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…

Millennials' brand preferences shift due to household structures

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

While use of technology and social media among Millennials is legendary (they've never known a time that wasn't digital), new Hartman Group research finds…

The dangers of PCI tunnel vision

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

The Payment Card Industry Data Security Standard (PCI) is an excellent set of security requirements with which all of the major Credit Card companies expect…

Are you in the game or sitting on the sidelines?

by Tim McCallum — President, Combustion Media

Game on! There are two great teams in the 2011 World Series. I am from Texas, "Go Rangers!"

Exploring the role food plays in patient health

by Darrel Suderman — President, Food Technical Consulting

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Don’t wait ‘til Halloween to ghost hunt

The assistant manager was in charge of inputting hours worked by employees into the back office system. She was very diligent in making sure employees were…

Build great pizza, and they will come

by Jennifer Wright — CFO, Ecovention, LLC

Build good pizza and they will come -- even the U.S. President. Just ask Chris Sommers of Pi Pizzeria based in St. Louis, M. That's just what happened in…

Carb Lovers unite: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

It is time to celebrate carbs and instead of bashing them. I discussed all the ways carbs are often villainized in part 1 of this series.  Now, it's time to…

Itty bitty is now a biggie

by Betsy Craig — pres, menutrinfo.com

Popping up everywhere you turn in our industry today are new mini desserts. Baskin-Robbins just launched the concept last week, and many new offerings are in…

Make 'thank-you' more meaningful

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

There is no app for appreciation. It doesn't get much more low-tech than shaking a hand, patting a back, writing a note or just saying thank you.

Occupy Pizza Street

by Ed Zimmerman — President, pizza.com

OK, before I start, let me say upfront, this is not a political piece.

Go with the flow

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

A client who recently read a very powerful white paper written by Greg Collins and Cal Popken asked me to explain the term 'Tributary Supply Chain.'

Carb lovers unite

by Suzy Badaracco — President, Culinary Tides Inc

The villianization of foods is not new, and when one evil temptress is not in the spotlight, it is surely because another has captured the media's attention…

It's OK to break the rules

by Marla Topliff — President, Rosati's Pizza

Forbes Magazine says, "The lifetime customer value to the owner of your neighborhood pizza joint is approximately $25,000. That's a lot of pizza—and the sooner…

What’s the hottest segment of the restaurant industry? Fast casual. [Infographic]

by Valerie Killifer — Editor, FastCasual.com

Since the economic downturn, the fast casual segment has led the restaurant industry in both sales and unit growth. And it continues to outperform on both…

The Net Promotor Motor

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

Restaurant owners and executives are constantly looking for the biggest bang for their buck when it comes to spreading the word about their restaurant. Getting…