The passing of Big Mac inventor and McDonald’s longtime franchisee, Jim Delligatti, got me thinking about the value of true, two-way communication between a brand's top leadership and its front-line employees.
In the hotly contested chicken sector of food service, one relatively new player is showing competitors how it's done, increasing sales by 50 percent last year over 2014, and prompting its customers to claim that it's nothing short of "life-changing chicken."
Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee. Specifically, an employer who customarily furnishes meals to employees may reduce the cash wages paid...
We all know that our friends and families influence us if they give us a recommendation…or a ‘stay away!’ …for a vendor or business. And those recommendations have proliferated in the social media sphere through sites like facebook and Yelp....
Ninety five percent. That’s right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We asked more than 12,000 consumers from all age and income groups to tell us about their social media usage last month.
Culinary Tides, Inc. released the report: "Top 10 Trends Analysis - Shifting Sands 2012: A cross analysis of predictions across Government, Technology, Health, Consumer, Travel, Beverage, and Food & Flavor trends," hitting the food industry in 2012 and beyond.
The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination.
The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply point at one entity and say, “It’s this guy, right here.” In...
Let’s talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the first time.
Pizza stocks not affected by stock market dip.
Recession or not, the restaurant industry is here and growing. Consumers spend a huge percentage of their food budgets on eating out at restaurants, and restaurant sales are expected to top $600 billion this year.
If you are an entrepreneur and you have one, two or even three operations, why should you be thinking about franchising? There are many reasons, but here are the top 5: I have a brand that I want to expand...
I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I predict this for several reasons...
Cheese Average block cheese prices were flat last week on the Chicago Mercantile Exchange, averaging $1.56, equal to the prior week. Cheese reached its three-month high of $2 on Nov. 15, but continues to drop on slowing demand.
Executive director of New York State Healthy Eating and Physical Activity Alliance responds to Domino's plea for menu labeling flexibility.
If you've read part 1 of this series, you'll probably remember the picture I drew of the typical social media user: A woman, middle-age or approaching it, middle income, with at least some college education. You may also remember my...
By now, most people in the industry have probably digested the results of Consumer Reports magazine's rating of 53 "fast-food chains." I was extremely proud of the results for Firehouse Subs, given that we earned the highest score among all...
By Lara Baldwin By now you have probably read headline after headline announcing the FDA’s release of proposed guidelines for calorie labeling in restaurants and vending machines. But what does it all mean? The document itself is 138 pages, but all you want are answers to some very standard questions.
He was a great find. An experienced fast food manager walked in and applied for an open shift manager position.
So what do you feed diners who request a raw meal? While salad is a staple of most raw diets, raw dishes can go far beyond that. It just takes some creativity, skill and know-how to whip out a fab raw dish.