Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

Creating breakfast innovation in the QSR segment

by Darrel Suderman — President, Food Technical Consulting

Cereality proves the breakfast daypart is more than biscuits, eggs, bagels, muffins and sausage.

Rising food costs: The late night exchange

“Pizza, pizza, pizza! Everyday it’s pizza! I get so tired of the pizza that I eat for free as a benefit of working here. So, with a little ingenuity, our late…

Create low calorie dishes with these 12 tips

by Betsy Craig — pres, menutrinfo.com

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign?

Four options for menu labeling

by Betsy Craig — pres, menutrinfo.com

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from…

The Roti-Broiler - A rare new grilling equipment innovation

by Darrel Suderman — President, Food Technical Consulting

What is a Roti-Broiler? Where did it come from? How does it work? How can it benefit my restaurant menu? Who invented it? And why is it Innovative?

Getting the police to do something

I heard the complaint again today. The local police are not responding. The crime was a theft of a deposit from the safe of a small restaurant. An officer took…

Seven come '11.

by Lori Walderich — CMO, Top That! Pizza

It’s been said many ways, but movie magnate Sam Goldwyn put it best when he stated, “The harder I work, the luckier I get.”

What's the connection between Deckers and White Castle?

by Darrel Suderman — President, Food Technical Consulting

WHAT’S THE CONNECTION BETWEEN DECKERS AND WHITE CASTLE? 

Menu labeling is HOT for 2011!

by Betsy Craig — pres, menutrinfo.com

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu…

Endurance, determination & training

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

It was my junior year in high school. I had always wanted to play basketball but due to a variety of circumstances did not have the chance… until now. I…

Local: The ins, the outs and the details

by Betsy Craig — pres, menutrinfo.com

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned…

Robbery turned wrestling match

The headline in the local newspaper caught my eye, “Pizza shop owner disarms robber,” accompanied by a photo of the grinning business owner with one of his…

Holiday business crime prevention tips

Typically crime increases during the holiday season, and stores and restaurants are not exempt. Unfortunately, dishonest people and criminals are attracted to…

Fresh fruit vending systems food innovation

by Darrel Suderman — President, Food Technical Consulting

What is a ‘Fruit Elevator?'

Skimming: credit cards - and profits

Credit card skimming in the restaurant industry is becoming more exposed as high-dollar theft cases are being made against restaurant workers. Recently in the…

Making the grade

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

I remember it like it was yesterday… Derek, my best friend in 7th grade, ducked down in the back seat of the school bus and said “Cover me!” I turned around to…

Claiming the benefits of the Small Business Jobs Act of 2010

by Richard Yelton — Principal, Windham Brannon, P.C.

As many restaurant franchisees are currently contemplating the need to make capital improvements to their restaurants, the recently enacted Small Business Jobs…

Stay awake, stay uncomfortable, stay kind

by Joni Doolin — CEO, People Report

We are living in a time of meta-shift. Pick your favorite historian, economist, futuris, or business sage - if you listen closely they are all telling us the…

Taking control of who has what

Do you have control of your restaurant? By that I mean everyone who has keys to the building, and storage areas, codes to the POS system, and combinations to…