2012 will be the year of more information

by Betsy Craig — pres, menutrinfo.com

Miniature portions, specialty beverages are among the trends to watch.

Adaptation – 3 Categories Evolve

by Suzy Badaracco — President, Culinary Tides Inc

Be mindful of where categories were during the Recession and do not stray too far from the familiar.

Serve kids meals, go to prison?

by Barry Klein — Marketing Directo, Go Roma

After McDonald's is fined in Brazil for its Happy Meals, is it possible something like that could happen in the U.S.?

A leopard that couldn’t change its spots

What exactly do you know about employees assigned to handle your deposits?

The ageless meatball is the new menu trendsetter

by Darrel Suderman — President, Food Technical Consulting

Meatballs are versatile and offer a big profit margin.

Getting ‘Siri-ous’ in Foodservice HR

by Nate DaPore — President and CEO, PeopleMatter

As more programs are developed to be voice interactive, it's possible that Siri will one day be capable of interactively pre-screening applicants and more.

The most gluten-free meal of the day

by Betsy Craig — pres, menutrinfo.com

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

Adaptation – 3 Factions Evolve

by Suzy Badaracco — President, Culinary Tides Inc

The strongest trends, even in the restaurant industry, are the ones most adept at change.

Personal safety tips for the holidays

D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry. He has provided security and safety leadership in retail settings…

De-Silo HR: The Next Evolution

by Nate DaPore — President and CEO, PeopleMatter

It is projected that by 2013, 15 percent of business intelligence deployments will combine BI, collaboration and social software into decision-making…

Thanksgiving and giving thanks

by Betsy Craig — pres, menutrinfo.com

An often overlooked trend in the restaurant industry is giving back.

Are we there yet?

by Lori Walderich — CMO, Top That! Pizza

Consider a few strategies to build a brand in bad(ish) times.

What are the major limitations in your business?

by Scott Sharon — CEO, START

Several years ago I left a manufacturing company and started my own business in digital signage, a new technology. I had many years of great experience and a…

Burger Wars will heat up again

by Barry Klein — Marketing Directo, Go Roma

Wendy's and Burger King have the right leadership in place to get back to positive sales and competitiveness.

The HR Takeaway From The 99%

by Nate DaPore — President and CEO, PeopleMatter

Occupy movement has been smart to leverage social media, make their members feel like part of a team and reward and recognize their efforts.

One is the loneliest number

Having a lone employee on a late night shift raises the risk of robbery and employee theft.

Size matters and not just desserts

by Betsy Craig — pres, menutrinfo.com

Offering smaller portion sizes can lift sales.

Bacon: An indispensible ingredient in food innovation

by Darrel Suderman — President, Food Technical Consulting

Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so…

Will 2012 be the Year of the Chicken?

by Alicia Kelso — Editor, QSRWeb.com

Lower costs, healthier perceptions have launched chicken into the QSR spotlight.

The art of building a bank

It has nothing to do with concrete blocks and mortar. Cranes and bulldozers are not involved, and it has no reference to the facility where you make your…