Wrestling with a million dollar baby - skimming

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten…

2012 will be the year of more information

by Betsy Craig — pres, menutrinfo.com

Miniature portions, specialty beverages are among the trends to watch.

Adaptation – 3 Categories Evolve

by Suzy Badaracco — President, Culinary Tides Inc

Be mindful of where categories were during the Recession and do not stray too far from the familiar.

A leopard that couldn’t change its spots

What exactly do you know about employees assigned to handle your deposits?

We've always done it this way

by Ed Zimmerman — President, pizza.com

The market will be significantly different just three years from now; you have to change with it.

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.