Blogs
Why is the speakeasy bar concept growing internationally but not in the US?
by Darrel Suderman — President, Food Technical Consulting
Colombian-based Wingz's customers require an electronic key to gain access to its restaurants.
read now
How one restaurant concept leverages Yelp reviews for sales growth
by Nate Riggs — CEO / Owner, NR Media Group
Every star on a Yelp review leads to a 5 to 9-percent increase in revenue and First Watch uses the site as part of its business model.
read now
Mobile CRM is a game changer that puts every restaurant on an even playing field
by Jitendra Gupta — Mobile CRM Director, Punchh
Heavy users of a brand do respond to rewards, but most customers prefer nuanced benefits, like special status as a VIP who gets access to private promotions.
read now
How corn affects food prices
by John Krebs — President, Axis Purchasing
Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.
read now
Navigating the new food codes: Part 1
by Betsy Craig — pres, menutrinfo.com
Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent…
read now
Reward and loyalty programs for your catering customers
by Erle Dardick — CEO, Monkeymedia
Provide your customers with the option to select which program they prefer.
read now
Millennials want more than brand familiarity
by Ed Zimmerman — President, pizza.com
Younger consumers are willing to pay extra for products from companies with positive social, environmental impacts.
read now
Reliable transportation: What does that mean for hourly workers?
by Jason Hamilton — VP of Marketing, Snagajob
If you’re located in a bike-friendly city, make sure to let seekers know and you may attract new faces.
read nowMobile apps are restaurant marketing’s future, not mobile websites
by Jitendra Gupta — Mobile CRM Director, Punchh
Apps must provide significant value and engagement to users, not just routes to ads or videos or other low-value ends.
read nowExploring the role of whole grains in the food industry
by Nate Riggs — CEO / Owner, NR Media Group
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
read now
Here’s why the end is near for restaurant POS terminals
by Noah Glass — CEO, Olo
With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be…
read now
Good, better, best: Counter tops
by Greg Swistak
For all it endures, a counter has to be tough, but durability often comes at a cost.
read nowThe top five Social Restaurant Podcasts
by Nate Riggs — CEO / Owner, NR Media Group
From using Google Glass for training, to cultivating a company culture without an office, Riggs looks at his favorite topics.
read nowHealth focus driving children's menu options
by Betsy Craig — pres, menutrinfo.com
Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all…
read nowThe breakfast wars
by Ed Zimmerman — President, pizza.com
Pizza operators have everything they need to dive into the morning daypart, except eggs.
read nowIf you build it, they will come and you will profit
by John Krebs — President, Axis Purchasing
Many operators also neglect to examine the pricing of kitchen supplies, which is the number one area for savings.
read now
Who are today’s foragers and what do their behaviors signal?
by Suzy Badaracco — President, Culinary Tides Inc
We see urban foraging characteristics in the food truck trend, as well as with consumers who seek out brands' secret menus.
read nowMobile: bringing instincts back to hiring
by Jason Hamilton — VP of Marketing, Snagajob
Snagajob tests video applications to enable quicker connections and hires.
read nowKeeping your restaurant guests 'hoppy'
by Nate Riggs — CEO / Owner, NR Media Group
Learn from an insider what the craft beer business can do for your restaurant brand.
read nowHow the entrepreneurial spirit can lead to new heights
by Erle Dardick — CEO, Monkeymedia
Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.
read now
