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With more than 574,000 restaurants in the country, there are enough restaurant franchise opportunities to make your head spin. Almost 50 percent of these restaurants are brand concepts, not independently owned. It is important that prospective franchise buyers are well equipped with the...

In recent weeks, I’ve had the opportunity to speak with a number of food-industry leaders about technology and choice in our food supply. These discussions have centered on what consumers want. There appears to be a growing list of examples where consumer choice was compromised when...

In March, the Cherry Marketing Institute (CMI) surveyed consumers to explore relative interest in a variety of super-fruit foods. These foods were broad-based applications that relied on dried and frozen fruit and, to a lesser degree, juice (none used fresh fruit); were available year-round; and...

Food production and agricultural sustainability seem to be on everyone’s mind these days. In fact, a report released in May by The International Food Information Council found that nearly 60 percent of Americans are now familiar with food sustainability issues. From best-selling books like...

According to recent analysis by AirTight Networks, there is a very high incidence of wireless vulnerabilities among organizations that are subject to the Payment Card Industry Data Security Standard (PCI DSS), highlighting the need for wireless scanning as outlined in the PCI DSS Wireless...

Why are specialty beverage programs growing in popularity?

The quick serves are all trying to add specialty beverages to do two things. The first is to differentiate from each other, and secondly they’re trying to add products that their customers are already...

Michael Lippert is the newly appointed executive vice president of operations for Captain D’s Seafood Kitchen. As an industry veteran he knows that the time a leader initially joins an organization is exceptionally crucial to his success there. But it’s also the point when many basic...