The dangers of PCI tunnel vision

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

The Payment Card Industry Data Security Standard (PCI) is an excellent set of security requirements with which all of the major Credit Card companies expect…

Exploring the role food plays in patient health

by Darrel Suderman — President, Food Technical Consulting

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Don’t wait ‘til Halloween to ghost hunt

The assistant manager was in charge of inputting hours worked by employees into the back office system. She was very diligent in making sure employees were…

Carb Lovers unite: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

It is time to celebrate carbs and instead of bashing them. I discussed all the ways carbs are often villainized in part 1 of this series.  Now, it's time to…

Is there a right way to lead? Part II

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…

Itty bitty is now a biggie

by Betsy Craig — pres, menutrinfo.com

Popping up everywhere you turn in our industry today are new mini desserts. Baskin-Robbins just launched the concept last week, and many new offerings are in…

Make 'thank-you' more meaningful

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

There is no app for appreciation. It doesn't get much more low-tech than shaking a hand, patting a back, writing a note or just saying thank you.

Go with the flow

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

A client who recently read a very powerful white paper written by Greg Collins and Cal Popken asked me to explain the term 'Tributary Supply Chain.'

Carb lovers unite

by Suzy Badaracco — President, Culinary Tides Inc

The villianization of foods is not new, and when one evil temptress is not in the spotlight, it is surely because another has captured the media's attention…

What’s the hottest segment of the restaurant industry? Fast casual. [Infographic]

by Valerie Killifer — Editor, FastCasual.com

Since the economic downturn, the fast casual segment has led the restaurant industry in both sales and unit growth. And it continues to outperform on both…

The Net Promotor Motor

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

Restaurant owners and executives are constantly looking for the biggest bang for their buck when it comes to spreading the word about their restaurant. Getting…

People are getting exciting about mobile payments -- again

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

For the past four or five years, we have been hearing about the exciting new world of wireless payments. For the most part, the discussion has been centered…

How Domino's, Shake Shake used 'quality' to galvanize brands

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

We know the place, or know of such a place. The quaint restaurant, locally owned by a couple; she's the chef, he runs the front. Menus are handwritten and…

What’s the worst that could happen?

Back door security is one of the most serious breaches and most often violated of all security policies, assuming that such a policy exists.

Is there a 'right' way to lead? Part 1

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…

A gluten-free pizza contest? Yes, it does exist

by Betsy Craig — pres, menutrinfo.com

Recently, I shared with you that I had the pleasure of attending the Florida Restaurant and Lodging show in Orlando last month. My time in Orlando was spent…

Teaching product innovation at culinary schools

by Darrel Suderman — President, Food Technical Consulting

There is no better time to begin teaching food product innovation principles to culinary students than while they are still in school. They're opened minded…

Delivery driver dilemmas

Don't be afraid of the big, bad QR code

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

I don't see QR Codes fading into the realm of techno-gimmick anytime soon. A recent article in Print Solutions Magazine provides some compelling data that…

Clicks and cravings: How social media impacts food choices

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

There is no debate that social media and digital technologies have altered U.S. consumers' shopping behaviors and purchase decisions for foods and beverages.