Posted by Kendal Peiguss Social media is an inevitable part of running a business. Whether your business is active on social media or not, you can be sure that your guests are tweeting, posting and Instagramming about your restaurant online.
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In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can. It’s a simple fact of human behavior: People don’t want you to see their mistakes.
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In early 2013, uberchef Marc Vetri and his partners were kicking around the idea of opening a pizza shop in Philadelphia. Fast-casual pizza concepts were just stepping into the spotlight, and someone floated the idea of eliminating the server staff to save on labor costs.
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If you find yourself stumped at the prospect of using social media marketing to promote your business, our simple guide can help. Follow these easy suggestions to create a consistent social media internet marketing presence on multiple channels.
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Lately a lot of chains are introducing what are being called “culinary mashups,” in which different dishes from different cuisines are fused together. There’s the nacho burger at Applebee’s, and the cheeseburger burrito at California Tortilla. Culinary experts Nancy Kruse and Bret Thorn discuss this trend.
» More in Foodservice News & Trends
In the U.S., just about every eating establishment undergoes unscheduled inspections by trained public health officials. People seem to “clean up” when they know “big brother” is watching, and a bad inspection grade from one of these health officials could cost your restaurant thousands of dollars in lost sales.
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Adam Weiner in View from the Kitchen I am frequently asked to advise foodservice facilities on ways to improve their profits. Unfortunately, when I make my recommendations I am frequently bombarded with: “But we’ve always done it this way,” or the flip side of the same coin, “But we’ve never done it that way before.”
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