Who does it hurt really?

At a big box home center this week my wife and I picked out base cabinets for our laundry room. We needed two, but there was only one in a box on the large…

Is it "what" or "who" you hire?

by Nate DaPore — President and CEO, PeopleMatter

One of the most critical —and sometimes frustrating — challenges managers face today is staffing. In the restaurant industry, being fully staffed with…

Turano Baking extends family to restaurant partners

by Barry Klein — Marketing Directo, Go Roma

Turano family members, including the younger generation, have become leaders in developing and testing innovative bakery products.

Menu-labeling tips for adults, kiddos

by Betsy Craig — pres, menutrinfo.com

The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk…

Social media: brand aid ... or brand illusion?

by Lori Walderich — CMO, Top That! Pizza

A few weeks ago, I had the privilege of attending a major social media conference. Naturally I saw it as a great opportunity to pick up new nuggets of wisdom…

Wall Street Investors Demand ROI - Return on Innovation

by Darrel Suderman — President, Food Technical Consulting

Return on Innovation (ROI), and not Return on Investment is the new demand (and expectation) of Wall Street Investors.

Are digital menu boards really that complicated?

by Scott Sharon — CEO, START

We all know there's a lot of differences between digital menu boards and traditional menu boards. They are new and there's a lot to learn, but are they really…

Our greater food culture

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

In the spirit of celebrating contemporary food culture, this subway-style map (below, or click here for a larger view) is intended to serve as a snapshot of…

Burger Wars are now Border Wars

by Alicia Kelso — Editor, QSRWeb.com

Chains expanding in China, India, Russia, Brazil and beyond.

5 common mistakes made with safes

We work hard in the restaurant business to provide our customers the food they desire. With efficient operations, we have enough inventory to convert raw…

A Big Apple surprise – restaurateur shows concern for food allergies

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

I jumped out of the cab and just stood there taking it all in – the smell of roasted peanuts, the constant honking of taxis and the bright lights of hundreds…

Duncan Hines Amazing Glazes -- old technology in new packaging

by Darrel Suderman — President, Food Technical Consulting

What makes Duncan Hines' new Amazing Glazes so "amazing?" Does it represent new technology? Or do the glazes represent a new application of an old technology?

Gluten free done right

by Betsy Craig — pres, menutrinfo.com

Jeff Drake, President of GoRoma, a fast-casual Italian restaurant with six locations in the Chicago area, is glad he decided to feature gluten-free menu…

Leverage social media outlets for your new hires

by Nate DaPore — President and CEO, PeopleMatter

How did most of your applicants find you? Did they use a job board or did they walk in and ask one of your team members for an application? More and more…

What's happening in the digital menu board industry?

by Scott Sharon — CEO, START

I have heard many rumors, read news articles and press releases about major deals being made in the digital menu board industry. I also set up my Google Alerts…

Revisiting Restaurant 101: Three basics that’ll make you pay attention again

by Rob Connelly

Our industry is experiencing a renewed emphasis on the core principles of business, likely due to the high volume, high turnover nature of the QSR category.

Apple's innovations can be translated to restaurant industry

by Darrel Suderman — President, Food Technical Consulting

Have you ever walked into an Apple Computer retail store and noted all of the ways the company has revolutionized customer service, and achieved $5,914 sales…

What makes you say that?

I met with a potential client this past week. It was a referral from a current client that knows I can help this business with their many in-house “issues.…

Is “Jane Q Diner” responsible or is the counter person?

by Betsy Craig — pres, menutrinfo.com

Recently I had the pleasure and challenge of doing what I would call a “mystery dine” on a concept near the town where I live. This desire to go play Food PD…

Are all digital menu boards the same?

by Scott Sharon — CEO, START

In the past few months I have attended several major trade shows to see what's new and visit with my friendly competitors to see how they are doing. I know…