WFF 2014: A view from the top

Get a look at what happened at the 2014 WFF's Leadership Conference.

Plenty of 'Hot' and 'Cool' at NAFEM '13

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

NRA 2012: Georgia Pacific Professional

Alec Frisch, vice president & general manager, Foodservice Division at Georgia Pacific, discusses the company's latest innovations for restaurant operators.

NRA 2012: LevelUP

Michael Hagan, COO of LevelUp, discusses the company's mobile payment and loyalty app during the 2012 NRA Show. The app is the second largest of its kind geared toward the restaurant industry.

NRA 2012: PeopleMatter HR solutions

PeopleMatter founder Nate DaPore, and Marley Hodgson, founder of Mad Greens, discuss the PeopleMatter HR SaaS solution. In February, PeopleMatter also launched its Scheduling module, which enables labor forecasting and communication among restaurant employees.

NRA 2012: Online ordering

Noah Glass, founder of web-based online ordering provider OLO, discusses online ordering trends during the 2012 NRA Show in Chicago.

NRA 2012: Go Waiter

Mike Handy, founder of GoWaiter.com, talks about the company's delivery service during the 2012 NRA Show. Handy also discusses the delivery trend among QSR chains in the industry.

NRA 2012: Culinary Concepts Group

Eric Justice with Culinary Concepts Group discusses culinary trends in the restaurant space. Operators are focusing on authentic ethnic flavors that span from big, bold flavors to those of a more subtle variety.

NRA 2012: US Foods

US Foods' top chef Mark Eggerding discusses culinary trends in foodservice and what the company is going to help restaurants stay relevant.

NRA 2012: Front Flip

Front Flip founder Sean Beckner talks about the new customer engagement platform created to help restaurant operators attract and retain guests. Front Flip was an exhibitor at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

Boulder, Colo.: Epicenter of food innovation

One of the ways Naturally Boulder Products contributes to the food innovation culture is by forcing participants to pitch new ideas every other year to proven industry execs.

Connecting with community sells more pizzas (video)

The owner of Pizza Gallery & Grill shares some marekting insight at the Pizza Executive Summit.

Pizza Executive Summit: 'It's hip to be Foursquare'

Social media was a hot topic this week at the Pizza Executive Summit in Chicago, where operators heard from a variety of professionals who use it to help grow their businesses. "You have to incent people to kind of interact...

Pizza Executive Summit slices to the core of industry issues

As the newly named editor of PizzaMarketPlace.com, I was looking forward to attending my first Pizza Executive Summit. I was sure the experience, set in Chicago, would be the perfect place for me to sink my teeth into the pizza industry.

Pizza Executive Summit: NRA VP gives 'The Washington Report'

Scott DeFife gives attendees an update on regulatory issues that could affect their businesses.

PRSC: Using social media as recruitment, brand messaging tool

Mary Ellen Slayter, senior editor of SmartBrief, led a panel discussion titled "Taking the Social Media Leap" at People Report's Summer Camp Workforce Symposium in Dallas last week. Panelists talked about their experiences with intranets, social media policy and viral...

NRA 2011: Mixer promises consistent dough

Thinking Foods believes it has developed the ultimate solution for dough that comes out right, every time.

NRA 2011: Vision 360's take on two hot trends

Michelle Bushey, Vision 360's design director, discusses the increase in build-your-own concepts and the growth of tech in the kitchen.

NRA 2011: Mobile restaurant info and deals

Constant Contact has partnered with mobile marketer Where to use email for restaurant promotions. Where was recently purchased by PayPal.

NRA 2011: Reaction to the threat of higher swipe fees

NRA's Scott DeFife, EVP of policy and government affairs, talks about the Durbin Amendment and its implications for the restaurant and retail industries.

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