People are getting exciting about mobile payments -- again

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

For the past four or five years, we have been hearing about the exciting new world of wireless payments. For the most part, the discussion has been centered…

How Domino's, Shake Shake used 'quality' to galvanize brands

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

We know the place, or know of such a place. The quaint restaurant, locally owned by a couple; she's the chef, he runs the front. Menus are handwritten and…

What’s the worst that could happen?

Back door security is one of the most serious breaches and most often violated of all security policies, assuming that such a policy exists.

A gluten-free pizza contest? Yes, it does exist

by Betsy Craig — pres, menutrinfo.com

Recently, I shared with you that I had the pleasure of attending the Florida Restaurant and Lodging show in Orlando last month. My time in Orlando was spent…

Teaching product innovation at culinary schools

by Darrel Suderman — President, Food Technical Consulting

There is no better time to begin teaching food product innovation principles to culinary students than while they are still in school. They're opened minded…

Use organic, local wines to enhance your pizza offering

by Jennifer Wright — CFO, Ecovention, LLC

I took my first trip to California's Napa Valley this weekend. Given my love of wine and Napa Valley's reputation as one of the top American Viti-cultural…

What pizza operators should learn from the Burger Wars

by Ed Zimmerman — President, pizza.com

For decades, McDonald's has crushed Wendy's and Burger King. The two also-rans lob volleys at each other for the second place title without a thought of…

Do you know your ABCs of couponing?

by Marla Topliff — President, Rosati's Pizza

I had a few store owners stop by recently to talk about new marketing ideas and the subject of couponing came up. There was a rather long and interesting…

Delivery driver dilemmas

Don't be afraid of the big, bad QR code

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

I don't see QR Codes fading into the realm of techno-gimmick anytime soon. A recent article in Print Solutions Magazine provides some compelling data that…

Clicks and cravings: How social media impacts food choices

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

There is no debate that social media and digital technologies have altered U.S. consumers' shopping behaviors and purchase decisions for foods and beverages.

3 steps to successful seasonal hiring

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

Seasonal hiring strategy in three easy steps

Local marketing tip: Make a bad situation better

by Alicia Kelso — Editor, QSRWeb.com

A willingness to give away some free food, combined with an idea on how to make people's lives a little easier, can go a long way.

'Save As' is the new 'Print' Part 1

by Nate DaPore — President and CEO, PeopleMatter

What if I told you there was a secret HR weapon that could increase your overall efficiency, satisfaction and profit…and it wouldn’t cost you any arms, legs or…

Shining a green spotlight on Pizza Boli's

by Jennifer Wright — CFO, Ecovention, LLC

If you've ever spent time at college, or even crashed for a weekend in a friend's dorm, you'll know that students love their pizza. Case in point, one…

It's about the possibilities

by Suzy Badaracco — President, Culinary Tides Inc

I was listening to an episode of This American Life on NPR when a particular segment struck me. The segment featured conversations between a writer and her…

How to be successful with neighborhood marketing

by Ed Zimmerman — President, pizza.com

Common wisdom in the restaurant industry says that 80 percent of a store's business comes from a three to five-mile radius. A second rule of thumb is that it…

Why credit card stystems will always be in scope

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

There is a growing trend in the retail industry for some merchants and technology providers to hope that someday the PCI standard will give guidance that says…

Discussing healthy trends

by Betsy Craig — pres, menutrinfo.com

Last week, I had the pleasure of being the main speaker and coordinator of two and a half hours of topics around a number of the current Healthy Trends facing…

To cater or not cater? No question about it

by Marla Topliff — President, Rosati's Pizza

Michael Attias, owner of Corky's Bar-B-Q restaurant in Nashville, Tennessee, and a nationally recognized catering consultant says, "There's really no easier…