Green means go: Traffic light symbols might make menu labels more effective

by Betsy Craig — pres, menutrinfo.com

Diners who normally ignore numeric calorie information because they aren't sure how it affects them, or because they aren't aware of basic nutrition teachings…

Attackers vs. defenders

by Ed Zimmerman — President, pizza.com

Boldness counts when going after your competition's business.

How to grow online sales: What the GrubHub/Seamless merger means

by Noah Glass — CEO, Olo

As the National Restaurant Show lumbered into its third day, GrubHub and Seamless, two leading online ordering providers for independent restaurants, awakened…

Innovation at Korean Food Industry Show & Asia Food Forum

by Darrel Suderman — President, Food Technical Consulting

One of the major trends in South Korea is restaurant franchisee growth of U.S. branded knockoffs.

Catering treats and snacks on the boardroom table

by Erle Dardick — CEO, Monkeymedia

For frozen treat brands, developing a catering and off-premise consumer experience provides an opportunity to weatherproof the concept.

Internet Explorer 8 – People still love it, but there's a problem

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

IE8 is old, but it is still the most used version of IE today; it is its popularity that makes it such an attractive target for hackers.

Applying Van Halen’s M&M Candy Test to loss prevention

Many of us may be familiar with the peculiar peccadillos of rock bands and divas for specified products in their dressing rooms. We've heard of demands for…

Solving the social media recruitment puzzle

by Jason Hamilton — VP of Marketing, Snagajob

Although social media hasn't radically changed how restaurants recruit employees yet, it has added a new dynamic that many businesses are not fully equipped to…

Not open to discussion: The time for restaurant mobile apps is now

by Jitendra Gupta — Mobile CRM Director, Punchh

Remember back in the 1990s, when business owners asked, “Do we really need a website?” My, how quickly that question disappeared. Today the vast majority of…

The new reality of a world dairy market

by Ed Zimmerman — President, pizza.com

The years of low stable cheese cost are over; pizza operators need to accept this and price to account for permanently higher costs.

5 reasons Millennials love pizza

by Jeff Fromm — Executive Vice President, Barkley

Pizza might be one of the most versatile ways to grab a quick bite to eat. It comes in takeout, delivery, dine-in, frozen and take-and-bake. Pizza is a staple…

The future of the restaurant industry is bright

by Marla Topliff — President, Rosati's Pizza

The energy and enthusiasm of tomorrow’s restaurant leaders was palpable at the recent ProStart Invitational event.

Menu labeling: What’s the hold-up?

by Betsy Craig — pres, menutrinfo.com

Prohibitive costs and clutter are causing a "push and pull" battle between grocery and c-store spaces and the FDA.

Count the restaurant industry among 'the helpers'

by Alicia Kelso — Editor, QSRWeb.com

As Boston and Texas taught us this week, when the dust of a tragedy clears, restaurants always find a way to pitch in.

Innovation: The next CEO performance metric

by Darrel Suderman — President, Food Technical Consulting

There is one simple way to measure the success of true food product innovation — Does it significantly increase shareholder value over a sustainable time…

Your tolerance for cash shortages – bearable or terrible?

When errors do occur and the cash handling performance is not within established guidelines, the appropriate action should be taken to correct the behavior or…

Don't let hackers scare off your customers

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

When you think about electronic security, what comes to mind? Do you consider how vulnerable your customer credit cards are, or how easily someone can break…

The secret to word of mouth marketing: No one person behind the curtain can do it all

by Jitendra Gupta — Mobile CRM Director, Punchh

In 1939, few movie characters were scarier than the Wizard of Oz. Dorothy, the Tin Man, the Scarecrow and the Lion were terrified by the specter of the…

Counting calories? Remember portion control

by Betsy Craig — pres, menutrinfo.com

Over-serving adds to food costs, cuts profit margins, and contributes to obesity and food waste.

Why tablets deserve a spot on your restaurant's technology menu

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Restaurants are interested in adoption for a variety of purposes, including running their point-of-sale system in store, implementing self-serve ordering…