Menu labeling: Here we go again!

by Betsy Craig — pres, menutrinfo.com

While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.

McDonald's wins game of chicken

by Darrel Suderman — President, Food Technical Consulting

While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.

Is your app ready for Apple's iOS7?

by Jess Taylor — CEO, Blue Rocket

Apple's recent release of iOS 7 has several changes, and with any new software update, there are bound to be a few glitches. Since your restaurant's app is…

Mobile is ideal for Millennials

by Jitendra Gupta — Mobile CRM Director, Punchh

When it comes to mobile marketing in fast casual restaurants, it's all about Millennials—at least that's the belief of several restaurant operators we listened…

Not so scary Halloween

by Ed Zimmerman — President, pizza.com

Consumers spend a lot for Halloween; the key is to be creative and promote louder than your competition.

Mobile websites made easy – tips and tricks for restaurant operators

by Greg Mista

62 percent of consumers are less likely to choose a restaurant if they can't read the menu on a mobile device

Paper pain: How electronic onboarding can be your cure

by Jason Hamilton — VP of Marketing, Snagajob

More than 25 percent of new hire paperwork is now completed on mobile devices.

Tracking: Linking purchases to sales

By not tracking, you run the risk of being an absentee manager and allowing your staff to make decisions for you.

Food Safety Forensics: New C.S.I. category

by Darrel Suderman — President, Food Technical Consulting

Now, blame for food litigation is at the executive level, and criminal charges are common.

5 ways to market your restaurant catering holiday program

by Erle Dardick — CEO, Monkeymedia

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

Five types of offer stacking — and how to beat them

Merchants should look for opportunities to leverage technology that helps them deliver better experiences for customers — without negative effects on their…

Mobile ordering: Changing the Gold Standard

by Noah Glass — CEO, Olo

A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me…

Delivering more than pizza

by Ed Zimmerman — President, pizza.com

With the holidays around the corner, think creatively about using delivery to achieve something great.

Solving the fake online review problem through mobile customer engagement

by Jitendra Gupta — Mobile CRM Director, Punchh

New York regulators have had enough of fake online customer reviews. Last week, Eric Schneiderman, the state’s attorney general, slapped 19 companies with…

Is a mobile app or mobile site right for your restaurant?

by Jess Taylor — CEO, Blue Rocket

With 96 percent of the world's population now using mobile devices, it's imperative for companies to figure out how to best connect with and serve customers on…

Know your operation's purchasing score

To keep ahead of any problems, maintain strong, consistent communication with your supplier.

Facebook: How to win at Facebook marketing

by Nate Riggs — CEO / Owner, NR Media Group

In this week's episode of the Social Restaurant Podcast, I interview Mike Gingerich —  one of the leading strategists in teh Midwest focused on Facebook…

Burnt ends BBQ: A potential QSR mega hit

by Darrel Suderman — President, Food Technical Consulting

Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.

Boost restaurant catering sales with a thoughtful beverage program

by Erle Dardick — CEO, Monkeymedia

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

Optimize distribution costs (Part II)

The best way to reduce cost is to commit to a distributor, negotiate directly and join a GPO.