5 ways to market your restaurant catering holiday program

by Erle Dardick — CEO, Monkeymedia

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

Five types of offer stacking — and how to beat them

Merchants should look for opportunities to leverage technology that helps them deliver better experiences for customers — without negative effects on their…

Mobile ordering: Changing the Gold Standard

by Noah Glass — CEO, Olo

A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me…

Solving the fake online review problem through mobile customer engagement

by Jitendra Gupta — Mobile CRM Director, Punchh

New York regulators have had enough of fake online customer reviews. Last week, Eric Schneiderman, the state’s attorney general, slapped 19 companies with…

Is McDonald's hinting at a branding change?

by Alicia Kelso — Editor, QSRWeb.com

The company's chef-centered event tonight will explore 'Good Food Served Fast.'

Is a mobile app or mobile site right for your restaurant?

by Jess Taylor — CEO, Blue Rocket

With 96 percent of the world's population now using mobile devices, it's imperative for companies to figure out how to best connect with and serve customers on…

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…