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?"

How food trucks started a retail revolution

by Darrel Suderman — President, Food Technical Consulting

Citing the success of the food truck segment, numerous retailers have launched retail trucks, selling everything from shoes to flowers.

Glass is half full hiring: it’s all about perspective

by Jason Hamilton — VP of Marketing, Snagajob

Giving an applicant's previous experience a lot of weight in hiring decisions may seem like the prudent approach, but when it comes to finding a right-fit…

Listen, learn and leverage

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators…

The service sucked, but that new logo looks great

by Nate DaPore — President and CEO, PeopleMatter

A great marketing campaign is only part of the equation for a successful business.

Some chains getting head start on menu transparency

by Betsy Craig — pres, menutrinfo.com

Some chains, while they don't necessarily offer allergen-free dining experiences, do let you know what's in their dishes in a clear, concise manner so diners…

A new frontier: Desktop dining

by Darrel Suderman — President, Food Technical Consulting

The opportunity for new product and packaging innovation in the Desktop Dining category has never been greater.

Crime prevention – The power of a flower

Crime Prevention through Environmental Design relies on the ability to deter criminal acts.

Disharmonic harmony in trends 2012

by Suzy Badaracco — President, Culinary Tides Inc

Patterns shift based on their own trajectory regardless of corporate strategy planning.

Google: I dislike my staff

by Nate DaPore — President and CEO, PeopleMatter

The second most likely reason your staff leaves is lack of respect or support from a supervisor.

Meal credits

by Rick Casmass — VP Marketing, Valiant

Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee.

Feds charge a suspected major cyber thief

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

Everyone in retail can breathe a little easier today knowing that federal authorities have charged David Benjamin Schrooten, or as he is known in cyber space…

Food allergies hit more city kids

by Betsy Craig — pres, menutrinfo.com

Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.

The next steps of a soon-to-franchise restaurant company

by Harold Kestenbaum — Partner, Gordon & Rees, LLP

In my last blog, I discussed what to do once you decide to franchise your restaurant. Now that you've taken those next steps, where do you go from here? The…

Worry maps

by Suzy Badaracco — President, Culinary Tides Inc

Eighty percent mistakenly believe the gluten-free diet is either "more healthful" or a weight loss solution, instead of a medically-indicated diet for the auto…

Restaurants serve up a path to success – Part 2

by Nate DaPore — President and CEO, PeopleMatter

Retaining your top talent will grow increasingly difficult as the economy continues to improve and the labor market tightens.