Voice of the Restaurant Industry
The modern restaurant CEO carries a ton of stress around. Some cause it, other give it, but S T R E S S is part of the job. Whether s/he is responsible for 5 units or in Julia Stewart's case, 3,500 at Dine Equity, they clearly have a full time job. So, how do they stay informed? What do they measure and how frequently? What do they worry about?
I wonder...where is their playbook? Is it a laptop that sends them rich quantitative data? Is it broken down by unit, region or systemwide? Is…Continue
Social media is a force of change that is evolving how we work in the marketing suite. When I founded FohBoh 40 months ago as a restaurant social network, social media was a foreign language. Now, it is almost a language in it of itself with "experts and everything.” As with any profession, there are those more skilled than others, disparate philosophies, even early best practices based on varying levels of experience. I don’t believe any one possesses the dominant view,…Continue
Added by Michael L. Atkinson on April 12, 2011 at 4:07pm — No Comments