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Techies Love To Dine Out

CHICAGO (July 15, 2010 - Business Wire)—Based on a model developed in the 1960s by researcher Everett Rogers, Technomic hasfound that consumers who are...

Workforce

The fairest job fair

When McDonald’s held a massive nationwide job fair earlier this year, it hired 50,000 new employees—in a single day.

There are different approaches to take with your promotional videos collected on branded YouTube channels. You can simply show off your TV commercials. You can interview guests. If you’ve got big bucks, you could produce your own high-concept entertainment (see McDonald’s Bite Size Video Project). But a tactic open to every concept is the behind-the-scenes video, and as a way to extend your brand and connect with the customer it is still one of the best. Here are five who do it the right way. Click the restaruant name to see for yourself.

Instead of fighting the growing trend of restaurant customers posting photos of their menu orders, Felipe Donnelly, owner of Cómodo, a four-month old Latin American eatery in Soho, New York, has embraced it, using the photos to create what is being called the first Instagram menu.

Busy times are restaurants’ bread and butter. But a busy restaurant often means hungry guests are kept waiting. If operators manage wait times properly, though, they can create positive feelings in guests and boost business. Here are some skills to work on.

Join the editors of Restaurant Business and social media mavens from the industry for breakfast on Tuesday, April 1 from 7:00 a.m. until 8:30 a.m.

A look around at the competitions seems to show just as many social media successes (Starbucks) as stumbles (McDonald’s). Where should you focus your efforts in the coming year? We asked a few social media superstars for their advice.

The year hasn't gotten off to a good start for restaurant unions, social media liars, soda-gulping slobs and at least one celebrity-loving restaurant chain.

As social media tools evolve, operators are shifting to an extended form of engagement that lets guests interact with brands in ever-more personal ways.

Late-night dining is the rage, so maybe it’s time to think about keeping the doors open a little longer.

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