Blogs
Which is better for your business: A mobile website or a mobile app?
by Bob Leonard — CEO, iMobile3
Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and…
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Fast-paced technology changes highlighted in annual Fast Casual State of the Industry report
by Alicia Kelso — Editor, QSRWeb.com
Restaurant operators are paying their employees more now than they were last year.
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Is it time for a mobile site? Check for yourself in Google Analytics
by Greg M — SM, aCTIVEmOBI
Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.
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A case for produce management
by John Krebs — President, Axis Purchasing
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
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Taking the ambiguity out of local marketing strategies
by Nate Riggs — CEO / Owner, NR Media Group
HuHot's VP of Marketing shares how to get franchisees to weigh in on marketing decisions, and how to blend corporate standards with local store marketing…
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Tiny stores make me happy: Tracking revenue per square foot
by Noah Glass — CEO, Olo
Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and…
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Deliver more than food; deliver an experience
by Erle Dardick — CEO, Monkeymedia
Lean on your supply chain partners to innovate for you; they have resources and answers.
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Apple Pay to lead the way in customer loyalty
by Jitendra Gupta — Mobile CRM Director, Punchh
By the end of 2015, it’s expected nearly every retailer will have NFC readers.
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When it comes to wage protests, do hourly job seekers really care?
by Jason Hamilton — VP of Marketing, Snagajob
Job seekers ages 45-54 years old had the strongest opinion of the impact of wage protests.
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Uber's move into foodservice showcases importance of convenience
by Ed Zimmerman — President, pizza.com
Recent partnerships and service launches show that consumers want convenience and are willing to pay for it.
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The world has gone mobile and you should, too
by Bob Leonard — CEO, iMobile3
As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.
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Identifying best practices for restaurant site selection
by Nate Riggs — CEO / Owner, NR Media Group
Getting boots on the ground to narrow down an ideal location is important.
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Is grass-fed milk better for you than organic milk?
by Darrel Suderman — President, Food Technical Consulting
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
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Online ordering provides the holy grail of customer-level data
by Noah Glass — CEO, Olo
Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which…
read nowThree ways restaurants can be smarter with local schools
by Ed Zimmerman — President, pizza.com
Online ordering is the perfect way to remind students, parents and school administrators that you care about their needs by offering them a quick and…
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Why Apple Pay is important for restaurant operators big and small
by Will Hernandez — Editor, NetWorld Media Group
Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.
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Allergen awareness: Why American brands should be watching the EU
by Betsy Craig — pres, menutrinfo.com
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
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PCI 3.0 – A wake-up call for SAQ C merchants
by Brad Cyprus — Chief of Security and Compliance, Vendor Safe Technologies
It is our concern that merchants have not been properly educated about these changes, and it will be a rude awakening when they discover that they are required…
read nowA lesson for educational foodservice operators
by John Krebs — President, Axis Purchasing
How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.
read nowWhat are Any’tizers, Tanglers, Frisnacks or Wrappetizers?
by Darrel Suderman — President, Food Technical Consulting
Restaurants can sell snacks at premium profit margins and can be more exciting for guests than the traditional core menu.
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