About the PCI Standards Council

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

The Council’s five founding global payment brands have agreed to incorporate the PCI DSS as the technical requirements of each of their data security…

The importance of food safety training

by Betsy Craig — pres, menutrinfo.com

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

Why comply with PCI security standards?

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

Why should you, as a merchant, comply with the PCI Security Standards? At first glance, especially if you are a smaller organization, it may seem like a lot of…

How to grow restaurant-catering sales from a franchisee’s perspective

by Erle Dardick — CEO, Monkeymedia

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will…

The CMO's paradox

by Jake Cohen — CEO Privy, Privy

Seventy-two percent of consumers feel that online promotions or emails they receive don't speak to their interests.

Podcast: Don Fox on building brands

by Nate Riggs — CEO / Owner, NR Media Group

 In episode #021 of the Social Restaurant Podcast, I talk with Don Fox, Chief Executive Officer of Firehouse Subs, a 19-year-old concept with over 70…

Pizza: Make it thinner! Cook it faster! Fatten profits!

by Darrel Suderman — President, Food Technical Consulting

Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.

Don't go it alone in 2014

By enlisting a GPO, you can focus your time on key strategic areas like co-branding and operations.

Higher beef prices, mobile ordering on the menu for 2014

by Ed Zimmerman — President, pizza.com

Expect a moderate sales growth rate this year.

Using technology to scale your restaurant catering sales

by Erle Dardick — CEO, Monkeymedia

Today's POS systems have not been built with the right business logic needed for the catering market.

Success is a team effort

by Nate DaPore — President and CEO, PeopleMatter

Five easy tips to hire the best employees.

The holidays - A time to reflect, give thanks and celebrate

Will 2014 be business as usual, or do you plan to explore how things can be better?

Day makers: Encouraging engagement beyond the holiday season

by Jason Hamilton — VP of Marketing, Snagajob

One Dunkin' franchisee instills the holiday spirit and appreciation for his employees all year.

Charitable collections – Taking Scrooge out of the picture

Make sure your cash collection container is equipped with a lock with a controlled key.

Podcast: How to make your restaurant marketing 'go viral'

by Nate Riggs — CEO / Owner, NR Media Group

In episode #017 of the Social Restaurant Podcast, I talk with Jonah Berger, professor at the Wharton School of Business and author of the New York Times…

Does your mobile app have these 6 must-have features?

by Jess Taylor — CEO, Blue Rocket

What top mobile app features drive profitable customer behavior? No matter what you answer, all features should make connecting with the consumer easier and…

Pop-Tart Gone Nutty innovation?

by Darrel Suderman — President, Food Technical Consulting

The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.

Christmas – Kids and hackers love this time of year

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

When people think of Christmas, most of them imagine family gatherings and good times. We often forget that from the end of Thanksgiving to the beginning of…

Trans fats: What just happened?

by Betsy Craig — pres, menutrinfo.com

A long term solution is to replace trans fats with monounsaturated fat or omega-3s.

The case against case shoppers

The philosophy is simple: Price does not drive quality.