Protect yourself as well as your customers

by Betsy Craig — pres, menutrinfo.com

Companies that offer restaurant liability insurance have begun expanding policies to cover claims related to gluten reactions as well as food poisoning and…

Why my employees won't steal from me: 5 myths

Studies on workplace behavior, criminal investigations on employee fraud, and anecdotal stories have proven that the workplace environment must be controlled…

Restaurants offer silver lining to today’s economy

by Nate DaPore — President and CEO, PeopleMatter

More than a quarter of new jobs — 29.2 percent — are in foodservice.

Nielsen research, restaurant CEOs say ‘Mobile is it’

by Jitendra Gupta — Mobile CRM Director, Punchh

Sports and politics are dissected endlessly in the media, but it's my hunch that Americans spend significantly more time talking about food. Big games happen…

Restaurant industry's summer of accidental politics coming to an end

by Alicia Kelso — Editor, QSRWeb.com

Every company big or small takes a risk by making a statement that even remotely resembles something political.

Just like dominos this menu item shall fall

by Betsy Craig — pres, menutrinfo.com

Gluten free can be one of the best places for restaurants to shine, or just the opposite.

How many loyal, card-carrying customers do you really have?

by Jitendra Gupta — Mobile CRM Director, Punchh

I've seen a lot of people on Facebook lately posting statements, "You'll never hear anyone say...."

Restaurants take the lead in hunger crisis aid

by Alicia Kelso — Editor, QSRWeb.com

A new report shows that one in five Americans don't know how they'll afford their next meal.

It’s not a chicken-and-egg scenario: quality comes before sales

by Jason Hamilton — VP of Marketing, Snagajob

By assessing applicants for their behavioral preferences, you can find out if an applicant has the energy to work the drive-thru, the customer service for the…

Restaurant Social Media Top 10 [Infographic]

by Cherryh Cansler — Editor, FastCasual.com

How the largest limited-service restaurants in the U.S. stack up on social networks.

Top 5 benchmarks for new restaurant chain start ups

by Darrel Suderman — President, Food Technical Consulting

Always keep in mind that you are looking for 'best practices' within your concept category.

Game changers and shapers inspiring product development and innovation – Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Settings in demand during economic recovery include approachable, family friendly dining, vibrant, inspired, authentic and rustic.

Redecorating with loss prevention

A good loss prevention program starts with an assessment of the current processes in operation.

Common food truck execution mistakes

by Darrel Suderman — President, Food Technical Consulting

The guiding menu principle is always to sell fewer items at higher margins - which will allow you to spend more time on operations execution and customer…

This Olympian doesn’t want to be on a Wheaties box

by Betsy Craig — pres, menutrinfo.com

Gold medalist learns new non-carb diet and realizes positive results.

Game changers and shapers inspiring product development and innovation – Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.

Spread of hours in New York

by Rick Casmass — VP Marketing, Valiant

Are you familiar with the regulation regarding the spread of hours in New York? It applies to virtually every restaurant in the state and failure to adhere to…

How does a restaurant pop the question?

by Nate DaPore — President and CEO, PeopleMatter

Engaged employees can increase revenue per interaction, improve repeat business and ensure customer advocacy.

How an automated callback feature leads to happy customers and delivery staff

by Shawn Chute — COO, Sutus

A call to tell customers their pizza is en route can lead to higher tips and quicker turnaround.

Credit Card Skimming – A business and customer nightmare

"Hey man; how do like your job at that fast food place?"