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?

Food trucks lead the way in culinary innovation

by Darrel Suderman — President, Food Technical Consulting

Independent food truck operators don't have to deal with corporate bureaucracy, but still get a full entrepreneurial experience.

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

Rebranding after the recession

by Alicia Kelso — Editor, QSRWeb.com

Many chains have adopted new taglines embracing positivity, quality and authenticity.

How to choose the right kitchen equipment supplier

by Rob Connelly

An ideal supplier should embrace your brand and offer kitchen intelligence that eliminates inconsistencies and increases productivity.

Cut costs by trimming fees

In these trying times, every penny added to the bottom line counts heavily toward profitability. We search in ways to cut costs while still giving the customer…

Breakfast: The most innovative meal of the day

by Betsy Craig — pres, menutrinfo.com

You’ve heard it from your mother a thousand times: Breakfast is the most important meal of the day.  But did you know that as of late, it’s also been the most…

Innovation in the name of charity

by Darrel Suderman — President, Food Technical Consulting

What do the Love Kitchen, Panera Bread, and Cafe 180 all have in common? They provide affordable food to those who can’t regularly pay full price for a meal.

Of mice and men and pizzerias

Business ethics, or lack of them, apparently has made its way into the world of pizza in a Philadelphia suburb. A pizzeria owner had a problem with mice that…

Does 'Top 2 box' restrict innovation?

by Darrel Suderman — President, Food Technical Consulting

The more I study new product innovation, the more I understand how old business models restrict innovation. For example, the February 12, 2011, issue of the…

A trend is more than one

by Betsy Craig — pres, menutrinfo.com

For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

The brand you live is the only one they'll love

by Lori Walderich — CMO, Top That! Pizza

If you think big and creatively, you should find plenty of brand-building opportunities.