March 2013

In This Issue

March 2013

Social Media 50: How to stand out now, plus 50 ideas, tips and strategies.

Digital Edition

Cover Story

When Firehouse Subs partnered with King’s Hawaiian to offer the King’s Hawaiian Pork & Slaw sandwich, it was the first time the sweet bread producer had partnered with a restaurant chain. To...

You’ve already gotten a taste of our list of 50 great social media tips and tactics. Now it’s time for the main course. For this year’s package, we looked for chains that had shown strong growth in...

As Shake Shack has grown from its humble beginnings into a family of 15 stores in three countries, so has its social media fan base. To support their avid and active customers, they redesigned and...

Arby’s most successful social media campaign was launched last year, timed to the anniversary of its founding—July 23, 1964. “We leveraged Facebook’s new timeline functionality, posting a coupon...

Zeroing in on 1 million fans on its Facebook page, CiCi’s Pizza is ready to branch out to other social media platforms, most notably Instagram and FourSquare, two places where its guests are spending...

Menu Innovation

Although American craft beer gets most of the ink and blog posts these days, there is a lot more happening in the ale arena. With sales of U.S. domestic macrobrews in decline and imports growing at...

At high-volume restaurants, a holding cabinet can be a real time- and money-saver for keeping dishes warm without drying out. For smaller operations, there are countertop models, usually holding two...

Richard Sandoval’s Zengo launched a Test Kitchen series last fall to explore different cuisines. The most recent promotion focused on Argentina and the Philippines. Four plates are featured,...

This past October, during the height of the season, chef Barton Seaver, a National Geographic fellow and leading advocate for sustainable fishing practices, purchased what he thought was Maryland...

Skills

Question: 
We are blessed to be a small but very busy restaurant. What is the proper way to deal with customers who come in for dinner but then spend hours just sitting at their table talking and drinking as if we were a bar? Is there a protocol to follow?
Answer: 

In this column, over the past two-plus years, we have addressed questions ranging from controlling fruit flies to the legality of unpaid internships. If there is one most...