At a time when the incoming administration in Washington shows little support for increasing the federal minimum wage or putting programs in place to assist American workers with health coverage, at least in New York City, Domino's is working in...
In case you're unable to roll out of bed this time of year and didn't know it, this coming Monday is Blue Monday, the most depressing day of the year, according to Sky Travel, the British marketing travel agency that...
Why are some pizza chains thriving in an overall economic downturn for the restaurant industry? The answers speak volumes about today's customers' demands.
Combining cuisines from all over the world will be 2017's No. 1 trend. Other trends include spicier flavor profiles, more vegan and veggie options and DIY cooking.
Twitter has effectively been our micro-blogging friend for a decade, which has changed the face of marketing because this great promotional tool allows brands to push strategic initiatives in concise, 140-character chunks. Here are 13 pointers on maximizing that little bluebird's many features.
The new year is fast upon us, and with it comes new opportunities for restaurant brands to surprise and delight their customers with engaging and rewarding experiences. A well-designed, innovative loyalty program can help you get there. But technology is fast changing customer expectations, so it’s vital to refresh and reimagine the possibilities.
For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.
Of the 89,385 charges the EEOC reviewed in 2015, Retaliation, Race, Disability, and Sex discrimination were the most prevalent, and 28,000 charges, or 31 percent, involved harassment. That is alarming for restaurants, where carefree culture often toes the line between camaraderie and harassment.
Restaurant operators must take the time now to learn how recent union-relaterd labor rulings from the National Labor Relations Board may affect their day-to-day employment decisions.
By Mike Lukianoff, Chief Analytics Officer/Fishbowl In 1960, John F. Kennedy and Richard Nixon made history when they became the first presidential candidates to debate on live TV.
The founder and owner of the six-restaurant Uncle Jack's brand and former host of the Food Network's "Restaurant Stakeout" discusses how he thinks President-elect Donald Trump will help restaurant operators.
As the restaurant industry faces among the lowest annual revenues since 2008, the teen market represents a bright spot in future spending. For the restaurant that does it right, there's a goldmine waiting to be discovered.
The potentially brand-ending effects of rumor in the Internet age became painfully evident Sunday when a fake news report connected to Washington D.C's pizzeria, Comet Ping Pong, led to a gunman opening fire. The incident should serve as a lesson as to how and why brands need response plans in place.
Domino’s Japan said that after a few days of working with reindeer to deliver its pizzas in cold, snowy Hokkaido, Japan, it's abandoning the plan to use them for delivery.
The passing of Big Mac inventor and McDonald’s longtime franchisee, Jim Delligatti, got me thinking about the value of true, two-way communication between a brand's top leadership and its front-line employees.
Yesterday when the U.S. Food and Drug Administration sent out its Clarified Statement on Compliance Date, regarding the activation on Dec.
We all know that the amount of investment capital flowing into the food tech space has led to a virtual saturation of new restaurant technology in everything from online ordering systems to self-monitoring ovens, and even a burger-making robot. Here is a three-step process to help choose which technology is right for a growing business.
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs and weary cooks everywhere something really to be grateful for?
Charcoal, heavy fats and lots of bubbles may not sound like they belong on 2017's list of menu trends, but the Canadian food-centric marketing consultancy, THP, said its research shows otherwise.
Entice and capture millennials and you simultaneously attract the larger overall audience. That's why restaurants need mobile payments and loyalty programs now.