What's in your egg salad?

by Valerie Killifer — Editor, FastCasual.com

When I was about 8 years old, my mother finally left me alone in the kitchen to create something of my own devise. I couldn't use the stove, but I could use…

Social media: A necessary evil?

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

Market Force just completed a consumer study of social media usage. Not surprisingly, every year we've looked at usage we've seen the numbers going up. About…

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

The leadership of Ray Kroc to drive catering sales

by Erle Dardick — CEO, Monkeymedia

I have been reading a lot about Ray Kroc these days. As I dig deeper into his story, I become more fascinated with his meticulous attention to detail. Like all…

Is your restaurant stuck in a monkey trap?

by Nate DaPore — President and CEO, PeopleMatter

From switching out the décor to updating technology, restaurateurs must take chances to keep their business fresh.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the…

Don’t gamble on your summer hiring success

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

If a candidate isn't serious enough to take a short assessment, the odds are he or she won't turn out to be one of your top performers.

Serving sizes lead label-readers astray, what will restaurant menus do?

by Betsy Craig — pres, menutrinfo.com

Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes…

Gloves! The Controversy Continues - Part 3

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

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the…

Order entry should be frontline when it comes to catering

by Erle Dardick — CEO, Monkeymedia

The order-entry experience may be the single most important component of the catering order-to-cash cycle. It is the first point of contact to your…

Is your restaurant on a desire path?

by Nate DaPore — President and CEO, PeopleMatter

Put your product on paths that grow more and more comfortable as consumers use them.

Live from New York

by Betsy Craig — pres, menutrinfo.com

The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.

Never stop learning

by Don Fox — CEO, Firehouse of America

The art of story telling should be considered as a fundamental part or your formula for ensuring key lessons are retained within the culture of your business.

Could your restaurant survive a 15% decrease in business?

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

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply…

Courting new trials

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

Let’s talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the…

Job descriptions — HR’s love letters

by Nate DaPore — President and CEO, PeopleMatter

It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the…

When is food service NOT a restaurant?

by Betsy Craig — pres, menutrinfo.com

If you own a place that sells prepared food for people to eat, you're in the restaurant business, right? Not necessarily.

Gloves! The Controversy Continues – Part 2

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

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to…

Food fight: Combat rising costs with smarter hourly hiring

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

The restaurant industry is expected to grow this year, but realizing big profits will be a tall order in the face of rising food and labor costs.

Make the final word your best

by Don Fox — CEO, Firehouse of America

Each and every day, your restaurant team serves scores of customers. Your desire is to have every guest experience the very best of your brand, from the time…