September 2010 Blog Posts (46)


Non-Operator
Success Story: How a restaurant generated a 700% return on search engine marketing

Google, Yahoo, Bing and other search engines offer “sponsored search” advertising opportunities for businesses. Ads are shown next to regular search results and can be targeted to users based on geography or time of day. Advertisers bid for their ad to be displayed alongside results for specific queries. For example Pasta Pomodoro, bid for the keyword “menlo park Italian restaurants”. If a Google user clicks on their advertisement, they will pay… Continue

Added by Eli Chait on September 30, 2010 at 12:22pm — No Comments


Operator
Master Mind Groups or Relationship as Innovation

Just got blown up by my best friend and a true culinary visionary, Greg Barnhill, Executive Chef at The Charles Court at The Broadmoor Resort in Colorado Springs. Over the last three days we've been going back and forth about Sous Vide cooking and he schooled me but good. It started easily enough, 'What are the three most used pieces of equipment in your kitchen?' It's a simple question that draws a lot of heat because in three small words it illustrates, and illuminates a lot. In less than…

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Added by Adam M Lamb on September 30, 2010 at 9:00am — No Comments


Non-Operator
WARNING – There’s No Such Thing as a Casual Consumer!

It’s true… The day of the casual consumer has come and gone. The 21st century consumer is anything but casual. In other words today’s consumer is much more sophisticated than in the past. The word discriminating comes mind. Allow me to explain……

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Added by Bill Campion on September 30, 2010 at 8:03am — No Comments


Non-Operator
Elizabeth Warren Is My Hero

Remember that the person writing this is a former banker. Remember also the whole point of this blog from the day I started it, which is that (at least in our restaurant industry) all parties in any financial transaction and subsequent relationship would be much better off if they understood not only each other’s motivations and needs but how each party gains and…

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Added by Rod Guinn on September 30, 2010 at 3:00am — 2 Comments


Operator
Taming the Savage Beast: Dealing with Guests Acting Like "The Terrible Twos"

My daughter has been going through the “terrible twos”. Actually, I don’t know why they call it the terrible twos. They seem to start at about one year & four months into that “second year”. Now, Skylar’s not in that cute “ oh she is having a mild snit” phase but rather the rolling around the floor, I can’t hear a word your saying, eyes wild, scorched Earth, call an exorcist or the British woman from “The Nanny “ kind of “terrible two’s.…

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Added by Ty Sullivan on September 28, 2010 at 8:30pm — 3 Comments


Non-Operator
Bring Your Own? Please Don't.

Back in March, I posted 64 Suggestions for Bar Customers. Number 36 declares, Bringing in beverages from outside of the restaurant is a no-no. My long-standing conviction about this practice led to a spirited discussion on Yelp Talk (Boston) recently when I posted the following:

I’ll…

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Added by Patrick Maguire on September 27, 2010 at 11:38am — No Comments

DAWG Talk: Speak Softly, Make the Message Count

I recently conducted an interview with a soft talker. He was a fantastic candidate. He possessed the skills and experience necessary for the position I was interviewing him for. He had a great employment track record, a professional demeanor and a positive attitude. We presented the candidate to our client and facilitated a telephone interview.



Prior to the interview, I spoke with the candidate and offered some suggestions to guide him through his interview preparations. He… Continue

Added by David Rose on September 26, 2010 at 5:19pm — No Comments

Ok, Restaurants – It’s Time to Join the Social Game

As I wrote in my post last week, restaurants are the original social networking site. So, why is it that only 25 percent of us are on Facebook,…

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Added by Amanda Brandon on September 24, 2010 at 5:33pm — 1 Comment

Ok, Restaurants – It’s Time to Join the Social Game

As I wrote in my post last week, restaurants are the original social networking site. So, why is it that only 25 percent of us are on Facebook, Twitter or…

Continue

Added by Amanda Brandon on September 24, 2010 at 5:29pm — 2 Comments


Operator
551 Resumes





That’s the average number of responses companies are getting for a 2 paragraph posting on

Craig’s List.



All the bad press, sour statistics and droning talking heads can best be summed up by the…

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Added by Adam M Lamb on September 24, 2010 at 4:57pm — No Comments


Non-Operator
Why Make a Mountain Out of a Fountain?

I like to work out. I like it so much I joined a gym and I actually use it – 5 days a week since the Talent Revolution 30 Day Challenge, thank you very much! I don’t want to mention any names but the gym I joined is huge – it has all the amenities you’d expect in a workout facility. Free weights, every machine you can imagine, big mirrors to watch your biceps inflate with every pump of iron (yours not mine), TV’s,…

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Added by Bill Campion on September 24, 2010 at 7:11am — 2 Comments


Non-Operator
Groupon Externalities

Groupon and the dozens of Groupon-clones are known for heavy discounting. These services drive significant traffic to restaurants and spread the word to thousands of users by E-mail, Twitter, and Facebook.



For many restaurants, when a guest redeems a Groupon voucher, the first visit is not profitable. To find a positive return on investment, guests need to return for multiple visits.… Continue

Added by Eli Chait on September 23, 2010 at 12:00pm — No Comments


Non-Operator
Conscious Customer Service

I’ve seen it a million times! It’s six o’clock in the evening at Any Restaurant in Anytown USA. Business starts to pick up for dinner and the “the regular crowd…

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Added by Bill Campion on September 22, 2010 at 8:00am — No Comments

Summer. It's Officially Over





Excuse me? When exactly did summer begin? Is it just me, or is life just moving a bit too fast these days? Are we missing our personal journey?…



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Added by Michael L. Atkinson on September 21, 2010 at 7:00pm — 5 Comments

Host A Blood Drive At Your Restaurant!

Restaurant Owners or Managers. Please join me in my Be Kind To Food Servers Awareness Month

National Blood Drive. This is to celebrate the food servers awareness month in January.

January is also National Blood Donors Month. The food servers blood drive will be from January to March,2011.

March is American Red Cross Month.

I am asking for food servers to volunteer and donate blood at the blood drives.I am contacting restaurant

owners and managers all across…

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Added by Sybil Presley on September 20, 2010 at 7:11am — 1 Comment

Bending the Truth

Taking liberties with menu descriptions is not just a U.S. phenomenon. A…

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Added by Better Seafood Board on September 19, 2010 at 7:36am — 1 Comment


Non-Operator
Start with the basics, the business basics...

Independant operating restaurants are constantly surprising me with their business operations. I would be interested in doing a research profile on how many of my customers actually do a monthly inventory (weekly?), track their labor costs related to sales (revenue/labour hour), or even understand their margins item to item.



This is a common theme among restaurant dreamers.



"I know how to cook & I have alot of friends & my husband can operate the foh because he…

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Added by Joel Lazeski on September 17, 2010 at 11:33am — No Comments

Bagel Boosts

Transitioning into autumn is bittersweet at Georgetown Bagelry. Folks are coming back to town yet students whom we serve almost daily are leaving to go back to school. Erin Slowinski and Jessica Janov from Holton-Arms, Ruthie Levine from UC Davis, and Scott Thiede from Villanova…

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Added by Mary Beall Adler on September 17, 2010 at 9:30am — No Comments

Roses are for more than Smelling | Extreme Health Benefits of Roses









Everyone knows what a rose smells like, but do you know what it taste like. No that is not a silly question. I have been advocating the EXTREME health qualities of flowers for almost 10 years. See all flowers are loaded with an insane amount of phyto nutrients. If fact way more than fruits and veggies.



I just found this article of a farm in Ecuador that is now growing organic roses for consumption. Don't go eat any roses that you see. Most… Continue

Added by Marcus Guiliano on September 16, 2010 at 2:58pm — No Comments

A Challenge to Coleman Camping - Restaurants & Bars Are the "True" Original Social Networking Site(s)

I've seen several television ads for Coleman Camping's campaign for the "Original Social Networking Site" over the past couple of months. These spots talk about how they were the original social networking site provider with lanterns, tents, etc.

I dare say they have a good point, but it’s wrong. Restaurants…

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Added by Amanda Brandon on September 16, 2010 at 2:34pm — No Comments

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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

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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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