We’re talking to an engineer and inventor who’s taking restaurant hand hygiene to a whole new level. Christine is and entrepreneur, engineer, and inventor who focuses on using technology to protect businesses and their customers from the threat of illnesses and outbreaks.
Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
Transforming your restaurant into a winter wonderland can draw people into the warmth of your building. Instead of being one of many potential stops while people are out and about, you can become the go-to restaurant in your area for people who want to celebrate the season with inspiration from these ideas.
It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.
Luke and Samantha go off the rails in a light-hearted discussion about making the most of truly free QR codes. Whether for restaurant menus or online ordering, there’s a more than one way to go about it.
QR codes are here to stay. But what is a QR code, and what can it do for your restaurant? With a simple scan, customers can view menus and place online orders. 7-MIN READ to start making the most of FREE QR codes for digital menus and online ordering in your restaurant.
By learning more about what tastes and influences are shared among age groups, restaurants can create profitable and engaging opportunities around those values and preferences. The following dining preferences can be helpful in better serving your restaurant customers and their varying preferences.
In the important world of portability, sandwiches are the quintessential ever-evolving handheld, and industry-leading menus show that everything from the flavor and menu placement to the ingredients and bread is up for innovation.
In this episode writer and marketing professional Marisa Sanfilippo joins the podcast to discuss scent marketing. Tapping into this powerful consumer sense can lead to increased sales and customer loyalty.
In this new economy, remote ordering and offsite dining represent the bulk of the industry’s orders, with 67 percent of average restaurant sales generated by orders placed digitally or by phone for off-premises dining.
Using social media platforms to reach your target audience when promoting dessert offerings may be key to boosting sweet sweet sales.Â
Did you know the way your business smells could entice customers to spend more money? Here’s everything you need to know about scent marketing.
Despite all of the hoopla surrounding social media marketing this year, email marketing can produce tremendous returns at a minimal direct cost. And itâs all based on quantifiable facts.
The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they canât replicate at home.
Through partnerships with U.S. industry, NASA is developing 21st-century deep space habitation capabilities and investing in lunar supply chains technologies. Innovative suppliers and small businesses across America will play a key role in the long-term success of NASA’s Artemis program.
In this follow-up to episode 67, Peter Anania and Dustyn Bailey return to tackle the topic âWhat goes into a well-branded website?â You asked, we answered. Weâre focusing this conversation around questions received, and answers given, following our first discussion.
Every restaurant shift starts with prep. Your prep team is the key to getting your menu up and running, so choosing a good prep cook is crucial.
The best practices covered in this episode go deep and apply to your businessâwhether youâre a multi-million dollar operation working with an agency or a small family-owned business going the DIY route. No matter the size of your business, your brand needs to put its best foot forward on the internet.
Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.
Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.
In this episode, weâre discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, thereâs a wealth of wisdom piled into this pod!
Itâs important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, itâs also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.
Data makes the world go âround. At least, itâs one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!
A good restaurant social media marketing strategy can help bring customers to your venue. This is because social media is an important tool people use to make purchasing decisions. This is especially true when it comes to choosing where to eatâ …
