Is your staff BYOD and policy free?

by Nate DaPore — President and CEO, PeopleMatter

Only 30 percent of companies have a policy in place for managing personal mobile devices used by employees for work.

The most important issue facing restaurant owners today: tip reporting

by Rick Casmass — VP Marketing, Valiant

I’ve worked many years for tips. I began my restaurant career when I was 14 (don’t tell the Labor department). I’ve been a busboy, a waiter, a bartender, and…

Using technology to streamline your phone and delivery operations

by Shawn Chute — COO, Sutus

You need communications system that helps you manage the entire customer ordering experience; one that can generate the business data you need to implement the…

Dude, where's my regs?

by Betsy Craig — pres, menutrinfo.com

Last July, the NRA and many other organizations suggested the FDA use flexibility for menu labeling stipulations as they apply to both chains and smaller…

Value Menu: The top 12 benefits of digital menu boards [Infographic]

by Alicia Kelso — Editor, QSRWeb.com

We surveyed QSR and fast casual operators to learn the top benefits of digital menu boards. We turned the results into this cool infographic.

Is it real or counterfeit? Practical tips in detecting counterfeit currency

Recognizing fake bills comes down to training that is easy to comprehend and makes sense, yet doesn't slow down the operation.

Is social media part of your marketing mix?

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

We all know that our friends and families influence us if they give us a recommendation…or a ‘stay away!’ …for a vendor or business. And those recommendations…

How many people does it take to process a credit card?

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

I know this sounds like the old joke about a light bulb or a chicken crossing the road, but the way some restaurants operate, the joke is on them.  There are…

Get more out of the NRA Show through social media

by Lisa DiVirgilio

Your bags are packed and you're ready to head to the 2012 National Restaurant Association Show in Chicago May 5-8. You've probably made a list of those vendors…

Top 5 things we didn't know we should be afraid of - Part II

by Suzy Badaracco — President, Culinary Tides Inc

Researchers have found no consistent relationship between participants' driving distance to QSR joints and their weight over a 30-year span

Upselling customers and getting the most out of advanced messaging

by Shawn Chute — COO, Sutus

When your phone line is busy, or your staff too busy to do more than take orders, you will miss out on opportunities to upsell customers.

Boulder, Colo.: Epicenter of food innovation

by Darrel Suderman — President, Food Technical Consulting

One of the ways Naturally Boulder Products contributes to the food innovation culture is by forcing participants to pitch new ideas every other year to proven…

You want to franchise your restaurant: Now what?

by Harold Kestenbaum — Partner, Gordon & Rees, LLP

In my last blog, we discussed why your restaurant should be franchised. I will assume that you have listened to what I said and you have now made the decision…

Three organizational challenges that hinder innovation (and the solutions to resolve them)

by Rob Connelly

There are three main challenges that hinder innovation: Playing catch up, ambiguity and underdevelopment of employees.

The one left off the list: hourly employees' influence on consumer decisions

by Amanda Richardson — Senior Vice President of Product and Marketing, Snagajob

While trend lists may not identify employees as a critical factor, the quality of a restaurant's front-line staff has a significant influence on the features…

The concept of 'Reverse Innovation' in the food industry

by Darrel Suderman — President, Food Technical Consulting

Multinational corporations have forecasted that developing countries will account for 70 percent of their growth a decade from now.

Green spotlight on... Pizza by Certe

by Jennifer Wright — CFO, Ecovention, LLC

NYC pizzeria has embraced "green" from the toppings to the restaurant to the box.

Want to Facebook? What are you waiting for

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

Ninety five percent. That’s right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We…

Top 5 things we didn't know we should be afraid of - part I

by Suzy Badaracco — President, Culinary Tides Inc

A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac…

If it's Monday, this must be meatless

by Betsy Craig — pres, menutrinfo.com

While diners can see some personal benefits — like weight loss — from a Meatless Monday regime, restaurants can see some real bottom-line benefits.