Blogs
Are you 'CONNECTING' with your customers?
by Cherryh Cansler — Editor, FastCasual.com
The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal…
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Receiving 101: Control and Safety
by John Krebs — President, Axis Purchasing
Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.
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Taco Bell testing alcohol, redesign: Is it rebranding as fast casual?
by Lon Southerland — Executive Vice President, GuestMetrics, LLC.
Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.
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How technology is solving headaches for menu labeling
by Betsy Craig — pres, menutrinfo.com
The technology that fuels digital menu boards and ordering kiosks within restaurant locations today is being used to maintain nutritional disclosures in real…
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3 ways restaurants can use automation to drive business value
Exactly how is IT automation helping restaurants?
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Bugging out: Is cricket flour on your menu?
by Darrel Suderman — President CEO, Food Technical Consulting
Many in the foodservice industry are touting cricket flour as the next "super protein."
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Extraordinary measures: The top four areas restaurants should measure for success
Today, forward-thinking restaurant operators are using modern video technology to measure virtually everything from shift readiness to inventory control.
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Social media is a must, but not enough: tips for getting creative
by Nanxi Liu — CEO, Enplug
Owners need to look outside the box and develop strategies that seamlessly integrate with customers’ always-on and always-connected world.
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This gay-marriage thing isn't going away: what your restaurant needs to consider when taking a stance
by Nicole Troxell — Associate Editor, Networld Media Group
With increasing support for and legalization of gay marriage among the majority of Americans, particularly millennials, it's worth considering how engaging in…
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Where’s the beef: Restaurants experimenting with lean proteins
by Cherryh Cansler — Editor, FastCasual.com
The trend of consumers embracing lean proteins is one that many restaurants are embracing in an effort to help offset the cost of beef, which increased 2…
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Guide to running a successful mobile RFP process
by rob taylor — founder, splick-it
This comprehensive guide will help you make an educated decision about which vendors to choose for your business.
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8 things restaurants should do before building a website
Not sure where to begin? Here are eight things eateries should consider before starting the website building process.
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Navigating the menu labeling pros and cons
by Betsy Craig — pres, menutrinfo.com
Restaurant operators need to be aware of how FDA regulations apply to restaurants because they are now competing against companies that are being held to the…
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Ordering up efficiency: Optimizing work flow using mobile technology
Restaurants are beginning to integrate various technologies that are allowing them to achieve greater efficiencies.
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Go big or stay home: How restaurant brands should approach international growth
While many quick service restaurants and casual dining restaurants have the appetite for international expansion, they often wind up with indigestion after…
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QSR success: Putting loyalty into consumers’ hands, not employees
Freeing employees from additional obligations at the register will translate into more customers being served in less time via faster lines.
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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…
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Why manufacturers offer rebates and not net pricing
by John Krebs — President, Axis Purchasing
In a corporate situation, there are pros and cons for both the buyer and the manufacturer to use the rebate system.
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Small businesses don’t 'like' the new Facebook
by Ed Zimmerman — President, pizza.com
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…
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How customers' expectations define your brand
by Andrew Sharpe — Retail Strategist, BRANDSPANK
The success of your brand lies in good, old-fashioned customer service — with the emphasis on "good."
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