Drive-thru done right

by Noah Glass — CEO, Olo

Back in 1975 when McDonald's installed its first drive-thru window, U.S. consumers were in the midst of a sea change in their eating habits. Drive-up…

Why the future of marketing lies in mobile payments

by Henry Helgeson — CEO, Merchant Warehouse

For merchants, the convergence of payments and marketing should bring in new customers, increase sales from existing customers and provide more customer data.

Big data in little hands: It happens with mobile

by Jitendra Gupta — Mobile CRM Director, Punchh

The advertising world reeled on July 28 when it learned two of the industry’s largest firms, Omnicon and Publicis, merged to form the largest ad company on the…

Gluten-free: It’s good for business

by Betsy Craig — pres, menutrinfo.com

A handful of chains are doing gluten-free right.

Up? Down? Flat? What's really happening to restaurant visits?

by Barry Klein — Marketing Directo, Go Roma

In a confusing picture, it seems that restaurant operators are feeling upbeat, but overall, the number of away-from-home eating occasions are slipping a bit.

PODCAST: The Most Underutilized Tactic in Mobile Marketing

by Nate Riggs — CEO / Owner, NR Media Group

And we're back with yet another episode of The Social Restaurant Podcast. This week's interview is sure to get more than a few of you thinking about your…

The hourglass consumer

by Ed Zimmerman — President, pizza.com

As the middle class is squeezed, those operators that serve them will find their customer counts slipping.

Podcast: The Shift Toward Youtility Marketing

by Nate Riggs — CEO / Owner, NR Media Group

If you're like me, you spend a lot of time glued to your smart phone.

Chipotle embracing Adventure as a winning Millennial marketing strategy

by Jeff Fromm — Executive Vice President, Barkley

Millennials seek adventure not only in their activities but in their eating. This month, Chipotle is launching its 20th anniversary treasure hunt titled…

Are restaurant marketers ignoring Gen X?

by Alicia Kelso — Editor, QSRWeb.com

Strategies have been geared toward the Boomers and the Millennials, but what about those of us in the middle?

Does your call for help bring hackers to your door?

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

Hackers have targeted help desks because they know that the people who provide you support have the access into your systems that they want to exploit.

The anti-Robin Hood approach to inventory control

If you are confronted with peculiar and unexplained issues with cash management or inventory control, look beyond the 'usual suspects.'

8 ways to keep your VIPs happy

by Chris Luo — VP of Marketing, FiveStars

They're your favorite customers and the ones who you instantly recognize when they walk into your store. You know these customers are important to your…

Catering in a franchise ecosystem Part 2: Centralized services

by Erle Dardick — CEO, Monkeymedia

Incremental fixed costs from adding a catering channel will be offset by the long-term profits made.

Starbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same

by Betsy Craig — pres, menutrinfo.com

The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.

Restaurants without cashiers: The Golden Gate effect

by Noah Glass — CEO, Olo

When the Golden Gate Bridge added technology-enabled toll transactions in March 2013, it was certainly an end to an era of toll takers, tollbooth and drivers…

Catering in a franchise ecosystem: Part 1

by Erle Dardick — CEO, Monkeymedia

Every restaurant operator today has customers asking for catering services; saying no to customers is never an option for any growing venture.

'Here Be Dragons'

by Ed Zimmerman — President, pizza.com

During the Age of Exploration, brave people climbed aboard wooden ships to set sail for faraway lands.

The importance of traceability: “Fish fraud” sparks food-labeling controversy

by Betsy Craig — pres, menutrinfo.com

Seafood fraud not only affects consumers' wallets, it also has the potential to take advantage of and even damage the reputation of honest vendors and…

Idiot-proof restaurant equipment innovation

by Darrel Suderman — President, Food Technical Consulting

Equipment innovation is innovative when it solves a technical problem and adds shareholder value.