Blogs
The importance of online ordering when it comes to catering
by Erle Dardick — CEO, Monkeymedia
Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.
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Big data is pointless
by Nate DaPore — President and CEO, PeopleMatter
Big data is pointless, your data is priceless.
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Benefits 101: Simple ways to offer education assistance
by Jason Hamilton — VP of Marketing, Snagajob
Sit down with employees taking classes and explore flexible scheduling options.
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Teaching in-store and digital ordering to play nice
by Noah Glass — CEO, Olo
One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?
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How do you become the Uber of food?
by Ed Zimmerman — President, pizza.com
When an idea comes along like UBER or OpenTable, you have to challenge the status quo and create a better way to serve the customer.
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Back to the Basics takes a deep look at the restaurant industry workforce
by Nate Riggs — CEO / Owner, NR Media Group
'I truly believe that great things come from people getting together and collaborating,' Mike Tyler, CEO War Room.
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6 steps to promote staff, customer allergen awareness
by Betsy Craig — pres, menutrinfo.com
Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.
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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 nowHow 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.
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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.
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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 nowNavigating 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 nowReward 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 nowMillennials 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 nowReliable 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.
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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…
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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.
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