Kids have tastes, too

by Barry Klein — Marketing Directo, Go Roma

The deluge of news about changes and restrictions in Kids Meals, and new offerings that are supposed to make kids healthier and happier is most interesting.

Sugar isn't so sweet

by Betsy Craig — pres, menutrinfo.com

This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills…

What Visa's EMC annoucement means

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

Visa has shaken many U.S. businesses with its latest announcement declaring that it’s moving to EMV chip-based technology, which will replace the magnetic…

Steve Jobs understood product innovation

by Darrel Suderman — President, Food Technical Consulting

Steve Jobs understood product innovation

Disproving the Top 3 employee tax credit misconceptions

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

Technology has transformed the process of qualifying employees for tax credits and collecting Uncle Sam’s incentives. What was a manual, red tape-ridden…

Living the dream

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

It was just a day like any other day. It was filled with lots of action, excitement and pressure. The restaurant business is tough, but you love it. Your head…

10 must-have iPad apps for restaurant operators

by Nash Sherchan — VP Marketing, iMediAd Hospitality

Restaurant owners are discovering the power of iPads and have started using them to make their operations efficient. The good news is that you, too, can use…

Will Groupon be the next Pets.com?

by Nate DaPore — President and CEO, PeopleMatter

Groupon continues to be front and center in the foodservice industry. A day doesn't go by where I don't hear the name Groupon from an operator, see an RSS feed…

Teach employees how to react in dangerous situations

Yasin Sara was robbed at his Y & S Supermarket this past week in Tampa, FLa. Sadly the robbery turned tragic when Sara confronted the gunman and was shot…

How to survive a down economy

by Scott Sharon — CEO, START

In my last blog I commented on how our poor economy was slowing down implementation of new technologies such as digital menu boards. I received a lot of…

Burger King’s new ad campaign is spot on

by Alicia Kelso — Editor, QSRWeb.com

As part of the chain’s new target demographic, a focus on food instead of the mascot is appealing.

Social media: Part 2 - devices and their virtues

by Lori Walderich — CMO, Top That! Pizza

If you've read part 1 of this series, you'll probably remember the picture I drew of the typical social media user: A woman, middle-age or approaching it…

Are you delighting your customers?

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

The growth in our industry is just mind-boggling when you think about it. According to the NRF, you and I now spend 49 cents of every food dollar on dining…

Dining decisions are difficult

by Barry Klein — Marketing Directo, Go Roma

Having a personal conversation with your customers helps you find out why they're there and how to get them to come back.

Mom-and-pop shops targeted by cyber thieves

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

A Wall Street Journal article, Hackers Shift Attacks to Small Firms, has many more people paying attention to security issues, and for those of us in the…

Burglary prevention tips

Restaurant owners face many assaults on their businesses. The perpetual rise of commodity prices, unexplained inventory shortages, labor issues, and the…

Gluten-free isn’t trendy

by Betsy Craig — pres, menutrinfo.com

At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go…

Drive productivity, compliance and revenue through automation

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

The use of too much paper cuts hiring efficiencies and weighs down your business. In fact, when reviewing the hiring practices of a publically traded…

Patents are measure of food innovation

by Darrel Suderman — President, Food Technical Consulting

I recently taught a course called Advanced Batter and Breading Technology at JBT Food Tech's technology training center in Sandusky, Ohio. Twenty years ago two…

Use of sea salt proves natural foods are taking over

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

In its first fry redesign in 41 years, Wendy's recently unveiled Natural-Cut Sea Salt Fries — revamped 100 percent russet potatoes, cut with the skin on and…