Archive for bestpractices SmartBlogs

Have you ever sat through a keynote address or read a book from a thought leader in your industry and wondered how they achieved their status? If so, you aren’t alone. In fact, we found ourselves asking this question so frequently that we decided to conduct extensive research on the topic. We wondered: What makes these experts so appealing to buyers?[…] Continue Reading »

The Food Waste Reduction Alliance released its Best Practices and Emerging Solutions Toolkit last week, as part of an effort led by the Food Marketing Institute, Grocery Manufacturers Association and National Restaurant Association to help the food industry reduce food waste. The toolkit includes best practices and strategies for measuring and managing food waste by keeping it out of landfills, overcoming donation challenges and reducing the generation of food waste to begin with.[…] Continue Reading »

Companies continue to flock to social media sites such as Facebook, Twitter and LinkedIn for one simple reason: Not incorporating social media in their marketing strategies would amount to a lost opportunity to connect with droves of potential customers and strengthen bonds with existing customers.

But companies still need to be careful about how they’re using social media so that they throw valuable resources down the drain.[…] Continue Reading »

The three main things people use their mobile phones for are calling, texting and e-mailing. Mobile coupons are 10 times more likely to be redeemed than traditional coupons. Forty-two percent of your customers want to opt in to receive specials, coupons and announcements from you, and less than 5% of customers will choose to opt out. Half your customers will make special trips to redeem those coupons.[…] Continue Reading »

In my first post on how to utilize your Generation Y workforce, I explained how to find and hire the best Gen Y workers. In this post, I’ll share more tips from Sean Finter of Barmetrix on how to best utilize your young workforce. During his information session at the International Restaurant & Foodservice Show of New York, Finter explained that there are three levels of engagement when it comes to your employees: engaged, disengaged and actively disengaged.[…] Continue Reading »