US House blocks mandatory GMO labeling

On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.

Commodities: Natural gas, wheat prices remain low

While cheese prices have jumped about 10 cents since last week, wheat prices are still low.

How 'informed' employees will make you more money

Developing a culture of learning is a 365-day commitment that will motivate your staff and have a significant impact on your bottom line if you put in the time and effort.

How online ordering can negatively impact your catering business

If you simply put up a catering menu using your new fancy online and mobile ordering solution, and you direct your provider to inject those orders into your existing POS infrastructure, you are doomed to fail.

Why restaurants should up their mobile games

Restaurants are looking for ways to harness the benefits of social media and digital technologies that benefit both customers and restaurants, which can be achieved with mobile gamification strategies.

Keeping it real: what's in store for local, organic menu items

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

Science of bread innovation: enzymes driving quality

Current enzymes are replacing older pre-existing chemical compounds to create “clean” labels, while developing softer breads with a longer shelf life.

Is mobile the key to digital ordering success?

Mobile expert discusses why mobile is the key to digital ordering success.

What's in the future for build-your-own fast casual, QSR concepts?

With a push from online ordering channels, customizable assembly line concepts, where consumers build their own products, continue to explode in the fast casual and QSR space. They are driving change in decades-old methods of service.

ICXSummit15: From scavenger hunt to Skydeck, the highlight reel

From an Under Armour installation that tests athletic ability to a Warby Parker photo booth experience, interactive customer experience was the order of the day at the inaugural Interactive Customer Experience Summit, held June 28-30 at the Sofitel Chicago Water Tower.

Should you lease or purchase commercial space for your restaurant business?

The decision to lease or to purchase commercial property is not always clear cut. When making the decision to purchase or lease, don’t buy simply for the sake of owning real estate.

Menu labeling mandate pushed back one year

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.

What do the Department of Labor's proposed changes mean for restaurants?

While the U.S. Department of Labor proposed regulations contain a number of significant changes, of most concern to restaurants is the proposal that the minimum salary for an employee to qualify for most overtime exemptions would increase from $455 to $970 per week.

Review: Pizza paddle innovation

The Portion PadL is a highly versatile tool in that it can be used to cut small, medium, large and extra-large pizzas into as many slices as a restaurant owner may want.

A winning recipe — 4 tips to reduce liability in restaurants

To reduce the risk of liability lawsuits, restaurants should adhere to four strategies — attention, prevention, cooperation and mitigation.

Customers demand targeted, relevant marketing messages

When blended, data on purchases, frequency, preferences, social media activity forms a 360-degree customer profile that can be used to build a long-term relationship with your customers.

How to increase revenue in your restaurant without sacrificing customer service

Finding ways to boost profitability while still retaining your customer base is quite possible: it’s just a matter of adding perceived value to your restaurant in the eyes of your customers.

How the growth of gluten-free pizza will shape customer marketing

With a handle on how your customers are reacting to the changing times, you’ll be able to tackle the gluten-free craze – wherever it may go – without issue.

4 ways to win with in-store marketing

No matter what other problems your restaurant faces, if you can consistently get enough people in the door those problems ultimately will not matter. High traffic will almost always lead to higher profits.

Tech in a box: How Dickey's uses big data to target marketing strategies

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke Stack that analyzes data to help the restaurant connect with customers and increase sales.

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