marketing

Are you being served?

We want our guests to receive the best service in town...flawless greeting scripts...impeccable plate placement...perfect pacing...a sincere thank you and invitation to return. We want our servers to deliver that first class service. But is it happening?

Sea change

Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.

There's more than one way to the top. A significant number of senior executives at top foodservice companies began their career as an entry level employee in the company. Yes, we're talking about bussers, preppers, and taco stuffers. Loyalty pays off.

Nobody does comfort food quite like the South. The current popularity of Southern cooking taps into the need for comfort combined with our cravings for American regional delights.

The political machine in Washington DC and your own state capitol may seem too far away, too big, or just too complicated. Yet what goes under the domes and beams of the capitol building affects you and your livelihood.

Restaurant leaders’ growing reliance on interactive technology catapulted the topic onto the main stage of the RLC for the first time this year.

Simple, cheap systems can be put into place to improve service and make guests feel welcome.

Are you using cartoon characters to market not-so-healthy meals to kids? The First Lady would like you to stop.

Outside of foodservice, a standard work week is Monday through Friday.

This week, Google stepped up its menu game, chains courted lovers and people fell for a “dumb” stunt.

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