The Main Dish: Q&A With MOOYAH's Rich Hicks, to Blog or Not to Blog, and Other Highlights From This Week

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.


To Blog or Not to Blog? Your Restaurant's Questions Answered

Blogging. It’s favored by everyone, from the obsessed to the opinionated, and it’s the go-to tool for buzzword-obsessed marketers when it comes to content marketing. But does your restaurant really need one? Although running a blog for your restaurant might seem like a momentous task, the benefits are well worth the trouble.

Quick Six With...Multi-James Beard Award Semifinalist Chef José Mendín

Mendín was born into a family driven by food, his parents being self-proclaimed food enthusiasts and his great-grandmother a cooking instructor. While he never made cooking a passion until he left for college, the talent was clearly in his blood.

What Is Your Logo Telling People?

The logo will be put on your exterior signage, interior signage, website, social media, menus, apparel, packaging, print collateral, and more. Over several years, a restaurant will invest thousands of dollars on items with the logo on it. Make sure that it is properly communicating who you are.

The Top Fast Casual Pizza Concepts So Far For 2016

Let’s face it, pizza will never go out of style. It’s been a consumer favorite for what feels like forever. But it really got its start in the US in the 1900s, following WWII when it quickly became a staple in America after soldiers missed the pies they had while stationed in Italy.


How Chef-Inspired Wahlburgers Is Rising to the Top

Wahlburgers, a better burger concept that opened its doors back in 2011 in Hingham, Mass., has rapidly differentiated itself from the pack not only by providing a split-service model to its customers, but also by quickly rising to the No. 24 spot in the 2016 Most Loved Brands Report by Foodable Labs after just under five years of its launch.

How Focusing on Your Key Players Brings Up Your Whole Team

Your restaurant is only as strong as your weakest link. When an aspect in your business is failing, you can always look toward your weakest links. That’s no secret, and yet, operators are still scrambling to correct issues once they have already happened. That’s when it becomes toxic to your business.

Leadership Series: The Visionary Behind Mooyah

Mooyah has garnered many industry accolades. Among them, in 2009, Mooyah took No. 1 on Fast Casual’s annual Top 100 Movers & Shakers (and has ranked in the top 50 every year since); in 2014, the restaurant was named in Entrepreneur Magazine's list of the top 500 franchise brands; and has made its way onto the list of the Top 10 Fast Casual Growth Chains by Technomic, Inc.

Duffy's and PDQ Dish Out Trends and Insights From Marketing + Operations Summit 2016

In this “On Foodable Side Dish,” we had the chance to speak with Jason Emmett, president of Duffy’s Sports Grill, and Jeffrey Kamis, CMO for PDQ, who both shared insights on how they are keeping up with the changing times in the digitally-enhanced world that we live in today.