McDonald’s Spent $50 Million on TV Advertising in April

Papa John’s Claims It’s Still on Track Despite More Losses

Google Wants to Tell You What to Eat

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Webinar: How Mobile Can Help Restaurants Improve Their Efficiency Game

5 years ago

The shift to mobile among diners is transforming how restaurants run their businesses behind the scenes, with more owners and managers embracing mobile technology to streamline operations, improve the customer experience, and support marketing. How can restaurants realize the benefits?

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Five Things Restaurateurs Should Know About Millennial Business Travelers

5 years ago

With company money to spend, clients to entertain, and time to explore, the value of business travelers is often overlooked by restaurateurs. Due to their sheer size and spending power, millennial business travelers are an especially important audience that restaurateurs should get to know.

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How Restaurateurs Are Tackling Staffing Issues

5 years ago

Staffing is a hot-button issue for chefs and restaurateurs across the country, with shortages hitting critical mass in larger markets like New York and San Francisco. If it’s not hiring for the core kitchen crew, it’s looking for flexible skilled staff to help fill immediate needs. For help on the fly, chefs like Andrew Corrigan are turning to Pared for help.

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Free Report: Restaurateurs Look to Stop Online Fraud Before It Starts

5 years ago

With fraudsters targeting the food and beverage industry in new and creative ways, companies must take every precaution to protect themselves and their customers. Many are turning to Forter for identity-based fraud prevention that protects e-commerce merchants during every stage of the customer lifecycle.

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Catalonia Case Study: How the Food Economy Drives Sustainable Tourism Development

5 years ago

When destinations go viral, tensions between locals and visitors can run high. Promoting local food systems can up the ante for residents by maximizing the economic impact of tourism dollars. Building a deeper narrative around local food and culture can also create more fulfilling experiences for the right kind of tourist.

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Looking at the Foundations of Food Tourism Through ‘Foodways’

5 years ago

Thinking about a region’s “foodways,” or how its food, culture, and history connect, can help destinations tell meaningful, unique stories to travelers.

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5 Ways to Improve Your Restaurant Website Updates

5 years ago

When and how you’re making updates matters, but if your restaurant website isn’t mobile-friendly you risk over 50 percent of your guests not seeing them.

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Interview: Chef Chris Scott and Eugenie Woo on Managing a Growing Business

5 years ago

Your restaurant’s website should make you just as proud as your restaurant. No matter how big or small your business, your website is often the first thing guests see.

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New Survey: Understanding Tip Pooling Policies in Restaurants

5 years ago

Tip pooling policies are a controversial topic in the restaurant industry – we decided to learn more about tip pooling policies and the effect they have on workers and customers.

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[Now On Demand] Skift Table Webinar: Enlightened Hospitality Is the New Normal

5 years ago

Setting the Table was first published in 2006, but the enlightened hospitality framework has spurred a movement that has taken on a life of it's own over the past 12 years. It has set the bar for how employers treat and interact with their employees. Register for the FREE On Demand Webinar Today!

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Mandatory Tip Pools Are Legal – Here’s What You Need to Know

6 years ago

After years of court cases and confusion, the Federal Government has declared mandatory tip pools legal.

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How to Write a Money-Making Wine List

6 years ago

Sommeliers must think creatively and collaboratively about how a wine list will complement food and fill the restaurant's needs. The wines that are added to the list will reflect the restaurant beyond the plate.

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