Consumers love you, love your place and love your food - but why are they going to share their contact information to join your loyalty program? Statistics suggest that many of your customers would join a program, if it were available (50-80% in other industries) but online loyalty programs I think are…Continue
Facebook recently rolled out some new metrics that are going to make your Restaurant's Fan Page Rock! The new insights are going to help you grow your fans and your fans interactions in ways you never imagined possible.
Obviously it's important to monitor your facebook statistics, but the new metrics make it even easier to monitor your Facebook Fan…Continue
Added by Chris Leo on January 30, 2012 at 8:00am — No Comments
by Celeste Edman, Marketing Expert
Atmosphere has a huge impact on how we experience our meal when dining out. Many believe that there are certain colors that help us relax and encourage us to eat more and stay longer. There has been a significant amount of study done to determine if music and more precisely, certain tempos, will change how and what we buy. All these elements play a role in our overall dining experience. Yet, has our attention to them become so…Continue
Added by Waitrainer on January 27, 2012 at 3:30pm — No Comments
There are many differing opinions on whether sites developed in HTML5 can display content on mobile devices as eloquently as they do in the desktop and tablet world. Before we examine the pros and cons of each, here is a little background on the two technologies.
HTML5 will be the new standard for Hypertext Markup Language (HTML), according to W3C. ("The World Wide Web Consortium is an international community where Member organizations, a full-time staff, and the…Continue
Added by Jon Rock on January 27, 2012 at 12:13pm — No Comments
As a soon to be college grad, I feel that I should pass my extensive knowledge about college kitchens and cooking onto all the incoming and future students. Let me preface this article by say that all college kitchens are small. Once again, ALL COLLEGE KITCHENS ARE SMALL. Do not think big and extravagant. Just because you are out of the dorms and have a kitchen does not mean that you should cram it full of gadgets or multiples of anything. You won’t have any space for the important…Continue
(or, Sink Like a Stone)
You are a restaurant owner sitting in your office. Every day it’s becoming more apparent that you will need to get deeper involved in more aspects of social media. Those newspaper, radio and Yellow Pages ads just aren’t bringing in new faces anymore.
You leave the office and are walking through the…Continue
It’s been four years since we entered The Great Recession. Now, at long last, optimism about economic growth in Leisure & Hospitality and Food & Beverage is taking root.
For operators this means finding leaders who have the skills and proficiency to do the job will become harder and harder. Sourcing values and character matches will be a monumental challenge. Operators will need to step up benefits and retention strategies, and salaries will begin to rise…Continue
Added by Joseph D'Alessandro on January 25, 2012 at 8:30am — No Comments
If you want to test a man’s character, give him power.
On Jan. 18, several websites participated in a blackout to protest the controversial Stop Online Piracy Act (SOPA), also known as H.R. 3261. Wikipedia reported 162 million people viewing its blackout page, seven million people signed Google's petition and Twitter saw over four million SOPA related tweets.
Two days later, SOPA was officially ‘killed’ — for the year. SOPA’s Senate doppelganger, PROTECT IP Act (PIPA), has also been tabled for the time being. Will similar…Continue
Just read about the social marketing snafu with McDonalds and the high-j****** of the #McDStories hashtag by an audience that was, well, less than flattering to the brand image. Over at BusinessInsider.com, Gus Lubin reported on it and discussed the response from Rick Wion, their social media director - here's my take on it.…Continue
Hands down the most common answer to “What is your favorite strange but delicious food combination” was potato chips on sandwiches. I wasn’t entirely surprised but in my experience, the chips break up into tiny daggers and stab the roof of my mouth (not enjoyable). I suppose this wouldn’t be my personal choice, but the crowd has spoken.
A traditional dessert, apple pie, wouldn’t be complete without a slice of cheddar cheese. This is the original strange and delicious food…
Restaurants can no longer choose to use "planned or scripted" messages such as "We're the place to be", or "The ONLY place to watch sports". They also cannot choose to simply ignore social media all…Continue
Here’s a story to keep in mind the next time you’re deciding how important it is to chase after a customer you think has stolen something from the bar.
Back in December the 62-year old owner of Lincoln Karaoke – “Chicago’s premiere Private-Room karaoke” (duh) –…Continue
Added by Barry Chandler on January 22, 2012 at 2:18am — No Comments
by Celeste Edman, Marketing Expert
I've talked with many people in different industries, and it seems true for all-- if you sell lighting you notice lights everywhere you go— if you are a chef you are constantly critiquing food that others cook and so on. I was talking with a woman about this who has managed Olive Garden and Red Lobster restaurants as well as small niche hot spots about whether or not she's able to enjoy eating out. The woman laughed when I asked her…
Restaurant Owners Wearing Rose-Colored Glasses
I was watching one of the restaurant make-over shows the other night; either Restaurant Impossible with Robert Irvine or Kitchen Nightmares with Gordon Ramsey. I don’t even remember which one it was. At the beginning of the show, the guru sits in the dining room and tries five or ten entrees. Of course, they all suck, that’s what the show is about: going from being a totally suck restaurant to being…Continue
Did you know it is National Soup Month? Somewhere back in the passage of time (origin unknown), January became National Soup Month, a holiday celebrated annually in America. Makes perfect sense since soup is a filling comfort food – a warm treat to take the chill out of the cold winter air. In recognition of this special food holiday, my company, Custom Culinary has been working closely this past month with its operator partners to provide products and solutions.
This year, our…Continue
The importance of inventory management for restaurant profitability cannot be stressed enough. Without being able to effectively manage the flow of foods and supplies in an effective manner, the chances of making any sort of significant profit from your food service shrink significantly. But how does one effectively take control of their inventory?
It may seem like a rather inane question, but the question of what constitutes an…Continue
Added by Ian Said on January 19, 2012 at 11:00pm — No Comments
Woke up this morning to find Wimpy trending on Twitter, comments and pics on Facebook and even a couple of Foursquare check-ins. What had they done? Stolen someone’s Cinnamon Cola recipe, asked a lady and her guide dog to leave one of their stores, offended the ruling party in Zimbabwe, just invented a cure for cancer or “E” all of the above?
Turns out it was none of the above, all they had to do to get the stores full and…Continue
Added by Michael Said on January 19, 2012 at 7:30pm — No Comments
If you talk to a restaurant owner about going mobile (assuming they understand how pressing it is that they get on the mobile bandwagon pronto!) often the question will arise, “Should I get a Mobile App or should I go with a Mobile Website.” Surprisingly, you will find some restaurant operators are not doing anything because they just don’t know which way to go. Let’s try to clear things up by first examining each one:…
Rewarding Feedback is unofficially officially declaring January 29th - February 4th "Understand Your Guest Week"!
Do you have what it takes to TRULY know and understand your guest?
In the week of January 22, we're going to ask some tough questions. If you or your resources don't know the answers, your guest may be a bigger mystery than you'd like to admit.
To participate, send us a note at IAcceptYourChallenge@rewardingfeedback.net…
Added by Terri Hitchcock on January 19, 2012 at 6:46am — No Comments