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At the recent foodservice expo, the company shows how its site OftenDining.com connects directly to Auphon Dining POS for a user friendly customer experience and seamless order fulfillment at the restaurant.
Restaurants can alert guests of available seating via text messaging, while the solution also handles online reservations and queuing.
Sandy Lechner, CEO of Synergy Media Team, talks about innovation in brand management at the 2009 Pizza Executive Summit, held June 8-9 in Chicago.
Burke Corp.'s Scott Miller talks about specialty meat toppings and formulations for the pizza industry at the Pizza Executive Summit, held June 8-9, 2009, in Chicago.
Revention's Kristi Stark talks about point-of-sale systems for the pizza industry at the 2009 Pizza Executive Summit, held June 8-9 in Chicago.
Behind-the-scenes clip of Jim Breuer losing his cool while shooting a commercial for Pizza Hut.
To promote its new Chocolate Lava Crunch Cakes, Domino's officials hired a local helicopter to bring in over 1,000 Chocolate Lava Crunch Cakes to tourists at Mount St. Helens.
Matt Buksbaum, vice president of Visual Graphic Systems Inc., discusses the company new MagaForms magnetic menu display system.
Pizza Hut is offering a new ordering application for iPhone and iPod touch users. The free application can be downloaded from Apple's App Store.
Domino's recently launched a campaign for its American Legends pizzas utilizing logos blasted into sidewalk dirt.
Fast Casual's Paul Barron interviews NRA Chairman Michael Kaufman during the 2009 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
A look at SteriLyfe's SteriStation kiosk, which is made from lightweight, recyclable plastic and can withstand more than 5,000 uses. The kiosk offers free hand sanitization for consumers and advertising revenue-generating opportunities for retailers and foodservice establishments.
Major League Eating stars and archrivals Joey Chestnut and Takeru Kobayashi face-off in the Pizza Hut P'Zone Chow-lenge.
This 6-minute video, produced by the National Restaurant Association, is a tribute to what restaurants do for the country â their impact on their employees, on careers, on communities and on the nation's economy.
Wynnie Stein, chef and owner of Moosewood, and Steve Frankl (the Tortilla Guy), talk about organic food and tortilla wrap trends during the 2009 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.
Dry-soak beans provide a number of recipe applications, from soups and salads to burritos and even pizza. The company offers shelf-stable pouch and canned options to provide fresh-tasting foods plus ease of storage.
Hospitality Solutions International debuts its revolutionary new handheld POS system for iPod Touch and iPhone platforms.
Ron Friesen, Truitt Bros., outlines the variety of uses for the company's pears, which are packaged in resealable plastic jars to maintain freshness and offer a nine-month shelf life.
Bob Bond, president of Vegware U.S., demonstrates for QSRweb the durability and benefits of its line of natural starch cutlery and tableware.
Tom Gimbel, founder of Clatterhead, demonstrates for QSRweb the company's Amplify solution, a customer referral reward service that builds a restaurant brand's database.
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