In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.
Customer loyalty boils down to a simple equation: relationship equals interactions over time. Loyal customers are created when there’s a relationship between the customer and the brand, and nowhere is this easier than on social media, where you have the ability to have more interactions more frequently with your customers.
A new debate has the industry at the tips of its fingers: to tip or not to tip? This game-changing tactic of raising employee wage and menu prices in order to eliminate tipping at restaurants is unfolding. Will operators and consumers alike tip their hats off to this new philosophy or will this be the tipping point into bad territory?
Social media is free, but the expense is dear. Yelp is a costly tool that will kick the hell out of your business and at the same time, like a well-honed social media program, be a relevant asset. Capturing what others are saying is good business sense, especially when the feedback is grounded in a modicum of reality.
Although the concept of “raw juice” is newer, juicing has been around since the 1970s. But starting in 2009, cold-pressed, raw juices became wildly popular and food bloggers soon were posting artistic photos of these beverages, while boosting how they were full of nutrients.
From on-demand delivery and developing technologies, to employee management and other operational strategies, what innovations are visionaries exploring and what changes will unlock the next level of service? The sector has seen rapid change in three particular areas: technology, healthy food, and design.
In less than a decade, the ways in which consumers get their information has radically changed. And how they share experiences about restaurants — good and bad — has morphed from private conversations with a handful of friends to very public online reviews with audiences of thousands, and in some cases, millions of people.