News & Media From Darrel Suderman
Bigger isn't always better: the case for limited menus
by Darrel Suderman — President, Food Technical Consulting
Limited menus for QSRs and fast casual restaurants have financial and operational benefits.
read nowDebunking McDonald's service time criticism
by Darrel Suderman — President, Food Technical Consulting
Customers and investors prefer innovation and quality over short wait times.
read nowA 30-brand restaurant tour of Australia
by Darrel Suderman — President, Food Technical Consulting
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in…
read nowJust Mayo vs. Mayonnaise: How the FDA restricts food innovation
by Darrel Suderman — President, Food Technical Consulting
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more…
read nowIs grass-fed milk better for you than organic milk?
by Darrel Suderman — President, Food Technical Consulting
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
read nowWhat are Any’tizers, Tanglers, Frisnacks or Wrappetizers?
by Darrel Suderman — President, Food Technical Consulting
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
read nowWhy is the speakeasy bar concept growing internationally but not in the US?
by Darrel Suderman — President, Food Technical Consulting
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
read nowTop 5 reasons restaurant chains won't innovate in 2014
by Darrel Suderman — President, Food Technical Consulting
The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.
read nowPizza: Make it thinner! Cook it faster! Fatten profits!
by Darrel Suderman — President, Food Technical Consulting
Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.
read nowPop-Tart Gone Nutty innovation?
by Darrel Suderman — President, Food Technical Consulting
The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.
read nowIKEA's fast food intrusion
by Darrel Suderman — President, Food Technical Consulting
Meatballs have all of the characteristics to be an American menu hit.
read nowMcDonald's wins game of chicken
by Darrel Suderman — President, Food Technical Consulting
While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.
read nowFood Safety Forensics: New C.S.I. category
by Darrel Suderman — President, Food Technical Consulting
Now, blame for food litigation is at the executive level, and criminal charges are common.
read nowBurnt ends BBQ: A potential QSR mega hit
by Darrel Suderman — President, Food Technical Consulting
Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.
read nowThe pretzel bun male-only menu
by Darrel Suderman — President, Food Technical Consulting
A greater focus on male-driven products is an admission that salad sales have plateaued.
read nowIdiot-proof restaurant equipment innovation
by Darrel Suderman — President, Food Technical Consulting
Equipment innovation is innovative when it solves a technical problem and adds shareholder value.
read nowRestaurant food safety tracking and tracing innovation
by Darrel Suderman — President, Food Technical Consulting
Litigation attorneys are coming after restaurant chains with increased expertise and sophistication; it would be wise to hire an outside food safety consultant.
read nowInnovation at Korean Food Industry Show & Asia Food Forum
by Darrel Suderman — President, Food Technical Consulting
One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.
read nowInnovation: The next CEO performance metric
by Darrel Suderman — President, Food Technical Consulting
There is one simple way to measure the success of true food product innovation Does it significantly increase shareholder value over a sustainable time…
read nowCan innovation ever hurt your business?
by Darrel Suderman — President, Food Technical Consulting
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
read nowSubscribe
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