Clothes can make the employee

by Nate DaPore — President and CEO, PeopleMatter

Earlier this month I ran across an article in Freakonomics referencing a study that showed "wearing a white lab coat — a piece of clothing associated with care…

Culinary Tide's 2012 top trends

by Suzy Badaracco — President, Culinary Tides Inc

Culinary Tides, Inc. released the report: "Top 10 Trends Analysis - Shifting Sands 2012: A cross analysis of predictions across Government, Technology, Health…

Social media: A necessary evil?

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

Market Force just completed a consumer study of social media usage. Not surprisingly, every year we've looked at usage we've seen the numbers going up. About…

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

Pop-ups threaten food trucks

by Darrel Suderman — President, Food Technical Consulting

Pop-ups are morphing into a multipurpose tool, used to test concepts, market new brands, engage with a younger audience, or prove to landlords, lenders and…

Four tips for a successful Facebook page

by Lisa DiVirgilio

Always respond to fans - whether they post a positive or negative comment about your brand.

Is your restaurant stuck in a monkey trap?

by Nate DaPore — President and CEO, PeopleMatter

From switching out the décor to updating technology, restaurateurs must take chances to keep their business fresh.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the…

Don’t gamble on your summer hiring success

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

If a candidate isn't serious enough to take a short assessment, the odds are he or she won't turn out to be one of your top performers.

Serving sizes lead label-readers astray, what will restaurant menus do?

by Betsy Craig — pres, menutrinfo.com

Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes…

Trendy "organic heirloom menu innovation"

by Darrel Suderman — President, Food Technical Consulting

Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.

Gloves! The Controversy Continues - Part 3

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the…

Chick-fil-A’s big, gay predicament

by Alicia Kelso — Editor, QSRWeb.com

The chain has faced a few college campus rejections throughout the country.

Is your restaurant on a desire path?

by Nate DaPore — President and CEO, PeopleMatter

Put your product on paths that grow more and more comfortable as consumers use them.

Live from New York

by Betsy Craig — pres, menutrinfo.com

The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.

Could your restaurant survive a 15% decrease in business?

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

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply…

Are restaurant marketers missing the big spenders?

by Barry Klein — Marketing Directo, Go Roma

Restaurant occasions are integral to the Boomer generation's demographics, so why aren't brands marketing to them directly?

Courting new trials

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

Let’s talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the…

2012 Top 10 food trends include "heirloom foods"

by Darrel Suderman — President, Food Technical Consulting

Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.

Job descriptions — HR’s love letters

by Nate DaPore — President and CEO, PeopleMatter

It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the…