TODAY at 2:30 p.m. EDT: As operators head into winter where do they see the most effective use of their marketing dollars? Hear from Justin McCoy, VP of Marketing at Cousins Subs, and James Bears award winner Sarah Stegner of Prairie Grass Cafe at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/GlCG50C68eU
TOMORROW at 1:45 p.m. EDT, join Bret Thorn for a conversation on menu development to-go with Jamie Carawan of Buffalo Wild Wings and William Eudy of McAlister's Deli at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/RgjX50C5vFf
Mellow Mushroom’s new promotion is a work of art
Mellow Mushroom unveiled its most recent promotion Monday, and it’s a work of art.In fact, the full-service brand’s campaign is thousands of works of art, including artist-produced animated Zoom backgrounds, clothing patches, pins and T-shirts to 10 custom artist-produced garden gnomes. Altogether 13 artists, some from as far away as Australia, produced 5,800 pieces. Anne Mejia, vice president of brand development for Mellow Mushroom’s parent company, Atlanta-based Home Grown Industries of Georgia, said the Art of Mellow sweepstakes promotion, which started Monday, runs through Jan. 3 and fits into the brand’s positioning. https://www.nrn.com/quick-service/mellow-mushroom-s-new-promotion-work-art
Today at 2:45 p.m. EDT: Growth hacking your business –
How restaurants are using a myriad of ghost kitchen models to earn more revenue without building brick and mortar restaurants with Chef Eric Greenspan of Virtual Dining Concepts and James O'Reilly, CEO of Smokey Bones. Tune into this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/Buzd50C3YcZ
Today at 2 p.m. EDT: In-restaurant “shelves” holding B.O.P.I.S. orders. Outside pick-up “lanes” for drivers who ordered ahead. “Super expediter stations” supporting order assembly and management for multiple distribution channels. Curbside service “carve-outs” for customers who will make the drive, but not the walk into your establishment. Restaurant physical plant vocabularies are expanding. Find out how and why at this session during #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/CWrG50C3XJr
Tropical Smoothie Café CEO Charles Watson on franchisee success and operations flexibility in the time of COVID-19
Although many restaurant brands have been struggling during the pandemic, Atlanta, Ga.-based, almost 900-unit Tropical Smoothie Cafe has been on an upswing. After being sold to Levine Leichtman Capital Partners in September, the company announced that they have seen a Q3 same-store sales increase of 19.5%, with the peak of their sales surge in July when comps hit 25.5%.
CEO Charles Watson sat down with Nation’s Restaurant News to talk about the different elements that played into their success equation over the past quarter. https://www.nrn.com/quick-service/tropical-smoothie-caf-ceo-charles-watson-franchisee-success-and-operations-flexibility
Alice Elliot hosts a panel of past #NormanBrinker award recipients to share their insights on how to successfully mentor and inspire the next generation of foodservice industry leaders at #RestaurantsRise powered by #MUFSO on Oct. 22 at 3 p.m. EDT. Register here: http://ow.ly/zn9d50BMCNr
Join us today at 3:30 p.m. EDT for the kickoff of #RestaurantsRise powered by #MUFSO and a live discussion between the NRAEF, Share Our Strength and Children of Restaurant Employees. Plus a peak at the Texas Pete Kitchen Hero Cook Off. Register here: http://ow.ly/4uqT50BGYIp
Though Donatos prides itself as a family-run pizza company, don’t think for a second that the chain is old-fashioned when it comes to innovation.
In a recent Extra Serving podcast with Nation’s Restaurant News, CEO Tom Krouse let us know about a secret innovation hub that the brand’s founder and his father-in-law, Jim Grote, runs near the chain’s Ohio-based headquarters.
To learn about that pilot program and the innovation hub, take a look at our short video interview with Krouse.
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Beyond Sushi on surviving in NYC during COVID-19
This week on In the Kitchen with Bret Thorn, chef and owner of Beyond Sushi, Guy Vaknin, spoke about the challenges of being a small chain during COVID-19 in a city. Here's a sneak peek. The whole conversation is here: http://spr.ly/6044GvDuA
Checker’s & Rally’s senior vice president Marna Killian on workforce benefits and inclusion in the COVID-19 era
As restaurant operators continue to shift their strategies during the COVID-19 pandemic, it’s not just digital engagement, delivery and food safety that’s changing drastically. Checkers and Rally's — the double drive-thru chain where sales have been up in the double digits, despite a slow start in the spring — has announced new initiatives to boost workforce hiring and retention, including accredited high school diploma and English program benefits that target lower income or immigrant workers. https://www.nrn.com/workforce/checker-s-rally-s-senior-vice-president-marna-killian-workforce-benefits-and-inclusion
Dr. James Pogue to join Restaurants Rise the week of Aug. 18
Multi-generational expert James Pogue PhD kicks off #RestaurantsRise for the week of Aug. 18, with a keynote speech that restaurant leaders won’t want to miss. Pogue will be leading a discussion on how the restaurant industry can achieve greater success through understanding and embracing its role in cultivating a diverse and inclusive workforce. Learn more by watching this Restaurants Rise keynote trailer. https://www.nrn.com/news/dr-james-pogue-join-restaurants-rise-week-aug-18
Paris Baguette CEO Darren Tipton on how the café/bakery industry has been affected by COVID-19
Darren Tipton, CEO of Paris Baguette — which began in South Korea and has thousands of locations worldwide, and 80+ locations in the U.S. — had to learn quickly on the job how to pivot in the challenging times of a pandemic. Shortly after Tipton took the helm in January, the COVID-19 crisis hit the United States and Tipton took swift action, by temporarily closing 30% of their locations, laying off employees, and upending safety procedures in their cafes. https://www.nrn.com/fast-casual/paris-baguette-ceo-darren-tipton-how-caf-bakery-industry-has-been-affected-covid-19
California restaurateur John Secretan focuses on the safety of his staff at Zinc Café & Market in Los Angeles and Orange County
John Secretan is the owner of Zinc Cafe & Market, which has three locations in California — in Downtown Los Angeles and the Orange County communities of Laguna Beach and Corona del Mar. Like many operators, Secretan shifted to selling takeout and groceries when shutdown orders were issued. But safety is still top-of-mind, and in this interview Secretan discusses the challenges of dealing with the occasional customer who refuses to wear a mask, as well as his strategy for keeping his staff as separated as possible from his guests. https://www.nrn.com/workforce/california-restaurateur-john-secretan-focuses-safety-his-staff-zinc-caf-market-los-angeles
On Thursday, the governor of California ordered indoor operations to close at restaurants in 19 counties. An hour after the order, Nation’s Restaurant News began recording a podcast with Chris Simms, founder and CEO of Lazy Dog Restaurant & Bar. Watch the moment on this preview of NRN's Extra Serving podcast.
Smith & Wollensky’s parent is looking for growth through acquisition, said new president Oliver Munday. The steakhouse brand will take time to recover, but opportunities will come as other restaurants fail. http://ow.ly/n2Yh50AjaCj
Yoshinoya’s new marketing chief Kim Freer ups digital game for legacy brand
In March, legacy chain Yoshinoya Japanese Kitchen tapped Kim Freer to lead the 104-unit brand into the on-demand, digital era. She was well-suited for the job, having led marketing efforts as vice president of brand marketing at Blaze Pizza. Before that, she guided regional marketing for 2,800 Subway stores in the Western U.S. – covering most of California, Arizona and Oregon. Learn more about Freer’s marketing strategy, by viewing our Zoom chat. https://www.nrn.com/quick-service/yoshinoya-s-new-marketing-chief-kim-greer-ups-digital-game-legacy-brand
Golden Chick corporate chef J. Sullivan describes his new chicken sandwich
Chef J. Sullivan has spent much of his time over the past eight months developing the Big & Golden Chicken Sandwich — a 5-ounce affair of marinated, breaded and fried chicken over five pickle slices and a spicy, sweet and savory condiment called Lotta Zing Sauce launched on Memorial Day. In this video he discusses the new sandwich and his adjustments during the pandemic. http://ow.ly/uO9y50zO7QJ Golden Chick
Noodles & Company leans on loyalty program during COVID-19 crisis
CMO of Noodles & Company, Stacey Pool, talks about the brand’s digital ordering successes in our latest NRN Zoom interview. ow.ly/lt8r50zLMJ7
Bret Thorn Talks Menu Tracker
With the onset of the novel coronavirus pandemic, senior food & beverage editor Bret Thorn had to change the way he put together his popular weekly column, Menu Tracker. Here he discusses what he did and why. https://www.nrn.com/menu-tracker
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Joanna Fantozzi wrote about what American restaurants can learn from restaurants in China, where appearances and communication are most important to guests. Read more here: http://spr.ly/61831C3Fc.
Aaron Deal tries anything and everything to make ends meet at The River and Rail in Roanoke, Va.
Aaron Deal acted quickly as the walls of the COVID-19 pandemic came closing down around The River And Rail , the fine-dining restaurant in Roanoke, Va., where he’s managing partner. Forced to close the dining room, Deal shifted quickly, simplifying the menu and creating family meals that could feed up to six people that his customers could take and heat up at home. Read more: https://www.nrn.com/people/aaron-deal-tries-anything-and-everything-make-ends-meet-river-and-rail-roanoke-va
Exclusive: Russ Bendel, CEO of The Habit Burger Grill, on the chain’s new normal in a post-pandemic world
The million-dollar question right now in the restaurant industry is: What will restaurants look like when they reopen under the government’s phased-in approach? Restaurants like The Habit Burger Grill are preparing to keep certain COVID-19 off-premise strategies such as curbside pickup to keep revenue flowing while ensuring the safety of guests and employees.
Tune in at 1:30pm EST on Facebook live with Senior Editor Bret Thorn announcing our brand new In the Kitchen with Bret Thorn podcast
