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.

Why is the speakeasy bar concept growing internationally but not in the US?

by Darrel Suderman — President, Food Technical Consulting

Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.

How one restaurant concept leverages Yelp reviews for sales growth

by Nate Riggs — CEO / Owner, NR Media Group

Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.

Mobile CRM is a game changer that puts every restaurant on an even playing field

by Jitendra Gupta — Mobile CRM Director, Punchh

Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.

How corn affects food prices

by John Krebs — President, Axis Purchasing

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

Navigating the new food codes: Part 1

by Betsy Craig — pres, menutrinfo.com

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent…