marketing

Playing favorites

While many distributors say they want to help independent operators survive, Favorite Foods goes beyond lip service. This small local broadliner has turned...

How to hire now

Recruiting and hiring may not have been priorities last year, but if predictions for a sustained economic recovery bear fruit, the collective “help wanted” sign could go up again this year. In fact, smart companies never stop hiring and even during the downturn have been strategically working to improve their odds of luring the best candidates from a labor market that, at least for now, more resembles an ocean than a pool.

While consumers continue to hold their wallets tight when it comes to eating out, the popularity of snacking is holding steady. Snack sales have dipped only 1 percent this year, compared to losses of 5 percent and 3 percent in supper and lunch, respectively, according to data from Port Washington, New York-based market research firm NPD.

Jay Siff, Founder and CEO of Moving Targets, is committed to helping you make more money. With his 18+ years in retailing and 18+ years in direct marketing,...

For New York City’s Café Metro and Fresh & Co. chains, “social media helps us answer the question, ‘What’s going wrong?’,” says Ty Sullivan, director of marketing for the sister sandwich and salad concepts. When he noticed a complaint from an irate customer on Twitter, Sullivan regarded the tweet as a free mystery shopper’s report.

TAUNTON, MA (September 19, 2011 – PRWEB)—Top 50 broadline distributor Perkins is now receiving electronic product data from its suppliers via 1SYNC’s...

CHICAGO (December 6, 2011)—The U.S. restaurant industry entered 2011 hopeful after ending 2010 with two consecutive quarters of one percent traffic...

Childrens' opinions are a powerful part of the dining decision, not only for fast-food restaurants, but also for casual-dining chains that appeal particularly to families.

No one’s calling you a thief, pal. But the restaurant business certainly abounds in “coincidence.” A successful idea hatched by one operator tends to appear in short order throughout the industry—in almost exactly the same form! Mini-desserts anyone?

The minute you walk in the door the barrage begins...a customer got food poisoning, an employee quit, a delivery is wrong, a fire started in the kitchen. And your job as a good foodservice manager is to put out all those fires...

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