• Using technology to reach Millennials

    Using technology to reach Millennials

    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 American Pragmatism," this mantra still …
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  • Stop that tweet! Millennials just like everyone else

    Stop that tweet! Millennials just like everyone else

    Last week, AdWeek reported nothing new. No, the respected publication didn't merge with The Onion, creating a satirical take on the billion-dollar advertising industry – though media mergers …
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  • JJ's CEO on the 'great American hot dog joint'

    JJ's CEO on the 'great American hot dog joint'

    In episode #034 of the Social Restaurant Podcast, I welcome Jonathan Luther Jr., co-founder, concept designer and proprietor of JJ's Red Hots, a start up hotdog joint based in the heart of Charlotte, …
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  • Menu labeling final regulations on hold: What's the beef?

    Menu labeling final regulations on hold: What's the beef?

    Ever since menu labeling passed in 2010, the FDA has been struggling to write a law that brings balanced change to how consumers access nutritional information at restaurants. The FDA's progress was …
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  • Modular construction and ROI

    Modular construction and ROI

    In my last post, we talked about a few of the advantages of integrating modular construction into building projects for retailers, foodservice operators and others. In essence, any company that may …
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  • Podcast: Facebook's organic reach limits

    Podcast: Facebook's organic reach limits

    In episode #003 of This Week in Restaurant Technologies, Brandon Hull and I discuss Facebook's organic reach limits. When was the last time you checked your Facebook analytics? My guess is that most …
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  • 6 technologies about to change limited-service restaurants

    6 technologies about to change limited-service restaurants

    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 probably use applications powered by these …
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  • A new vision for restaurant catering

    A new vision for restaurant catering

    All restaurant companies, big and small, operate in challenging times. Whether you are a franchisee, a franchisor, or an independent restaurant owner, the competitive landscape is difficult and …
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  • Top (missing) food industry trends for 2014

    Top (missing) food industry trends for 2014

    The media has been focused on recapping the previous year as they do each January. I have never been clear if this is to point out the cleverness and accuracy of forecasters from the previous year or …
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  • Podcast: Studying consumer psychology to create enticing restaurants

    Podcast: Studying consumer psychology to create enticing restaurants

    In episode #032 of the Social Restaurant Podcast, I welcome Geraldine Blanchot, co-founder of Pattern Pod. Geraldine and her partner Kristen Dettoni have founded a startup company that works with …
    3 comments
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  • Why the restaurant and retail industries should consider modular construction

    Why the restaurant and retail industries should consider modular construction

    I was talking with a friend the other day about modular construction and why I was a fan of it. When I told him that hotel rooms often are built off-site as modules and installed in virtually …
    2 comments
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  • Earn and Burn vs Surprise and Delight

    Earn and Burn vs Surprise and Delight

    Marketers view all loyalty programs using two main paradigms: Earn and Burn and Surprise and Delight. Often, marketers struggle with choosing the right loyalty program. I wanted to discuss the main …
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  • Can retail experience predict the foodservice future?

    Can retail experience predict the foodservice future?

    The big news in the grocery business is the sale of Safeway to Albertson's parent company, Cerberus Capital. Safeway, the number two grocery retailer in the U.S., did not believe it had the strength …
    1 comment
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  • Top food industry trends for 2014

    Top food industry trends for 2014

    Culinary Tides Inc. released the report "Top 10 Trends Analysis — Shifting Sands 2014" — A cross analysis of predictions across Government, Technology, Health, Consumer, Travel, Beverage, …
    2 comments
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  • Part time vs. full time:  Which is best for most job seekers?

    Part time vs. full time: Which is best for most job seekers?

    Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times. A recent Snagajob study found that …
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  • The goings on after you leave for the day

    The goings on after you leave for the day

    We're open to the public from early morning until perhaps way into late night. Some of us may be open 24 hours. The manager is in the facility during the bulk of business, generally 8 a.m. to 5 p.m. …
    2 comments
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  • Podcast: Bean Sprouts co-founder on what it takes to be a kids-focused cafe

    Podcast: Bean Sprouts co-founder on what it takes to be a kids-focused cafe

    In episode #030 of the Social Restaurant Podcast, I welcome Shannon Payette Seip, co-founder of Bean Sprouts, an innovative new concept based in Seattle, Washington that's a perfecting the kid-…
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  • Allergy training on continued education fast track

    Allergy training on continued education fast track

    When I was first diagnosed with systemic diffuse scleroderma in 2004, the doctors gave me less than two years to live. I was living in Colorado and was simultaneously diagnosed with interstitial lung …
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  • Eating dinner with Scarlett Johansson

    Eating dinner with Scarlett Johansson

    I recently had the pleasure of watching Spike Jonze's film "Her," best described as a near-future, slightly sci-fi comedy-drama in which a human male named Theodore (Joaquin Phoenix) develops an …
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  • Gluten-free’s house of cards is beginning to fall

    Gluten-free’s house of cards is beginning to fall

    Estimated Celiac Sprue sufferers in the USA: Mary Schluckebier, executive director of the Celiac Sprue Association, said about 1 percent of the U.S population is afflicted with the genetic profile …
    10 comments
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Showing (1 - 20) of 568
BLOGGERS
The Digital Diner: Tactics, Tools & Trends that Restaurant Marketers Can Use
JJ's CEO on the 'great American hot dog joint'
Menu Labeling, Food Allergies and Gluten Free
Menu labeling final regulations on hold: What's the beef?
Customer Experience on the Move
Modular construction and ROI
Talent, Technology and Trends
Success is a team effort
Loyalty Marketing For the Masses
8 ways to keep your VIPs happy
Brand Strategy: Delivering On A Promise
The future of the restaurant industry is bright
PCI Compliance & Network Security
Don't let hackers scare off your customers
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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