Vendor Bylines

Big Data and How it Can Fuel Restaurant Growth

With over 40 years in the restaurant industry, most notedly as CEO of a restaurant chain with over 150 locations, Ward Olgreen, from Marketing Vitals, shares his perspective on the value of big data for industry growth.

Are You Making the Most of Your Loyalty Program Data?

The value of guest data is indisputable. All restaurant marketers want to know when guests visit their stores, how often they visit, what they buy, and how much they spend. But knowing this information is only part of the battle.

The Future of Feedback: Employee Survey Technology

Executives leading their organization to be an employer of choice should take notice of shifts occurring in how frequently great companies ask employees for feedback. Expert consensus is emerging around upgrading the one-time per year annual employee survey to a real-time data gathering routine targeted toward timely business interventions—and, technology companies are ready to help.

6 Easy Ways to Fill Your Empty Tables

We've all had those days where at opening it looked just like any other day, but by 8 p.m. it was obvious the electric bill hadn't been covered, much less the cost of wait staff. Every restaurant goes through cash crunches at some point, but successful restaurants know how to keep them as few and far between.

Using Supplier Partnership to Boost Sales and Profits

With full-service restaurants continuing to face declining customer traffic and sales, operators are struggling to devise new strategies to reverse the trend and restore their profit margins. Some are looking for “quick fixes,” which don’t exist.

What Should You Look for in an Inventory Solution?

Have you resolved to make inventory a more consistent part of your business?You should. It’s just too important to ignore. Inventory gives you a handle on your cost of goods sold, on where you’re over ordering and food is going to waste, and even on employee theft.

Secrets of Restaurant Design

Opening a restaurant is risky business. Some statistics suggest that half of all new eateries close within their first year. Sure, establishing an incredible menu is of paramount importance for success.

How to Keep Pests From Bugging Your Guests on the Patio

The approach of warmer weather brings a host of concerns for restaurant owners. Chief among them is customer comfort in outdoor areas—when the heat and humidity rise, comfort falls in equal measure. However, air-conditioning outdoor patios and pavilions is neither financially nor environmentally friendly.

10 Delicious Restaurant Marketing and Branding Strategies

Want to run a successful, profitable restaurant? We hope you have a strong stomach. Like many other new businesses, the failure rate is exceptionally high. According to CNBC, “Around 60 percent of new restaurants fail within the first year, and nearly 80 percent shutter before their fifth anniversary.

6 Steps to Take if an Employee is Injured

Even if your restaurant has a safety program in place and makes every effort to prevent the most common employee injuries, sometimes accidents still happen. The pressure of the weekend dinner rush can cause even the best-trained kitchen staff to cut corners, or potentially, their fingertips.

Franchise Agreements: The Good, the Bad, and the Ugly

Who doesn’t find inspiration in the story of the teenager from Connecticut who borrows a grand from family and friends to start his own restaurant? As the business begins to take off, he starts to sell franchises, eventually opening over 10,000 locations in 64 countries around the world.

5 Tips for Staying on Top of Food Trends

Jackfruit, sustainability, global flavors—these are just a few of the food trends reported for 2017. The hot topic of food trend forecasts for the new year began in the fall, and to date, a myriad of reports have been published, all with varying results.