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…

Inspiring product development and innovation as recovery unfolds, part I

by Suzy Badaracco — President, Culinary Tides Inc

Consumers are cautiously moving toward recovery and are still demanding authenticity.

Is the Domino’s remodel mandate a response to fast casual? Kind of.

by Alicia Kelso — Editor, QSRWeb.com

Fast casual pizza isn't 'just competition for pizza' brands, but for all restaurants, particularly during lunch.

Schlotzsky’s Kelly Roddy on building restaurant brands

by Nate Riggs — CEO / Owner, NR Media Group

In episode #025 of the Social Restaurant Podcast, I talk with Kelly Roddy, CEO of Schlotzsky's Deli, an international franchise of more than 3,500 locations…

What are benefits to restaurant job seekers?

by Jason Hamilton — VP of Marketing, Snagajob

The least important attribute in a position to job seekers is the brand name of the restaurant.

Why I hate foodservice gloves and you should, too

by Ed Zimmerman — President, pizza.com

I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic…

About the PCI Standards Council

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

The Council’s five founding global payment brands have agreed to incorporate the PCI DSS as the technical requirements of each of their data security…

The importance of food safety training

by Betsy Craig — pres, menutrinfo.com

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

Why comply with PCI security standards?

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

Why should you, as a merchant, comply with the PCI Security Standards? At first glance, especially if you are a smaller organization, it may seem like a lot of…

How to grow restaurant-catering sales from a franchisee’s perspective

by Erle Dardick — CEO, Monkeymedia

If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will…

The CMO's paradox

by Jake Cohen — CEO Privy, Privy

Seventy-two percent of consumers feel that online promotions or emails they receive don't speak to their interests.

Podcast: Don Fox on building brands

by Nate Riggs — CEO / Owner, NR Media Group

 In episode #021 of the Social Restaurant Podcast, I talk with Don Fox, Chief Executive Officer of Firehouse Subs, a 19-year-old concept with over 70…

Pizza: Make it thinner! Cook it faster! Fatten profits!

by Darrel Suderman — President, Food Technical Consulting

Cooking a pizza faster enables marketers to promote their pizzas to new customer dayparts and customers with less time on their hands.

Don't go it alone in 2014

By enlisting a GPO, you can focus your time on key strategic areas like co-branding and operations.

Higher beef prices, mobile ordering on the menu for 2014

by Ed Zimmerman — President, pizza.com

Expect a moderate sales growth rate this year.

Using technology to scale your restaurant catering sales

by Erle Dardick — CEO, Monkeymedia

Today's POS systems have not been built with the right business logic needed for the catering market.