• How to survive a down economy

    How to survive a down economy

    In my last blog I commented on how our poor economy was slowing down implementation of new technologies such as digital menu boards. I received a lot of comments about that from friends in my …
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  • Are you really ready for carry out?

    Are you really ready for carry out?

    More and more Americans order prepared food to go – and eating establishments that cater to this trend are poised for a healthy increase in incremental sales. Are you really ready for carry out …
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  • Are you delighting your customers?

    Are you delighting your customers?

    The growth in our industry is just mind-boggling when you think about it. According to the NRF, you and I now spend 49 cents of every food dollar on dining out. And that has translated into huge …
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  • Hold the pine nuts

    Hold the pine nuts

    So a funny thing happened to me the other day. While munching on blueberries one morning, I experienced, quite suddenly, a bitter, metallic and very pervasive taste throughout my entire mouth …
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  • Mom-and-pop shops targeted by cyber thieves

    Mom-and-pop shops targeted by cyber thieves

    A Wall Street Journal article, Hackers Shift Attacks to Small Firms, has many more people paying attention to security issues, and for those of us in the security industry, we welcome the shift in …
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  • Burglary prevention tips

    Burglary prevention tips

    Restaurant owners face many assaults on their businesses. The perpetual rise of commodity prices, unexplained inventory shortages, labor issues, and the constant threat of robbery and internal thefts …
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  • Gluten-free isn’t trendy

    Gluten-free isn’t trendy

    At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go away and be done while others believe …
    3 comments
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  • 6 things retailers can teach pizza operators

    6 things retailers can teach pizza operators

    Attracting good employees and improving customer service were top discussion points at a conference I attended last week. Although pizza wasn't on the agenda at the Retail Customer Experience …
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  • Drive productivity, compliance and revenue through automation

    Drive productivity, compliance and revenue through automation

    The use of too much paper cuts hiring efficiencies and weighs down your business. In fact, when reviewing the hiring practices of a publically traded restaurant chain, we found it spends $76,000 a …
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  • Patents are measure of food innovation

    Patents are measure of food innovation

    I recently taught a course called Advanced Batter and Breading Technology at JBT Food Tech's technology training center in Sandusky, Ohio. Twenty years ago two Stein executives wrote two chapters on …
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  • Use of sea salt proves natural foods are taking over

    Use of sea salt proves natural foods are taking over

    In its first fry redesign in 41 years, Wendy's recently unveiled Natural-Cut Sea Salt Fries — revamped 100 percent russet potatoes, cut with the skin on and seasoned with sea salt. Back in 2008 …
    1 comment
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  • A good business plan is good business

    A good business plan is good business

    A robust business plan is the first major test of your commitment to your business. It is the written result of extensive data collection and market research developed to convey an objective …
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  • Tableside POS is a game changer

    Tableside POS is a game changer

    Higher sales, fewer servers, faster table turns, and happier, more loyal customers – Tableside Point-of-Sale offers all this and more. I foresee that it is going to profoundly change the …
    4 comments
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  • Slow economic recovery slows digital menu board deployments

    Slow economic recovery slows digital menu board deployments

    Many of us have been working hard on the development of digital menu boards (and digital signage) and investing capital for several years because we believe they are valuable marketing/merchandising …
    1 comment
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  • You can’t get mustard only here

    You can’t get mustard only here

    A good friend of mine is a police officer and good naturedly shared this story with me on a customer service experience. He was on duty one day in his marked patrol car and at lunch time decided he …
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  • Drive sales with kid-centric meals

    Drive sales with kid-centric meals

    Many pizzerias feel the pinch of a stubbornly slow economy. High gas and food prices have many families cutting back on dining out or trading down to less expensive alternatives. In the pizza, QSR …
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  • What small operators have that the giants don’t

    What small operators have that the giants don’t

    While attending the W.I.S.E. Summit in Chicago last week, I listened to some of our greatest examples of entrepreneurship and success from the likes of: Richard Melman, founder and chairman of the …
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  • When school bells shine, opportunities climb

    When school bells shine, opportunities climb

    Families with children are so significant to foodservice that it is important to understand who makes the decision on what and where to eat. Most food service marketing mavens agreed that kids have …
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  • 'Groundhog Day' isn't reality

    'Groundhog Day' isn't reality

    'Groundhog Day' isn't reality Isn't it frustrating not knowing what is going to happen next -- mot knowing what is lurking around the next corner? If we could only know, then maybe we could plan …
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  • Kids LiveWell program will help parents and restaurants

    Kids LiveWell program will help parents and restaurants

    The National Restaurant Association (NRA) recently rolled out their Kids LiveWell program. The program is designed to be mutually beneficial to kids' health and restaurants' bottom lines by …
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Showing (441 - 460) of 572
BLOGGERS
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
The Digital Diner: Tactics, Tools & Trends that Restaurant Marketers Can Use
Podcast: Facebook's organic reach limits
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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