David Bloom's Blog (7)

Groupon is Not to Blame: Back Alley Waffles by the Numbers

Last week another restaurant-Groupon faceoff went public, featuring Back Alley Waffles in Washington, DC. Back Alley claimed Groupon’s slow payment cycle was to blame for a business-killing cash crunch. Groupon fired back saying they were paying on the agreed-upon schedule, and that only 18% of the daily deals sold had been redeemed.

It is easy to blame others when business goes south. Ruby Tuesday once blamed “winter weather” for missing sales targets. Groupon makes a tempting…

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Added by David Bloom on August 1, 2012 at 3:00pm — 1 Comment

How Restaurants Should Work With Their Web Designers

Many restaurants hire professional designers to build their website, but hiring a professional doesn’t guarantee a great result. 



We talked to Jill Parks, Creative Director of Savannah design firm Sans Sheriff for tips on what to do (and not do) to give you the best chance of getting an amazing restaurant website that works for you and your customers. 



Before you…

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Added by David Bloom on July 5, 2012 at 6:00pm — 8 Comments

Foursquare for Restaurants: An Infographic

We’re pretty much data fanatics at Ordr.in. It’s a calling. We finally decided to put our data nerd-dom to good use: Check out our first infographic, Foursquare in the Big Apple. Over one month we tracked checkins, new visits and tips at 618 NYC restaurants using the Foursquare venues API. And when the data was in, we turned it over…

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Added by David Bloom on June 21, 2012 at 11:00am — No Comments

Three Metrics Beat Sales Fatigue

We talk to many restaurant operators. All of them are suffering from sales pitch fatigue. The steady flood of daily deals solicitations, loyalty program offerings, and social/local/mobile ad listing opportunities has taken a terrible toll. The problem is that there are some pretty good services on the market; tools that can really help a restaurant attract, engage, and retain customers. The key is moving quickly to separate the worthwhile from the worthless.

There are three numbers…

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Added by David Bloom on June 20, 2012 at 6:00am — No Comments

The POS Industry: A Three-Part Rant

The phone I grew up with was clunky and served just one purpose — talk to someone. My monthly costs were high, and long distance calls were expensive. If something broke… major trouble. Today I have an iPhone. I can do a million tasks on it easily and intuitively; apps make it infinitely customizable; and while I may pay more each month, the expense is pegged to my usage- to my satisfaction.

The POS is a nerve center of a restaurant but no matter how much improvement you drive…

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Added by David Bloom on May 31, 2012 at 7:26am — 4 Comments

Restaurants Pick Up the Social Media Gauntlet -- But There’s Much More on the Way

It’s becoming increasingly clear that restaurants need to push their marketing further out from their restaurant to capture and retain customers. According to a nifty infographic from the National Restaurant Association, 28% of customers use social media to choose a restaurant; 27% use consumer-driven review sites.

Frankly these numbers seem low, and are low I am sure when you look at younger demographics- the customers who could be…

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Added by David Bloom on May 17, 2012 at 11:35am — No Comments

Better Restaurant Websites: 3 Dos, 3 Don’ts

For those of us who sit in front of a computer all day it can be hard to remember than much of the world does not. They stand in front of customers or pace around work sites. The computer is secondary to how they work.

Mobile is changing this. People who previously engaged tech briefly (if ever) at the end of the day are now consuming content and information continuously via their phone. We’ve blogged about this before. But while restaurants are…

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Added by David Bloom on May 14, 2012 at 5:00pm — 3 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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