Vendor Bylines

Opening a Restaurant … Inside a Restaurant?

Anyone who has ever dreamt of opening a restaurant has also fantasized of growing into a mini restaurant empire. Unfortunately for the overwhelming majority of those who try their hand at the restaurant business, a fantasy is exactly how it remains.

How to Optimize Customer Experience

Providing a stellar customer experience is the best way to build loyalty amongst customers and encourage those customers to spread the word about your restaurant through the Internet and word of mouth, thereby, getting you more new customers.

Are Your Employment Practices Setting You Up for a Discrimination Claim?

The Department of Justice (DOJ) recently reached a settlement against a pizza restaurant franchisee with 31 locations in Florida for $140,000. Why? To answer that question we need to unpack the onboarding process and focus on the Employment Eligibility Verification form (the “Form I-9” or “I-9”).

How to Minimize Food Waste in Commercial Kitchens

Food waste has always been an issue in kitchens of all sizes. It is, however, seen a lot more in commercial kitchens where there are high volumes of food. Commercial kitchens have many stations that focus on different types of food, which means different ways of preparing food and ultimately should minimize food waste.

5 Food Safety Mistakes You Don't Want Your Kitchen Staff Making

Restaurant owners and operators understand the challenge of keeping a culture of cleanliness in their kitchen. Good routines and habits can be difficult to reinforce, but it’s important as errors in kitchen sanitation can lead to contaminated food and poor, or even failed health inspections.

Everything You Need to Know About Mobile Wallet Technology

Over the course of the past few years, the payment landscape in the U.S. has been dramatically shifting in many key ways. Banks are driving the transition to EMV (Europay, MasterCard, Visa), thus shifting the liability off of themselves and on to merchants for transactions on cards that are EMV capable but carried out on non-EMV terminals.

How Restaurants are Surviving Ever-Changing Payment Technology

I never imagined that a reality television show would have any redeeming value for me, so I certainly was surprised when I suddenly noticed a connection between the popular TV reality series Survivor and many of the full-service restaurant operators that I’ve come to know over the years.

15 Ways to Build a Safer Kitchen

Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.

Is Training Limiting Your Restaurant's Potential?

At the heart of any successful foodservice business is a well-defined, meaningful training program. My work is primarily in the franchise market, and the ability to scale or replicate your business is enormously impacted by the quality and consistency of business training.

Big Data and How it Can Fuel Restaurant Growth

With over 40 years in the restaurant industry, most notedly as CEO of a restaurant chain with over 150 locations, Ward Olgreen, from Marketing Vitals, shares his perspective on the value of big data for industry growth.

How to Keep Your Restroom Looking Clean

Most successful consumer business owners know that cleanliness is key to keeping repeat customers. According to a recent retail consumer study performed by M/A/R/C Research and National In-Store, 14 percent of consumers polled said they would stop visiting a store that was not as clean as they would like.

Are You Making the Most of Your Loyalty Program Data?

The value of guest data is indisputable. All restaurant marketers want to know when guests visit their stores, how often they visit, what they buy, and how much they spend. But knowing this information is only part of the battle.