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.

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.

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…

Using 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…

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.

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

by Nate Riggs — CEO / Owner, NR Media Group

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…

Menu 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.

Modular 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…

Podcast: 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.

6 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…

A 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.

Top (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.

Podcast: Studying consumer psychology to create enticing restaurants

by Nate Riggs — CEO / Owner, NR Media Group

In episode #032 of the Social Restaurant Podcast, I welcome Geraldine Blanchot, co-founder of Pattern Pod.

Why the restaurant and retail industries should consider modular construction

by Greg Swistak

The construction method makes sense for hotels, shopping malls, airports, hospitals, dorms and more.

Earn and Burn vs Surprise and Delight

by Jitendra Gupta — Mobile CRM Director, Punchh

Marketers view all loyalty programs using two main paradigms: Earn and Burn and Surprise and Delight. Often, marketers struggle with choosing the right loyalty…

Can retail experience predict the foodservice future?

by Ed Zimmerman — President, pizza.com

Foodservice operators should offer fewer menu choices and absolutely nail the execution in the kitchen.

Will CIOs be the final victim after a breach?

Recently, with the need to focus on Big Data, compliance initiatives (such as PCI, HIPPA, or SOX), and data security, the CIO has been elevated in status.

Top food industry trends for 2014

by Suzy Badaracco — President, Culinary Tides Inc

Trends indicate that consumers and food continue to move toward experimentation.

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

by Jason Hamilton — VP of Marketing, Snagajob

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.

The goings on after you leave for the day

Unexpected visits by the manager and/or owner may set the tone on performance expectations.