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.

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…

3 ways restaurants can use automation to drive business value

Exactly how is IT automation helping restaurants?

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."

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.

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.

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…

Where’s the beef: Restaurants experimenting with lean proteins

by Cherryh Cansler — Publisher, 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…

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.

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…