'Groundhog Day' isn't reality

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

'Groundhog Day' isn't reality

Kids LiveWell program will help parents and restaurants

by Betsy Craig — pres, menutrinfo.com

The National Restaurant Association (NRA) recently rolled out their Kids LiveWell program. The program is designed to be mutually beneficial to kids' health…

Is your remote access PCI compliant?

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

When the PCI standard talks about remote access, it is referring to connecting to a computer when you are on another network. A typical example would be if you…

The battle between Breakfast and Snack: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Click here if you missed Part 1.

How are we short?

"What? What do you mean we are out of product? Did you check the cooler and stockroom? How could we be out? I know I ordered plenty and checked it all in. What…

Healthy Beverage Innovation: PepsiCo leads the way

by Darrel Suderman — President, Food Technical Consulting

Healthy Beverage Innovation: PepsiCo Leads the way

6 Degrees of Pizza Bacon

by Marla Topliff — President, Rosati's Pizza

Nearly everyone can agree that advertising is an important aspect of marketing, but there is much more to marketing than just advertising. In fact, nearly 8…

You can't ignore social networking

by Ed Zimmerman — President, pizza.com

Digital menu boards will change restaurant industry

by Scott Sharon — CEO, START

To begin I would like to state I am not stupid enough to believe the development of digital menu boards or digital signs are nearly as important as the…

The battle between breakfast and snack: Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The yearly Trend Award ceremony was only a few weeks away, and while the nominations had been announced, the winners were not yet finalized. The categories…

Menu Labeling Tips: Part 2

by Betsy Craig — pres, menutrinfo.com

As the country begins to see calories on menus, I have some awesome ideas and tips to make your food and menu items a bit better in the numbers department.

Are you serving flexitarians?

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

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…

How to make your brand stand out

by Marla Topliff — President, Rosati's Pizza

How to make your brand stand out

Self-assessment questionnaires are huge – here’s how to get started

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

In 2004, when PCI (Payment Card Industry Data Security Standard) first came out, there was almost no guidance available. Jump ahead to today, and you can find…

Who does it hurt really?

At a big box home center this week my wife and I picked out base cabinets for our laundry room. We needed two, but there was only one in a box on the large…

Is it "what" or "who" you hire?

by Nate DaPore — President and CEO, PeopleMatter

One of the most critical —and sometimes frustrating — challenges managers face today is staffing. In the restaurant industry, being fully staffed with…

Menu-labeling tips for adults, kiddos

by Betsy Craig — pres, menutrinfo.com

The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk…

Looking out, looking in: What messages are you sending to customers?

by Ed Zimmerman — President, pizza.com

I was at a strip mall getting ice cream with my 13-year-old son this week, when I walked past a restaurant with signs covering the door.

Mobile marketing fades Summertime Blues

by Tim McCallum — President, Combustion Media

Summertime for many pizza operators means no football, the end of basketball season and Friday nights spent barbequing dogs over the hot coals instead of…

Are digital menu boards really that complicated?

by Scott Sharon — CEO, START

We all know there's a lot of differences between digital menu boards and traditional menu boards. They are new and there's a lot to learn, but are they really…