Hot diggity dog: The weiner is finally getting some respect

An award-winning chef shows that even the lowliest of foods can make a menu hit when done with creativity and an eye toward the trending taste preferences.

Seeking a source of new summer business? Reach out to all those smartphone-addicted travelers

by S.A. Whitehead — Food Editor, Net World Media Group

We love our smartphones. We love them so much that, according to a new poll, they are our favorite place to spend time while on vacation.

How to light up your brand: 4 innovative execs tell all

by S.A. Whitehead — Food Editor, Net World Media Group

This four-part series looks into the successes behind Toppers, Mooyah Burger, Slim Chickens and Which wich.

Still need to fill some summer employee spots? Look for candidates with camp counselor qualities

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

Need some pinch-hitters to flesh out the spring hires that didn't work, or didn't last? Think about candidates who've had experience as camp counselors, or…

The peanut butter (allergy) crunch heard ‘round the country

by Betsy Craig — pres, menutrinfo.com

In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich…

Restaurant industry tentatively embraces emerging mobile technology

by Will Hernandez — Editor, NetWorld Media Group

Mobile Payments Today Editor Will Hernandez went to the National Restaurant Association Show for the first time to get a look at how restaurants are connecting…

Part 3: Smaller brands, offbeat products win big in trend toward higher-end eating

by S.A. Whitehead — Food Editor, Net World Media Group

Within the food service industry, the growing trend toward upscale ingredients delivered quickly is not only changing the way restaurants do business, but it's…

It's almost summer: Is your restaurant set for the big stink?

by S.A. Whitehead — Food Editor, Net World Media Group

Summer is just around the corner and so are the odors inherent when warmer weather and food mix at your restaurant. Here are six tips from the maintenance…

Breakfast or a snack? Study says consumers see both the same way

America is fast becoming a nation of snackers and a new study indicates that the trend starts with breakfast.

The pre-shift meal: Sometimes simple is best for team building

by Jennifer Yugo, Ph.D. — Principal Consultant, Engaging Business Communications

One of the easiest and most effective options for "team building" is the pre-shift meal.

Trademarking 101: Can Chipotle be the 'Chipotle of the better-burger' segment?

by Cherryh Cansler — Publisher, FastCasual.com

The term "better burger" may prove difficult to trademark, however, as it's been widely used among media and other restaurant operators to describe a variety…

4 ways to control your food costs in 2016

by John Krebs — President, Axis Purchasing

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors…

Technology: A brand-driver or a necessary evil?

by Steve Starr — Chief, starrdesign

Allowing your guests to view menus, place orders and read nutritional information while at home or on-the-go is paramount. But just because we can, should we…

Why you should never listen to your customers

by Jon Smith — Founder, Owner, Jon Smith Subs

"Sometimes I think the perfect restaurant would say “Mother Nature's Health Food” in big letters on the outside, but inside only serve burgers, cokes and…

Business intelligence spurs 'future lab' innovation at McDonald's Corner Café

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

The latest data trends continue to show a consistent and predictable migration to, "better for you" healthier meal options. These trends are on McDonald's…

10 reasons brands fail at delivery

by Darrel Suderman — President CEO, Food Technical Consulting

It may surprise you that the top 10 reasons why many restaurant concepts are stumbling or failing to deliver represent very simple business principles.

Menu labeling mandate pushed back one year

by Betsy Craig — pres, menutrinfo.com

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster…

Waste not, want not, profit more

by John Krebs — President, Axis Purchasing

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

Make every year count

by Betsy Craig — pres, menutrinfo.com

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took…

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.