Cultivating innovation for the customer's benefit

by Rob Connelly

The key to valuable innovation – and ultimately success is commitment, which begins with asking the right questions.

Ralph Lauren's daughter grasps candy innovation

by Darrel Suderman — President, Food Technical Consulting

By merging fashion, art and pop candy culture, Dylan Lauren has brought a new creative energy to the candy segment of the food industry.

Slippery when wet – A mop bucket mentality

I first noticed the unmistakable sound of a mop bucket being pushed across a tile floor. I glanced over at the shift manager as he rolled the bucket of hot…

When Experience Really Matters

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

Who has seen the latest reports on the fastest growing restaurant chains in North America? I was struck when I read the following article summarizing the…

Pizza Innovation: Small entrepreneurs and food trucks lead the way

by Darrel Suderman — President, Food Technical Consulting

Pizza cones, mobile wood-fired ovens are turning heads.

Street food: Urban foraging

by Suzy Badaracco — President, Culinary Tides Inc

“Lilly, get over here – she just got that blue box from the garage, where are you?” Teddy yelled – she was always a bit bossy toward Lilly. And it wasn’t as if…

If it looks like a duck

A friend of mine is a district manager for a fast casual restaurant franchisee who was recently sharing the details of a late night robbery at one of his…

Flashback: Taste test challenges re-emerge

by Alicia Kelso — Editor, QSRWeb.com

QSRs fighting it out over competition-centered marketing campaigns.

Hot gluten free mess of new products

by Betsy Craig — pres, menutrinfo.com

WestEx was a hot gluten-free mess of new products everywhere you turned.  

Cadbury's Creme Eggs are the fruit of yesterday's innovation

by Darrel Suderman — President, Food Technical Consulting

Many food executives continue to cultivate a culture of negativity within their R&D; departments and should be pushing the envelope like their brand's fans.

Make the connection to better food cost

As an industry, we are facing the continuous rise of commodities that adversely affect our businesses. The rising price in grains and feed affect the price of…

10 popular gluten-free menu ideas

by Betsy Craig — pres, menutrinfo.com

For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for…

Trendy cake pops find their way into Starbucks

by Darrel Suderman — President, Food Technical Consulting

What is the latest food innovation at Starbucks?

Lo Siento, Taco Bell

by Lisa Biank Fasig — Director, JZMcBride and Associates

Forget about burritos, Taco Bell may be saving its best beef for the law firm that tried to charge it with false advertising.

Food and gas prices up; will consumers raise or fold?

by Suzy Badaracco — President, Culinary Tides Inc

When I was little, some of the games my brothers and sisters would play were card games – rummy, poker, gin, kings in the corner, etc. Mostly because there was…

Save the Happy Meal!

by Alicia Kelso — Editor, QSRWeb.com

Proposed legislation undermines parents' roles, ignores nutritional transparency.

Crème cheese cooking sauce innovation

by Darrel Suderman — President, Food Technical Consulting

Kraft brings new product innovation to its Philadelphia Cream Cheese and dairy industry categories.

A great find and loss

He was a great find. An experienced fast food manager walked in and applied for an open shift manager position. He interviewed well and obviously had a great…

'Ma'am, it’s not a cup holder': Proper brand use of social media

by Lori Walderich — CMO, Top That! Pizza

Before getting into social media, it's important to figure out your brand identity and your strategy for presenting it.

Raw explained: Tips and tricks for offering raw dishes on your menu

by Betsy Craig — pres, menutrinfo.com

So what do you feed diners who request a raw meal?