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| On the Front Burner |  |
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 | Loyalty and Engagement as Sustainable Business Practices
Engagement should not be confined to the four walls of your restaurant. It starts in the digital space and continues to live digitally long after the dining experience has ended. With the right approach, engagement increases loyalty with your most profitable customers.
Download white paper to learn more. |
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- Wendy's to promote more value pricing in 2013
Wendy's plans to develop and promote more lower-priced value offerings next year, in a push to compete with McDonald's and other rivals and revive flat sales, chief financial officer Steve Hare said Wednesday. The chain has been focused on promoting its higher-margin premium offerings, but it will work with franchisees to develop a core 99-cent menu as well as a slightly pricier value menu. Fox Business/Dow Jones Newswires
(12/12)      
| Your Take | |
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How important are mobile loyalty, offers and payments to your restaurant’s marketing strategy in the next 6-12 months?
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Not very important -- we rely on traditional forms of marketing |
33.87%
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Somewhat important -- we use mobile technology to drive new customer traffic |
30.65%
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Not sure at this time -- we are evaluating how mobile technology can enhance our business |
19.35%
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Very important -- we rely on mobile services to reach our customers |
16.13%
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 | Make Mobile Payments a Reality.
FirethornPay™ seamlessly manages communications between a consumer's mobile device and your Point-of-Sale system without the need for additional hardware. FirethornPay can help you reduce transaction costs, improve customer loyalty, and provide your guests with a great dining experience.
Find out how.
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- How safe is the nation's food supply?
 A lawsuit alleges the FDA is taking too long to formulate rules that enforce new food safety laws enacted nearly two years ago to help prevent deadly foodborne illness outbreaks. The plaintiffs and others including writer Barry Estabrook criticize the agency's lack of strength and question its ability to keep the food supply safe. SmartBrief/SmartBlog on Food & Beverage
(12/13)
- Are these iconic chains all but gone?
Changing food trends and consumer tastes can leave some restaurant chains in the dust, according to this list that shows how 10 former giants have downsized. The list includes Blimpie Subs & Salads, which closed 1,114 units between 2001 and 2011; Big Boy, a West Coast icon that suffered a 68.4% decline in sales in the decade; and rib joint Tony Roma's which remains internationally active while shrinking at home. Business Insider
(12/12)
- Restaurateurs share NYC real estate insights
Navigating the New York City commercial real estate scene can be tricky for restaurants, where location is key but prices for prime spots can be out of reach, restaurateurs said in a recent panel. "If the landlord has an A+ location, he or she knows they have that and there’s very little give on rent," said Rosa Mexicano chairman and co-founder Doug Griebel. Real Estate Weekly (New York)
(12/12)
- How successful restaurant brands manage their workers
In addition to handling key tasks, restaurant employees represent the brand to customers, so managing them properly is crucial. This article summarizes how companies such as McDonald's, Yum Brands and Chick-fil-A get the most out of their employees. For example, McDonald's focuses on promoting from within; many managers and executives at the brand started out as restaurant employees. QSR Magazine
(12/2012)
- New Orleans chefs go Creole for Christmas
Restaurants in New Orleans put a French-Creole spin on Christmas dinner with four- to five-course grand reveillon meals. Inspired by the French tradition of a large dinner served following midnight Christmas Eve Mass, the fixed-price menus become available during the weeks leading up to Christmas and New Year's Eve. The Washington Post/The Associated Press
(12/12)
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Recent Restaurant SmartBrief Issues:
- Wednesday, December 12, 2012
- Tuesday, December 11, 2012
- Monday, December 10, 2012
- Friday, December 07, 2012
- Thursday, December 06, 2012
| | | Lead Editor: Patricia Smith
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