Menu labeling mandate pushed back one year

by Betsy Craig — pres, menutrinfo.com

Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster…

Review: Pizza paddle innovation

by Darrel Suderman — President CEO, Food Technical Consulting

The Portion PadL is a highly versatile tool in that it can be used to cut small, medium, large and extra-large pizzas into as many slices as a restaurant owner…

Customers demand targeted, relevant marketing messages

by Vic Mahadevan — CEO, Punchh

When blended, data on purchases, frequency, preferences, social media activity forms a 360-degree customer profile that can be used to build a long-term…

How the growth of gluten-free pizza will shape customer marketing

With a handle on how your customers are reacting to the changing times, you’ll be able to tackle the gluten-free craze – wherever it may go – without issue.

How to increase revenue in your restaurant without sacrificing customer service

Finding ways to boost profitability while still retaining your customer base is quite possible: it’s just a matter of adding perceived value to your restaurant…

4 ways to win with in-store marketing

by Kent Barkouras — EVP Restaurant Solutions, Primary Color Systems

No matter what other problems your restaurant faces, if you can consistently get enough people in the door those problems ultimately will not matter. High…

3 ways to prep for the ban on trans fat

by Betsy Craig — pres, menutrinfo.com

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

Picture perfect GMO fruit can reduce food waste

by Darrel Suderman — President CEO, Food Technical Consulting

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and…

5 reasons to personalize your restaurant website now

More and more big name restaurants and chains are creating one-to-one, unique website experiences for visitors to drive higher user engagement and customer…

Restaurant digital signage is heating up

by Scott Sharon — CEO, START

Digital menu board blogger looks at hot trends in restaurant digital signage. Digital menu boards and restaurant digital signage are getting smarter and and…

Saving energy with employee engagement: Strategies for restaurants

What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.

Are you 'CONNECTING' with your customers?

by Cherryh Cansler — Publisher, FastCasual.com

The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal…

Receiving 101: Control and Safety

by John Krebs — President, Axis Purchasing

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

Taco Bell testing alcohol, redesign: Is it rebranding as fast casual?

by Lon Southerland — Executive Vice President, GuestMetrics, LLC.

Taco Bell is testing test beer, wine, and “mixed alcohol freezes” this summer in a redesigned store format.

How technology is solving headaches for menu labeling

by Betsy Craig — pres, menutrinfo.com

The technology that fuels digital menu boards and ordering kiosks within restaurant locations today is being used to maintain nutritional disclosures in real…

3 ways restaurants can use automation to drive business value

Exactly how is IT automation helping restaurants?

Tips for saving money with merchant service providers

Checkout our list of things to look out for in merchant services to make sure you’re keeping more of your hard earned profits.

Bugging out: Is cricket flour on your menu?

by Darrel Suderman — President CEO, Food Technical Consulting

Many in the foodservice industry are touting cricket flour as the next "super protein."

Extraordinary measures: The top four areas restaurants should measure for success

Today, forward-thinking restaurant operators are using modern video technology to measure virtually everything from shift readiness to inventory control.

Get a Bigger Piece of the Pie [infographic]

by Brenda Rick Smith — Editor, Networld Media Group

Online ordering, and mobile ordering in particular, is no longer simply a nice add-on for consumers,it's an expectation.