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. State minimum wage increases – ranging from 28 …

Few people have as firm a pulse on what consumers want from their menus than those actually working in the trenches – the culinarians. They're the ones who get paid to know and to test and to …

As the president and CEO of startup, I'm always interested in other entrepreneurial endeavors. Specifically, I'm intrigued with where the idea originated, what purpose they fill and their plan for …

Over the holidays I watched "A Christmas Story" for the gazillionth time. One of the scenes in the movie is Ralphie getting his secret decoder ring to unlock the mysteries of the universe. His ring …

If you want to know why more diners are asking more questions about your menu – and your kitchen – consider how serious food allergies are. In January, a 7-year-old girl in Virginia with …

The media has been focused on recapping the previous year as they do each January. I have never been clear if this is to point out the cleverness and accuracy of forecasters from the previous year or …

From calculating tips to booking a reservation, there's an app for nearly everything in today's foodservice industry. Even the moderately tech-savvy consumers are using popular apps like Urbanspoon …

Indeed, the early bird gets the worm, and QSRs are ramping up their breakfast offerings accordingly. The daypart is the fastest growing in the restaurant space, accounting for more than 60 percent of …

What might be the biggest 2012 food innovation trend opportunities? In my last blog, I predicted that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the …

If you're like most operators, you'll be making some changes to your menu in the coming months. According to the Wall Street Journal, Applebee's has revamped about 80 percent of its menu over the …

We may have too much faith that it cannot happen, or won't happen or we're simply naïve. Perhaps we don't seek, therefore we don't find. Maybe it's assumptions, perhaps laziness, or even poor …

Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and restaurant sales are expected to top $600 …

The employee screening environment is rapidly evolving, making it hard for businesses to keep up. That's just one reason why businesses are either outsourcing background checks to a partner or are …

Foodservice has always been about delivering the best customer experience by providing the best food, most convenience and best service. However, during the economic recession, people tightened their …

Their car was being followed ... that they could be certain of. When the flashing lights first penetrated the back window an audible gasp came from the back seat. "Be still, let me do all the talking …

Most restaurants offer a kids-only menu of smaller, less-expensive items to help keep dining out an affordable option for families. The typical bill of fare for the 12-and-under set relies on bland …

If you are an entrepreneur and you have one, two or even three operations, why should you be thinking about franchising? There are many reasons, but here are the top 5: I have a brand that I want to …

To glove, or not to glove, that is the question. It's a debate that has raged in foodservice circles for years and centers on the question of whether hand washing alone is effective in preventing …

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I …

The PeopleMatter Institute (PMI) put together the 'Top 11 of 2011,' a compilation of the hottest trends from the past year that the service industry should continue focusing on in 2012. From this …