• 35 Top Restaurant Apps [Infographic]

    35 Top Restaurant Apps [Infographic]

    Smartphone growth continues to move at a staggering pace, with projected shipments expected to increase by 30 percent in 2013. Restaurant patrons specifically rely on their phones to locate an …
    9 comments
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  • Gluten-free menus can be a challenge – or not

    Gluten-free menus can be a challenge – or not

    Stop me if this sounds familiar: Gluten-free will be one of the hottest trends in dining this year. The general awareness of the effects of wheat protein on people with sensitivities, intolerances …
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  • Food innovation can be glamorous and messy, but don't let that stop you!

    Food innovation can be glamorous and messy, but don't let that stop you!

    "Food Innovation" is a hot and sexy term in marketing circles, print media, social media, etc. Food companies and restaurant chains like to stick this term on R&D departments, corporate …
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  • Foodservice learning from the Fancy Food Show

    Foodservice learning from the Fancy Food Show

    This past weekend I attended the Fancy Food Show in San Francisco. After 25 years, I still come away amazed at the variety of foods and the passion of the producers. Last year, Americans spent $677 …
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  • Facebook's Graph finds restaurant ‘Likes’ but falls short of authentic endorsements

    Facebook's Graph finds restaurant ‘Likes’ but falls short of authentic endorsements

    Facebook CEO Mark Zuckerberg recently announced the company was refining its search feature dubbed Graph, a tool it heralded as particularly good for finding restaurants. Unlike a traditional Google …
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  • A forgotten key strategy in avoiding menu price increases

    A forgotten key strategy in avoiding menu price increases

    It's tough to run a restaurant. We've taught customers to be value driven in their selections in eating out. The rising commodity prices continue to challenge restaurant operators providing the value …
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  • Culture trumps strategy: What I learned from Ben & Jerry's

    Culture trumps strategy: What I learned from Ben & Jerry's

    Well, I'm back in Vancouver after what has been an amazing road trip. Austin, Dallas and Vegas. The whole trip was fantastic. I love working in the field with MonkeyMedia Software's customers, …
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  • Vending machine micromarket hot trend: QSR branded products?

    Vending machine micromarket hot trend: QSR branded products?

    Self-Service MicroMarkets are coming to the rescue of the slumping food vending business, but does this hot trend represent an opportunity for QSR branded products? My answer is "Yes!" and "I don't …
    2 comments
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  • Frying up snacks in human fat – is this what we’ve come to?

    Frying up snacks in human fat – is this what we’ve come to?

    In recent years, we've seen our fair share of unusual offerings being added to limited-service menus around the world — the pork and seaweed doughnut from Dunkin' Donuts China, for example, or …
    3 comments
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  • What is the No. 1 reason for food truck failures?

    What is the No. 1 reason for food truck failures?

    Is the No. 1 food truck failure cause menu, location, marketing, branding, employees, team enthusiasm, or undercapitalization? No. Many small business experts believe that it is the failure to write …
    3 comments
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  • Clean restaurants build customers' confidence

    Clean restaurants build customers' confidence

    The New Year is a perfect time to see your restaurant through a fresh set of eyes. When you are in your operation day after day, little things sometimes go unnoticed. In these days of consumers' food …
    5 comments
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  • Loyalty has its rewards both for operators and customers

    Loyalty has its rewards both for operators and customers

    Punchh and RunningRestaurants.com conducted a survey recently that examined whether restaurant operators believed their social media marketing efforts worked. The most common answer operators gave us …
    1 comment
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  • 4 keys to increasing online ticket averages through suggestive selling

    4 keys to increasing online ticket averages through suggestive selling

    Perhaps you've read the studies. Certainly you've heard it from online ordering providers. Restaurants embrace online ordering in part because ticket averages are higher. But is this pure magic? Do …
    2 comments
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  • What is the role of fanatical, cult-like menu items in QSR segment?

    What is the role of fanatical, cult-like menu items in QSR segment?

    I have never heard of a QSR chain that set out to create a food product that garnered a cult-like following — and I have worked for eight with some of the leading chains. These one-of-a-kind …
    3 comments
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  • How to share your good menu news in 2013

    How to share your good menu news in 2013

    Food allergies are on the rise in the United States. By now, you've heard the statistics: 12 million Americans now suffer from food allergies, and an estimated 8 percent of all children are allergic …
    2 comments
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  • The workforce structure debate of 2013: part time vs. full time

    The workforce structure debate of 2013: part time vs. full time

    As 2012 draws to a close and we begin looking toward 2013, there's one theme already bubbling to the surface: limited-service restaurants (LSR) will be evaluating their workforce structures next year.…
    1 comment
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  • Can innovation salvage Darden Restaurants?

    Can innovation salvage Darden Restaurants?

    Why have investors been bailing on Darden? In a Dec. 5, 2012, Wall Street Journal article titled "Darden Cuts Its Forecast," the authors (Annie Gasparro and Saabira Chaudhuri) stated in the lead …
    1 comment
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  • Making your business successful in 2013

    Making your business successful in 2013

    H A P P Y N E W Y E A R Holidays can be a mixed blessing. Even during the best of economic times, "The Holidays" pose daunting pressures to see all of our friends and family, attend all the parties, …
    1 comment
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  • Is your catering experience scalable and predictable?

    Is your catering experience scalable and predictable?

    When I talk to prospects and clients about their off-premise catering requirements, many of them tell me that they want a program that is scalable and predictable. They want a program that will make …
    1 comment
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  • 21 business security tips for the holidays

    21 business security tips for the holidays

    The holiday season has arrived which means restaurants and stores are busy with hungry shoppers. Gift cards are a popular choice and the majority is purchased during the season. Fortunately, the …
    1 comment
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Showing (181 - 200) of 572
BLOGGERS
Menu Labeling, Food Allergies and Gluten Free
Menu labeling final regulations on hold: What's the beef?
Customer Experience on the Move
Modular construction and ROI
The Digital Diner: Tactics, Tools & Trends that Restaurant Marketers Can Use
Podcast: Facebook's organic reach limits
Talent, Technology and Trends
Success is a team effort
Loyalty Marketing For the Masses
8 ways to keep your VIPs happy
Restaurant News, Insights & Trends
Pizza representin' on Fast Casual Top 100
Brand Strategy: Delivering On A Promise
The future of the restaurant industry is bright
PCI Compliance & Network Security
Don't let hackers scare off your customers
Shift vs. Hourly & Meal Credits. The more you know, the more you can add to your bottom line.
Lawyers see another way to get a restaurant reservation
Industry Trends & Insights
Listen, learn and leverage
Next Generation Supply Chain Management
The path toward world domination (Part 1)
Selling Digital VS Traditional Menu Boards
Where are the traditional menu board companies?
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