Customers demand targeted, relevant marketing messages

When blended, data on purchases, frequency, preferences, social media activity forms a 360-degree customer profile that can be used to build a long-term relationship with your customers.

4 ways to win with in-store marketing

No matter what other problems your restaurant faces, if you can consistently get enough people in the door those problems ultimately will not matter. High traffic will almost always lead to higher profits.

Tech in a box: How Dickey's uses big data to target marketing strategies

During "Tablets: When, Where, Why and How" at the ICX Summit in Chicago, Dickey's discussed its custom-developed business intelligence service called Smoke Stack that analyzes data to help the restaurant connect with customers and increase sales.

3 ways to prep for the ban on trans fat

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

Picture perfect GMO fruit can reduce food waste

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.

ICXSummit: How to bring 'social proof' into your brick-and-mortar locations

Brick-and-mortar retailers and restaurants must find ways to bring “social proof” to their stores and technology may be the way to do it.

Egg shortage 2015: How is your restaurant coping?

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.

How helping employees reach financial stability will help your restaurant

Helping employees achieve financial stability by educating them on the public benefits already available not only helps improve the quality of their lives, but also give your restaurant a competitive advantage and a way to save money on insurance and turnover costs in the long run.

Restaurant digital signage is heating up

Digital menu board blogger looks at hot trends in restaurant digital signage. Digital menu boards and restaurant digital signage are getting smarter and and becoming an invaluable source of actionable business intelligence.

Saving energy with employee engagement: Strategies for restaurants

What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.

Surf’s up: Coconut’s Fish Cafe franchising in LA

Hawaii’s Coconut’s Fish Cafe is surfing into Los Angeles, planning four locations for the market.

Beyond technology: 5 keys to managing menu updates

While many restaurant operators may be in good shape when it comes to meeting the caloric-labeling deadline of Dec 1, not all have considered the (print) execution efforts for menu boards, to-go menus, catering menus and related signage

Are you 'CONNECTING' with your customers?

The CONNECT 2015 Mobile Innovation Summit will teach restaurant operators and retailers how to provide customers with mobile connections to help build a loyal fan base.

Stop saying 'labor' and other principles for managing employees in the 21st century

The mindset associated with “labor” is a competitive disadvantage in the 21st century, especially for restaurants. We need to cast out the word and treat restaurant employees as a talent asset instead of a cost.

How to engage Millennials on social media

Understanding what makes Millennials tick will determine the direction a restaurant should take in capturing their attention on social media.

Receiving 101: Control and Safety

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

NRA wrapped up: Interviews, highlights of the 2015 show

Although the NRA reported that more than 60,000 foodservice providers attended its show last month in Chicago, we knew thousands of others weren't able to make it. In this video, Cherryh Butler, senior editor of FastCasual.com, brings the show to those in the industry who weren't there.

Foodservice industry has 3 years to cut the fat

A FDA decision gives the industry until 2018 to remove trans fats from all foods, which the federal agency estimates causes 20,000 heart attacks and 7,000 deaths from heart disease each year.

Fresh to Order CEO explains why expansion plans include some states, not others

Fresh to Order's CEO, Pierre Panos, shares details on the company's expansion plans that include corporate stores opening in Atlanta, Dallas and Knoxville as well as franchised units from Chicago to Florida.

Digital menu board execs discuss latest trends

Execs from Peerless and Nextep discuss how operators can benefit from using DMBs.

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