I highly recommend this brief read to any restaurateur developing a Twitter strategy. Authors Phil Gerbyshak, Joe Sorge, and Scott Baitinger walk readers through "The story of how social media built…Continue
Started this discussion. Last reply by Joe Sorge Oct 23, 2011.
Aside from food, menu design, décor, and personable help, a restaurant’s name is its calling card and chief intangible asset. Protecting that name under trademark law is a key part of corporate due diligence. Too many restaurateurs, however, mistakenly believe that seeking trademark protection merely involves filing a form with the United States Patent and Trademark Office (USPTO). They forego legal counsel, assuming they can secure protection themselves and save some money. In the end, they…Continue
Posted on April 9, 2013 at 12:14pm
Every restaurant knows that food can be dangerous. If a chef uses adulterated chicken in a Waldorf salad, he risks his patrons’ health and his restaurant’s reputation. The food a restaurant serves can create less obvious legal risks. Many states regulate offering specific foods, and there is little consistency from state to state. New regulations pop up based on trade association lobbying efforts or the whims of local politicians. The result is a morass of legal regulations that affects…Continue
Posted on April 4, 2013 at 8:56am
I rarely feel compelled to give my opinion publicly, but this one has me fuming. Mayor Bloomberg of New York City wants to ban supersized soda and sugary beverages sold at restaurants, delis, food carts, movie theaters, and arenas. The ban would apply to any container holding more than 16 ounces, and if passed by the NYC’s Board of Health, could go into effect as early as March, 2013. Violators would face fines.
Truth be told, I do not drink soda, even small serving sizes, and I do…Continue
Posted on June 13, 2012 at 8:00am
A recent study showed that men are more creative when drinking beer. Whether this is true or not, the study may lead to bars and restaurants being more bold in advertising their happy hours. Indeed, restaurants and bars are increasingly turning to social media and mobile campaigns to promote happy hour specials. They may advertise on their websites or their Facebook pages, or they may push messaging via cell phones.
Happy hour advertising may seem like a great way to draw in…Continue
Posted on April 25, 2012 at 10:30am