If you’ve been to a restaurant in person lately, chances are you’ve scanned a QR code on your phone rather than ordering off a traditional, printed menu. Though COVID-19 is unlikely to spread via ...

Menu engineering is an art and a science, but it’s the science part that trips up most restauranteurs. In this article we’ll look at how to gather the right data so the science of designing optimized ...

As the restaurant industry grapples with rising food costs, inflation, and supply chain instability, consumers are increasingly feeling that they’re paying more for less. For strategic restaurant ...

The value war is back in full swing thanks to the rollout of McDonald’s new $1, $2, $3 menu – a strategic approach that’s showing early signs of success in winning back the 500 million customer visits ...

The International Restaurant & Foodservice Show of New York wrapped up earlier this week, offering East Coast operators the opportunity to learn from some of the best in the industry. One of the ...

If you follow cybersecurity hacker methods — or just watch Mr. Robot — you probably know that the best way to get someone’s password is to ask for it. Sure, you probably can’t just say “Hi, I’m a bad ...

This weekend I had lunch at an International House of Pancakes. The menus my companion and I were given to help us navigate this experience were large and laminated and, in their overall demeanor, ...

If you follow cybersecurity hacker methods — or just watch Mr. Robot — you probably know that the best way to get someone’s password is to ask for it. Sure, you probably can’t just say “Hi, I’m a bad ...

At your table for two, you want to make the dinner count. So you match starters with the main course and win appreciation for your pick of dessert. Some bubbly and Broiled Ricotta Gnocchi later, your ...