Your Takeout, Delivery, and Catering Questions Answered

The off-premise paradigm shift continues to force restaurant operators to change their operations or risk being left behind. Erle Dardick, a foodservice takeout, delivery, and catering expert and CEO and Founder of Monkey Group, and Valerie Killifer, editor of Catering Insights both know a thing or two about helping multi-unit restaurant executives create successful off-premise revenue channels and have been sharing their knowledge in The Takeout, Delivery, and Catering Show podcast. The idea is to provide you, the operator, with strategies and insights that will help you leverage your brand and make your off-premise initiatives smart, fast, and profitable. As a restaurant operator, if you have not listened to The Takeout, Delivery, and Catering Show, then you are missing out on the only podcast that is tackling the many questions and challenges in the off-premise space.

We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.

Be sure to stay tuned for the next season, and if you have questions for Erle or Valerie, please reach out to us at producer@foodabletv.com!

SHOW NOTES

26:48 - Question 5: What will impact the future of your off-premise business more, automation or AI?

36:35 - Question 6: What is the biggest challenge to growing takeout and delivery sales?

39:06 - Question 7: How does takeout fit into off-premise and how can it best serve the customer?

50:27 - Question 8: Who are my biggest competitors in off-premise?

00:42 - Welcoming Paul Barron, CEO to the show.

01:19 - Question 1: When it comes to delivery, how do you protect your business from a food safety issue?

07:22 - Question 2: Is there a way to reduce the costs of these third-party services.

17:42 - Question 3: Do you trust Facebook or Linkedin as a real catering marketing solution

21:25 - Question 4: Should we incorporate a pick-up counter in our fine dining restaurant? Take out is
exceeding 11% of sales.


The State of Social Media with Ted Rubin

On today’s episode of The Barron Report, we are in the studio with Ted Rubin, social media strategist, speaker, and author of several books, including “The Age of Influence: Selling to the Digitally Connected Consumer” to talk social media marketing strategy in the ever-changing digital landscape.

00:44 - Social media is facing challenges as consumer trust is waning. Issues with how users’ information is protected and shared with advertisers and in Facebook’s case specifically how users were targeted during the 2016 presidential election. Many attribute the decline in Facebook users to these events but could it be that there are simply more platforms vying for the consumer’s attention?

Facebook’s declining numbers are “...pretty similar to traditional media, to television, there are more places to go,” said Rubin.

11:26 - The proliferation of OTT, YouTube, and other digital media platforms is shifting the way today’s consumers watch content and this matters to how you are advertising and engaging your customers. In the case of the Gen-Z population, we are seeing the migration away from traditional media outlets in droves. “USA Today” reported that in the 3rd quarter of 2018, 1.16 million consumers dropped their cable service while the use of YouTube, Snapchat, and Instagram continued to grow.

25:14 - “In 2019, companies must in one way or another figure out how to empower their front-line employees and their customers to create content to keep up with the amount of content they need…” said Rubin.

With such a vast distribution network and niche audiences spreading across these distribution networks, the need for more content has never been more apparent.

Check out more episodes of The Barron Report, where we explore all things innovation in the restaurant, hospitality, and business sector.


The Dark Secret Behind YouTube's Vegan Community

The Dark Secret Behind YouTube's Vegan Community

YouTube has long been an open platform for discussion, but in recent years, it seems the platform has become more hostile.

In one segment particularly, the platform has caused serious emotional damage: Vegan.

Vegans of the past have been seen as nature-loving, happy-go-lucky people, striving to “do no harm.” And while that type of Vegan still exists, according to the Atlantic, it seems the culture of YouTube has grown to highlight a radical and often vicious community of vegans fighting over what is “right.”

Take, for example, Stella Rae, a nineteen-year-old Youtube Influencer with thousands of subscribers to her channel promoting Veganism.

After struggling with an eating disorder in her early teens, Rae came to see veganism as “morally righteous” and began aggressively pushing a vegan agenda, often posting confrontational videos like “Dumb Things Meat Eaters Say,” in which she tells non-vegans, “Eggs are literal chicken periods. Why would you want to eat that? That is so disgusting!”

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Peapod and FarmLogix: Exploring the Future of Food Tech

Peapod and FarmLogix: Exploring the Future of Food Tech

On this special episode of The Barron Report recorded at Foodable.io, brought to you by Kabbage, we get to discuss how technology has become the core backbone of how we reach, interact, and exchange info with our customers. In this episode, Guest Host Donald Burns navigates us through this discussion of where technology could take the industry over the next decade. How will online, mobile, Social, AR and more affect the business of the future?

Joining Donald are two food businesses who, while aren’t technology companies, rely on technology to move their businesses forward.

Carrie Bienkowski of online grocery delivery company Peapod is showing Americans how they can shop smarter, save time and money, and find the foods they want in order to eat better. Using their online platform, customers are able to fill and adjust their carts all with the tap of a finger.

Meanwhile, Linda Mallers, CEO and President of FarmLogix discusses how their company is a company transforming the local and sustainable food supply chain by connecting buyers to producers with technology and sustainability expertise.

Watch the episode above to see how these businesses are leveraging technology in their daily lives as well as how they predict tech to impact the industry.

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Will Twitter Become a More Popular Platform for Restaurant Brands if the Company Makes This Change?

When it comes to social media more and more restaurants are gravitating to social platforms that are visual.

Instagram, for example, has become a popular outlet for chefs to show off their culinary masterpieces. Foodies, on the other hand, love to share photos of their dining experiences. That's why #foodporn is one of the most popular hashtags. 

But what has happened to Twitter? Back when it was founded in 2006, it quickly became Facebook’s biggest competitor in the social media space. 

Although Twitter is how the U.S. President likes to communicate to the masses, since 2009, the social platform has been struggling to keep users and to also grow an engaged audience. In July, Twitter reported that its monthly user count declined to 68 million. 

Twitter isn’t going without a fight. The latest move by tech company is that it will be testing extended tweets to over the 140 characters.

The small tests will allow select users to write tweets with up to 280 characters. Apparently, users have often complained that the 140 length was much too short. 

“This is a small change, but a big move for us. 140 was an arbitrary choice based on the 160 character SMS limit. Proud of how thoughtful the team has been in solving a real problem people have when trying to tweet. And at the same time maintaining our brevity, speed, and essence!” tweeted Jack Dorsey, CEO and co-founder of Twitter Inc on Tuesday. 

Often users would work around the 140 character limit by posting screenshots with longer messages or making multiple threads, like President Donald Trump does all the time. 

The 280 isn’t set in stone either, Twitter’s co-founder Biz Stone said company is “testing the limits.”

“Originally, our constraint was 160 (limit of a text) minus username. But we noticed ‪@biz got 1 more than ‪@jack. For fairness, we chose 140. Now texts are unlimited. Also, we realize that 140 isn't fair—there are differences between languages. We're testing the limits. Hello 280!” tweeted Stone. 

So how does this impact the restaurant industry

Well, if Twitter does decide to extend the character limit and it does somehow revitalize the social network, operators can give guests more elaborate updates via Twitter. 

As a restaurant owner or brand marketer would you start using Twitter more if you could post longer messages? Or does this change have little impact?