Local Dallas restaurants team up on mobile loyalty promo
Several independent Dallas restaurants are teaming up to promote the launch of the Front Flip mobile application, which will offer rewards for customers who use the app at area restaurants through May 16. The app aims to help small eateries enhance their customer loyalty programs by giving users the chance to win prizes by scanning QR codes in participating restaurants. MobileCommerceDaily.com
Franchise capitalizes on growing demand for jerky
Dried meat that used to be classified as emergency food is increasingly in demand, so much so that franchisees are finding growing success with The Beef Jerky Outlet, which has 13 stores and expects to open 10 to 15 more this year. "Ninety-nine percent of the jerky we carry has no MSG and no sodium nitrate. It's all U.S. beef and natural tasting. Customers order it in bulk from our website," said president Scott Parker. Entrepreneur online
Survey shows sodium confusion
According to a Mintel survey of consumers who are limiting sodium, 72% are using less salt when cooking, while 64% are putting less salt on their food. Meanwhile, 39% are eating less packaged food, and 32% are reducing restaurant visits, even though most sodium comes from packaged and restaurant food. Progressive Grocer
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Eateries increasingly trade beef for less-pricey burgers
Restaurants are coping with the high cost of beef and consumers' demand for healthier fare by getting more innovative in their burger offerings, making more veggie burgers available and experimenting with poultry, seafood and even more exotic options, according to Technomic. Big chains from Cheesecake Factory and Seasons 52 to Burger King have veggie or seafood burgers on the menu, and smaller burger joints are even more experimental with elk, bison and even kangaroo meat showing up on the menu. FoodBusinessNews.net (free registration)
Anchovies play key role in Asian dishes
Diners who shun adding salty, fishy anchovies to their Caesar salad or pizza may not know that the fish plays a key role in many of their favorite southeast Asian dishes. Fish sauce, made with anchovies that are fermented with salt and water, is used to add complexity and bursts of flavor to Asian favorites such as Thai beef salad and yellow or green curry. Los Angeles Times (tiered subscription model)
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