Duessa Holscher's Blog Posts Tagged 'online' (4)

Pizza Ordering Online Study: Prepare For Triple Pepperoni!

A new study by the University of Rochester sheds some light on our online pizza ordering behavior - and finds that when we're hiding behind our computer screens, we're much more likely to triple the pepperoni, double the bacon, and order…

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Added by Duessa Holscher on September 18, 2012 at 9:30am — No Comments

Should Your Restaurant Online Ordering Site have a Spanish Version?

As restaurant operators become increasingly aware of the importance of the Hispanic demographic, the answer for many of them is a resounding YES!.  

It's estimated now that 20% of Americans speak a language other than English in the home - and 62% of these speak Spanish.  One of every 6 US Residents is Hispanic, and this segment of the population is growing faster than any other.  27% of Hispanics are most comfortable with English, and 17% comfortable in both English and Spanish,…

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Added by Duessa Holscher on August 16, 2012 at 12:43pm — No Comments

The IKEA Effect @ Your Restaurant: Customization Increases Loyalty and Spending

Every restaurant owner understands, innately, that customers like customization.  From "Hold the mayo" to "Can I have a salad instead of fries", custom requests happen daily.  

But some restaurants take this customization to an extreme level, with great results.  A New York burger joint, for instance, gives customers literally thousands of possible burger combinations as they choose…

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Added by Duessa Holscher on April 26, 2012 at 11:30am — No Comments

Restaurant Online Ordering: 6 Steps to Choosing the Right Provider!

Ready to push your restaurant into the world of online ordering? Overwhelmed by the choices of online ordering providers?   Here's a step-by-step guide to picking the solution that's perfect for your restaurant!    Need more info?   There's a link on my profile (scroll down to whitepapers) to download the Granbury Restaurant Solutions "Online Ordering Launch Guide", a great resource of ideas for promoting your online…

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Added by Duessa Holscher on March 28, 2012 at 10:49am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Red Lobster crafts new, high-end image

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!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ruby Tuesday Reports Fourth Quarter and Fiscal 2014 Results

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.

DineEquity, Inc. Reports Successful Second Quarter 2014 Results

Second quarter 2014 adjusted EPS (Non-GAAP) of $1.16 and GAAP EPS of $1.00 - Adjusted EPS (Non-GAAP) increased 14% compared to the second quarter of 2013

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

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.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

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.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

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.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

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.

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