Uber's move into foodservice showcases importance of convenience

by Ed Zimmerman — President, pizza.com

Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.

The world has gone mobile and you should, too

by Bob Leonard — CEO, iMobile3

As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.

Identifying best practices for restaurant site selection

by Nate Riggs — CEO / Owner, NR Media Group

Getting boots on the ground to narrow down an ideal location is important.

Is grass-fed milk better for you than organic milk?

by Darrel Suderman — President, Food Technical Consulting

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Online ordering provides the holy grail of customer-level data

by Noah Glass — CEO, Olo

Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which…

Three ways restaurants can be smarter with local schools

by Ed Zimmerman — President, pizza.com

Online ordering is the perfect way to remind students, parents and school administrators that you care about their needs by offering them a quick and…

A confluence of factors pushing digital signage into the mainstream [infographic]

by Alicia Kelso — Editor, QSRWeb.com

Such technology decreases a customer's perceived wait time by up to 40 percent.

Why Apple Pay is important for restaurant operators big and small

by Will Hernandez — Editor, NetWorld Media Group

Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.

Allergen awareness: Why American brands should be watching the EU

by Betsy Craig — pres, menutrinfo.com

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

PCI 3.0 – A wake-up call for SAQ C merchants

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

It is our concern that merchants have not been properly educated about these changes, and it will be a rude awakening when they discover that they are required…

A lesson for educational foodservice operators

by John Krebs — President, Axis Purchasing

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

by Darrel Suderman — President, Food Technical Consulting

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

More part-time work? Training younger workers to expect less

by Jason Hamilton — VP of Marketing, Snagajob

A majority of younger job seekers say having a flexible work schedule is most attractive characteristic of a company.

Five steps to creating a successful catering platform

by Erle Dardick — CEO, Monkeymedia

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

Wait time zero: The need for speed

by Noah Glass — CEO, Olo

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Capitalizing on new school nutrition policies

by Betsy Craig — pres, menutrinfo.com

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

by Suzy Badaracco — President, Culinary Tides Inc

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex…

Think like a coach: Train your team year-round

Restaurants must make time for training.

Does China expose the concept of Quality Fade in QSR food products?

by Darrel Suderman — President CEO, Food Technical Consulting

The tendency of major QSR brands to stick with longtime suppliers exposes a false sense of security with faulty supplier partners.

Mission Foods leapfrogs competitors with plastic ship boxes

by Darrel Suderman — President CEO, Food Technical Consulting

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.