How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

The perks of using cloud technology in your restaurant

Anthony Lye, chief product officer at Red Book Connect, also shares his thoughts on how the Millennial Generation will affect the workforce.

Reward and loyalty programs for your catering customers

Provide your customers with the option to select which program they prefer.

Millennials want more than brand familiarity

Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.

Reliable transportation: What does that mean for hourly workers?

If you’re located in a bike-friendly city, make sure to let seekers know and you may attract new faces.

Mobile apps are restaurant marketing’s future, not mobile websites

Apps must provide significant value and engagement to users, not just routes to ads or videos or other low-value ends.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

Here’s why the end is near for restaurant POS terminals

With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.

Good, better, best: Counter tops

For all it endures, a counter has to be tough, but durability often comes at a cost.

The top five Social Restaurant Podcasts

From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

The breakfast wars

Pizza operators have everything they need to dive into the morning daypart, except eggs.

If you build it, they will come and you will profit

Many operators also neglect to examine the pricing of kitchen supplies, which is the number one area for savings.

Who are today’s foragers and what do their behaviors signal?

We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.

8 shocking smartphone and Internet stats

The meteoric growth in smartphone use, as presented by Kleiner Perkins Caufield & Byers Partner Mary Meeker, provides ample reason for operators to amp up their mobile presence.

Mobile: bringing instincts back to hiring

Snagajob tests video applications to enable quicker connections and hires.

Keeping your restaurant guests 'hoppy'

Learn from an insider what the craft beer business can do for your restaurant brand.

How the entrepreneurial spirit can lead to new heights

Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.

McDonald’s automated cashier: Will it win with millennials?

Using self-service kiosks will provide the chain with customer data to enable more personal engagement and purchasing suggestions.

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