CTIA 2011: Wi-Fi reliability and mobile transactions

David Callisch, VP of marketing for Ruckus, discusses the importance of reliable Wi-Fi, especially when it comes to mobile payments.

C-Speak: How Fazoli's CEO keeps dishing out growth

Carl Howard discusses how he turned a failing QSR brand into a thriving fast casual franchise and why he believes his work isn't quite yet done.

Sponsored by: Fazoli's

NAPICS 2011: Arrow POS

PizzaMarketplace editor Alicia Kelso speaks with Arrow sales rep John Whetsel about the company's latest point-of-sale solution for restaurants.

NAFEM: Vollrath's shrink wrapper

Valerie Killifer talks to Vollrath's vp of marketing about his company's new shrink wrapper. The interview took place at NAFEM 2011.

NAFEM: Hobart's 'Back to Scratch' program

Editor Valerie Killifer met with Hobart to discuss the company's focus on returning cooking to greater use of scratch ingredients.

C-Speak: Effective discounting vs. lazy marketing

Fishbowl's chief analytics officer chats about how offering untargeted, heavy discounts can hurt sales.

Sponsored by: Fishbowl

NAFEM: The Everpure high-efficiency water filter

At NAFEM 2011, Everpure showed its MRS 600 high-efficiency, reverse-osmosis water filtration system.

NAFEM: Scotsman Ice luvs the nug

Editor Valerie Killifer talks to Terry Toth about Scotsman's chewable ice and the social media affection the product receives.

NAFEM: Vulcan FEG rapid-recovery griddle

Editor Valerie Killifer visits Vulcan Food Equipment Group at the 2011 NAFEM show to learn more about their fast-cooking griddle.

NAFEM: Woodstone's unique steamer

Woodstone's Kurt Eickmeyer talked with editor Valerie Killifer at the 2011 NAFEM show.

NAFEM: Vitamix's The Quiet One Blender

Anthony Ciepiel demonstrates Vitamix's new Quiet One blender at the 2011 NAFEM in Orlando, Fla.

C-Speak: Is your audit program helping you attract customers?

Watch this video interview with a foodservice expert to learn why so many audit programs fail and what brands should know when searching for, designing and implementing their own plans.

Sponsored by: The Steritech Group

NAFEM: Henny Penny's new Evolution Elite

Editor Valerie Killifer talks with Jason Moles about the company's new Evolution Elite frier. The interview took place at the 2011 NAFEM show in Orlando, Fla.

NAFEM: Kitchen Brains' restaurant management system

Editor Valerie Killifer speaks to Ben Koether, chairman of Kitchen Brains, about his company's restaurant management software.

What will consumers expect from restaurants in the future?

Peter Wolf, CMO of ParTech Inc. discusses ordering trends in the restaurant space and what consumers will look to have available to them in the future.

C-Speak: Intelligent marketing starts with data

An analytics expert discusses why the old marketing playbook no longer works. Brands must understand who customers are in order to bring them back.

Sponsored by: Fishbowl

ParTech's Boundless Hospitality

ParTech Inc.'s CMO Peter Wolf discusses the company's Boundless Hospitality initiative, designed to bring together technology providers for the benefit of restaurant operations.

PRSCamp: Challenges facing QSR HR

QSRweb.com asked Joni Doolin, founder and CEO of People Report, to share some of staffing difficulties the restaurant industry faces as the economic recovery begins.

NRA 2010: Truitt Bros.

Peter Truitt, third generation-owner of Truitt Bros., talks with Jennifer Litz about the biggest sources of waste in the restaurant industry. Truitt also discusses his company's upcoming Northwest Sustainability Discovery tour in his home market, Oregon. The tour will focus on socially responsible supply chain practices.

NRA 2010: Pizza Fusion

Pizza Marketplace editor Jennifer Litz speaks with Pizza Fusion CEO Mark Begelman about the NRA Show's increased emphasis on green products. Begelman also talks about what consumers are looking for in regard to good food, fair value and green business practices.

NRA 2010: Farm to fork

Dan Probert with Country Natural Beef and Tom Grebb from Central Bean Company discuss the farm to fork initiative being taken on by restaurant operators and local suppliers. The movement is supported by Truitt Bros., a provider of shelf-stable foods for the restaurant industry.

C-Speak: PDQ president using tech to get rid of the back office

PDQ President Steve Erickson and David Cantu, co-founder of HotSchedules, discuss how the brand uses technology to control operations and deliver better customer service.

Sponsored by: HotSchedules

NRA 2010: Specialty coffee trends

Fastcasual.com senior editor Valerie Killifer speaks with Bob Fagan, regional sales manager with Fetco, about specialty coffee trends. Fetco was showcasing its brew products during the 2010 National Restaurant Association show in Chicago.

NRA 2010: Nick Sarillo of Nick's Pizza & Pub

Pizza Marketplace editor Jennifer Litz talks with Nick Sarillo, owner of Nick's Pizza & Pub about the design of his restaurants and how the company has created a culture that supports coaching to drive purpose and value. Sarillo was recently featured in Inc. magazine for his company's corporate policy.

NRA 2010: Popcake pancakes

Chef Marvin Woods talks with Jennifer Litz about the the Popcake, a commercial grade fully automatic pancake machine. Tthe product also was on display during the 2009 NRA Show and was named by the Food Channel as one of the show's top 10 finds.

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