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.

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…

Ordering up efficiency: Optimizing work flow using mobile technology

Restaurants are beginning to integrate various technologies that are allowing them to achieve greater efficiencies.

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…

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.

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…

​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.

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…

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."

Top 3 things to know about hourly hiring in 2015

by Jason Hamilton — VP of Marketing, Snagajob

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

by Erle Dardick — CEO, Monkeymedia

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…

How to lead your brand into menu labeling

by Betsy Craig — pres, menutrinfo.com

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…

Make every year count

by Betsy Craig — pres, menutrinfo.com

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…

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

by Darrel Suderman — President, Food Technical Consulting

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

by Marla Topliff — President, Rosati's Pizza

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

by Bob Leonard — Owner, Bolen

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…

How White Castle balances innovation and tradition in restaurant branding

by Nate Riggs — CEO / Owner, NR Media Group

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

Debunking McDonald's service time criticism

by Darrel Suderman — President, Food Technical Consulting

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

Is your restaurant green?

by Ed Zimmerman — President, pizza.com

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…

What it takes to build long-term vision

by Erle Dardick — CEO, Monkeymedia

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.