Blogs
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…
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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…
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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.
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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…
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The problem with marketing to social media 'influencers'
by Nate Riggs — CEO / Owner, NR Media Group
Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand…
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How hiking is like running a business
by Ed Zimmerman — President, pizza.com
We are conditioned to keep going forward, but a careful retreat or horizontal strategy sometimes is the best way to make faster uphill progress.
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What every restaurant should know about going gluten-free [Infographic]
by Alicia Kelso — Editor, QSRWeb.com
Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.
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Can innovation ever hurt your business?
by Darrel Suderman — President, Food Technical Consulting
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
read nowUniversal Plug n Play: New report on an old problem
by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies
Universal Plug and Play should not be enabled if you are concerned about security.
read nowExecuting a charitable program at your restaurant doesnt have to be hard
by Alicia Kelso — Editor, QSRWeb.com
Philanthropy takes time and patience, but the benefits are tangible for a brand.
read nowWhat's in a number? Could be everything
by Betsy Craig — pres, menutrinfo.com
Making sure nutritional guideline numbers are spot on is both an honor and a core competency.
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Menu development in a multiunit restaurant catering operation
by Erle Dardick — CEO, Monkeymedia
The assumption that menus are the same between dine-in, takeout and catering can be deadly to our brand and catering customer experience.
read nowRetails perpetual food cost advantage over QSR
by Darrel Suderman — President, Food Technical Consulting
Build awareness throughout the company employees (top to bottom) that food-cost control is the top priority, second only to customer satisfaction.
read nowManaging customers' mobile preferences correctly doesnt need compromises
by Jitendra Gupta — Mobile CRM Director, Punchh
There is no magical solution to meeting every single demand of mobile-savvy customers.
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Are Millennials to blame for potential chicken wing shortage?
by Jeff Fromm — Executive Vice President, Barkley
This demographic likes to create their own dining experience and share it alongside friends or family.
read nowDominos Australia backlash proves social media puts customers in control
by Alicia Kelso — Editor, QSRWeb.com
Old marketing strategies in new media dont work, so it's best to "launch modestly."
read nowNYC soda ban update
by Ed Zimmerman — President, pizza.com
The ability to target one specific category, especially when comparable products like sugary coffee drinks have more calories, gives lawmakers too much power.
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NYC soda ban sparks mass confusion
by Cherryh Cansler — Editor, FastCasual.com
The ban doesn't cover drinks made with "50 percent milk," which is how Starbucks is planning to keep selling Frappuccinos in its 20-ounce Venti size.
read nowMarketing analytics on the visual Web: A Guide for restaurants
by Nate Riggs — CEO / Owner, NR Media Group
Americans are embracing a trend of following their favorite restaurant brands on social media sites in a BIG way.
read nowTake a bold step forward in 2013 by kick starting new product innovation
by Darrel Suderman — President, Food Technical Consulting
Internal dissent is to be expected because food innovation is change, and many people resist change.
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