A rise in the number of dieting diners has lead many restaurants to provide them with healthier options. And why wouldn’t they? In an industry where 3 in 4* adults are trying to eat healthier when eating out, and about 60%** of diners reporting that healthfulness affects where they dine, the “healthy menu option” is almost a crucial move depending on your target market. But how do you really put yourself out there and let these calorie counters know the good stuff you have to offer? Try the… Continue
I like to hear from you on how you are marketing in this economy. With over 900,000 restaurant location through the united states, what are you doing that is helping your restaurant. This will help others who are struggling?
Research shows it’s not a good idea to eliminate marketing efforts during a down economy just to save money on your bottom line. Did you know that McGraw-Hill Research found that companies that maintained or increased their marketing efforts throughout the… Continue
Added by Ola Ayeni on September 30, 2009 at 5:00am —
The name derives from the old German word “bacho” meaning buttock. The USDA defines it as "the cured belly of a swine carcass" (other reason not to let the government craft your menu descriptions). “It” is, of course, bacon. Once consigned to nestle next to breakfast eggs (when bacon is served, eggs are present 71% of the time), sit crumbled atop baked potatoes and be the “B” in BLT’s, today bacon is literally and figuratively everywhere in the food universe:
The Burger King $1 doublecheeseburger campaign starts nationally on October 19. For Burger King, its high stakes. For the QSR sector, its a way to detect whether the $1 value focus will actually payoff.
In its August 25th earnings call, CEO John Chidsey indicated they were happy with the early $1 double results in about 40 markets. Earlier this year, Burger king and its franchisees failed twice to come to agreement to promote it, and these must be test markets or company… Continue
This past weekend a peer in another state contacted me requesting advice on what to do and how to handle an employee who was regularly intoxicated while on the clock.
The GM is the offending employee.
The last straw was the GM, during the shift, approaching a table that a waiter was describing the details of one of the features to the seated guests. The GM barged into the moment declaring the employee was incorrect. The GM then presented their own version of the… Continue
In today’s difficult and challenging times, slick facilities and trendy foods are simply not enough for long term viability in the restaurant business. There must be a real foundation in operations. Clean restaurants, consistent food & liquor cost, well managed labor costs are not accidents, nor are they achieved because the manager is a nice guy. Such achievements are only realized through consistency of operations.
Consistency in operations including employee development only… Continue
Musicians amaze me. A lot like a good chef, they are consumed with creating wonderful things. On the flip side, they need to expand and massage their fans, satisfy them and bring in revenue. The similarities are unique; a restaurant also needs to expand and massage its customers, satisfy them and bring in revenue.
With only 10% of affordable fine-dining restaurants using social media, I thought an introduction to how musicians have… Continue
I’m a Greek Mathematician. Actually, I’m not, but today I did have a “eureka” moment.
Having been in the real-world (whatever that means) work force for 15 years, I’m confident in my skills and abilities and that I’m the best at what I do. I’ve consistently been gainfully employed during these 15 years and have worked for a total of three companies in this time span, earning awards and exceeding expectations at each of them. What was my experience… Continue
Added by David Rose on September 25, 2009 at 12:03pm —
First... Set Up a Free Account With a Company that is White Listed...
There are many email marketing companies that offer free campaigns, but two stand alone as the best.
1) iContact - Included in their free package is a 31 page white paper that will make even the most novice marketer an email pro. They have a fully integrated survey sytem along with email scheduling capabilities. iContact also… Continue
I had this disturbing discussion with a potential customer that has me both frightened and laughing at the same time.
We discussed the importance of the guest experience and how tough it is to find the right resources to represent a brand appropriately. We outlined that measuring a resource's success can be even tougher. Here’s what had me falling off my chair – the management team of this small chain doesn’t want resources measured – especially not by the customer and not while in… Continue
The chart of the week is the value of the Australian dollar (versus the US dollar) and the US 90% beef trimmings market. What does one have to do with the other? Good question! First we remember that beef processors utilize trimmings to make various beef products including the ever popular hamburger. Typically, a hamburger processor will mix 90% beef trimmings with a fattier trim, say 50% trimmings, to make their product. In the US, we produce at lot of fattier beef trimmings. So much so that… Continue
Green wines have become more plentiful and better than ever, which is good news for all of us, and the environment.
One of the unseemly aspects of this inexorable movement, on the other hand, is the public sniping between the various sustainable, certified organic, and Biodynamic® camps; and I have to say, what’s even more disappointing are sides taken by individuals… Continue
I had a fascinating discussion with a group of employees yesterday morning that I just had to share with you. During a pre-shift meeting I asked my team why they work. To a person everyone said money. After inquiring further I discovered that really it was about taking care of their bills and providing for their families.
Once we established this as their primary reason for working I asked them about their work environment and how much they enjoyed it. The consensus was that the work… Continue
"I haven't worked a shift since last Wednesday. I'm only here a couple days a week; how can I be expected to know when things change? I have no idea what these new menu items are. Since when did the chopped salad have broccoli? We have 5 new wines by the glass? What are these new desserts all about?"
I've said or thought them all.
If we come to the line up unprepared, if we are expecting to use the time to learn… Continue
Two weeks ago, Chalkboarder.com surveyed 2200 restaurants in fourteen major metropolitan US markets, to assess the Ease of Entering the Virtual Door. As a break from that labor, we did a quick study of how many state restaurant associations are using social media and discovered that about 6% do.
Every day, millions of potential customers search for restaurants on hundreds of different online sites. At least one of these sites displays the wrong restaurant name, phone number, or address for 68% of established restaurants.
If your information is incorrect or missing, potential customers will be unable to find your restaurant and will move on to a competitor. And that’s not good for business.
Do you know how your restaurant appears online? Make sure potential customers can find you easily. In less time than it took you to read this, you can discover where you are losing out on customers. Click here now to get a free report detailing where your restaurant’s information is incorrect or missing across the internet.