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.

Don't you know it's time to get on board ... the cross-train

by Marla Topliff — President, Rosati's Pizza

Cross training allows your business to function with a lean staff, without that constant fear of being caught understaffed.

Top 5 all-time 'contrasting' food flavor pairings

by Darrel Suderman — President, Food Technical Consulting

When you think about flavor pairings, do you think first about 'compatible flavors' or do you think first about 'contrasting flavors?'

Improving efficiency through call reporting

by Shawn Chute — COO, Sutus

There are now several phone and communications solutions on the market that come with reporting and advanced analytics as standard, including number of calls…

Bistro offerings complement hospital's mission of health and wellness

by Betsy Craig — pres, menutrinfo.com

The Colorado Center's mission is to promote health and prevent disease by reducing obesity and the rates of weight-related chronic diseases, and this new…

Could be deadly, but essential for restaurant operations

If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by…

Three things you need to know about Facebook Timeline for brands

by Lisa DiVirgilio

The new layout allows brands to interact privately with customers and stay updated on page data.

Waking up at 40,000 feet

by Ed Zimmerman — President, pizza.com

Targeting young people online seems logical but older Americans have embraced technology, too, and want the benefits and ease of new devices and services.

Clothes can make the employee

by Nate DaPore — President and CEO, PeopleMatter

Earlier this month I ran across an article in Freakonomics referencing a study that showed "wearing a white lab coat — a piece of clothing associated with care…

Culinary Tide's 2012 top trends

by Suzy Badaracco — President, Culinary Tides Inc

Culinary Tides, Inc. released the report: "Top 10 Trends Analysis - Shifting Sands 2012: A cross analysis of predictions across Government, Technology, Health…

Social media: A necessary evil?

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

Market Force just completed a consumer study of social media usage. Not surprisingly, every year we've looked at usage we've seen the numbers going up. About…

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

Pop-ups threaten food trucks

by Darrel Suderman — President, Food Technical Consulting

Pop-ups are morphing into a multipurpose tool, used to test concepts, market new brands, engage with a younger audience, or prove to landlords, lenders and…

What I learned working in a kitchen

by Ed Zimmerman — President, pizza.com

You got in the hospitality business to make your home your guest's home, treat them well and they will tell their friends.

Four tips for a successful Facebook page

by Lisa DiVirgilio

Always respond to fans - whether they post a positive or negative comment about your brand.

Is your restaurant stuck in a monkey trap?

by Nate DaPore — President and CEO, PeopleMatter

From switching out the décor to updating technology, restaurateurs must take chances to keep their business fresh.