Why Apple Pay is important for restaurant operators big and small

by Will Hernandez — Editor, NetWorld Media Group

Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.

Allergen awareness: Why American brands should be watching the EU

by Betsy Craig — pres, menutrinfo.com

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

PCI 3.0 – A wake-up call for SAQ C merchants

by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies

It is our concern that merchants have not been properly educated about these changes, and it will be a rude awakening when they discover that they are required…

A lesson for educational foodservice operators

by John Krebs — President, Axis Purchasing

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.

What are Any’tizers, Tanglers, Frisnacks or Wrappetizers?

by Darrel Suderman — President, Food Technical Consulting

Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.

More part-time work? Training younger workers to expect less

by Jason Hamilton — VP of Marketing, Snagajob

A majority of younger job seekers say having a flexible work schedule is most attractive characteristic of a company.

Five steps to creating a successful catering platform

by Erle Dardick — CEO, Monkeymedia

Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.

Wait time zero: The need for speed

by Noah Glass — CEO, Olo

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Capitalizing on new school nutrition policies

by Betsy Craig — pres, menutrinfo.com

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

by Suzy Badaracco — President, Culinary Tides Inc

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex…

Think like a coach: Train your team year-round

Restaurants must make time for training.

Does China expose the concept of Quality Fade in QSR food products?

by Darrel Suderman — President CEO, Food Technical Consulting

The tendency of major QSR brands to stick with longtime suppliers exposes a false sense of security with faulty supplier partners.

Mission Foods leapfrogs competitors with plastic ship boxes

by Darrel Suderman — President CEO, Food Technical Consulting

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

The importance of online ordering when it comes to catering

by Erle Dardick — CEO, Monkeymedia

Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.

Big data is pointless

by Nate DaPore — President and CEO, PeopleMatter

Big data is pointless, your data is priceless.

Benefits 101: Simple ways to offer education assistance

by Jason Hamilton — VP of Marketing, Snagajob

Sit down with employees taking classes and explore flexible scheduling options.

Teaching in-store and digital ordering to play nice

by Noah Glass — CEO, Olo

One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?

How do you become the Uber of food?

by Ed Zimmerman — President, pizza.com

When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.

Back to the Basics takes a deep look at the restaurant industry workforce

by Nate Riggs — CEO / Owner, NR Media Group

'I truly believe that great things come from people getting together and collaborating,' Mike Tyler, CEO War Room.

6 steps to promote staff, customer allergen awareness

by Betsy Craig — pres, menutrinfo.com

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.