Guest Author

Fast food brands use mobile ordering apps to build customer loyalty.
April 2014

Why mobile payments should be your brand’s top priority.

Quick serves train restaurant managers to handle regulatory and legal issues.
March 2014

The news these days should remind operators why training is a critical component to everyday business.

Quick service restaurants can use big data to plan their expansion efforts.
February 2014

How to find and leverage the data needed to succeed in the quick-service restaurant industry.

February 2014

Most restaurant openings contain rich backstories. Business models and financial projections seldom motivate individuals to pursue endeavors with 90 percent failure rates. In the world of quick service, this spirit of stubborn entrepreneurialism can often be experienced in its purest form by...

October 2013

Ordering a beer with your burger or a margarita with the taco special at your favorite fast-casual restaurant used to be a rarity, but more concepts are now offering alcoholic selections, from beer to signature cocktails. With the increased awareness and education of adult beverage culture in...

June 2013

As consumer markets continue to converge, catering remains an important topic of discussion in the boardrooms of our community’s restaurant chains. Historically, catering was left to the “caterers” who focused on filling off-premise consumer demand, while restaurateurs focused...

June 2013

It is no secret that mobile wallets are trending upward for the foreseeable future. According to a recent report by Transparency Market Research, the global mobile wallet market is forecasted to reach $1,602.4 billion in five years, growing at a compound annual growth rate (CAGR) of 30.7 percent...

Your playground is like a magnet. It attracts kids eager for fun and parents hungry for relaxation to your restaurant. 

Unfortunately, it is also a magnet for microorganisms, including those that contribute to foodborne illness. On the playground, bacteria, fungi, and viruses pass...

When it comes to ice, the Food and Drug Administration is crystal clear: Ice is considered a food—and it must be as safe as drinking water. The rule applies whether the ice is to be consumed or placed in contact with food or beverages to cool them.

The high chairs you keep on hand for your youngest customers are a welcome convenience for their moms and dads. But ensuring that high chair surfaces are cleaned and sanitized is often overlooked even in quick-service restaurants that employ the most disciplined hygiene procedures.

June 2012

We live in an eco-conscious world. Sustainability is no longer just nice to have, but rather essential for this generation and generations to come. And today our definition of sustainability must encompass several different concepts, including environmental, operational, and economic...

February 2012

When Steve Jobs passed away in October, many questioned whether or not Apple would be able thrive without his leadership. But when the company announced in January that its first-quarter sales had risen 73 percent to $46 billion, it was clear to everyone that Jobs had left the company in good...

January 2012

We all know what a great tool video surveillance can be when it comes to loss prevention and employee safety. But network video—using IP-based cameras and monitoring software—can tell you far more about your business than who’s trying to rob the till. Viewed over time, network...

January 2012

The franchise business model is an attractive option for Hispanics and other minorities to consider owning, because it is a strong avenue to take for financial success. According to the 2007 Franchised Business Ownership survey conducted by the International Franchise Association’s (IFA)...

December 2011

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...

November 2011

In today’s eco-conscious world, sustainability is no longer a “nice to have”; it is a “must-have” for foodservice brands and an imperative to operate by every day. In fact, 93 percent of corporate CEOs say that sustainability will be critical to the future success...

October 2011

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...

September 2011

In the last decade, many employers have updated their discrimination, harassment, and retaliation policies to cover issues involving e-mail. Employers in the restaurant industry are by no means immune from the need to do so as well. The new challenge is to develop and implement policies that...

August 2011

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...

July 2011

Companies today are where they were in the 1980s—at an impasse of how to capitalize on Hispanic consumers. This time, however, companies are struggling to grow an existing Hispanic customer base rather than capture it. Among factors in play are contradicting data espoused by outside...

June 2011

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...

May 2011

The 30-second TV spot has been a staple of food-industry advertisers for decades, but its time is running short. And quick serves need to switch up the marketing menu—before it’s too late.

Why? The average TV advertisement, which is made up of 23 seconds of brand message and...

April 2011

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...