Is your remote access PCI compliant?

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

When the PCI standard talks about remote access, it is referring to connecting to a computer when you are on another network. A typical example would be if you…

Oatmeal goes upscale

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

Consumers often say they wish they had healthier options for breakfast, yet better-for-you, not to mention better-tasting, has been hard to come by when it…

The battle between Breakfast and Snack: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Click here if you missed Part 1.

How are we short?

"What? What do you mean we are out of product? Did you check the cooler and stockroom? How could we be out? I know I ordered plenty and checked it all in. What…

Healthy Beverage Innovation: PepsiCo leads the way

by Darrel Suderman — President, Food Technical Consulting

Healthy Beverage Innovation: PepsiCo Leads the way

Doughnut chains are on a roll

by Alicia Kelso — Editor, QSRWeb.com

Big players are innovating, expanding more than ever.

Digital menu boards will change restaurant industry

by Scott Sharon — CEO, START

To begin I would like to state I am not stupid enough to believe the development of digital menu boards or digital signs are nearly as important as the…

Nutritional standards in children's marketing has deep consequences

by Barry Klein — Marketing Directo, Go Roma

Children's television programming could be affected - and ultimately disappear - from drop in advertising revenue.

The battle between breakfast and snack: Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The yearly Trend Award ceremony was only a few weeks away, and while the nominations had been announced, the winners were not yet finalized. The categories…

Menu Labeling Tips: Part 2

by Betsy Craig — pres, menutrinfo.com

As the country begins to see calories on menus, I have some awesome ideas and tips to make your food and menu items a bit better in the numbers department.

Are you serving flexitarians?

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…

Self-assessment questionnaires are huge – here’s how to get started

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

In 2004, when PCI (Payment Card Industry Data Security Standard) first came out, there was almost no guidance available. Jump ahead to today, and you can find…

Who does it hurt really?

At a big box home center this week my wife and I picked out base cabinets for our laundry room. We needed two, but there was only one in a box on the large…

Is it "what" or "who" you hire?

by Nate DaPore — President and CEO, PeopleMatter

One of the most critical —and sometimes frustrating — challenges managers face today is staffing. In the restaurant industry, being fully staffed with…

Turano Baking extends family to restaurant partners

by Barry Klein — Marketing Directo, Go Roma

Turano family members, including the younger generation, have become leaders in developing and testing innovative bakery products.

Menu-labeling tips for adults, kiddos

by Betsy Craig — pres, menutrinfo.com

The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk…

Social media: brand aid ... or brand illusion?

by Lori Walderich — CMO, Top That! Pizza

A few weeks ago, I had the privilege of attending a major social media conference. Naturally I saw it as a great opportunity to pick up new nuggets of wisdom…

Wall Street Investors Demand ROI - Return on Innovation

by Darrel Suderman — President, Food Technical Consulting

Return on Innovation (ROI), and not Return on Investment is the new demand (and expectation) of Wall Street Investors.

Are digital menu boards really that complicated?

by Scott Sharon — CEO, START

We all know there's a lot of differences between digital menu boards and traditional menu boards. They are new and there's a lot to learn, but are they really…

Our greater food culture

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

In the spirit of celebrating contemporary food culture, this subway-style map (below, or click here for a larger view) is intended to serve as a snapshot of…