The path toward world domination (Part 1)

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

A tip: Hire the right weird person for the job/position you have available and let them be weird.

Continual and constant improvement

by Scott Sharon — CEO, START

Today I was reading a magazine that is read by most people in the restaurant business. I was shocked at the number of formerly successful restaurant companies…

Minimize turnover, maximize efficiency

by Rob Connelly

There are a few key elements any QSR professional should consider when dealing with high turnover – a common occurrence that affects even the best, most…

'Save As' is the new 'Print' Part 2

by Nate DaPore — President and CEO, PeopleMatter

If you haven't realized the need for (mobile) speed or scheduled meetings with your IT team after reading "Save As" is the New "Print," Part 1 you might want…

Is your brand bigger than you?

by Lori Walderich — CMO, Top That! Pizza

It's a question restaurateurs should be asking themselves following the death of Steve Jobs, whose name and persona will be forever inseparable from the Apple…

Millennials' brand preferences shift due to household structures

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

While use of technology and social media among Millennials is legendary (they've never known a time that wasn't digital), new Hartman Group research finds…

The dangers of PCI tunnel vision

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

The Payment Card Industry Data Security Standard (PCI) is an excellent set of security requirements with which all of the major Credit Card companies expect…

Exploring the role food plays in patient health

by Darrel Suderman — President, Food Technical Consulting

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Don’t wait ‘til Halloween to ghost hunt

The assistant manager was in charge of inputting hours worked by employees into the back office system. She was very diligent in making sure employees were…

Carb Lovers unite: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

It is time to celebrate carbs and instead of bashing them. I discussed all the ways carbs are often villainized in part 1 of this series.  Now, it's time to…

Itty bitty is now a biggie

by Betsy Craig — pres, menutrinfo.com

Popping up everywhere you turn in our industry today are new mini desserts. Baskin-Robbins just launched the concept last week, and many new offerings are in…

Make 'thank-you' more meaningful

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

There is no app for appreciation. It doesn't get much more low-tech than shaking a hand, patting a back, writing a note or just saying thank you.

Is there a Steve Jobs in the restaurant industry?

by Barry Klein — Marketing Directo, Go Roma

There are an unusual number of stars in the restaurant industry firmament — probably more than most other categories of business.

Go with the flow

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

A client who recently read a very powerful white paper written by Greg Collins and Cal Popken asked me to explain the term 'Tributary Supply Chain.'

Carb lovers unite

by Suzy Badaracco — President, Culinary Tides Inc

The villianization of foods is not new, and when one evil temptress is not in the spotlight, it is surely because another has captured the media's attention…

What’s the hottest segment of the restaurant industry? Fast casual. [Infographic]

by Valerie Killifer — Editor, FastCasual.com

Since the economic downturn, the fast casual segment has led the restaurant industry in both sales and unit growth. And it continues to outperform on both…

How do you teach creativity?

by Scott Sharon — CEO, START

How do you train your sales people and sales engineers to sell digital signage? When you hire people for these positions how do you test them? Since I've been…

The Net Promotor Motor

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

Restaurant owners and executives are constantly looking for the biggest bang for their buck when it comes to spreading the word about their restaurant. Getting…

People are getting exciting about mobile payments -- again

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

For the past four or five years, we have been hearing about the exciting new world of wireless payments. For the most part, the discussion has been centered…

How Domino's, Shake Shake used 'quality' to galvanize brands

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

We know the place, or know of such a place. The quaint restaurant, locally owned by a couple; she's the chef, he runs the front. Menus are handwritten and…