A great find and loss

He was a great find. An experienced fast food manager walked in and applied for an open shift manager position. He interviewed well and obviously had a great…

Raw explained: Tips and tricks for offering raw dishes on your menu

by Betsy Craig — pres, menutrinfo.com

So what do you feed diners who request a raw meal?

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

The Value of Giving Back

by Don Fox — CEO, Firehouse of America

The call to "give back to the community" may seem like a tired cliche. But finding ways to deepen the emotional and tangible connection between your business…

Starbucks and Gabrielle Giffords

by Valerie Killifer — Editor, FastCasual.com

Restaurant operators talk a lot about the value of creating a memorable experience for their guests, but nothing has struck me more about the guest experience…

Cut costs by trimming fees

In these trying times, every penny added to the bottom line counts heavily toward profitability. We search in ways to cut costs while still giving the customer…

Breakfast: The most innovative meal of the day

by Betsy Craig — pres, menutrinfo.com

You’ve heard it from your mother a thousand times: Breakfast is the most important meal of the day.  But did you know that as of late, it’s also been the most…

Innovation in the name of charity

by Darrel Suderman — President, Food Technical Consulting

What do the Love Kitchen, Panera Bread, and Cafe 180 all have in common? They provide affordable food to those who can’t regularly pay full price for a meal.

Japan devastation may shift flavor trends

by Suzy Badaracco — President, Culinary Tides Inc

For a movie to succeed in America it must either generate the feeling of sympathy or empathy for the characters. If the characters in the movie can't create an…

Of mice and men and pizzerias

Business ethics, or lack of them, apparently has made its way into the world of pizza in a Philadelphia suburb. A pizzeria owner had a problem with mice that…

A trend is more than one

by Betsy Craig — pres, menutrinfo.com

For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been…

The expansion and contraction of consumer behavior

by Suzy Badaracco — President, Culinary Tides Inc

I struggle with choosing the best metaphor to describe the difference between consumer behaviors during a good economy vs. a bad economy vs. a recovering…

Thanks, Tyler

by Don Fox — CEO, Firehouse of America

As Firehouse Subs continues to grow (407 restaurants and counting), it is imperative that my HQ team assists our franchisees in their efforts to establish and…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

The brand you live is the only one they'll love

by Lori Walderich — CMO, Top That! Pizza

If you think big and creatively, you should find plenty of brand-building opportunities.

Entomophagy, invasivors, and foragers oh my!

by Suzy Badaracco — President, Culinary Tides Inc

When consumers exhibit courage - I am inspired.

The expanding Panda

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

Who wouldn’t want 70% growth in five years? That’s just what Panda Express is gunning for with its expansion plans over the next few years, and if its track…

Excessive exposure results in sunburn, frostbite, violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With…

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.