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How to Market Online Ordering

So, you’ve got your new spiffy online ordering program in place.  Your menu is tied into it.  Your payment systems are in place. Your staff is trained.  You are ready to go!

Except for one important question … How do you get customers to start using it?  Read more »

Update – the UBER of Food

Two months ago, I wrote a blog regarding UBER is decimating the taxi industry. The point of the article was for food industry execs to consider how everything is changing and to get on board to lead change rather than wait for it to be thrust upon you.

If you don’t know, UBER is a Silicon Valley company that changed the business of taxi service. UBER makes mobile apps that connect passengers with drivers of vehicles for hire and ridesharing services. The company arranges pickups in dozens of cities around the world. UBER, like many companies before it, disrupted an established business model so consumers get better, faster, cheaper goods and services.  Read more »

Exploding the Boundaries of the Classic Calzone

Like burgers and pizzas before them, the internationally recognized calzone is undergoing an explosion of flavor giving restaurants a highly beneficial addition to their menus.

Creative pizza operators have taken the traditional meat and cheese turnover and given them a style makeover that incorporates the widest array of international flavors.

Chefs are exploding the calzone boundaries by infusing the Italian style turnover with the same kind of creativity they apply to their entrees.  While Italian in nature, chefs are saying that calzones do not have to be confined to a certain flavor profile. Read more »

It’s All Greek to Me

There is a famous Greek expression, “Ta pada ri” – nothing stays the same.

The past few years have been wonderful for the Greek yogurt industry. Greek yogurt has gone from one percent of the yogurt market in 2007 to 36 percent, and it seems, on the way to half of the market share. Within the Greek yogurt arena, new items appear daily.  Read more »

The Local, Fresh Food Trend Relies on Fresh, Local Compost

Restaurants – from fast food to white table cloth establishments – are always trying to one-up the competition and offer new popular menu items.

One of the most fashionable current trends is offering meals with local produce and vegetables. Restaurants all over the country are bragging on their menus how they now serve “fresh” and “local” foods. There’s no real surprise why this trend has caught on quickly.  Read more »

The UBER of Food

If you do not know what UBER is, look it up. The short version is that UBER is a Silicon Valley company that changed the old established business of taxi service. UBER makes mobile apps that connect passengers with drivers of vehicles for hire and ridesharing services. The company arranges pickups in dozens of cities around the world.

Traditional taxi companies are furious. Taxis must pay for “medallions” controlled by cities to regulate the number of cars in service. In theory, “medallioned” cars are inspected for safety and driven by trained drivers to insure safe passage and fair pricing. If you have ever hailed a cab in a big city, you might question that outcome. The monopoly power exerted by taxi companies and the municipalities that back them created the demand for a modern service that is responsive and priced fairly. In other words, a free market system.  Read more »

Brands and Millennials

I will “out” myself as a boomer.

We boomers came of age in a simpler time with three TV stations that played commercials to our moms in plaid dresses. In those days, soap operas actually sold soap. Mom would also read the Wednesday food section in the newspaper, clip the coupons and proceed to the grocery store to buy Tide or Kraft or Jell-O. As foodservice burgeoned in the late 1960’s, brands such as McDonald’s, Hot Shoppes and Dunkin Donuts etched themselves in our mind.

A recent study of retail brands and millennials indicates a very different relationship to brands. Brand loyalty is not a major pull for Millennials. When a national brand they wish to buy is not available on the shelf, four in ten choose the store brand; one third pick a different national brand but one in eight look elsewhere for the national brand they initially wanted. Read more »

Guest Post – INTEGRITY AND ETHICS IN BUSINESS

This is from our friend Dan Strogin – Manage Naturally - http://managenaturally.com/

Ethics, Integrity and Surviving the Long Term

Recent history is thick with hot-shot companies that flame out in scandal, but we rarely hear about real survivors in the news, companies like J.E. Rhoads and Sons, founded in 1702 and still operating, the oldest surviving American company. Somehow Rhoads and Sons managed to survive five major depressions, the industrial revolution, the technological revolution, and outsourcing to Asia. They make industrial belts, if you don’t know.

In the 1700s their founder ascribed the company’s success to a commitment to “treat people as they want to be treated,” customers and employees alike. His dedication to this principle has survived, and for most of the 20th century, “Rhoads family members and managers often left the company for months at a time to do work that helps mankind” (according to an article by Nancy Sheperdson from 1993). Read more »

Guest Post – Spoiler Alert

How many times have you warily eyed a milk carton’s sell-by date, sniffed its contents, and then, with a shrug, tossed it in the trash? When in doubt, the saying goes, throw it out. And sure enough, every year, about 40 percent of all food in the U.S. goes uneaten; a typical four-person household discards roughly $1,500 worth. It’s not just our wallets that are hurting, though: between the energy that’s used growing and transporting crops and the methane gas released by rotting food in landfills, food waste is responsible for emitting the equivalent of 3.5 billion metric tons of carbon dioxide annually. If food waste were a country, it’d be the third-largest greenhouse-gas emitter on the planet, after China and the U.S. Read more »

The Breakfast Wars

Up and down the foodservice spectrum, breakfast is heating up. Here are some recent developments:

• Taco Bell introduced a breakfast menu trading on ubiquitous locations and a massive promo of the Waffle Taco. The Bell blitzed social media and took direct aim at rival McDonald’s, including an ad campaign making fun of Ronald the clown. Read more »