NRA 2011: nClosure and the iPad as kiosk

nClosure spokesman Dan McCain and Poslavu's Travis Kellerman discuss the challenges and benefits of employing iPads as self-service devices.

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

NRA 2011: Tabbed Out's mobile check payment solution

Micros and Tabbed Out showed their smartphone-based check-payment solution at NRA's International Restaurant Hotel-Motel Show in Chicago.

NRA 2011: People Matter's online training module

Kenny Oubre talks with editor Valerie Killifer about his company's web-based Learn Module.

NRA 2011: Saving oil and energy one French fry at a time

Jim Anglin, product manager at Henny Penny, talks about the Kitchen Innovation Award-winning PriMelt oil converter.

Welbilt: Bringing innovation to the table

Restaurant operators obviously have a variety of challenges when it comes to running a successful business.

Sponsored by: Welbilt

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.

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.

NAFEM: The Everpure high-efficiency water filter

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

C-Speak: Driving local competition with authenticity

Customers now make decisions about where to eat on a more local level, so restaurateurs must adapt their marketing strategies.

Sponsored by: Fishbowl

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: Vitamix's The Quiet One Blender

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

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

NAFEM: Woodstone's unique steamer

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

NAFEM: Kitchen Brains' restaurant management system

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

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.

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.

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: Effective discounting vs. lazy marketing

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

Sponsored by: Fishbowl

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.

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