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…

Local builds scale

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

The cultural appetite for all things local continues unabated. Of interest, the ability to source local products from highly fragmented producers dotting the…

5 basic innovation ideation principles

by Darrel Suderman — President, Food Technical Consulting

Rank and file company employees of a food company may say "We're not Apple Computer!" We can't generate the innovative ideas that Apple does!" We are doomed to…

Getting past the mobile buzz

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

Mobile technologies have made HR and operations tools more accessible than ever. At the intersection of smart phone proliferation – now topping 1 billion…

Where are the traditional menu board companies?

by Scott Sharon — CEO, START

I remember when I was studying for my master's degree in marketing one of the professors told me something I will never forget. He said you have to always know…

PLZ CK ASAP

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

As my thumbs typed this urgent text message into my smartphone (PLS CK ASAP) to our creative department, I reveled in the moment as I realized that I was hip…

Protecting employees from workplace violence

In Panama City, Fla., a man called a local restaurant and threatened "to drive my truck through the building and kill everyone," following a domestic dispute…

Mobile marketing is easy to start

by Nash Sherchan — VP Marketing, iMediAd Hospitality

When you look at a mobile phone, do you see a new revenue source or a way to increase customers? If you are a restaurant owner, you should! Mobile marketing…

Do your customers really buy price?

by Ed Zimmerman — President, pizza.com

Everyone is running promotions, discounts, coupons and group-buying programs, all in search of the consumer whose only point of reference today is how much…

Philosophically Speaking

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

On occasion, I enjoy listening to the words of philosophers like Aristotle and Socrates or theologians such as Wesley or Spurgeon. But, hands down, the deep…

Can you teach an old pizza pro new tricks?

by Marla Topliff — President, Rosati's Pizza

About 15 years ago, I entered the restaurant industry as a marketing rep without any experience in pizza. However, it didn't take long for me to realize that…

The trouble with change

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

At Hartman Group, we've always taken a conservative, "wait and see" approach to technology, innovation and change. Cool gadgets, shopping technology and…

Get your pizza message off and running

by Jennifer Wright — CFO, Ecovention, LLC

In June this year, I received a fun, albeit slightly daunting, invitation from Edward Sylvia, owner of Pizza by Certe’.  Chef Ed, as he is affectionately…