Using technology to upsell customers

by Shawn Chute — COO, Sutus

On-hold messaging is now advanced enough to work as a successful marketing tool.

Gloves! The Controversy Continues - Part 3

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the…

Is your restaurant on a desire path?

by Nate DaPore — President and CEO, PeopleMatter

Put your product on paths that grow more and more comfortable as consumers use them.

Live from New York

by Betsy Craig — pres, menutrinfo.com

The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.

Green spotlight on Pickleman's Gourmet Café

by Jennifer Wright — CFO, Ecovention, LLC

One operator knows his college-heavy demographic will respond to an eco-friendly pizza box.

Good food, good service, fair prices

by Ed Zimmerman — President, pizza.com

With gas prices rising, consumers will be extra mindful where they spend their money, so this is a good time to go back to basics and take care of your guests.

Could your restaurant survive a 15% decrease in business?

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

The question we field more than any other when talking to small merchants is, “Who is making me become PCI compliant?” The answer is too complicated to simply…

Improving the customer call experience

by Shawn Chute — COO, Sutus

For pizzerias, particularly those without dine-in facilities, your phone system is more than a business tool, it's the lifeblood of your business and the…

Courting new trials

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

Let’s talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the…

2012 Top 10 food trends include "heirloom foods"

by Darrel Suderman — President, Food Technical Consulting

Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.

Jobs, consumer confidence & pizza

by Ed Zimmerman — President, pizza.com

Help out with any positive economics news; it will boost consumer confidence and help your business.

Job descriptions — HR’s love letters

by Nate DaPore — President and CEO, PeopleMatter

It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the…

When is food service NOT a restaurant?

by Betsy Craig — pres, menutrinfo.com

If you own a place that sells prepared food for people to eat, you're in the restaurant business, right? Not necessarily.

Gloves! The Controversy Continues – Part 2

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to…

Food fight: Combat rising costs with smarter hourly hiring

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

The restaurant industry is expected to grow this year, but realizing big profits will be a tall order in the face of rising food and labor costs.

Get 'in' on the biggest trend In foodservice

by Nate DaPore — President and CEO, PeopleMatter

Healthy, affordable dining — for kids.

The Secret Decoder Ring and Loss Prevention

Over the holidays I watched “A Christmas Story” for the gazillionth time. One of the scenes in the movie is Ralphie getting his secret decoder ring to unlock…

As serious as a heart attack

by Betsy Craig — pres, menutrinfo.com

It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.

The top 10 (unmentioned) food industry trends

by Suzy Badaracco — President, Culinary Tides Inc

Adventure in food and flavor is back, comfort food is out.

The Apps of Foodservice

by Nate DaPore — President and CEO, PeopleMatter

Now is the time for restaurants to take control of their mobile presence -- develop apps, mobilize websites, give flexibility to online menus, add special…