Food advertising protests endanger TV for kids

by Barry Klein — Marketing Directo, Go Roma

If some parents are happy to abrogate their responsibility for setting rules for their children's eating habits, they are not going to be happy when there is…

Fines, fines everywhere fines: Consumers are fighting against unsolicited text messages

by Jitendra Gupta — Mobile CRM Director, Punchh

American consumers are a fickle lot, partly because the law says they can be. At one moment they're broadcasting an unsettling amount of detailed and personal…

Why technology is the most effective way to grow your business

by Duessa Holscher — marketing, Granbury Restaurant Solutions

At every stage of your restaurant's growth, different technologies have a role to play.

Restaurant industry dominates year's 'PR disaster' list

by Alicia Kelso — Editor, QSRWeb.com

Five out of 10 2012 public relations nightmares were related to restaurants.

$7 Coffee – Has Starbucks run out of ideas?

by Darrel Suderman — President, Food Technical Consulting

Why would anyone buy a $7 cup of black coffee? Why would Starbucks even think about selling $7 black coffee? Does Jimmy Kimmel's "taste test" outside a local…

Lawyers see another way to get a restaurant reservation

by Rick Casmass — VP Marketing, Valiant

The Wage Theft Prevention Act (WTPA) has been the law of the land in New York since April of 2011. While most restaurateurs, who are New York State employers…

Health and wellness consumer disconnects and navigation strategy

by Suzy Badaracco — President, Culinary Tides Inc

Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.

Chains itching to cook from scrach: Part 2

by Betsy Craig — pres, menutrinfo.com

A new generation of restaurateurs is taking family recipes and running with them, shaping one of the hottest trends in casual/fast-casual dining — the 10…

Red food - Blue food

by Ed Zimmerman — President, pizza.com

Is expressing politics worth risking customers?

Holiday hiring: who to hire and who to keep after the season

by Jason Hamilton — VP of Marketing, Snagajob

Prepare for the added traffic by hiring a team of seasonal employees who naturally fit in your business so they can catch on quickly, hit the ground running…

Hello. We miss you. Won’t you purchase again?

by Jitendra Gupta — Mobile CRM Director, Punchh

Pizza operators have had it good for years. No other restaurant business has the ability to track customer data as accurately as a delivery operation that gets…

Five tech tools to help treat every customer like a VIP

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Most technologies can help you give exceptional customer service without extraordinary effort.

Are political statements tarnishing the restaurant industry’s reputation?

by Alicia Kelso — Editor, QSRWeb.com

Following statements against Obamacare, brands’ social media conversations are no longer about the food.

Health and wellness consumer drivers

by Suzy Badaracco — President, Culinary Tides Inc

Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.

Why servant leadership is crucial for a successful restaurant catering program

by Erle Dardick — CEO, Monkeymedia

Without the support structure in place at the highest level of your organization, mid-level managers and front-line employees will have a hard time carrying…

Chains itching to cook from scrach: Part 1

by Betsy Craig — pres, menutrinfo.com

About a year ago, in its annual predictions of the hottest hospitality trends, international restaurant consultants Baum + Whiteman warned that the "misuse of…

It's OK to fire 'bad' customers

by Ed Zimmerman — President, pizza.com

In my days as a wholesale baker, I had a customer in Washington, D.C., who ran five high-volume delis. To obtain his business, I had to cut my margin to the…

Menu labeling may finally come unstuck

by Betsy Craig — pres, menutrinfo.com

Gluten-free diets have moved into the mainstream, but without standards, it's hard to know whether current labels are fact or hype.

Simple deterrents to late night restaurant robberies

Often, QSR windows are covered with advertizing or window clings; however, limited visibility from the outside provides cover for a robbery in progress.

5 ways to grow your off-premise catering sales

by Erle Dardick — CEO, Monkeymedia

Delivery of your product will make or break your catering program: Invest in safe vehicles, showcase your brand on those vehicles and purchase…