Archive for foodandbeverage SmartBlogs
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.[…] Continue Reading »
To make products stand out on the grocery store shelf, food- and beverage-makers are investing in sustainable packaging that consumers can feel good about purchasing, both for its lower environmental impact and for its attractive, fashion-forward designs. And as packaging becomes almost as important as the product it holds, packaging design has been elevated to an art form.[…] Continue Reading »
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw record unit growth of 15% and planned to add 100 additional units. Jersey Mike’s currently has 750 locations open or in development in 30 states and the District of Columbia.
What was the greatest challenge for restaurants in 2012?[…] Continue Reading »