All Blog Posts Tagged 'ROI' (21)

Google+ for Foodservice - What's the holdup?

Google+ appears to be having a problem with connecting to the consumer audience out there - I want to know why.

Could it be that the brands that appeal to consumers, are not there yet enmass? Could it be that the engagement options are limited? Could it be that the 3rd party developer community that has made Facebook so useful is not yet invited to the party?

The answer is yes, yes, and yes - but I'm…

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Added by Steven Groves on February 9, 2012 at 10:08am — No Comments

Facebook Credits as Loyalty Rewards from Plink - If You Dare

I guess it should be expected that as the world awaits the highly publicised Facebook IPO that Facebook-related articles would crop up like weeds. Well, here's another one...

On the heels of my post the other day on the essential use of a social login for loyalty programs, due to consumer fatigue in having to complete yet another profile on a new site. The study by…

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Added by Steven Groves on February 1, 2012 at 12:34pm — 1 Comment

Open discussion, the restaurant community and the old guard of restaurant marketing

It happened to me today. I've been 86'd from a LinkedIn group focusing on independent restaurant marketing. It's probably been coming for a long time though.

In my efforts since beginning in online and social marketing, I've always approached the question with glasses tinted in ROI. I've always…

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Added by Steven Groves on May 20, 2011 at 4:27pm — No Comments

How do the Myths of Social and Online Marketing for Restaurants Hold You Back?

We're all bound by ideals, beliefs and myths around what we think is true. We take a look at "8 Myths of Social Media for Restaurants" in this post. We assembled the list, in no specific order from anecdotal sources; conversations and ongoing industry research.

Here are 8 prominent myths about social media in the restaurant industry… Continue

Added by Steven Groves on May 13, 2011 at 12:30pm — 2 Comments

Signed on the the latest discount coupon vendor? How's that working for ya'?

It's a mixed blessing to have a dining room full, but full of people who paid .20 cents on the dollar for the meal in front of them, drink water and tip poorly.

Discounting your product and service to the market is, as many restaurants have found, not always the best way to drive traffic - particularly if all they come in for is the discount offer, nothing else on…

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Added by Steven Groves on April 8, 2011 at 12:31pm — 1 Comment

Safety, security and Richard Simmons?!

What a riot! Other than Southwest Airlines, the safety briefing on an airline is a reasons to tune out before you takeoff (you shouldn't - but hey... after about a hundred of these it's hard to pay attention sometimes).

Air New Zealand came up with this video that combines humor and safety to remind passengers. Whats the lesson learned? 1) try not to take yourself too seriously and 2) be creative in your engagement to connect to your audience.

The video has earned more than…

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Added by Steven Groves on March 31, 2011 at 3:04pm — No Comments

Non-Operator Top Five Books for Restaurant Management Training & PerformanceScope Inc. Introduction

Begin 2011 With A Focus On Education & Training

Make A Commitment To Training In 2011…

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Added by William H. Bender on December 2, 2010 at 8:00pm — No Comments

Operator Marketing Meltdown: The Week That Wasn’t

There comes a time, particularly towards the end of the summer, when you just don’t care anymore. I’m not saying that in a bad way or in a “goodbye cruel world” tone but, rather an “it’s the end of the summer, no one is around/it’s about to get really busy/I need to step back and recharge” kind of way.

Not such a bad thing really.

It’s one of those weeks where the weather was gorgeous yet I was stuck indoors, at a…

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Added by Ty Sullivan on August 31, 2010 at 8:30pm — 6 Comments

Non-Operator Learn to speak the royal language.

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,…

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Added by Chase Leblanc on July 28, 2010 at 5:53am — 2 Comments

Operator Appreciation + Happy Employees= A Great ROI! (or as Supertramp sang, "Give a Little Bit")

In the old days movie studios judged the success of their big pictures by how much they grossed on the opening weekend. But now in the age of Twitter, electronic word-of-mouth is immediate. Early moviegoers tweet their opinions on a film to millions of "followers." Instant-messaging can make or break a film within 24 hours.…

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Added by Ty Sullivan on July 6, 2010 at 8:30am — 3 Comments

Lifecycle of a New Manager

I have seen two approaches to placing a new manager into a restaurant. The first angle is train them fast, throw them in the deep end of the pool and they either drown or they tread water long enough to find the edge of the pool and get out safely, learning never to be allowed to be thrown in the pool again, but it takes a lot of time and money to get them out of the pool. Some drown and don’t make it. The second approach is train them effectively, put them in a learning environment, and foster… Continue

Added by Andy Swingley on March 15, 2010 at 8:03pm — 9 Comments

Re: Why Are Restaurant Operators Such a Hard Sell?

I just read Michael's post called "Why Are Restaurant Operators Such a Hard Sell?" He was talking about how resistant restaurant operators are to adopt new technology and processes.

That really got me thinking about the very question he asked. Why is it that way? I have a theory, let me know what you think.

The Management Mind Life Cycle

Stage 1: Party… Continue

Added by Jeff Schacher on March 11, 2010 at 7:24am — 4 Comments

Non-Operator Social Technology

Tasti D-Lite has launched what could be called "Eat & Tweet".

“A lot of folks in the business world still don’t yet quite understand social-media ROI [return on investment],” Amos said. “You can measure every… Continue

Added by Paul Green on January 19, 2010 at 5:37am — No Comments

Non-Operator No! Don't spend your money here!

Whenever an established restaurant or group first contacts me with a percieved service problem, the first thing I generally do is ‘go undercover’ to get a first hand, customer’s view, of what is happening in the dining room.

I have certainly seen my share of scary service, but one thing that always strikes me is how often servers don’t allow guests to spend as much money as they want. Don’t get me wrong. I’m not talking about the classic ‘upsell’, which wary diners cotton on to… Continue

Added by Dorothy Frisch on January 14, 2010 at 5:06pm — 9 Comments

Creative Social Media On The Cheap

Think Like A Musician

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

Added by Jeffrey J Kingman on September 27, 2009 at 10:42pm — 3 Comments

ROI & Effective Best Practices in Social Media for Independent Restaurants

How can my restaurant effectively plan and execute a social media strategy that provides return on investment?

Discard using comment cards – social media is a much more powerful tool.

There’s a lot of discussion recently about the human resource cost of embracing social media in the restaurant industry. Some operators are denying that social media will impact their operations – they may not be seeing that now, but what about six months from now? Many… Continue

Added by Jeffrey J Kingman on September 19, 2009 at 6:13pm — 2 Comments

Overwhelming Requests for Restaurants to Donate, Donate, Donate: Finally a Tracking System Worth Implementing.

Systems have been put in place at restaurants to make their everyday operations run smoothly, ones they often wondered what they ever did without. Systems that can make and track reservations, such as Open Table, have transformed the way a restaurant can run its business.

There is another piece of technology hitting restaurants promising to make their everyday operations more efficient while offering benefits such as good community relations, professionalism, and a tracking service… Continue

Added by Kaijsa Kurstin on July 23, 2009 at 9:30am — No Comments

What's the benefit of using a web application in my restaurant?

This is a follow up to my last post about the top 5 things that restaurants should be doing online. There are several good reasons for using online applications or software as a service (SaaS) as it's sometimes called.

Save Money - First, you'll have lower IT costs since you no longer need to employ people to worry about servers and software. Second, there are economies of scale at work.…

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Added by Jeff Schacher on January 27, 2009 at 7:45am — 5 Comments

Non-Operator SEO? ROI? - It's All "ETHER-REAL" To Me

I have a proposal to make, but, first a little background.

For most of my life a telephone was tethered to a wall with a cord, and if you wanted telephone messages you subscribed to an answering service.

I'm pretty sure that 100 years from now as people look back beyond 1980 the era will be known as the Dark Age of communication.

Technological savvy is imperative in conducting business today and examples of that need are posted on websites and blogs galore, but… Continue

Added by Paul Green on January 26, 2009 at 4:04pm — 9 Comments

Everyone is worrying about cutting expenses...

Some are cutting labor costs. Some are cutting food costs. Some are cutting their advertising budget, etc.

But, here's a tip of how you can cut back expenses on marketing without sacrificing anything...

First, keep in mind that marketing results are measured by how many people you actually contact. For example with direct mailing, don' t say 5,000 people cause that's how much coupon post cards went out to 5,000 residents. I mean how many people,… Continue

Added by B2B Restaurant Promotions on October 29, 2008 at 4:33pm — No Comments