As I have entered my newest and most mature role in the food service industry I am truly embrassing my responsibility to provide my customers with valuable suggestions for improving their business. I have been working diligently with restaurant owners and operators to dig deeper into the root of their business. What do they want to achieve? How have they done in the past? What are their biggest issues and concerns? And the biggest question of all is.... How do I get to where I want to…
At first glance, Burger King's Whopper Sacrifice campaign looks like a simple coupon promotion. But consider the layers of qualitative value provided to Burger King and its customers. Now the program looks ground-breaking.
This short case study teaches restaurant owners and employees how to create real, prove-able results with social media tools like Facebook and Twitter.… Continue
In a previous post, the consultancy firm, Restaurant Rx, described the Changing Face of U.S. Fine Diners: Upscale diners are signalling they want more exotic, international cuisine delivered in a more casual, more intimate atmosphere. In this study of 1600 U.S. fine diners, only a minority wanted the white linen tablecloths, fine crystal and filet mignon - signatures of yesteryear's fine dining… Continue
Added by Lisa Thorell on July 28, 2010 at 8:00pm —
Isn’t that great?!? This company was able to get 66% more people to take the stairs just by adding an element of fun. This got me thinking about our industry and how we may be able to use The Fun Theory to get… Continue
Over the past few weeks I have been involved in a lot of conversations over the very real concern that “if the economy comes around are we are going to lose our great people because we have not given them a raise or a bonus in the past two years? Someone will make them a better offer.” Now I could go on and on however, you probably know where it leads and you wouldn’t have to worry about that if you were taking care of them all along and that your staff was stretched to the point of breaking.… Continue
There is no way you can be considered for, let alone achieve, a top hospitality dream job without walkin’ and talkin’ dollars and cents. You may be a front of the house/heart of the house expert, but to grow or perhaps, at times to survive, you may need to travel beyond your personal network to obtain money. It doesn’t matter if it is the bank, the boss,…
Restaurant workers are a unique breed. Cagey veterans are durable, resourceful and irreverently funny. They’ve seen and heard it all. They put their game face on and deliver great hospitality shift after shift, double after double, week after week. Despite their resiliency, it’s hard to be the life of the party when they’re running on fumes, the laundry and errands are piling up at home, and funds are tight. The daily grind takes its toll on even the most seasoned servers.
Being so far away from the disaster that has been unfolding for months in the Gulf of Mexico, it's hard to fathom that it would have an impact on life here in New England. But, as the title suggests, the effects of the worst environmental disaster to effect the United States has in fact "come to the Northeast". I am speaking mainly about…
What is it about the foodservice industry that seems to drain the life out of its employees? With so many opportunities and outlets for career advancement and creative expression, its unfortunate that so many of our colleagues are either completely disenchanted or approaching burnout. What's even more surprising is that many of them are young, and barely a year or two into their careers.
What’s going on here? A failure to inspire,…Continue
Fast-food hasn't ever (seriously) been associated with slim and trim. If the doctor prescribes you visit fast-food institutions no more than once a week...should that suggestion change with the increasing presence of healthier options?
I'm not sure how long places like McDonald's, Wendy's, Taco Bell, and all the rest have been pitching healthier alternatives, but how much do these change your perception of them? More importantly, do they influence your…
In case anyone didn't have to remind you, yes we're still very much in a recession. And it's hurt the restaurant business tremendously. Having worked with all sorts of sizes of restaurants, from the famous to the famous only in their mind (hey, I'm in LA....everyone's a dreamer out here) and recently with a couple of small restaurant operations and their restructuring, I can only tell you that to be a small mom and pop style restaurant in 2010 is going to be a much larger haul than it ever has… Continue
Added by Adam Bell on July 21, 2010 at 5:30pm —
Thursday Webinar: How to Drive Sales through Social Media and Cause Marketing
Learn how social media and cause marketing can help grow your business
while helping end childhood hunger in America. Amanda Hite, founder and
CEO of Talent Revolution, and Diana Hovey, senior VP of marketing for
Corner Bakery Cafe, will share their insights and expertise on the power
of social media and cause marketing as business-building tools,… Continue
Added by Amanda Hite on July 21, 2010 at 1:27pm —
Sunday, July 18, 2010 will go down in Georgetown Bagelry history. Badu, Badara Njai, wrapped up his last day working at the bagel shop. Anybody that’s ever been in the shop will know Badu. He’s been opening the store for nearly 14 years. Badu has been my right hand man. This was a tough decision for him, yet a well thought and honorable decision. He listened to his heart and he is…
Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
Total revenue from continuing operations of $307.3 million compared to $316.1 million in the same quarter of the prior year, a decrease of $8.8 million primarily due to a net reduction of 36 Company-owned restaurants during the year.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.