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Forget the transvestite dwarfs in the trailer park

If you’ve ever wanted to start a “Jerry Springer”-style show for the restaurant industry, this is the week to do it. Insults and chairs will be flying before you can say, “I caught my spouse cheating.”

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When Donaberger first started at Saladworks, the Conshohocken, Pa.-based chain had 10,000 Facebook fans and 1,000 Twitter followers. In the span of just over a year, he has more than doubled its Facebook fans to 26,000 and quadrupled Twitter followers to more than 4,000.

In-house cooking classes have long been a way for restaurant chefs to connect with consumers. With the official launch of Google Helpout at the end of November, chefs and restaurateurs now have a new option to reach potential guests across the miles.

Keeping a franchise system focused on the same priorities can be a challenge, especially when the chain is expanding at a dizzying clip, says Dickey’s Barbecue Pit President and CEO Roland Dickey Jr.

Fall is the time for companies to plan next year’s technology initiatives and the budgets that support them.

Uber, Amazon are testing new high-tech ways to function as a middleman between restaurants and consumers.

It’s the October 2015 deadline to have EMV-enabled devices—the expected date for a shift in fraud liability—that’s driving the need to update.

Arcade bars are popping up in cities all over, but at Headquarters, co-owner Brian Galati says the games are secondary, with the 12,000-square-foot concept’s menu and eclectic vibe leading the charge.

With the Super Bowl right around the corner, it pays off to have a blockbuster A/V system. See how a high-tech remodel has helped Hooters become a destination for sports lovers.

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