Blogs
The anti-app: why messaging is the new loyalty program
More than 60 percent of smartphone users download an average of zero apps every month, and most of those are opened only once. Roughly 75 percent of consumers…
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Why 367 more days? A debriefing on the menu labeling delay
by Betsy Craig — pres, menutrinfo.com
Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their…
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4 mistakes killing your food cost margins
by Niall Keane — CEO of SynergySuite, SynergySuite
Every step of the food production process has to be watched carefully in order to control costs. A veteran restaurateur offers four potential mistakes that can…
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Want to grow your brand? Know the 3 Cs
by Elizabeth Friend — Strategy Analyst, Euromonitor International
China, chicken and coffee are three factors driving growth and profit in the current foodservice industry, according to Euromonitor International colleague and…
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Employee bullying claims can bury your business
by Lindsay Ayers — Attorney, CDF
It can happen under the surface of face-to-face employee interactions, but it's still brutal and even can end up in a lost life, particularly in the stressful…
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10 reasons to attend the 2017 ICX Summit
by Christopher Hall — w, t
If you are responsible for improving customer engagement for your organization, here are 10 reasons you should make your way to Texas for the ICX Summit.
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Wendy's twitter-mania: Is brand 'character assassination' a dead end?
by S.A. Whitehead — Food Editor, Net World Media Group
There has long been a credo in advertising that great brands don't denigrate, they differentiate since some argue that when chains start taking shots at each…
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Required restaurant allergen training: Wave of the future?
by Betsy Craig — pres, menutrinfo.com
Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats.
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Restaurants dish out savings to soothe the stressed tax filer
by S.A. Whitehead — Food Editor, Net World Media Group
Restaurants are doing their part to calm the masses with money-saving deals on Tuesday, the nation's day of shared tax-paying pain.
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Is your restaurant the winner of the 'Perfect Pitch?'
by Cherryh Cansler — Editor, FastCasual.com
We are accepting entries for our third annual competition, The Perfect Pitch — aimed at owners of new fast casual concepts looking to pitch their brands to a…
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3 ways technology can lower food costs
by Niall Keane — CEO of SynergySuite, SynergySuite
With timely insights, restaurants can optimize processes, make better decisions, and save time and money
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Making mobile ordering your friend
by Nic Gray — CEO, Hyprloco
Mobile ordering is becoming a more prevalent channel that guests choose to interact with your restaurant for off-premise orders. Mobile promises to increase…
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Heard at the Summit: Attendees share insights, pain points and keys to success
by Cherryh Cansler — Editor, FastCasual.com
Restaurant Franchising and Innovation Summit attendees discuss everything from bunnies to BS.
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McDonald's massive move to mobile ordering: A big change that warrants big groundwork
by Russell Zack — SVP, Products and Solutions, HelloWorld
McDonald’s and its recently unveiled plans to implement mobile ordering and curbside pickup is proof that even the mightiest brands now know mobile ordering is…
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A little online burger buzz teaches a lot about menu prices
by Josh Anish — Head of Content, Quantifind
Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the…
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Rosati's CEO: 'If your company is a boys club then join the club'
by Cherryh Cansler — Editor, FastCasual.com
Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.
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5 key actions to maximize mobile email marketing
by Seshu Madabushi — Founder & CEO, mKonnekt
Being in the restaurant business today means being in the business of mobile communication. These five steps are key to making that mobile marketing work well.
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Automation: The possibilities of robo-restaurateuring - Part 3 of 3
Complete Automation in a foodservice operation is relatively rare at the moment, but that is changing almost by the day.
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Reader Poll: Restaurant confrontations - are they happening more often?
by S.A. Whitehead — Food Editor, Net World Media Group
The news is filled with a constant flow of incidents demonstrating the worst in human behavior often happening at the chains this website's readers oversee. It…
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Automation doesn't have to be a dirty word in foodservice - Part 1 of 3
by Sagi Rochman — CEO, Better Chains
Automation has taken on the aura of a dirty word in foodservice with its potential to inflict widespread job losses, not to mention a perception of a colder…
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