NYC soda ban update

by Ed Zimmerman — President, pizza.com

The ability to target one specific category, especially when comparable products like sugary coffee drinks have more calories, gives lawmakers too much power.

NYC soda ban sparks mass confusion

by Cherryh Cansler — Editor, FastCasual.com

The ban doesn't cover drinks made with "50 percent milk," which is how Starbucks is planning to keep selling Frappuccinos in its 20-ounce Venti size.

Marketing analytics on the visual Web: A Guide for restaurants

by Nate Riggs — CEO / Owner, NR Media Group

Americans are embracing a trend of following their favorite restaurant brands on social media sites in a BIG way.

Take a bold step forward in 2013 by kick starting new product innovation

by Darrel Suderman — President, Food Technical Consulting

Internal dissent is to be expected because food innovation is change, and many people resist change.

Say it ain’t so! – The bogus robbery

 The restaurant manager’s home phone rang. She recognized the cell phone number of her shift manager on the display. Before she could say “Hello” she heard a…

George Washington couldn’t lie. Honesty is still the best communication policy with customers.

by Jitendra Gupta — Mobile CRM Director, Punchh

Legend has it that when George Washington’s father asked him whether he’d chopped down his cherry tree, young Washington said, “I cannot tell a lie, I did it…

The minimum wage debate

by Ed Zimmerman — President, pizza.com

When government policies lead to reduced employment and motivation, everyone loses.

Social media and your POS: The search for Bigfoot

by Nate Riggs — CEO / Owner, NR Media Group

One of the biggest challenges I faced as a restaurant marketer during my time at a family dining chain centered around three very simple, but very important…

Facebook milestone promotions underscore fast pace of social media

by Alicia Kelso — Editor, QSRWeb.com

Brands are celebrating their loyal fan base with giveaways.

10 ways to build your restaurant catering program

by Erle Dardick — CEO, Monkeymedia

Growing catering revenues requires professional business-to-business selling skills.

Romance your customers on Valentine’s Day by engaging them

by Jitendra Gupta — Mobile CRM Director, Punchh

Valentine's Day has me thinking about how new lovers aren't all that different from new restaurant customers: Both want attention that affirms the other party…

High-volume hiring questions asked and answered

by Jason Hamilton — VP of Marketing, Snagajob

A focus on planning, developing goals, consistency and follow-ups is key to a positive applicant experience.

The return of factory life and pizza

by Ed Zimmerman — President, pizza.com

The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.

For now, mobile payment is more neat-o than necessary

by Jitendra Gupta — Mobile CRM Director, Punchh

For the past couple of years, retailers have talked incessantly about mobile payment technology and made untold investments to allow their customers to pay for…

35 Top Restaurant Apps [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

A look at where restaurant consumers are located in the mobile space.

Gluten-free menus can be a challenge – or not

by Betsy Craig — pres, menutrinfo.com

Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.

Food innovation can be glamorous and messy, but don't let that stop you!

by Darrel Suderman — President, Food Technical Consulting

Time and time again, a great innovative idea is shelved, only to be resurrected years later as a successful new product.

Foodservice learning from the Fancy Food Show

by Ed Zimmerman — President, pizza.com

Gluten-free remains a hot trend, while others are just now emerging, such as coconut flavor and salty/sweet combos.

Facebook's Graph finds restaurant ‘Likes’ but falls short of authentic endorsements

by Jitendra Gupta — Mobile CRM Director, Punchh

Facebook CEO Mark Zuckerberg recently announced the company was refining its search feature dubbed Graph, a tool it heralded as particularly good for finding…

A forgotten key strategy in avoiding menu price increases

Including loss prevention in your strategies to counter higher costs may give you a competitive advantage, and add 3 to 5 percent to the top line.