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Loyalty Program Configuriation Hi everyone! I'm working on pricing for a loyalty program and would like your feedback on hypothetical pricing situations. Would you pref… Started by Lilly Benavides	1	Jun 7, 2011 Reply by Matthew Xuereb
Foodservice Smartphone Applications I am a foodie all the way and an experienced BOH & FOH manager. I am currently out of work due to lay-offs and working on building mobi… Started by Louis Carmine	0	May 24, 2011
How do you handle gluten-free customers? As a social media specialist, freelance writer, and blogger specializing in gluten-free, I am well-aware of both positive and negative effo… Started by Sandra Robins	5	Mar 8, 2011 Reply by Alex Montanez
Non-Operator How do you use the Web for your business? Update: menugem has launched UPDATE: This is just a friendly reminder that our website has officially launched, and is fully functional for everyone to use. Thank you… Started by Ryan Fernandez	9	Feb 11, 2011 Reply by Ryan Fernandez
Non-Operator Looking for Restaurant, Foodservice, Hotel, and Cafeteria Start Up projects. Think Tank H G is preparing a prototype launch of its Hospitality 3D design software that builds Autocad blueprints with 3D, Revit technolo… Started by Think Tank HG	3	Jan 13, 2011 Reply by Howard Appell
the top 10 restaurant industry publications? What magazines,websites, and blogs do yall subscribe to keep your edge in the restaurant industry? Started by Martin Montero	52	Jan 12, 2011 Reply by Howard Appell
Pay your share? Many social events are centered around dining with friends. Groups of four, six and eight are not uncommon on a weekend night at a local fi… Started by Howard Appell	0	Nov 29, 2010
Non-Operator How are you handling the oil spill? Are you trying to stay informed through news reports? Is it too overwhelming to think about? Do you have friends/colleagues in the region?… Started by FohBoh	1	Jun 22, 2010 Reply by Elizabeth Blumberg
Does your establishment offer gluten-free options and if so how do you keep it from being cross-contaminated? I would like to know your view on offering gluten-free options on your menus and where the biggest trouble is when keeping food from being… Started by Julie Ehrentraut	1	Apr 28, 2010 Reply by Sandra Mallut
How does your restaurant control labor costs? In an enviroment that is fluid it is challenging to make sure that individuals adhere to their schedules. At our company we have different… Started by Amarilys del Pino	0	Apr 27, 2010