• Mobile websites made easy – tips and tricks for restaurant operators

    Mobile websites made easy – tips and tricks for restaurant operators

    Looking to attract more prospects into your restaurant? Already have a desktop website and don't know if it is the right time to create a mobile optimized website? How to create it with a minimum of …
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  • Paper pain: How electronic onboarding can be your cure

    Paper pain: How electronic onboarding can be your cure

    Nobody likes forms, piles of paperwork or filing cabinets. But in the world of restaurant operations, documentation is often a necessary evil of the hiring process: required forms are often …
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  • Tracking: Linking purchases to sales

    Tracking: Linking purchases to sales

    Zero. That's a number we so often neglect in the purchasing process. We are consumed by gaining a profit and thus seek the best price for the products we buy for our operation. Yet, you can have the …
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  • Food Safety Forensics: New C.S.I. category

    Food Safety Forensics: New C.S.I. category

    I was shocked at the unsanitary, filthy conditions at an Arizona Cantina Bar featured on the TV reality show Bar Rescue last night! I have worked for eight major restaurant chains throughout my …
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  • 5 ways to market your restaurant catering holiday program

    5 ways to market your restaurant catering holiday program

    As we close out 2013, let's focus on how our restaurant community can ramp up catering sales during the holiday season. This is the time of year when your holiday catering-specific marketing …
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  • Five types of offer stacking — and how to beat them

    Five types of offer stacking — and how to beat them

    What exactly is offer stacking? Offer stacking occurs when people combine deals or rewards in a way that isn't intended by either the manufacturer or the merchant who issued the coupon. With new …
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  • Mobile ordering: Changing the Gold Standard

    Mobile ordering: Changing the Gold Standard

    A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me, particularly from my vantage point in the …
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  • Solving the fake online review problem through mobile customer engagement

    Solving the fake online review problem through mobile customer engagement

    New York regulators have had enough of fake online customer reviews. Last week, Eric Schneiderman, the state's attorney general, slapped 19 companies with $350,000 in penalties for mandating that …
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  • Is a mobile app or mobile site right for your restaurant?

    Is a mobile app or mobile site right for your restaurant?

    With 96 percent of the world's population now using mobile devices, it's imperative for companies to figure out how to best connect with and serve customers on a mobile device, in a way that is …
    2 comments
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  • Podcast: Fast casual trends, events and top people

    Podcast: Fast casual trends, events and top people

    This week, I'm delighted to welcome a guest who is near and dear to all of our hearts. Cherryh Butler, senior editor of FastCasual.com, joins the show to talk about behind-the-scenes insights, …
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  • Know your operation's purchasing score

    Know your operation's purchasing score

    Any good football coach knows in order for the team to succeed, they need to know how to score. In the world of multiunit foodservice, your team may include servers, chefs, kitchen workers and …
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  • Facebook: How to win at Facebook marketing

    Facebook: How to win at Facebook marketing

    In this week's episode of the Social Restaurant Podcast, I interview Mike Gingerich — one of the leading strategists in teh Midwest focused on Facebook marketing for restaurants. He's the co-…
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  • Burnt ends BBQ: A potential QSR mega hit

    Burnt ends BBQ: A potential QSR mega hit

    What are burnt ends? I immersed myself in a meal of Burnt Ends Brisket BBQ at a Famous Dave's restaurant in Sioux City, Iowa, for the first time two weeks ago and now I'm hooked on them for the rest …
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  • Boost restaurant catering sales with a thoughtful beverage program

    Boost restaurant catering sales with a thoughtful beverage program

    According to data from Beverage Marketing Corp, U.S. beverage production volume approached 29.8 billion gallons in 2012, an increase of 1 percent over previous years. This data presents a strong …
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  • Optimize distribution costs (Part II)

    Optimize distribution costs (Part II)

    In Part I of "Optimize Distribution Costs," we discussed how to determine mark-up, how to improve efficiencies and the importance of consolidation. Remember, there are three basic costs of supply: …
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  • Self-service doesn't mean 'no service'

    Self-service doesn't mean 'no service'

    In a classic 1995 episode of "Seinfeld," Jerry's kooky neighbor Kramer gets a new phone number, the digits of which are very similar to a movie information hotline. After a string of dialers …
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  • 5 questions to ask before choosing a mobile partner

    5 questions to ask before choosing a mobile partner

    By Jitendra Gupta CEO, Punchh Forgive me for sounding like a father advising a child on marriage, but this bit of advice is a good one for choosing a mobile partner: Ask questions first. Lots of them.…
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  • Back to school – Back to basics

    Back to school – Back to basics

    When I was a kid, the day after Labor Day was back to school day. In many communities in the country, including where I live in Northern California, school begins in mid-August. Doesn't seem fair to …
    2 comments
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  • The pretzel bun male-only menu

    The pretzel bun male-only menu

    Which came first, the chicken or the egg? But in the case of the current QSR "pretzel-bun-mania," I find myself asking the question "Which came first, the Sonic pretzel hot dog bun or Wendy's pretzel …
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  • Restaurant loyalty programs pay off in surprising ways

    Restaurant loyalty programs pay off in surprising ways

    Restaurants everywhere are rushing to implement customer loyalty programs. We're all familiar with the concept — the "Buy 10 Get 1 Free" punch card is nothing new. What is new, now, is the high …
    1 comment
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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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