Top food industry trends for 2014

by Suzy Badaracco — President, Culinary Tides Inc

Trends indicate that consumers and food continue to move toward experimentation.

Part time vs. full time: Which is best for most job seekers?

by Jason Hamilton — VP of Marketing, Snagajob

Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.

The goings on after you leave for the day

Unexpected visits by the manager and/or owner may set the tone on performance expectations.

Podcast: Bean Sprouts co-founder on what it takes to be a kids-focused cafe

by Nate Riggs — CEO / Owner, NR Media Group

In episode #030 of the Social Restaurant Podcast, I welcome Shannon Payette Seip, co-founder of Bean Sprouts, an innovative new concept based in Seattle…

Allergy training on continued education fast track

by Betsy Craig — pres, menutrinfo.com

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

Eating dinner with Scarlett Johansson

by Noah Glass — CEO, Olo

Is your restaurant ready to take advantage of guests’ new relationship with their smartphones?

Gluten-free’s house of cards is beginning to fall

by Suzy Badaracco — President, Culinary Tides Inc

If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.

Sales systems for closing more restaurant catering business

by Erle Dardick — CEO, Monkeymedia

To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.

Top 5 reasons restaurant chains won't innovate in 2014

by Darrel Suderman — President, Food Technical Consulting

The most innovation in the food industry over the past five years has been in packaging, beverages and dairy products.

How state regulations could transform allergen awareness

by Betsy Craig — pres, menutrinfo.com

Teach your staff how to identify and respond to a possible allergic reactions.

Zagat’s best pizzeria is all about the dough

by Alicia Kelso — Editor, QSRWeb.com

Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.

Inspiring product development and innovation as recovery unfolds, part II

by Suzy Badaracco — President, Culinary Tides Inc

Consumers are seeking naturally healthy options, unprocessed items, but also convenience and clear benefit messaging.

Looking for PR love -- in all the right places

by Tracy Aiello Henderson — publicist, Center Reach Communication

Though restaurants know how to foster love and romance, many operators struggle with agency relationships.

Use mobile to get customers to fall in love (with your brand)

by Jitendra Gupta — Mobile CRM Director, Punchh

What should your top goal as a brand be in 2014? Trust me, it should be to get your customers to love your brand.

Minimum Wage: Are you ready for employee questions?

by Jason Hamilton — VP of Marketing, Snagajob

Currently, a higher wage is encouraged but not required for businesses.

How mobile apps help restaurants drive profits

by Jess Taylor — CEO, Blue Rocket

For restaurants, mobile is changing the customer service model by enabling more discrete time optimization. Marketers need to evaluate how to adapt their…

Surging wages and digital ordering

by Noah Glass — CEO, Olo

My last byline asked readers to consider the idea of "surge pricing" — charging higher prices based upon real-time high demand — as applied to the restaurant…

5 things your restaurant’s mobile app must include [infographic]

by Alicia Kelso — Editor, QSRWeb.com

Mobile innovations continue to grow at a staggering pace and to win the game, your brand's mobile app is going to need more than just a menu, nutritional…

Waste not, want not, profit more

It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.

Digital ordering’s next wave: Surge pricing

by Noah Glass — CEO, Olo

A flight to Denver during ski season is bound to be more expensive than the same flight in July, just as a bottle of Champagne is pricier in late December, and…