Ryan Williams
Jeremy Julian

Monthly Archives: September 2014

Restaurants and Social Media (Part 2)

September 22, 2014

This is Part 2. If you haven’t read Part 1 yet, go here. Picking up where we left off on our 5 tips for getting the most out of social media. Hopefully you have now identified your primary customer profiles and the social media outlets they use. Next, you… 2. Identify your brand This is something that needs to be done whether you opt for social media or not, but it takes on a whole new meaning when it comes to the world of social media. Social media channels allow your brand to have more ‘personality’, as if it were a living, breathing thing. You can be funny or serious, or cater to a certain demographic or interest group. For example, Taco Bell has adoptedContinue Reading …

5 Tips for Restaurants to Get the Most out of Social Media

September 22, 2014

This is Part 1. Families are much less “traditional” than they used to be, right? Think back to your favorite episode of Leave it to Beaver. Inevitably Wally and the Beav walk home from school (such cheerful, polite children, aren’t they?) and open the door to find Mrs. Cleaver happily vacuuming the curtains in her favorite dress and high heels. The kids dutifully finish their homework and run outside to play catch with the baseball while June gets to work in the kitchen. Eventually, Walt comes home in his three-piece suit and is greeted at the door with a tasteful smooch from the Mrs. and the family sits down to a quiet home-cooked supper complete with meat, potatoes, and a tall glass of milk,Continue Reading …

Touchscreen Technology in the Kitchen

September 19, 2014

It’s hot. Humid. Noisy. Flames rise, people shout. Someone’s holding a knife. It’s pure chaos. Nope, that’s not a scene from the 1980 classic film Inferno. It’s much more real than that. It’s a scenario that happens daily in restaurant kitchens across the country. It’s no wonder, then, that the survivability of touchscreen technology in restaurant kitchens is such a hotly debated topic (no pun intended). The kitchen is an incredibly harsh environment overrun by moisture, heat, grease, open flames, and many greasy, grimy hands. However, as restaurant menus evolve, technology is making the ordering process much more streamlined and efficient. As they invade nearly every aspect of American life, touchscreens are also making their way into restaurants nationwide. The restaurant owner is faced with aContinue Reading …

Bo’s Steakhouse CEO Talks Technology

September 9, 2014

Check out our friends Bo’s Steakhouse CEO Tom Sacco as he discusses the use of technology including the innovative iPad point of sale NorthStar Order Entry omnichannel ordering experience.  

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