January 2012 Blog Posts (63)

Using Social Log-in On a Website or In a Loyalty program

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…

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Added by Steven Groves on January 30, 2012 at 1:44pm — 8 Comments

Is your Restaurant's Facebook Fan Page Healthy? 4 Ways To Find Out

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…

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Added by Chris Leo on January 30, 2012 at 8:00am — No Comments

Sacrificing Soul for Service?

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…

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Added by Waitrainer on January 27, 2012 at 3:30pm — No Comments

Can a Website Developed in HTML5 Look Good on Mobile Devices?

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

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…

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Added by Jon Rock on January 27, 2012 at 12:13pm — No Comments

What Every College Kitchen Needs

    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…

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Added by Kathryn Sahr on January 27, 2012 at 11:53am — 2 Comments


Non-Operator
Social Network Marketing for Restaurant Owners/Managers

(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…

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Added by Paul Letendre on January 26, 2012 at 3:00pm — 3 Comments

Experts Agree: Prepare for the Tightening Hospitality Talent Market

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…

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Added by Joseph D'Alessandro on January 25, 2012 at 8:30am — No Comments


Operator
The Blind Lead the Insightful? Leadership Eye Openers

If you want to test a man’s character, give him power.

~Abraham…

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Added by Ty Sullivan on January 24, 2012 at 6:30pm — 2 Comments

What SOPA Would Do To Foodservice

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…

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Added by Nate DaPore on January 24, 2012 at 2:57pm — 1 Comment

McD's recent campaign in social; did they blow it? Blame it on the #Hashtag

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.…

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Added by Steven Groves on January 24, 2012 at 11:30am — 2 Comments

Strange and Delectable Food Combos!

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…

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Added by Kathryn Sahr on January 23, 2012 at 1:00pm — 2 Comments

Five Tips For Making Your Restaurant More Social

What message does your restaurant convey to your fans and prospects that are socially engaged?

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…

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Added by Chris Leo on January 23, 2012 at 8:00am — 6 Comments


Non-Operator
Bar owner takes a scary ride

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) –…

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Added by Barry Chandler on January 22, 2012 at 2:18am — No Comments

The Last Table is as Important as the First

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…

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Added by Waitrainer on January 20, 2012 at 3:30pm — 2 Comments


Non-Operator
Restaurant Owners Wearing Rose-Colored Glasses?

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…

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Added by Paul Letendre on January 20, 2012 at 9:30am — 1 Comment

National Soup Month

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…

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Added by Joe Beitzel on January 20, 2012 at 8:30am — 1 Comment


Non-Operator
Importance of Inventory Management for Restaurant Profitability

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?

What Constitutes an Inventory?

It may seem like a rather inane question, but the question of what constitutes an…

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Added by Ian Said on January 19, 2012 at 11:00pm — No Comments


Non-Operator
“There Is No Such Thing as A Free Breakfast” – Wimpy’s Breakfast Gamble

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…

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Added by Michael Said on January 19, 2012 at 7:30pm — No Comments

Mobile App vs. Mobile Website: Which is Best for Restaurants?

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:…

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Added by Jon Rock on January 19, 2012 at 7:12am — 13 Comments

Guests...the great mystery...

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…

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Added by Terri Hitchcock on January 19, 2012 at 6:46am — No Comments

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Social Wine Club for Craft Wineries

Smartbrief

Chains make chicken the star of the menu

High beef and pork prices are making chicken the go-to meat more than ever, boosting wholesale prices for producers and spurr -More

Americans continue to eat less fish

The average American is consuming only 14.4 pounds of fish per year, down from the record high of 16.6 pounds in 2004, Ben Di -More

JOBS & CAREERS

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National News

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

Restaurant Sales Bounced Back in March

Restaurant sales posted a solid gain in March, and bounced back completely from the recent soft patch. Eating and drinking place sales totaled $47.3 billion on a seasonally-adjusted basis in March, up 1.1 percent from February's upward-revised sales volume of $46.8 billion, according to preliminary figures from the U.S. Census Bureau.

McAlister's Deli Signs Franchise Agreement to Expand to Cleveland

McAlister's Deli announced it has signed a development agreement with an experienced multi-unit operator to develop three restaurants in the Cleveland, Ohio, area - the brand's first locations in the market.

Restaurant Trends - Growing And Emerging Concepts - Change and Activity April 16, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Popeyes Louisiana Kitchen, Inc. Announces CFO Departure in May

The company has commenced a search for Mr. Hope’s successor, reviewing both internal and external candidates. Mr. Hope will assist in the transition of duties to an interim CFO and will remain a consultant to the company through the summer.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

TED: David Sengeh: The sore problem of prosthetic limbs - David Sengeh (2014)

What drove David Sengeh to create a more comfortable prosthetic limb? He grew up in Sierra Leone, and too many of the people he loves are missing limbs after the brutal civil war there. When he noticed that people who had prosthetics weren’t actually wearing them, the TED Fellow set out to discover why — and to solve the problem with his team from the MIT Media Lab.

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