluten-free meal of the day

by Betsy Craig — pres, menutrinfo.com

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

Adaptation – 3 Factions Evolve

by Suzy Badaracco — President, Culinary Tides Inc

The strongest trends, even in the restaurant industry, are the ones most adept at change.

Personal safety tips for the holidays

D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry. He has provided security and safety leadership in retail settings…

Making Decisions as a Leader - Part V

by Don Fox — CEO, Firehouse of America

Over the course of my 37-year-career in the restaurant industry, I have had the privilege of serving in leadership positions at all organizational levels, from…

De-Silo HR: The Next Evolution

by Nate DaPore — President and CEO, PeopleMatter

It is projected that by 2013, 15 percent of business intelligence deployments will combine BI, collaboration and social software into decision-making…

Thanksgiving and giving thanks

by Betsy Craig — pres, menutrinfo.com

An often overlooked trend in the restaurant industry is giving back.

The Stuff of Leaders - Part IV

by Don Fox — CEO, Firehouse of America

Superior training is something that is critical to every successful team, whether on the battlefield, the football field, or the kitchen of your restaurant.

First impressions still count for new customers

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

Food is still the biggest driver of a customer's first impression.

The HR Takeaway From The 99%

by Nate DaPore — President and CEO, PeopleMatter

Occupy movement has been smart to leverage social media, make their members feel like part of a team and reward and recognize their efforts.

One is the loneliest number

Having a lone employee on a late night shift raises the risk of robbery and employee theft.