• What I learned working in a kitchen

    What I learned working in a kitchen

    I had my first restaurant job at age 14 and have never left the business. It was the heyday of the early 70's when restaurants really became so much a part everyday American life. I've been in a back …
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  • Four tips for a successful Facebook page

    Four tips for a successful Facebook page

    The minute you hear the words "social media," you probably think of yet another thing that is going to take more time out of your day. However, social media can not only save you time, it can even …
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  • Is your restaurant stuck in a monkey trap?

    Is your restaurant stuck in a monkey trap?

    Recently I had a discussion with Ken Haigh, PeopleMatter's COO, about the dangers of reaching into the monkey trap. Not familiar with the term? The concept is based on placing an item, say a banana, …
    3 comments
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  • Would YOU resist a robber?

    Would YOU resist a robber?

    The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination. His heartbeat was pounding in his …
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  • Don’t gamble on your summer hiring success

    Don’t gamble on your summer hiring success

    While summer may seem ages away, hourly employers who see a spike in summer business know that summer hiring has to start before winter is even over. Snagajob's recent summer hiring survey showed …
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  • Serving sizes lead label-readers astray, what will restaurant menus do?

    Serving sizes lead label-readers astray, what will restaurant menus do?

    Since I began counting calories for the first time in my 47 years I have become an even more conscious shopper. I find myself spending many more minutes these days in the grocery store comparing the …
    1 comment
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  • Trendy "organic heirloom menu innovation"

    Trendy "organic heirloom menu innovation"

    What are "heirloom foods"? How are heirloom foods 'authenticated'? How do you select and grow heirloom foods? Can heirloom foods be organic? And, how can I capitalize on marketing heirloom foods on …
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  • Domino's UK's digital marketing efforts offer plenty of intrigue

    Domino's UK's digital marketing efforts offer plenty of intrigue

    Wanna take a page from a business that is doing progressive marketing right? Check out Domino's UK. That team keeps turning out one cool promo after another, incorporating digital signage, social …
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  • Using technology to upsell customers

    Using technology to upsell customers

    In a busy pizzeria, sometimes staff don't have the time to remind take out/delivery customers about the daily special or, by the time the customer gets through to you, they aren't in the mood to …
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  • Gloves!  The Controversy Continues - Part 3

    Gloves! The Controversy Continues - Part 3

    If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the safety of the employee, as well as the …
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  • Is your restaurant on a desire path?

    Is your restaurant on a desire path?

    There is a trend in industrial landscaping around designing based on "desire paths." The concept, and it's tie to business, was recently brought to my attention by Ben Nachbaur, PeopleMatter's vice …
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  • Live from New York

    Live from New York

    I'll admit it – I love trade shows. I love meeting new people who share my interests, I love learning about new ideas, and, yes, I even love traveling to different cities to see new things. …
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  • Green spotlight on Pickleman's Gourmet Café

    Green spotlight on Pickleman's Gourmet Café

    If you've ever spent time at college, or even crashed for a weekend in a friend's dorm, you'll know that pizza and college students go together like, well, pizza and college students. The Pickleman's …
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  • Good food, good service, fair prices

    Good food, good service, fair prices

    Living in California means that every two years you have to spend two hours and $80 to get your car "smogged." This is a clean air test that involves sticking a metal hose in your car's exhaust …
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  • Could your restaurant survive a 15% decrease in business?

    Could your restaurant survive a 15% decrease in business?

    The question we field more than any other when talking to small merchants is, "Who is making me become PCI compliant?" The answer is too complicated to simply point at one entity and say, "It's this …
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  • Improving the customer call experience

    Improving the customer call experience

    For pizzerias, particularly those without dine-in facilities, your phone system is more than a business tool, it's the lifeblood of your business and the primary source of contact with your customers.…
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  • Courting new trials

    Courting new trials

    Let's talk for a minute about new trial. No, not the court kind, but the kind that every restaurant wants … new consumers trying out your restaurant for the first time. They might have stepped …
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  • 2012 Top 10 food trends include "heirloom foods"

    2012 Top 10 food trends include "heirloom foods"

    In addition to the Top 5 food trends for 2012 that I discussed in my previous blog, here's my prediction for trend concepts No. 6 through 10. Again, I call them "opportunities" because they will only …
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  • Jobs, consumer confidence & pizza

    Jobs, consumer confidence & pizza

    The January "Jobs Report" released earlier in the month showed continuing improvement in the unemployment rate. I am an economist by training; please do not hold it against me. We economists …
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  • Job descriptions — HR’s love letters

    Job descriptions — HR’s love letters

    It's Valentine's Day. I am sure that some of you celebrate, some of you don't and a few are the diehard anti-card-and-flowers type... But I'm going with the theme of the day, so work with me here. …
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Showing (321 - 340) of 574
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
Restaurant News, Insights & Trends
Pizza representin' on Fast Casual Top 100
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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