Q: What’s the difference between advertising and branding? A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that. But I realize that people misuse words like these frequently enough that confusion is bound to result.
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With labor costs rising, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared. A thorough “make-or-buy analysis” can cut costs while ensuring quality. Here are five questions to consider before implementing any changes:
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Source: Roger Beaudoin The restaurant business is one of 1,000 details. Even though we get 990 of them right, it's the 10 we miss that the guest always sees. And these impressions are lasting ones with the potential to have a highly negative impact on our businesses.
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Social media has evolved into a powerful marketing tool for restaurants. At the same time, restaurants struggle to protect their brands’ image given the speed and reach of social media posts. Well-written policies can help prevent public relations disasters and potential legal liability.
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Associated Press - Wednesday, May 21, 2015 KILL DEVIL HILLS, N.C. (AP) - A new report shows that 2014 was a banner year for commercial fishing in North Carolina. A report from the Division of Marine Fisheries shows that the 2014 catch was up 23 percent from the previous year.Fishermen sold nearly 62 million pounds of finfish and shellfish last year, worth nearly $94 million. It’s the first increase since 2010.
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Operating a restaurant involves many types of expenses. Essentially, you incur labor costs when you have employees working for you. Labor is usually the highest operational expense in just about any restaurant. To operate a profitable restaurant, careful labor management must take place.
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Email is one of the most effective ways restaurants can build relationships with customers, increase sales and get the most bang for their marketing bucks. In fact, roughly one-half of fine dining operators are planning to invest more in email and text message marketing in 2015. Here are ten pointers to ensure you make the most of your messages:
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