News & Media From Elliot Maras
How to protect against credit card scams, digital transaction liabilities
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
While credit card theft isn't new, the internet is giving rise to new opportunities for credit card scamming. To protect against fraud, foodservice operators…
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The dark side of restaurant automation: data management challenges
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Self-service kiosks, and other automation technologies, deliver greater efficiencies to restaurants, but managing the data for managing equipment presents more…
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What to do when franchisees go rogue
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
As franchise organizations expand, they oftentimes find it makes sense to allow franchisees some freedom in how they market the brand. But knowing how much…
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Panera Bread SVP: 'Mission matters, purpose matters'
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The complexities of operational excellence in the omnichannel environment are challenging restaurants, and employers are challenged more than ever to unlock…
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Why the restaurant industry doesn't support minimum wage hike
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The U.S. House of Representatives approved the bill to nearly double the minimum wage over six years, but it probably won't advance in the Republican-led…
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Surging off-premise orders call for more flexible restaurant planning
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
An increase in off-premise orders is reducing the footprint for some restaurants, resulting in smaller dining areas. That makes flexibility now 'king' for…
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Are your interview questions breaking the law?
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A pair of legal experts summarize what employers can and cannot ask job applicants, along with other changes related to employer/employee relations.
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How Yelp uses customer data to help restaurants
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
As more guests use social media to share their dining experiences, companies such as Yelp — which began as a restaurant review site but has expanded into a…
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Putting social media muscle in your pizza catering business
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Social media has delivered new marketing opportunities for restaurants, but it has also raised the bar, especially since customers now expect catering services…
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3 brand leaders on the good, the bad, the ugly of third-party delivery
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Love it or hate it, third-party delivery is likely here to stay. At this week's Restaurant Franchising & Innovation Summit in Louisville, three restaurant…
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Smoke’s Poutinerie founder: 'We are entertainers'
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Ryan Smolkin, whose Smoke's Poutinerie has opened more than 150 locations in North America in less than 10 years, insists he is in the entertainment business…
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Slices and 'suds': A match made in beer wall heaven
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Beer on tap. Beer by the pitcher. Beer wall. What's the difference? Well, according to one California pizza restaurateur, the difference is sales.
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Want a wall of beer in your pizza place? Brands using one now, share
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Restaurants that have deployed self-pour technologies have found the systems reliable and easy to use. The technology, which charges by the ounce, allows…
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Self-pour beer: A tech worth tapping into?
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The craft beer revolution has changed the beer industry, and self-pour technology has made it easy for all kinds of brands to also embrace the trend, including…
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How to respond to the third-party restaurant delivery challenge
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Halal Guys COO Mike Speck offers insight into how he addresses the need to provide third-party delivery to customers, a rising restaurant industry challenge.
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Free webinar: How Buffalo Wild Wings uses technology to optimize supply chain
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
A free webinar explores how state-of-the-art technology can help restaurants maximize the quality and efficiency of their supply chain.
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Veteran restaurateur helps bring pizza truck kiosk to reality
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Pizza truck entrepreneur Bob Stephens reasoned that self-serve kiosks make sense for food trucks, but he had difficulty finding one. He managed to find a…
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Blaze, Beefsteak, McAlister's chefs on the 3 legs that support great menu innovation
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The world for chefs at pizza brands typically must fit in a circular, crusted pie, but within those confines, there's plenty of room for creativity. But as was…
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Blaze, &Pizza CEOs square off in franchise debate
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
One strongly supports growing his chain via the franchise model, while the other thinks ownership allows stores a better path to long-term success in a…
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Kansas City pizza truck earns points in building brand visibility, Part 2
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
The fast casual pizza concept is still new to a lot of people, and the food truck has improved customer awareness of this concept.
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