Marlin Network launches Foodservice Professional Panel

Marlin Network launches Foodservice Professional Panel

This foodservice marketing agency is putting together a restaurant operator panel and is looking for professionals just like you to become influencers in the industry!

Marlin Network is an agency that has been in business for over 30 years and is on a mission to engage consumers in better experiences away from home.

Currently, the agency is looking for input from operators, owners, chefs, and managers across all segments of commercial restaurants. Marlin Network wants the opinion of those people in the industry who are considered key decision makers, or the people purchasing product for their place of business.

This is an interesting opportunity for industry professionals who qualify, where they will be rewarded for voicing their thoughts on products anonymously. The company will never sell the participant’s information or market to them. Marlin Network’s goal is to better the foodservice industry and incorporate the opinions of real food industry professionals into their projects.

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There Are 3 Types of Restaurant Owners. Which One Are You?

There Are 3 Types of Restaurant Owners. Which One Are You?

By Donald Burns, Foodable Industry Expert

When you work with an average of 300 restaurants a year, it's quite easy to see emerging trends and patterns in the behavioral dynamics that make up what could be defined as a restaurant owner DNA.

To better understand these three types of restaurant owners, we must first look at two unique theories. While worlds apart, they are necessary in understanding the complex psyche that goes into someone who decides to open a restaurant.

Theory of Evolution

First, let's look at Darwin's Theory of Evolution. More precisely, we are going to look at natural selection. We know that things change. And human beings have known that, in order to survive, they must change and evolve as well or risk becoming extinct. Restaurant owners also need to adapt to this philosophy. Markets change, sometimes rather quickly. More and more restaurants open every year, making competition tougher and market share smaller. Restaurant owners that fail to adapt quickly will get a firsthand look of the natural selection process.

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