WEBINAR: How to be FDA Calorie Compliant and Still Create Killer Menu Boards

Join WAND Corporation as they walk through the finer points of the menu labeling requirement including best-in-class menu design tips and a case study from McAlister’s Deli. This webinar is a must-attend if you’re in the process of (or planning to) add caloric counts to your menus in the near future.

Type: Webinar

Sponsor: WAND Corporation


Evolving From Frozen to Fresh Hand-Cut Fries

Turn a highly visible and profitable item like French Fries into a Signature Item.

Type: White Paper

Sponsor: Kingston Fresh


An In-Depth Look at Warewashing

Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.

Type: White Paper

Sponsor: Axis Purchasing


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FEATURES


Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

Bytes for bites: How disparate data can boost QSR franchise profits

QSR giants are not exempt from the rule that businesses should base product offerings on customer preferences. They arguably have the most access to data, yet many fail to translate that information into action.

It's time to break the pencil: What employees need to know about food safety

With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?

3 tips for restaurant owners to master user-generated content

We live in a social media world and nowhere is that more clear than in the restaurant industry. Pictures of food are ubiquitous, dominating photo-driven networks like Instagram and Pinterest and prominent across mainstays Facebook and Twitter.

How Smashburger, Billy Sims BBQ, East Coast Wings get franchisees to be social

Marketers have been touting the benefits of digital marketing for years, but motivating franchisees to carve out time to learn the ropes can be difficult.

Who's winning the fast casual pizza game?

The fast casual pizzeria craze shows no signs of ebbing.

LeBron 'Ron' James working at Blaze Pizza?

Meet the newest Blaze Pizza employee, "Ron."

At the Summit: How to create a franchise-friendly supply chain

The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.

Wingstop, Pizza Hut, Cici's Pizza execs debate importance of mobile apps

The customer experience at a restaurant is paramount to a restaurant's success. Mobile apps have become increasingly part of that experience, but how important are they?

Slapfish CEO urges Summit attendees to 'make your most annoying customer your best friend'

Slapfish founder Andrew Gruel responds to approximately 30 online reviews daily about his company — regardless of whether they are positive or negative. He believes that strong social media management can reap tremendous benefits and create a stronger base of customers.

The latest and greatest in mobile marketing

When the first mobile ad was launched in 1997, who would have guessed that nearly 20 years later, mobile ad spending would be forecasted to surpass desktop ad spending?

To be or not to be: Top 3 things pizza operators should never do

Knowing what needs to be done is important. Knowing what should never be done could be critical.

4 ways to control your food costs in 2016

Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.

Restaurants celebrating Leap Year with offers for 'Leap Day' babies

Restaurants are celebrating Leap Year this year with offers for "Leap Day" babies, those born on Feb. 29.

The Pizza ATM: Gimmick or marketing genius?

Although it's not yet in America, the Pizza ATM has been producing and dispensing pizzas in Europe for the past 13 years. Its owner has set it sights on launching, this year, in the United States.

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Is your menu keeping up with consumer tastes? Learn what’s hot (and not) in food and beverage trends so you can continue to deliver the culinary experience your customers want.

NEWS