• Solving the social media recruitment puzzle

    Solving the social media recruitment puzzle

    Much of Snagajob's success, especially in its early years, was due to the growing trend that more job seekers were heading online to find jobs, as opposed to scouring the classifieds or going door-to …
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  • Not open to discussion: The time for restaurant mobile apps is now

    Not open to discussion: The time for restaurant mobile apps is now

    Remember back in the 1990s, when business owners asked, "Do we really need a website?" My, how quickly that question disappeared. Today the vast majority of businesses now have websites, and for a …
    10 comments
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  • The new reality of a world dairy market

    The new reality of a world dairy market

    Twenty years ago, a pizza operator could take a chart of the cheese market and overlay year after year in order to predict the cost for the next few months. Fast forward to cheese trades at the …
    1 comment
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  • 5 reasons Millennials love pizza

    5 reasons Millennials love pizza

    Pizza might be one of the most versatile ways to grab a quick bite to eat. It comes in takeout, delivery, dine-in, frozen and take-and-bake. Pizza is a staple during college, and research shows that …
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  • The future of the restaurant industry is bright

    The future of the restaurant industry is bright

    I didn't know what to expect. I was standing in a room filled with anxious parents, celebrity chefs and assorted VIPs waiting as a growing buzz of anticipation rapidly filled the room. Something big …
    1 comment
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  • Menu labeling: What’s the hold-up?

    Menu labeling: What’s the hold-up?

    With new menu labeling requirements already overdue, a lot of rumors are circulating throughout the food industry. The latest heard at the NRA's Executive Study Group Tuesday in Dallas... the delay …
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  • Count the restaurant industry among 'the helpers'

    Count the restaurant industry among 'the helpers'

    While many of us have been anxiously — and helplessly — glued to Twitter and news feeds reporting from Boston, plenty of stories about heroism have emerged from Monday's Marathon bombings …
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  • Innovation: The next CEO performance metric

    Innovation: The next CEO performance metric

    Food innovation has become cheap talk within many food manufacturing companies and restaurant chains. The term is slapped on building entrances, R&D Kitchens, and employee business cards; but …
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  • Your tolerance for cash shortages – bearable or terrible?

    Your tolerance for cash shortages – bearable or terrible?

    If you lost 5 percent or more of your sales and it just can't be explained how it occurred, would it bearable or terrible to the financial health of your business? Shortages in cash may be somewhat …
    2 comments
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  • Don't let hackers scare off your customers

    Don't let hackers scare off your customers

    When you think about electronic security, what comes to mind? Do you consider how vulnerable your customer credit cards are, or how easily someone can break into your online bank account? These are …
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  • The secret to word of mouth marketing: No one person behind the curtain can do it all

    The secret to word of mouth marketing: No one person behind the curtain can do it all

    In 1939, few movie characters were scarier than the Wizard of Oz. Dorothy, the Tin Man, the Scarecrow and the Lion were terrified by the specter of the Wizard's floating head, his snarling expression …
    1 comment
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  • Counting calories? Remember portion control

    Counting calories? Remember portion control

    A recent study by Consumer Reports found some discrepancies between the calorie and fat numbers listed on the websites of many national chain restaurants and their own team's findings. While most of …
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  • Why tablets deserve a spot on your restaurant's technology menu

    Why tablets deserve a spot on your restaurant's technology menu

    Not since the introduction of the touchscreen has there been such a radical new option in the way we deliver restaurant technology. The introduction of the tablet — and its evolution into a …
    5 comments
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  • The problem with marketing to social media 'influencers'

    The problem with marketing to social media 'influencers'

    Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand marketing folks over at Spice Islands …
    8 comments
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  • How hiking is like running a business

    How hiking is like running a business

    I live in one of the most spectacular areas in the country for hiking. Northern California is loaded with well-maintained hiking trails but the foothills of Mt. Tam (home to Muir Woods) is truly the …
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  • What every restaurant should know about going gluten-free [Infographic]

    What every restaurant should know about going gluten-free [Infographic]

    Not only is a gluten-free diet necessary for the millions of Americans who rely on it to stay healthy, it's also becoming more of a preference for those who join them while dining out. Now, about 20 …
    3 comments
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  • Can innovation ever hurt your business?

    Can innovation ever hurt your business?

    Yes, there is a possibility that innovation can hurt your business, so you need to develop an innovation strategy to protect it. I have blogged on food innovation for the past three years, but never …
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  • Universal Plug n Play: New report on an old problem

    Universal Plug n Play: New report on an old problem

    In the dark ages of personal computers (1980s and '90s), you either needed to be a computer geek or have access to one if you wanted any device to work with your computer. You had to go through a …
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  • Executing a charitable program at your restaurant doesn’t have to be hard

    Executing a charitable program at your restaurant doesn’t have to be hard

    Restaurant people are hospitality people — service people. So having a philanthropic angle — big or small — makes plenty of sense. For measure, there has been a lot of research …
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  • What's in a number? Could be everything

    What's in a number? Could be everything

    I have missed you, Gentle Readers! The last two months have been a blur of prep, hiring, training and execution for my business, MenuTrinfo. There's been little to no time to compose my semi-monthly …
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Showing (141 - 160) of 571
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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