• Discussing healthy trends

    Discussing healthy trends

    Last week, I had the pleasure of being the main speaker and coordinator of two and a half hours of topics around a number of the current Healthy Trends facing our industry at the Florida Restaurant &…
    1 comment
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  • To cater or not cater? No question about it

    To cater or not cater? No question about it

    Michael Attias, owner of Corky's Bar-B-Q restaurant in Nashville, Tennessee, and a nationally recognized catering consultant says, "There's really no easier way to convert people to patrons than …
    1 comment
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  • 5 basic innovation ideation principles

    5 basic innovation ideation principles

    Rank and file company employees of a food company may say "We're not Apple Computer!" We can't generate the innovative ideas that Apple does!" We are doomed to the status quo!" "How can an ordinary …
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  • Local builds scale

    Local builds scale

    The cultural appetite for all things local continues unabated. Of interest, the ability to source local products from highly fragmented producers dotting the American countryside is increasingly …
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  • Getting past the mobile buzz

    Getting past the mobile buzz

    Mobile technologies have made HR and operations tools more accessible than ever. At the intersection of smart phone proliferation – now topping 1 billion worldwide – and the demand for …
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  • Where are the traditional menu board companies?

    Where are the traditional menu board companies?

    I remember when I was studying for my master's degree in marketing one of the professors told me something I will never forget. He said you have to always know exactly what you are providing your …
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  • PLZ  CK ASAP

    PLZ CK ASAP

    As my thumbs typed this urgent text message into my smartphone (PLS CK ASAP) to our creative department, I reveled in the moment as I realized that I was hip with the cool Millennial lingo. Seth …
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  • Protecting employees from workplace violence

    Protecting employees from workplace violence

    In Panama City, Fla., a man called a local restaurant and threatened "to drive my truck through the building and kill everyone," following a domestic dispute with his wife who was employed there. He …
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  • Do your customers really buy price?

    Do your customers really buy price?

    Everyone is running promotions, discounts, coupons and group-buying programs, all in search of the consumer whose only point of reference today is how much off, right? Not right; in fact, if you …
    2 comments
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  • Philosophically Speaking

    Philosophically Speaking

    On occasion, I enjoy listening to the words of philosophers like Aristotle and Socrates or theologians such as Wesley or Spurgeon. But, hands down, the deep thoughts I enjoy the most are from a …
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  • Can you teach an old pizza pro new tricks?

    Can you teach an old pizza pro new tricks?

    About 15 years ago, I entered the restaurant industry as a marketing rep without any experience in pizza. However, it didn't take long for me to realize that the pizza business was significantly …
    1 comment
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  • The trouble with change

    The trouble with change

    At Hartman Group, we've always taken a conservative, "wait and see" approach to technology, innovation and change. Cool gadgets, shopping technology and e-readers are all fine and well, but the …
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  • Get your pizza message off and running

    Get your pizza message off and running

    In June this year, I received a fun, albeit slightly daunting, invitation from Edward Sylvia, owner of Pizza by Certe'. Chef Ed, as he is affectionately known, challenged me to participate in an …
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  • Sugar isn't so sweet

    Sugar isn't so sweet

    This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills was touting a new program in effect with …
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  • What Visa's EMC annoucement means

    What Visa's EMC annoucement means

    Visa has shaken many U.S. businesses with its latest announcement declaring that it's moving to EMV chip-based technology, which will replace the magnetic strips used on most U.S. cards. The company …
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  • Steve Jobs understood product innovation

    Steve Jobs understood product innovation

    Steve Jobs understood product innovation After Steve Jobs resigned as CEO of Apple this week, the Wall Street Journal reflected on his contribution to new product innovation. Here's my take. Steve …
    1 comment
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  • Disproving the Top 3 employee tax credit misconceptions

    Disproving the Top 3 employee tax credit misconceptions

    Technology has transformed the process of qualifying employees for tax credits and collecting Uncle Sam's incentives. What was a manual, red tape-ridden process ripe with high potential for errors …
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  • Living the dream

    Living the dream

    It was just a day like any other day. It was filled with lots of action, excitement and pressure. The restaurant business is tough, but you love it. Your head hits the pillow and soon you plunge into …
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  • Will Groupon be the next Pets.com?

    Will Groupon be the next Pets.com?

    Groupon continues to be front and center in the foodservice industry. A day doesn't go by where I don't hear the name Groupon from an operator, see an RSS feed with some B-School analyst speculating …
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  • Teach employees how to react in dangerous situations

    Teach employees how to react in dangerous situations

    Yasin Sara was robbed at his Y & S Supermarket this past week in Tampa, FLa. Sadly the robbery turned tragic when Sara confronted the gunman and was shot in the chest. Luckily he is expected to …
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Showing (421 - 440) of 573
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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