I have a lot of free resources on my website that are excellent for start-up restaurant operations. I have a section of my web (Restaurant Operations) that goes into detail about what it takes to open a restaurant.
Hey Jeffrey you are def on top of the social media world. I was wondering if you had any recommendations regarding different bloggers or social networks that focus on Social Media in the restaurant industry.
I love how you are always trying to open up peoples eyes to the advantages of successful social media marketing.
Keep fighting the good fight.
People need to understand the new marketing is relationship based, not unique sales pitches.
Hi Jeff, There's really NO discusion. IT'S CHIR-EESSE. Capeesh!?! Or are you calling Fahvas "Fah-vess" It's Fah vish" or if from New Yak it's "Ca soyla" it's "cah-cerla". Shall we continue. OH! and yes, I miss our discussions about digitally getting your recipes and "goods cost" live. Pity we didn't get a chance to persue that further. Perhaps we can do that here?
PS: "Snasauges" are for dogs. Not for a good portagee !!!! :-)
Ecellent!!!! That means we can continue our "discussion" about the pronounciation of "Chizo" or "Chirico" It's a POTUGUESE sausage and thus pronounced "cher-eese" NOT chirZO. :-). Now, Let's discuss linguica!!! Will you pronounce it "linguiZA"? ... This is great. We can discuss this in public and get some independant opinions!!! HI JEFF !!
Great video on your site, Jeffrey! Everyone should watch it, some powerful statistics. Social Media really is incomprehensible, faster than anything we've ever seen and truly a shift in human communication. Great info!
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
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.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
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.
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.
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?