How do you become the UBER of food?

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

Back to the Basics takes a deep look at the restaurant industry workforce

'I truly believe that great things come from people getting together and collaborating,' Mike Tyler, CEO War Room.

6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

Why is the speakeasy bar concept growing internationally but not in the US?

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

How one restaurant concept leverages Yelp reviews for sales growth

Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.

Mobile CRM is a game changer that puts every restaurant on an even playing field

Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.

How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

The perks of using cloud technology in your restaurant

Anthony Lye, chief product officer at Red Book Connect, also shares his thoughts on how the Millennial Generation will affect the workforce.

Reward and loyalty programs for your catering customers

Provide your customers with the option to select which program they prefer.

Millennials want more than brand familiarity

Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.

Reliable transportation: What does that mean for hourly workers?

If you’re located in a bike-friendly city, make sure to let seekers know and you may attract new faces.

Mobile apps are restaurant marketing’s future, not mobile websites

Apps must provide significant value and engagement to users, not just routes to ads or videos or other low-value ends.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

Here’s why the end is near for restaurant POS terminals

With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.

Good, better, best: Counter tops

For all it endures, a counter has to be tough, but durability often comes at a cost.

The top five Social Restaurant Podcasts

From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

The breakfast wars

Pizza operators have everything they need to dive into the morning daypart, except eggs.

If you build it, they will come and you will profit

Many operators also neglect to examine the pricing of kitchen supplies, which is the number one area for savings.

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