Blogs

Exploring the role of whole grains in the food industry

by Nate Riggs — CEO / Owner, NR Media Group

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

read now

Here’s why the end is near for restaurant POS terminals

by Noah Glass — CEO, Olo

With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be…

read now

Good, better, best: Counter tops

by Greg Swistak

For all it endures, a counter has to be tough, but durability often comes at a cost.

read now

The top five Social Restaurant Podcasts

by Nate Riggs — CEO / Owner, NR Media Group

From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.

read now

Health focus driving children's menu options

by Betsy Craig — pres, menutrinfo.com

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all…

read now

The breakfast wars

by Ed Zimmerman — President, pizza.com

Pizza operators have everything they need to dive into the morning daypart, except eggs.

read now

If you build it, they will come and you will profit

by John Krebs — President, Axis Purchasing

Many operators also neglect to examine the pricing of kitchen supplies, which is the number one area for savings.

read now

Who are today’s foragers and what do their behaviors signal?

by Suzy Badaracco — President, Culinary Tides Inc

We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.

read now

Mobile: bringing instincts back to hiring

by Jason Hamilton — VP of Marketing, Snagajob

Snagajob tests video applications to enable quicker connections and hires.

read now

Keeping your restaurant guests 'hoppy'

by Nate Riggs — CEO / Owner, NR Media Group

Learn from an insider what the craft beer business can do for your restaurant brand.

read now

How the entrepreneurial spirit can lead to new heights

by Erle Dardick — CEO, Monkeymedia

Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.

read now

McDonald’s automated cashier: Will it win with millennials?

by Jeff Fromm — Executive Vice President, Barkley

Using self-service kiosks will provide the chain with customer data to enable more personal engagement and purchasing suggestions.

read now

The whys and hows of restaurant/stadium partnerships

by Greg Swistak

Set up properly, all parties can benefit when established sports and foodservice brands team up.

read now

Jersey Mike's Founder discusses healthy franchisee relationships

by Nate Riggs — CEO / Owner, NR Media Group

It’s rumored that the Sub or ‘Submarine’ had it’s origin in Boston, MA around the time of World War II. Since that time and due to large pushes by franchised…

read now