Blogs
McDonald’s automated cashier: Will it win with millennials?
by Jeff Fromm — Executive Vice President, Barkley
Using self-service kiosks will provide the chain with customer data to enable more personal engagement and purchasing suggestions.
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The whys and hows of restaurant/stadium partnerships
by Greg Swistak
Set up properly, all parties can benefit when established sports and foodservice brands team up.
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Jersey Mike's Founder discusses healthy franchisee relationships
by Nate Riggs — CEO / Owner, NR Media Group
It’s rumored that the Sub or ‘Submarine’ had it’s origin in Boston, MA around the time of World War II. Since that time and due to large pushes by franchised…
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3 reasons why the Starbucks app would fail at your restaurant
by Noah Glass — CEO, Olo
Without mobile ordering, customers only seem to care about mobile payment if you give them free coffee.
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Nutritional variances
by Betsy Craig — pres, menutrinfo.com
Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.
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How to surprise and delight your loyal customers
by Jitendra Gupta — Mobile CRM Director, Punchh
Customers spend 15-20 percent more when they order online, so reward them for Web orders.
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Summer hiring outlook 2014
by Jason Hamilton — VP of Marketing, Snagajob
Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.
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The personal touch
by Ed Zimmerman — President, pizza.com
If you want to earn the public's trust and their business, you have to be transparent.
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Want to connect with customers? Think mobile first. [infographic]
by James Bickers — Editor, Networld Alliance
Most Americans now own a smartphone and are using them to shop and eat out.
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Five off-premise catering sales tactics every manager should know
by Erle Dardick — CEO, Monkeymedia
The telephone remains an important tool for your brand and you should not be afraid to use it.
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Invasion of the invasivors
by Suzy Badaracco — President, Culinary Tides Inc
Invasivor consumption is motivated by the desire to preserve native plant or animal species, and is tied to sustainability.
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Red Mango CEO discusses social media strategy
by Nate Riggs — CEO / Owner, NR Media Group
In episode #036 of the Social Restaurant Podcast, I welcome Dan Kim, Founder and Chief Concept Officer of Red Mango. His brand and company have won more…
read nowUsing technology to reach Millennials
by Jeff Fromm — Executive Vice President, Barkley
A key finding of our first Millennial study was the mantra, "Useful is the new cool." In our follow up study, "Millennials as New Parents: The Rise of a New…
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Stop that tweet! Millennials just like everyone else
by Tracy Aiello Henderson — publicist, Center Reach Communication
The younger demographic trusts word of mouth, but considers 'digital word of mouth' the same as a call from mom.
read nowMenu labeling final regulations on hold: What's the beef?
by Betsy Craig — pres, menutrinfo.com
The legislation has been at a standstill since last year, while the FDA reviews comments and determines the best way forward.
read nowModular construction and ROI
by Greg Swistak
In my last post, we talked about a few of the advantages of integrating modular construction into building projects for retailers, foodservice operators and…
read nowPodcast: Facebook's organic reach limits
by Nate Riggs — CEO / Owner, NR Media Group
In episode #003 of This Week in Restaurant Technologies, Brandon Hull and I discuss Facebook's organic reach limits.
read now6 technologies about to change limited-service restaurants
by Noah Glass — CEO, Olo
Chances are good that you haven't yet heard the newest buzzwords in technology, such as geo-fencing, NFC, Bluetooth Smart or location-aware check-ins. You…
read nowA new vision for restaurant catering
by Erle Dardick — CEO, Monkeymedia
By simply pursuing traditional restaurant sales channels, we are not getting our consumers to spend more money with our community.
read nowTop (missing) food industry trends for 2014
by Suzy Badaracco — President, Culinary Tides Inc
The budget conscience consumer will demand luxury and "value" will be defined as the best quality for the money.
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