upserveThis post is sponsored by Upserve (formerly Swipely).

Behind every successful restaurant is a good manager — and they’re usually looking for ways to improve their systems. New technology is trending toward mobile- and social-enabled apps, deeper data analysis and upgraded point-of-sale systems, making owners and managers more effective — and profitable.

In thinking about upgrading restaurant management solutions, it’s important to evaluate mobile, cloud-based solutions that integrate with existing tools and devices. Restaurateurs can also completely replace the existing system to take advantage of the latest technology advancements. This year, operators say they plan to increase spending on front- and back-of-house solutions.

A National Restaurant Association Restaurant Trends Survey reveals:

  • 31% of restaurateurs plan to increase resources for service-based technology
  • 19% intend to spend more on customer-facing devices and technology
  • 19% have earmarked additional funds for back-of-house technology

New apps are changing the way restaurants are run. Upserve Restaurateur, for example, makes analytics easily visible with a cloud-based, mobile-enabled dashboard summary of an operation, two trends that are becoming ubiquitous in restaurant management solutions. (read more…)

Looking back at data from the Restaurant Social Media Index (RSMI) over the past year, it has become obvious that Taco Bell and Chipotle are top runners on social. The “Live Mas” brand claimed No. 1 status on our RSMI Overall Top 250 for both Q1 and Q2 of 2013, while Chipotle stole the top spot in Q3 and Q4. However, Q1 2014 data shows that both brands have taken a tumble, putting them in the bottom-half of the Top 10.

Stealing the limelight, with a Social Score of 403.17 out of 500 total points, is Subway, which we saw climb a bit last quarter to No. 4. There have been quite a few brand shifts for Q1 2014 — check out the full Top 10 list below.

What is the RSMI & How Does it Work?

The RSMI, developed by digital agency DigitalCoCo, is the industry’s most comprehensive Index with domain expertise, tracking millions of U.S. (read more…)

Hal Hamilton founded and now is co-director of the Sustainable Food Lab in Hartland, Vt., which helps companies adopt sustainability practices, gathers data on sustainability efforts and shares that information to promote the sustainability movement. He talks with SmartBlogs about how the lab works and the future of sustainable agriculture.

How did the Sustainable Food Lab get started and what are the priorities?

The Food Lab first convened in June 2004 as a two-year leadership journey. Over the past 10 years it has expanded to include more than 60 member and partner organizations, including brand manufacturers like Unilever, Mars and Stonyfield; food service companies like Sysco, Sodexo and Aramark; retailers like Costco and Marks & Spencer; and NGOs like The Nature Conservancy, Rainforest Alliance and Oxfam.

The reason the Food Lab has grown is that businesses are integrating sustainability into their value chains and need to learn from one another about how to do this more effectively. (read more…)

The overarching theme at the National Retail Federation’s BIG Show this year was clear: Know your customer. This theme resonated throughout keynote and breakout sessions and on both levels of the EXPO Hall floor. Whether you’re a food retailer or a restaurant operator, there was something for everyone on how to get to know and engage customers using multiple channels. Here is a look at some of the retail and restaurant technology trends seen on the show floor that help connect businesses with their customers both within their establishments as well as online:

1. Online brand monitoring

Many companies showing in the EXPO Hall were there to show brands how they can help them make sense of the ever-growing social diner. New Brand Analytics is a company that does just that by harvesting social media mentions of specific brands and aggregating them into a dashboard for restaurants and other businesses.

The company takes unstructured social feedback and organizes it by more than 70 different metrics such as service, attentiveness, menu, food quality and prices, according to NBA Sales Director Adam Hack. (read more…)

Chain restaurants typically ring in the new year with press releases and splashy ad campaigns touting low-cal, healthy menus aimed at helping consumers stick to their resolutions to get healthy and get in shape, along with value-focused campaigns aimed at bringing guests in more often during a traditionally slow month. Now, restaurants and foodservice operators are implementing healthy menus all year-round in order to help consumers achieve their new year’s resolutions not just in January, but all year long.

At Applebee’s, the Weight Watchers-approved entrees and under-550-calorie meals have become part of the permanent menu and aren’t just touted in January but all year long. But while Subway is promoting its heart-healthy menu offerings, it’s the $5 JanuANY deals that have caused a social media stir.

Stressing wallets more than waistlines makes sense in light of recent research that shows what we all kind of know on some level — new year’s resolutions may work for a while, but they’re usually not the way to drive long-term change. (read more…)