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Franchisees in social media

Top franchisees' take on social media marketing.

The moral of the jelly bean

What are you doing to add value to the guest's experience of your operation? Are they getting more or less from you than they are getting somewhere else? Perceptions matter.

ROCKVILLE, MD (May 4, 2012)—According to Packaged Facts, ice cream sales topped $25.1 billion in 2011, up 2.4% over the previous year -- representing a...

You're in the middle of the lunch rush. An $800 meat delivery arrives at the back door.

HATBORO, PA (September 20, 2012)—Benjamin Foods has announced that Brian Polter has joined the company as Director of Purchasing.Polter has extensive...

How much effort and money are you putting into marketing? Are you doing enough to keep your existing customers? Show them you care using this trade secret. It's an inexpensive way to keep them coming back.

Menus are among the first things that a customer looks at when trying to decide which restaurant to visit. Restaurants with outdated menus on their websites—or even worse, no menus at all—take the risk of being passed over by would-be diners. Especially if the restaurant down the street has its menu online.

Everyone loves to receive this message on Valentine's Day. But foodservice operators need loyal customers every day.

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.

It's three a.m. and you bolt upright in bed. Was it a noise from the closet? The bogeyman under the bed? It's probably your stomach. That gnawing feeling that you've forgotten something.

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