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.

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…

Do Coke and Pepsi buy innovation instead of leading it?

by Darrel Suderman — President, Food Technical Consulting

Why do large international companies such as Pepsi and Coca-Cola buy innovation instead of leading the innovation? That is a multimillion dollar question!

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

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.

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…

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? 

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…

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…

Food innovation idea generation

by Darrel Suderman — President, Food Technical Consulting

How do you include “Ideation” within the Food Innovation Process? Innovative ideas can have many sources. According to The Innovator’s Toolkit (Harvard…

Coffee innovation from Starbucks

by Darrel Suderman — President, Food Technical Consulting

Starbucks Via Ready Brew Coffee gets 5 stars for represent “incremental innovation."

Food Innovation Lessons from Droid Cell Phone Manufacturer

by Darrel Suderman — President, Food Technical Consulting

Taking risks and being humble enough to ask others for help pays off.

Champions of breakfast

by Lori Walderich — CMO, Top That! Pizza

Breakfast is my favorite meal. Well, one of them, anyhow. It definitely ranks up there with lunch and dinner. But this wasn’t always so.

Are we missing something?

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

Recently Market Force ran a series of studies with over 4,00 consumers to investigate their attitudes and behaviors around fast casual and family restaurants…

Driving innovation through international inspiration

by Darrel Suderman — President, Food Technical Consulting

Have you ever felt you have depleted your creativity of new food and beverage product ideas? Or your performance review is coming up in 6 months, and you’re…

What's New in Retail Food Innovation?

by Darrel Suderman — President, Food Technical Consulting

QSRs should embrace new distribution channels and co-branding opportunities.