Menu labeling: What’s the hold-up?

by Betsy Craig — pres, menutrinfo.com

Prohibitive costs and clutter are causing a "push and pull" battle between grocery and c-store spaces and the FDA.

Count the restaurant industry among 'the helpers'

by Alicia Kelso — Editor, QSRWeb.com

As Boston and Texas taught us this week, when the dust of a tragedy clears, restaurants always find a way to pitch in.

Innovation: The next CEO performance metric

by Darrel Suderman — President, Food Technical Consulting

There is one simple way to measure the success of true food product innovation — Does it significantly increase shareholder value over a sustainable time…

Your tolerance for cash shortages – bearable or terrible?

When errors do occur and the cash handling performance is not within established guidelines, the appropriate action should be taken to correct the behavior or…

Don't let hackers scare off your customers

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

When you think about electronic security, what comes to mind? Do you consider how vulnerable your customer credit cards are, or how easily someone can break…

The secret to word of mouth marketing: No one person behind the curtain can do it all

by Jitendra Gupta — Mobile CRM Director, Punchh

In 1939, few movie characters were scarier than the Wizard of Oz. Dorothy, the Tin Man, the Scarecrow and the Lion were terrified by the specter of the…

Counting calories? Remember portion control

by Betsy Craig — pres, menutrinfo.com

Over-serving adds to food costs, cuts profit margins, and contributes to obesity and food waste.

Why tablets deserve a spot on your restaurant's technology menu

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Restaurants are interested in adoption for a variety of purposes, including running their point-of-sale system in store, implementing self-serve ordering…

The problem with marketing to social media 'influencers'

by Nate Riggs — CEO / Owner, NR Media Group

Everyone wants to be a social media influencer these days, right? Can you imagine how excited I was when received this email message from Klout and the brand…

How hiking is like running a business

by Ed Zimmerman — President, pizza.com

We are conditioned to keep going forward, but a careful retreat or horizontal strategy sometimes is the best way to make faster uphill progress.

What every restaurant should know about going gluten-free [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

Can innovation ever hurt your business?

by Darrel Suderman — President, Food Technical Consulting

"Single dose" technology innovation has huge opportunities for application to the restaurant industry — and it will save costs.

Universal Plug n Play: New report on an old problem

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

Universal Plug and Play should not be enabled if you are concerned about security.

Executing a charitable program at your restaurant doesn’t have to be hard

by Alicia Kelso — Editor, QSRWeb.com

Philanthropy takes time and patience, but the benefits are tangible for a brand.

What's in a number? Could be everything

by Betsy Craig — pres, menutrinfo.com

Making sure nutritional guideline numbers are spot on is both an honor and a core competency.

Menu development in a multiunit restaurant catering operation

by Erle Dardick — CEO, Monkeymedia

The assumption that menus are the same between dine-in, takeout and catering can be deadly to our brand and catering customer experience.

Retail’s perpetual food cost advantage over QSR

by Darrel Suderman — President, Food Technical Consulting

Build awareness throughout the company employees (top to bottom) that food-cost control is the top priority, second only to customer satisfaction.

Managing customers' mobile preferences correctly doesn’t need compromises

by Jitendra Gupta — Mobile CRM Director, Punchh

There is no magical solution to meeting every single demand of mobile-savvy customers.

Are Millennials to blame for potential chicken wing shortage?

by Jeff Fromm — Executive Vice President, Barkley

This demographic likes to create their own dining experience and share it alongside friends or family.

Domino’s Australia backlash proves social media puts customers in control

by Alicia Kelso — Editor, QSRWeb.com

Old marketing strategies in new media don’t work, so it's best to "launch modestly."