The ageless meatball is the new menu trendsetter

by Darrel Suderman — President, Food Technical Consulting

Meatballs are versatile and offer a big profit margin.

Getting ‘Siri-ous’ in Foodservice HR

by Nate DaPore — President and CEO, PeopleMatter

As more programs are developed to be voice interactive, it's possible that Siri will one day be capable of interactively pre-screening applicants and more.

The most gluten-free meal of the day

by Betsy Craig — pres, menutrinfo.com

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

Adaptation – 3 Factions Evolve

by Suzy Badaracco — President, Culinary Tides Inc

The strongest trends, even in the restaurant industry, are the ones most adept at change.

Food stamps in foodservice

by Ed Zimmerman — President, pizza.com

The foodservice industry can do more to help with hunger in America.

Personal safety tips for the holidays

D.B. "Libby" Libhart has more than 30 years of experience in the loss prevention industry. He has provided security and safety leadership in retail settings…

De-Silo HR: The Next Evolution

by Nate DaPore — President and CEO, PeopleMatter

It is projected that by 2013, 15 percent of business intelligence deployments will combine BI, collaboration and social software into decision-making…

Thanksgiving and giving thanks

by Betsy Craig — pres, menutrinfo.com

An often overlooked trend in the restaurant industry is giving back.

Are we there yet?

by Lori Walderich — CMO, Top That! Pizza

Consider a few strategies to build a brand in bad(ish) times.

First impressions still count for new customers

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

Food is still the biggest driver of a customer's first impression.

What’s in a Brand?

by Ed Zimmerman — President, pizza.com

The pizza industry is so focused on coupons, promotions and LTO's that we drive consumers to look for more for less.

The HR Takeaway From The 99%

by Nate DaPore — President and CEO, PeopleMatter

Occupy movement has been smart to leverage social media, make their members feel like part of a team and reward and recognize their efforts.

One is the loneliest number

Having a lone employee on a late night shift raises the risk of robbery and employee theft.

Size matters and not just desserts

by Betsy Craig — pres, menutrinfo.com

Offering smaller portion sizes can lift sales.

Don't let the turkeys get you down

by Marla Topliff — President, Rosati's Pizza

Ten gentle reminders for staff and owners heading into the busy holiday season.

Bacon: An indispensible ingredient in food innovation

by Darrel Suderman — President, Food Technical Consulting

Bacon appears to be one ingredient that the American consumer cannot do without. It's been around since the beginning of time, but never been applied to so…

There's nothing to eat

by Ed Zimmerman — President, pizza.com

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.

The art of building a bank

It has nothing to do with concrete blocks and mortar. Cranes and bulldozers are not involved, and it has no reference to the facility where you make your…

The path toward world domination (Part 1)

by Jon Sooy — VP Sales and Marketing, Golden Pacific Systems, Inc.

A tip: Hire the right weird person for the job/position you have available and let them be weird.

'Save As' is the new 'Print' Part 2

by Nate DaPore — President and CEO, PeopleMatter

If you haven't realized the need for (mobile) speed or scheduled meetings with your IT team after reading "Save As" is the New "Print," Part 1 you might want…