• Is it real or counterfeit? Part 2 – Detection devices

    Is it real or counterfeit? Part 2 – Detection devices

    Part 1 of "Is it real or counterfeit?" gave practical tips in teaching cashiers how to detect counterfeit currency. Anti-counterfeit technology has been embedded in U.S. currency. Tips on detecting …
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  • Is your staff BYOD and policy free?

    Is your staff BYOD and policy free?

    Employees using their own devices (smart phones, tablets, PCs) actively use the technology they're most comfortable with, which has a positive impact on productivity. Some organizations are creating …
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  • The most important issue facing restaurant owners today: tip reporting

    The most important issue facing restaurant owners today: tip reporting

    I've worked many years for tips. I began my restaurant career when I was 14 (don't tell the Labor department). I've been a busboy, a waiter, a bartender, and manager. My brothers were chefs, my …
    2 comments
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  • Dude, where's my regs?

    Dude, where's my regs?

    I had an absolute blast, as always, at the National Restaurant Association Show in Chicago last week. I reconnected with old friends, met some awesome new people, and had a great time talking about …
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  • Value Menu: The top 12 benefits of digital menu boards [Infographic]

    Value Menu: The top 12 benefits of digital menu boards [Infographic]

    With the impending menu labeling laws expected to go into effect sometime this year, restaurants are scrambling to meet the criteria, and more than 200,000 restaurants will have to comply by …
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  • Is it real or counterfeit? Practical tips in detecting counterfeit currency

    Is it real or counterfeit? Practical tips in detecting counterfeit currency

    "Good morning! Thanks for calling XYZ Company; how may I help you?" "Hi. This is Susan down at the bank." "Oh, Hi Susan; How are you?" "I'm fine thank you, but I'm afraid I have some bad news for you.…
    1 comment
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  • Is social media part of your marketing mix?

    Is social media part of your marketing mix?

    We all know that our friends and families influence us if they give us a recommendation…or a 'stay away!' …for a vendor or business. And those recommendations have proliferated in the …
    2 comments
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  • The power of a personal connection

    The power of a personal connection

    I have been absent from these pages for much too long. The good news is that it is the result of a lot of business travel and very robust sales throughout the Firehouse Subs system. I have just …
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  • How many people does it take to process a credit card?

    How many people does it take to process a credit card?

    I know this sounds like the old joke about a light bulb or a chicken crossing the road, but the way some restaurants operate, the joke is on them. There are many restaurants that have their servers …
    2 comments
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  • Top 5 things we didn't know we should be afraid of - Part II

    Top 5 things we didn't know we should be afraid of - Part II

    * Get caught up, read Part I first. Toys The Hype: Toys in kid's meals entice children to eat fast food. Research: According to the CDC, in 2009-2010, the prevalence of obesity in children and …
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  • You want to franchise your restaurant: Now what?

    You want to franchise your restaurant: Now what?

    In my last blog, we discussed why your restaurant should be franchised. I will assume that you have listened to what I said and you have now made the decision to become the next McDonalds or Dunkin …
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  • Three organizational challenges that hinder innovation (and the solutions to resolve them)

    Three organizational challenges that hinder innovation (and the solutions to resolve them)

    In a recent McKinsey study, 70 percent of corporate leaders profess that innovation is among their top three priorities for driving growth. But the way companies manage and govern innovation doesn't …
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  • The one left off the list: hourly employees' influence on consumer decisions

    The one left off the list: hourly employees' influence on consumer decisions

    The National Restaurant Association's (NRA) 2012 Restaurant Industry Forecast recently identified the top five elements that drive a consumer's decision when choosing which quick-service restaurant (…
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  • Cranking up catering sales in a multi-unit restaurant environment

    Cranking up catering sales in a multi-unit restaurant environment

    There are many thousands of proven sales systems that your brand can implement to help make your catering sales sing. But here's the rub. Even proven sales systems need to be followed and implemented …
    2 comments
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  • Want to Facebook? What are you waiting for

    Want to Facebook? What are you waiting for

    Ninety five percent. That's right, 95% of all consumers are on Facebook, according to our latest research findings across both North America and the UK. We asked more than 12,000 consumers from all …
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  • Top 5 things we didn't know we should be afraid of - part I

    Top 5 things we didn't know we should be afraid of - part I

    They stared at each other, not with indifference but one with caution, the other with interest. "Teddy, get over here" Lily hissed. Teddy came across the bridge still munching hay, "What ... oh yes, …
    1 comment
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  • If it's Monday, this must be meatless

    If it's Monday, this must be meatless

    Do you sell a lot of salads at the beginning of the week? Do your T-bones go unordered until Tuesday? Then your patrons may be part of the Meatless Monday movement — and you can join them for …
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  • Bistro offerings complement hospital's mission of health and wellness

    Bistro offerings complement hospital's mission of health and wellness

    A hospital is the last place most of us think of when it comes to good food. We're more likely to envision standard cafeteria fare or awful coffee and plastic-wrapped items from sketchy vending …
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  • Credits + Compliance = Cash (for restaurant owners)

    Credits + Compliance = Cash (for restaurant owners)

    I've been in the restaurant industry, in one form or another, for well over 20 years. In that time, I've seen some very smart owners make some of the very same mistakes, over and over. There are two …
    3 comments
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  • Could be deadly, but essential for restaurant operations

    Could be deadly, but essential for restaurant operations

    It's a gas consumed by millions every day. Plants need it for survival. In fact we exhale it with every breath we take. Virtually every restaurant uses Carbon Dioxide (CO(2)) in bulk form to put the …
    1 comment
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Showing (281 - 300) of 559
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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