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.

WAND Digital Menu Board Install at Broadcom

Watch the magic unfold as WAND installs digital menu boards at Broadcom.

Sponsored by: WAND Corporation

NRA 2011: Saving oil and energy one French fry at a time

Jim Anglin, product manager at Henny Penny, talks about the Kitchen Innovation Award-winning PriMelt oil converter.

NRA 2011: nClosure and the iPad as kiosk

nClosure spokesman Dan McCain and Poslavu's Travis Kellerman discuss the challenges and benefits of employing iPads as self-service devices.

NRA 2011: People Matter's online training module

Kenny Oubre talks with editor Valerie Killifer about his company's web-based Learn Module.

WAND Digital Menus at Excalibur Vegas

See how WAND digitized the entire food court at Excalibur Hotel and Casino in Las Vegas with Digital Menu Boards.

Sponsored by: WAND Corporation

NRA 2011: Tabbed Out's mobile check payment solution

Micros and Tabbed Out showed their smartphone-based check-payment solution at NRA's International Restaurant Hotel-Motel Show in Chicago.

NRA 2011: When to Manage's new food rescue effort

The non-profit endeavor helps operators help others by distributing leftover food.

CTIA 2011: Wi-Fi reliability and mobile transactions

David Callisch, VP of marketing for Ruckus, discusses the importance of reliable Wi-Fi, especially when it comes to mobile payments.

NAPICS 2011: Arrow POS

PizzaMarketplace editor Alicia Kelso speaks with Arrow sales rep John Whetsel about the company's latest point-of-sale solution for restaurants.

NAFEM: Vollrath's shrink wrapper

Valerie Killifer talks to Vollrath's vp of marketing about his company's new shrink wrapper. The interview took place at NAFEM 2011.

WAND Digital Menu Boards - Award Winning Creative

Check out some of the best work from WAND's Digital Menu Boards award-winning creative services team. From succulent chicken to mouth-watering burgers, WAND's creative team works hard to create amazing Digital Menu Boards that increase average ticket size and incite last-minute purchases.

Sponsored by: WAND Corporation

NAFEM: Hobart's 'Back to Scratch' program

Editor Valerie Killifer met with Hobart to discuss the company's focus on returning cooking to greater use of scratch ingredients.

NAFEM: The Everpure high-efficiency water filter

At NAFEM 2011, Everpure showed its MRS 600 high-efficiency, reverse-osmosis water filtration system.

NAFEM: Scotsman Ice luvs the nug

Editor Valerie Killifer talks to Terry Toth about Scotsman's chewable ice and the social media affection the product receives.

NAFEM: Vulcan FEG rapid-recovery griddle

Editor Valerie Killifer visits Vulcan Food Equipment Group at the 2011 NAFEM show to learn more about their fast-cooking griddle.

NAFEM: Vitamix's The Quiet One Blender

Anthony Ciepiel demonstrates Vitamix's new Quiet One blender at the 2011 NAFEM in Orlando, Fla.

NAFEM: Woodstone's unique steamer

Woodstone's Kurt Eickmeyer talked with editor Valerie Killifer at the 2011 NAFEM show.

NAFEM: Henny Penny's new Evolution Elite

Editor Valerie Killifer talks with Jason Moles about the company's new Evolution Elite frier. The interview took place at the 2011 NAFEM show in Orlando, Fla.

NAFEM: Kitchen Brains' restaurant management system

Editor Valerie Killifer speaks to Ben Koether, chairman of Kitchen Brains, about his company's restaurant management software.

What will consumers expect from restaurants in the future?

Peter Wolf, CMO of ParTech Inc. discusses ordering trends in the restaurant space and what consumers will look to have available to them in the future.

ParTech's Boundless Hospitality

ParTech Inc.'s CMO Peter Wolf discusses the company's Boundless Hospitality initiative, designed to bring together technology providers for the benefit of restaurant operations.

PRSCamp: Challenges facing QSR HR

QSRweb.com asked Joni Doolin, founder and CEO of People Report, to share some of staffing difficulties the restaurant industry faces as the economic recovery begins.

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