• Don't be afraid of the big, bad QR code

    Don't be afraid of the big, bad QR code

    I don't see QR Codes fading into the realm of techno-gimmick anytime soon. A recent article in Print Solutions Magazine provides some compelling data that clearly suggests the opposite. The number of …
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  • Clicks and cravings: How social media impacts food choices

    Clicks and cravings: How social media impacts food choices

    There is no debate that social media and digital technologies have altered U.S. consumers' shopping behaviors and purchase decisions for foods and beverages. In today's social digital environment it …
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  • 3 steps to successful seasonal hiring

    3 steps to successful seasonal hiring

    Seasonal hiring strategy in three easy steps Any day now, that shopping mall food court will be transformed into a Styrofoam North Pole paradise. Red and green decorations will dot your dining rooms …
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  • Local marketing tip: Make a bad situation better

    Local marketing tip: Make a bad situation better

    It seems me and my fellow residents of Louisville, Ky., have an extreme dependency on our cars. This has especially been evidenced within the past two weeks. One of the few Ohio River bridges …
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  • 'Save As' is the new 'Print' Part 1

    'Save As' is the new 'Print' Part 1

    What if I told you there was a secret HR weapon that could increase your overall efficiency, satisfaction and profit…and it wouldn't cost you any arms, legs or first-borns? You'd stop reading …
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  • It's about the possibilities

    It's about the possibilities

    I was listening to an episode of This American Life on NPR when a particular segment struck me. The segment featured conversations between a writer and her homeless friend and begins with them …
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  • Why credit card stystems will always be in scope

    Why credit card stystems will always be in scope

    There is a growing trend in the retail industry for some merchants and technology providers to hope that someday the PCI standard will give guidance that says, "If you implement this new silver …
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  • A hidden resource for restaurants

    A hidden resource for restaurants

    Who knew? For quite a few years now, Lettuce Entertain You Enterprises, Richard Melman's famously successful restaurant company, has quietly been offering consulting services to fellow restaurateurs …
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  • Give customers what they want before the first order

    Give customers what they want before the first order

    Knowing how your customer thinks is a vital part of any strategic business plan. This means understanding not only what drives decisions in the board room, but having practical, in-depth knowledge of …
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  • Discussing healthy trends

    Discussing healthy trends

    Last week, I had the pleasure of being the main speaker and coordinator of two and a half hours of topics around a number of the current Healthy Trends facing our industry at the Florida Restaurant …
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  • 5 basic innovation ideation principles

    5 basic innovation ideation principles

    Rank and file company employees of a food company may say "We're not Apple Computer!" We can't generate the innovative ideas that Apple does!" We are doomed to the status quo!" "How can an ordinary …
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  • Local builds scale

    Local builds scale

    The cultural appetite for all things local continues unabated. Of interest, the ability to source local products from highly fragmented producers dotting the American countryside is increasingly …
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  • Getting past the mobile buzz

    Getting past the mobile buzz

    Mobile technologies have made HR and operations tools more accessible than ever. At the intersection of smart phone proliferation – now topping 1 billion worldwide – and the demand for …
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  • Where are the traditional menu board companies?

    Where are the traditional menu board companies?

    I remember when I was studying for my master's degree in marketing one of the professors told me something I will never forget. He said you have to always know exactly what you are providing your …
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  • PLZ  CK ASAP

    PLZ CK ASAP

    As my thumbs typed this urgent text message into my smartphone (PLS CK ASAP) to our creative department, I reveled in the moment as I realized that I was hip with the cool Millennial lingo. Seth …
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  • Protecting employees from workplace violence

    Protecting employees from workplace violence

    In Panama City, Fla., a man called a local restaurant and threatened "to drive my truck through the building and kill everyone," following a domestic dispute with his wife who was employed there. He …
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  • Philosophically Speaking

    Philosophically Speaking

    On occasion, I enjoy listening to the words of philosophers like Aristotle and Socrates or theologians such as Wesley or Spurgeon. But, hands down, the deep thoughts I enjoy the most are from a …
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  • The trouble with change

    The trouble with change

    At Hartman Group, we've always taken a conservative, "wait and see" approach to technology, innovation and change. Cool gadgets, shopping technology and e-readers are all fine and well, but the …
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  • Kids have tastes, too

    Kids have tastes, too

    The deluge of news about changes and restrictions in Kids Meals, and new offerings that are supposed to make kids healthier and happier is most interesting. Here we have Kids LiveWell offerings …
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  • Sugar isn't so sweet

    Sugar isn't so sweet

    This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills was touting a new program in effect with …
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Showing (261 - 280) of 429
BLOGGERS
Brand Strategy: Delivering On A Promise
The future of the restaurant industry is bright
Menu Labeling, Food Allergies and Gluten Free
Menu labeling: What’s the hold-up?
PCI Compliance & Network Security
Don't let hackers scare off your customers
The Digital Diner: Tactics, Tools & Trends that Restaurant Marketers Can Use
The problem with marketing to social media 'influencers'
Restaurant News, Insights & Trends
NYC soda ban sparks mass confusion
Shift vs. Hourly & Meal Credits. The more you know, the more you can add to your bottom line.
Lawyers see another way to get a restaurant reservation
Industry Trends & Insights
Listen, learn and leverage
Selling Digital VS Traditional Menu Boards
What are the major limitations in your business?
Next Generation Supply Chain Management
The path toward world domination (Part 1)
Public relations and marketing strategies
Lo Siento, Taco Bell
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