Know your operation's purchasing score

To keep ahead of any problems, maintain strong, consistent communication with your supplier.

Facebook: How to win at Facebook marketing

by Nate Riggs — CEO / Owner, NR Media Group

In this week's episode of the Social Restaurant Podcast, I interview Mike Gingerich —  one of the leading strategists in teh Midwest focused on Facebook…

Burnt ends BBQ: A potential QSR mega hit

by Darrel Suderman — President, Food Technical Consulting

Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.

Boost restaurant catering sales with a thoughtful beverage program

by Erle Dardick — CEO, Monkeymedia

If you pass on offering a hot beverage lineup, then consider eliminating a morning catering program altogether.

Optimize distribution costs (Part II)

The best way to reduce cost is to commit to a distributor, negotiate directly and join a GPO.

Self-service doesn't mean 'no service'

by Noah Glass — CEO, Olo

In a classic 1995 episode of "Seinfeld," Jerry's kooky neighbor Kramer gets a new phone number, the digits of which are very similar to a movie information…

5 questions to ask before choosing a mobile partner

by Jitendra Gupta — Mobile CRM Director, Punchh

By Jitendra Gupta

Back to school – Back to basics

by Ed Zimmerman — President, pizza.com

It is cheaper to sell more to current customers than find new ones, motivate them.

The pretzel bun male-only menu

by Darrel Suderman — President, Food Technical Consulting

A greater focus on male-driven products is an admission that salad sales have plateaued.

Restaurant loyalty programs pay off in surprising ways

by Duessa Holscher — marketing, Granbury Restaurant Solutions

Increased customer data means more opportunities to promote your brand.

When an obvious security issue wasn’t – but was indeed

Do you know the warning signs of gang presence, to avoid their infiltration into your operation?

Optimize distribution costs

Consolidate dry, refrigerated and frozen items and include paper goods and cleaning supplies.

How showrooming is killing your restaurant –and how to fight back

by Noah Glass — CEO, Olo

When Joe DePinto, 7-ElevenCEO, addressed the crowd from the main stage of the Restaurant Leadership Conference in April in Scottsdale, he sounded a clear…

5 ways mobile apps can increase revenue

by Jess Taylor — CEO, Blue Rocket

People are choosing smartphones over using their desktop to research menus, get directions and find nearby restaurants. In 2012. more than 1 billion…

Menu labeling and the fight against obesity

by Betsy Craig — pres, menutrinfo.com

How can diners make responsible, healthy choices when they don't have the information they need?

Mobile marketing not a tech toy, it’s the height of CRM

by Jitendra Gupta — Mobile CRM Director, Punchh

Many of us at Punchh once worked at Siebel Systems, a pioneer in the Customer Relationship Management market. Convincing large enterprises like banks and…

4 characteristics of organizational catering alignment

by Erle Dardick — CEO, Monkeymedia

To increase sales, catering will need to have share of mind internally as well as proper budgetary support from every department within your organization.

An obesity solution

by Ed Zimmerman — President, pizza.com

In Europe, a commission has set a goal to make pizza healthier.

For QSRs, brand isn’t the language of love to attract students and career-minded workers

by Jason Hamilton — VP of Marketing, Snagajob

A mix of young students and career-minded workers will bring different strengths to the table as far as flexibility in hours available, pay requirements and…

Buying versus purchasing

To help manage costs, create proper specifications, consider contracts for key items and make a commitment to manufacturers for allowances and distributors…