Does 'Top 2 box' restrict innovation?

by Darrel Suderman — President, Food Technical Consulting

The more I study new product innovation, the more I understand how old business models restrict innovation. For example, the February 12, 2011, issue of the…

A trend is more than one

by Betsy Craig — pres, menutrinfo.com

For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

The brand you live is the only one they'll love

by Lori Walderich — CMO, Top That! Pizza

If you think big and creatively, you should find plenty of brand-building opportunities.

Do Coke and Pepsi buy innovation instead of leading it?

by Darrel Suderman — President, Food Technical Consulting

Why do large international companies such as Pepsi and Coca-Cola buy innovation instead of leading the innovation? That is a multimillion dollar question!

Excessive exposure results in sunburn, frostbite, violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With…

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

Creating breakfast innovation in the QSR segment

by Darrel Suderman — President, Food Technical Consulting

Cereality proves the breakfast daypart is more than biscuits, eggs, bagels, muffins and sausage.

Rising food costs: The late night exchange

“Pizza, pizza, pizza! Everyday it’s pizza! I get so tired of the pizza that I eat for free as a benefit of working here. So, with a little ingenuity, our late…

Create low calorie dishes with these 12 tips

by Betsy Craig — pres, menutrinfo.com

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign?

Four options for menu labeling

by Betsy Craig — pres, menutrinfo.com

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from…

The Roti-Broiler - A rare new grilling equipment innovation

by Darrel Suderman — President, Food Technical Consulting

What is a Roti-Broiler? Where did it come from? How does it work? How can it benefit my restaurant menu? Who invented it? And why is it Innovative?

Getting the police to do something

I heard the complaint again today. The local police are not responding. The crime was a theft of a deposit from the safe of a small restaurant. An officer took…

Seven come '11.

by Lori Walderich — CMO, Top That! Pizza

It’s been said many ways, but movie magnate Sam Goldwyn put it best when he stated, “The harder I work, the luckier I get.”

What's the connection between Deckers and White Castle?

by Darrel Suderman — President, Food Technical Consulting

WHAT’S THE CONNECTION BETWEEN DECKERS AND WHITE CASTLE? 

Menu labeling is HOT for 2011!

by Betsy Craig — pres, menutrinfo.com

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu…

Endurance, determination & training

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

It was my junior year in high school. I had always wanted to play basketball but due to a variety of circumstances did not have the chance… until now. I…

Local: The ins, the outs and the details

by Betsy Craig — pres, menutrinfo.com

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned…

Robbery turned wrestling match

The headline in the local newspaper caught my eye, “Pizza shop owner disarms robber,” accompanied by a photo of the grinning business owner with one of his…