• Listen, learn and leverage

    Listen, learn and leverage

    The voice of the consumer is louder and more far-reaching than ever thanks to the proliferation of the Internet and social media. For fast casual operators, customer satisfaction is key. With so many …
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  • The service sucked, but that new logo looks great

    The service sucked, but that new logo looks great

    Have you ever been drawn to a restaurant because of the advertising? The images on TV sizzle with dishes so tempting that you can almost taste them. You weren't even hungry, but after watching the …
    1 comment
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  • Some chains getting head start on menu transparency

    Some chains getting head start on menu transparency

    While we continue to wait for final regulations on menu labeling from the federal Food and Drug Administration, I thought I'd look around to see what some of the bigger restaurant chains are already …
    1 comment
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  • The myth of hybrid vigor

    The myth of hybrid vigor

    I go to Florida on occasion. I like it and who wouldn't? There is warm water, beautiful beaches and friendly people. It's really great. Of course I'm interested in the local exotic wild life as well. …
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  • Crime prevention – The power of a flower

    Crime prevention – The power of a flower

    When walking into a major theme park you naturally bear to the right. You don't veer from the main pathways. Prohibited areas may not be marked but you instinctively know that you can't go there. So, …
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  • Disharmonic harmony in trends 2012

    Disharmonic harmony in trends 2012

    *Disclaimer – I know nothing about music – just embrace the metaphor. The musicians filed into the auditorium and took their places on stage. One week till the opening performance and the …
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  • Google: I dislike my staff

    Google: I dislike my staff

    Ever had one of those late nights where you are sitting at your desk, after a long day of frustrations and don't know where to start. You find yourself staring at a pile of half-completed order forms,…
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  • Meal credits

    Meal credits

    Many restaurant owners who offer free meals to their employees are unaware that they are entitled to a minimum wage meal credit for each employee. Specifically, an employer who customarily furnishes …
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  • Feds charge a suspected major cyber thief

    Feds charge a suspected major cyber thief

    Everyone in retail can breathe a little easier today knowing that federal authorities have charged David Benjamin Schrooten, or as he is known in cyber space "Foretezza," with multiple counts of …
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  • Start spreading the beverage news

    Start spreading the beverage news

    The move by New York Mayor Michael Bloomberg to impose limitations on the size of sugar –based beverages permitted for sale in New York City (a 16-ounce limit) is outrageous. It is an intrusion …
    2 comments
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  • Food allergies hit more city kids

    Food allergies hit more city kids

    If anybody needed any more reason to take food allergies seriously, especially anybody in the food service industry interested in keeping their customers safe, a new study shows that nearly 10 …
    2 comments
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  • The next steps of a soon-to-franchise restaurant company

    The next steps of a soon-to-franchise restaurant company

    In my last blog, I discussed what to do once you decide to franchise your restaurant. Now that you've taken those next steps, where do you go from here? The first step is to retain the professionals …
    1 comment
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  • Worry maps

    Worry maps

    Even though Chloe is 16 years old and went blind 2 years ago, she still outsmarts Leeloo. Regardless of the lanky 3 year old's guerrilla tactics and youth, she can't match a blind cat's 6th sense. …
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  • The 2012 Fast Casual Top Movers and Shakers [Infographic]

    The 2012 Fast Casual Top Movers and Shakers [Infographic]

    Just as fast casuals change recipes from time to time, so do publishers. This year—our 7th of publishing the Fast Casual Top 100—we decided, as did many of our brands last year, to add …
    1 comment
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  • Restaurants serve up a path to success – Part 2

    Restaurants serve up a path to success – Part 2

    In "Restaurants Serve Up a Path to Success — Part 1," we reviewed the ways restaurant owners and managers can step-up their efforts to engage employees and inspire careers in foodservice. In …
    1 comment
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  • Employee hotline – Avoid passing in the no passing zone

    Employee hotline – Avoid passing in the no passing zone

    Jeremy has been working in the restaurant for a few months, usually after school and weekends. He's learned every station in the kitchen and even works as a cashier whenever needed. Several of his …
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  • Restaurants serve up a path to success — Part 1

    Restaurants serve up a path to success — Part 1

    Have you taken a look at the 2012 Restaurant Industry Forecast? If you don't have a copy, you'll want to get one. If you have a copy and haven't read it, you'll want to make a point to take the time …
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  • It's counterfeit!  Now what do we do? - Part 3

    It's counterfeit! Now what do we do? - Part 3

    The training of our employees in detecting counterfeit currency, or the device we use to authenticate currency, just paid off. A counterfeit bill is detected! So, what do we do now? Do we confront …
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  • A case for growing catering revenue

    A case for growing catering revenue

    Years ago, I enjoyed watching old episodes of "Perry Mason." The drama that occurred in his courtroom really taught me that life is short and often there is a lot on the line. Each week, Perry …
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  • What are your brand standards?

    What are your brand standards?

    While we're still waiting for the FDA to hand down the final version of menu labeling regs, we can take a look at what's on restaurant menus right now. That's exactly what two Rand Corp. researchers …
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Showing (261 - 280) of 560
BLOGGERS
The Digital Diner: Tactics, Tools & Trends that Restaurant Marketers Can Use
Red Mango CEO discusses social media strategy
Menu Labeling, Food Allergies and Gluten Free
Menu labeling final regulations on hold: What's the beef?
Customer Experience on the Move
Modular construction and ROI
Talent, Technology and Trends
Success is a team effort
Loyalty Marketing For the Masses
8 ways to keep your VIPs happy
Brand Strategy: Delivering On A Promise
The future of the restaurant industry is bright
PCI Compliance & Network Security
Don't let hackers scare off your customers
Shift vs. Hourly & Meal Credits. The more you know, the more you can add to your bottom line.
Lawyers see another way to get a restaurant reservation
Industry Trends & Insights
Listen, learn and leverage
Next Generation Supply Chain Management
The path toward world domination (Part 1)
Selling Digital VS Traditional Menu Boards
Where are the traditional menu board companies?
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