In this session from the 2011 Fast Casual Executive Summit, attendees heard from operators large and small about the ways they are growing sales, integrating creative marketing techniques and (re)shaping the industry. Its about who you know and what they know, and the strategies each one has put in place to drive growth and sales success.
In the 2011 Fast Casual Executive Summit opening keynote, Suzy Badaracco, toxicologist, chef, dietician and founder of Culinary Tides, discusses the latest in menu and flavor trends covering health, consumers and legislation, and how operators can respond to each.
Consumer interest in sustainability has increased over the past several years; however, a disconnect between the consumer and the menu. In this presentation from the 2011 Fast Casual Executive Summit, the panel looked to bridge the gap between menu items...
Whether you're dealing with Baby Boomers, Generation X or Generation Y, the fast casual workforce is as diverse as ever, and so is how they access information. In today's mobile environment, clear and concise communication is key to the engagement...
Chipotle, Jimmy John's and Taco Bell. No one is exempt from positive or negative PR. This 2011 Fast Casual Executive Summit session reviewed real-world case studies of public relations strategies that have hit the mark or gone dead in the...
As for most industry watchers, culminating the very best of the breed in a fast-growing segment is often a difficult task. With more than 600 fast casual concepts in the $580 billion restaurant industry, paring the list down to just...
An effective salesmanship training program can help offset declining customer counts and sales. Suggestive selling, add-on selling and up-selling of high profit menu items can add 5% to 10% to your check average.
Fast Casual Executive Summit Keynote Address. Download the slides from presentations given by:
Paul Barron, Publisher and Founder FastCasual.com/
Dean Lindsay, Professional Speaker and Author The Progress Agents at the Fast Casual Executive Summit 2009.
Industry leaders share ways to capitalize on financial business models.
Download the slides from presentations given by:
Louis J. Basile Jr., Wildflower Bread Company/
Jim Greco, Bruegger's Enterprises, Inc./
Larry Reinstein, Fresh City at the Fast Casual Executive Summit 2009.
Having good employees makes the difference between a good business and great business, but the employee-selection process can be loaded with challenges. This special report, sponsored by College Station, Texas-based iiX Employment Screening Services, will highlight the services available for hiring and retaining quality employees.
As restaurant managers of all levels search for new techniques of improving customer experiences, they are realizing how essential the hiring process is. Amidst emerging technology, consumers continue to place high value on personal interaction at point-of-purchase and point-of-sale terminals.
Beef ‘O’ Brady’s and The Brass Tap required upgrades to point-of-sale (POS) systems and requested an increase in security across 226 units nationwide. Beef ‘O’ Brady’s and The Brass Tap needed a flexible solution that would work both today and in conjunction with its expansions in the future.
Datum provides one-stop technology solutions to clients all over the globe, helping them lower costs and maximize profit. At Datum, our goal is to help our clients run their business more efficiently using technology – it’s that simple.
Often overlooked and even more often misunderstood, foodservice warewashing is the method bywhich dishes, glasses, flatware, pots and pans, etc. are cleaned by an automated or manual process that employs hot water, agitation and detergent.
Customer comments are more important than ratings, scores, trends, and key drivers. This truth is apparent once we
remember that data-heavy surveys began as an imperfect stand-in for real customer dialog.
As our world advances and develops, technology is becoming a great differentiator. Sure, technology’s only as good as the people who use it, but having the best tools in the business doesn't hurt either.
After seeing positive results produced by Mindshare’s VoC technology, Costa Vida wanted a way to showcase and
publicize the customer feedback they were receiving. They found that reviews on other thirdparty
review sites were
infrequent and not indicative of the actual customer experience at Costa Vida locations.
Online reputation has always been important for
brands – and this is even more critical in the social
media age. In fact, according to Forbes1, a brand’s
reputation was recognized as the number one
driver for business value.
We surveyed our restaurant employers to better understand their hourly employees and hiring needs. We received over 600 responses from owners, operators and managers with locations ranging from one to 15,000. Of these employers, 30 percent have forty-nine employees or...
Roger Brown's and The Cove Tavern were looking for a solution to cut down on time spent scheduling hourly employees, managing requests, documenting shift notes, communicating with and hiring employees.
Dave Goodwin, Managing Partner of Restaurant Management Group LLC, describes his experience with the Punchh loyalty program, "For the past six years, we've had great success with our customer loyalty program implemented at our casual concept, Marketplace Grill. In that time, we've given away nearly $600,000 in rewards to good customers."
Restaurant operations today are faced with tough issues: keeping customers satisfied in a competitive marketplace, reducing costs through greater efficiency, and finding new ways to grow their business. Many concepts are turning to call centers as a way to better manage their order taking process, freeing them to focus on their business.
HotSchedules Workforce solution, integrated with the Squirrel POS system, along with the HotSchedules Digital Logbook helps greatly reduce labor costs, streamline the scheduling process and provide for seamless communications at all levels of the Mint Julep organization.
Newks was challenged with disparate and cumbersome processes to create schedules that took an exceedingly long time and resulted in scheduling errors. Additionally, the team had no corporate-level visibility from a reporting and management perspective. Read this case study from...
The Tilted Kilt was facing enormous challenges with scheduling employees using spreadsheets, particularly because of the number of employees per location (>100) and because they allow weekly requests off and availability for the convenience of their staff. This case study shows how HotSchedules became the perfect solution.
What makes LeapfrogPOS.com unique is its ability to fully integrate all aspects of your business. It easly scales from a single store to multiple -- from a single business to complex multi-unit environments with multiple owners and franchisees. It's the...
Running a pizzeria may have all the challenges of running any other restaurant with long hours and demanding customers. But when it comes to POS technology, your pizza restaurant has unique needs that cant be met by the software...
When you think of marketing your restaurant, are you still tied to the marketing techniques that worked 20 years ago? Advertising, door hangers, direct mail, and promotions are tried-and-true strategies that still work. But if you havent added online or...
In the pizza business, the tools you use to drive business profitability are as varied as the toppings you offer. And one of the biggest investments in business technology most restaurant owners make is a point-of-sale system.