Mobile marketing is easy to start

by Nash Sherchan — VP Marketing, iMediAd Hospitality

When you look at a mobile phone, do you see a new revenue source or a way to increase customers? If you are a restaurant owner, you should! Mobile marketing…

Philosophically Speaking

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

On occasion, I enjoy listening to the words of philosophers like Aristotle and Socrates or theologians such as Wesley or Spurgeon. But, hands down, the deep…

The trouble with change

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

At Hartman Group, we've always taken a conservative, "wait and see" approach to technology, innovation and change. Cool gadgets, shopping technology and…

Sugar isn't so sweet

by Betsy Craig — pres, menutrinfo.com

This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills…

The power of a FIRST impression

by Don Fox — CEO, Firehouse of America

Back in June, I wrote about the power of a last impression, and how a customer's most recent experience can undermine years of positive impressions about a…

What Visa's EMC annoucement means

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

Visa has shaken many U.S. businesses with its latest announcement declaring that it’s moving to EMV chip-based technology, which will replace the magnetic…

Steve Jobs understood product innovation

by Darrel Suderman — President, Food Technical Consulting

Steve Jobs understood product innovation

Disproving the Top 3 employee tax credit misconceptions

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

Technology has transformed the process of qualifying employees for tax credits and collecting Uncle Sam’s incentives. What was a manual, red tape-ridden…

Living the dream

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

It was just a day like any other day. It was filled with lots of action, excitement and pressure. The restaurant business is tough, but you love it. Your head…

10 must-have iPad apps for restaurant operators

by Nash Sherchan — VP Marketing, iMediAd Hospitality

Restaurant owners are discovering the power of iPads and have started using them to make their operations efficient. The good news is that you, too, can use…

Will Groupon be the next Pets.com?

by Nate DaPore — President and CEO, PeopleMatter

Groupon continues to be front and center in the foodservice industry. A day doesn't go by where I don't hear the name Groupon from an operator, see an RSS feed…

Teach employees how to react in dangerous situations

Yasin Sara was robbed at his Y & S Supermarket this past week in Tampa, FLa. Sadly the robbery turned tragic when Sara confronted the gunman and was shot…

How to survive a down economy

by Scott Sharon — CEO, START

In my last blog I commented on how our poor economy was slowing down implementation of new technologies such as digital menu boards. I received a lot of…

Are you delighting your customers?

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

The growth in our industry is just mind-boggling when you think about it. According to the NRF, you and I now spend 49 cents of every food dollar on dining…

Mom-and-pop shops targeted by cyber thieves

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

A Wall Street Journal article, Hackers Shift Attacks to Small Firms, has many more people paying attention to security issues, and for those of us in the…

Burglary prevention tips

Restaurant owners face many assaults on their businesses. The perpetual rise of commodity prices, unexplained inventory shortages, labor issues, and the…

Gluten-free isn’t trendy

by Betsy Craig — pres, menutrinfo.com

At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go…

Drive productivity, compliance and revenue through automation

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

The use of too much paper cuts hiring efficiencies and weighs down your business. In fact, when reviewing the hiring practices of a publically traded…

Patents are measure of food innovation

by Darrel Suderman — President, Food Technical Consulting

I recently taught a course called Advanced Batter and Breading Technology at JBT Food Tech's technology training center in Sandusky, Ohio. Twenty years ago two…

Use of sea salt proves natural foods are taking over

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

In its first fry redesign in 41 years, Wendy's recently unveiled Natural-Cut Sea Salt Fries — revamped 100 percent russet potatoes, cut with the skin on and…