Can you, and should you, accept Apple Pay?

Balancing the benefits and the costs of new or upgraded point of sale equipment are key considerations when deciding whether Apple Pay is a good move for your business.

​Why manufacturers offer rebates and not net pricing

In a corporate situation, there are pros and cons for both the buyer and the manufacturer to use the rebate system.

Small businesses don’t 'like' the new Facebook

Facebook finally adopted the publishing model of the old school media: If you want to publicize your business, you have to pay. Small business owners and restaurateurs will have to quickly re-evaluate their marketing plans for 2015.

How customers' expectations define your brand

The success of your brand lies in good, old-fashioned customer service — with the emphasis on "good."

Top 3 things to know about hourly hiring in 2015

The upcoming year will be filled with changes and trends that affect how you interact with both job seekers and current employees.

The importance of educating your team about catering

Only through a commitment to education will we have the ability to help others meet a proper standard that can help catering and restaurant leaders adapt to the market changes.

How to lead your brand into menu labeling

Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle nutritional analysis.

Make every year count

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 longer than expected for the FDA to make its ruling, I am thrilled that...

Bigger isn't always better: the case for limited menus

Limited menus for QSRs and fast casual restaurants have financial and operational benefits.

New Year's resolution: Start the year with a great plan for your business

If you’re one of those people who have great intentions but lack follow through, writing a good business plan is the first major test of your commitment.

How to choose the best rewards for your loyalty program

It's important to set the minimum purchase amount at a reasonable level so customers don’t get frustrated that they are never earning punches and thus feel like it’s not worth trying.

How White Castle balances innovation and tradition in restaurant branding

Brand loyalists came up with the phrase, "They're so good, they'll slide down your throat."

Debunking McDonald's service time criticism

Customers and investors prefer innovation and quality over short wait times.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

What it takes to build long-term vision

Write down where you want to be in one year, three years or five years as a way to better understand where you are headed and how you are going to get there.

A 30-brand restaurant tour of Australia

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 the United States.

Going back to the basics always works

Refer to the failures of your company's ancestors because there is a lot to learn there.

Temporary hires can have a lasting effect

Keep an eye out for a team member who takes new peers under their wing; you just might have had an excellent trainer under your nose.

Startups prove the future of foodservice is bright

A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.

Log onto the tech revolution or get left behind

Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.

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