Blogs

Log onto the tech revolution or get left behind

by Ed Zimmerman — President, pizza.com

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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Gluten-free beer finds its way

by Betsy Craig — pres, menutrinfo.com

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the…

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What's in your kitchen?

by John Krebs — President, Axis Purchasing

Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.

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Healthy Dining VP offers tips for restaurants wanting to improve menu options

by Nate Riggs — CEO / Owner, NR Media Group

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

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Having a loyalty app will help increase your bottom line

by Bob Leonard — CEO, iMobile3

Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.

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Just Mayo vs. Mayonnaise: How the FDA restricts food innovation

by Darrel Suderman — President, Food Technical Consulting

The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more…

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The latest green trend: Compostable containers

by John Krebs — President, Axis Purchasing

With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls…

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The impact of employee behaviors and habits on food safety

by Nate Riggs — CEO / Owner, NR Media Group

Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the…

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In times of doubt, think outside the nutritional box

by Betsy Craig — pres, menutrinfo.com

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…

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People don’t just leave bad managers...They also leave bad schedules

by Nate DaPore — President and CEO, PeopleMatter

Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.

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Eliminate complacency to build a thriving enterprise

by Erle Dardick — CEO, Monkeymedia

People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.

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Which is better for your business: A mobile website or a mobile app?

by Bob Leonard — CEO, iMobile3

Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and…

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Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report

by Alicia Kelso — Editor, QSRWeb.com

Restaurant operators are paying their employees more now than they were last year.

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Is it time for a mobile site? Check for yourself in Google Analytics

by Greg M — SM, aCTIVEmOBI

Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.

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A case for produce management

by John Krebs — President, Axis Purchasing

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

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Taking the ambiguity out of local marketing strategies

by Nate Riggs — CEO / Owner, NR Media Group

HuHot's VP of Marketing shares how to get franchisees to weigh in on marketing decisions, and how to blend corporate standards with local store marketing…

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Tiny stores make me happy: Tracking revenue per square foot

by Noah Glass — CEO, Olo

Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and…

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