Archive for restaurant SmartBlogs

Menu boards are critical to many restaurant and foodservice operations: customers can’t order what they can’t see. And yet, we rarely consider their impact on the bottom line. Does the type of menu board matter — a digital board vs. a chalkboard? Do consumers really want photos? Have calorie counts had an impact?

To understand menu boards, Datassential surveyed over 1,500 consumers and 350 operators for our brand new Menu Board Keynote Report.[…] Continue Reading »

New data sources, along with artistic product descriptions and a lack of classification standards, have dumped a mound of valuable but hard to interpret data on our doorstep. Now what?

We at Food Genius see food and think data. No matter if we’re looking at a menu, a receipt or an elaborate product description from a supplier, we see food terminology and think data.[…] Continue Reading »

As soon as you walk into Nashville’s Pinewood Social, you’ll notice there are a variety of things to do and places to eat. Will it be a game of bowling today, or a quick dip in the pool, complete with an outdoor menu of mahi mahi tacos and churros? Still more options to choose from: a coffee and tea stand, bocce ball, private karaoke rooms, and a lounge living room.[…] Continue Reading »

“We need to build a mobile app,” is one of the most terrifying phrases that I’ve heard uttered over the past six months. Far too often, brands jump into building an app simply to check the box and without a thoughtful strategy in mind. Deciding to “go mobile” with no purpose is like deciding to go fishing without a fishing pole: success is highly unlikely without hooks.[…] Continue Reading »

Two years ago, bean chips were one of the hottest snack foods at the Summer Fancy Food Show. Now we’re seeing the actual roasted chickpeas, the latest step in the evolution toward healthier, more natural snacks, said Louise Kramer, communications director for the Specialty Food Association.

“Retailers want what’s new and healthy, less-processed and with simple ingredients,” she said.[…] Continue Reading »