One question I get a lot when I talk to restaurant owners about social media is “Will Facebook get me on the first page of Google?” My answer is always the same: yes and no. Let me explain why.
First of all, I want to make clear that SEO/SEM (search engine optimization/search engine marketing) is a whole industry of its own, and it’d be simplistic of me to say that by having social media pages, you’ll rank higher in searches. SEO is complex, and it involves a lot of algorithms,…
If you are wondering what will happen with social media in 2013, you are not alone. Everyone is wondering what Facebook will do next or if a new social network will surge. While no one can really foresee the future, there are some trends that will probably be stronger in 2013.
Online reviews and websites are not a new trend, but business owners are still not totally convinced they should take the time to worry about them. As the world moves into a more digitally connected era, businesses need to understand that websites like Yelp, TripAdvisor, Google Plus Local and even Facebook are the new word of mouth – and they are not going away any time soon.…
Not sure which Social Network to use or wondering about the differences between them all? No worries, we’ve created this helpful Cheat Sheet for you. Feel free to download it and share it with everyone!
Casual Dining makes up the largest segment in the restaurant industry, offering consumers a full-service model with a moderate price point. When Nation’s Restaurant News and WD Partnersconducted their inaugural Consumer Picks study, they included 33 casual-dining restaurant chains. Bonefish Grill came in at #1. Bonefish Grill is…
Thanks to social networking, we no longer have to rely on an inspector or food critic to give us their latest report on our favorite restaurants. When it comes to food safety, and taste, we rely on one another.
A show of hands if you are happy swimsuit season is just about over. You're not the only one! As the restaurant daily deal sphere drones on, I can't help but compare them to a "get skinny fast" method that people use to drop a few pounds before hitting the beach. Sure, you can probably shed a pound or two by drinking a strange, green liquid and starving yourself for 72 hours. By the third day, you'll be running toward a bakery fast than Kirstie Alley can say "Jenny…
Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue
Upon my arrival to Phoenix, AZ - I had the pleasure of meeting April Holle of Made Better Studio. Its sister companies, Business Made Better and Design Made Better are the educational support for Made Better. While learning more about what each of them do, I stumbled upon an interactive tool for small businesses - which helps them with their market strategy by using specific areas of social media for their industry.
I found the following article, which is tailored for the…
by Jo Anne Rosenblum
The Communications Decency Act protects Web site forum providers from liability based on potentially libelous postings by third parties to the Web site. For liability to attach to the Web site provider, the provider must have some responsibility for making the statements at issue. In a case from Missouri, an individual and company filed a complaint in a state court in Missouri against a Web site owner and… Continue
I am writing in response to Margaret Gleason's review of this restaurant. Margaret's history of restaurant reviews indicate that this person likes buffets and likes LARGE amounts of food! She eats chicken wings and bacon and complains when there isn't enough food.
This restaurant is a healthy place with generous portions but overweight, unhealthy individuals would NEVER find what we do pleasurable because they are accustomed to eating grease, meat,… Continue
QSR Magazine writes in their latest issue about how to use feedback from blogs, consumer review sites, and other social media for your restaurant:
“Customer feedback found in blogs might reveal key information if you read between the lines…. Filtering through customer feedback on the various Internet blogs and social networking sites such as Yelp, BooRah, Citysearch, and others can be a very time-consuming endeavor, especially if your quick-serve restaurant boasts multiple locations.… Continue
Recently I mentioned how some restaurant review sites, like Yelp in particular, have been used to bludgeon the unsuspecting restaurateur.
The way this allegedly works is if (and when) a restaurant gets a negative review there is very little s/he can do about it…unless they respond (positively) to a sales rep who coincidentally contacts the restaurateur, shortly after that negative review appears on the site. (I won’t even go into the idea of “who” is writing such reviews….and… Continue
As a former Yelper, I can honestly say, I'm scratching my head over why certain restaurateurs put so many eggs in the Yelp basket.
The appeal of this mostly-popular-among-Gen Y-user-generated-content site is two-fold, catering to innocent restaurant-goers seeking a quick online review of a certain eatery as well as those who want to open an account, jump in and become a part of the clicquish—often snarky, sometimes vulgar—culture that gives Yelp its intimidating… Continue
Springwise scans the globe for the most promising business ventures, ideas and concepts ready for regional or international adaptation, expansion, partnering, investments or cooperation. Ferociously tracking more than 400 global offline and online business resources, as well as
taking to the streets of world cities, digital…
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!
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.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.