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March 31, 2009


Still figuring out if or how or you can leverage social media to benefit your restaurant? A handful of operators already has it figured out, drastically lowering their cost of entry into the business and keeping overhead to a once-unthinkable minimum. All it takes to get started is a food truck and a cadre of fans who use Twitter and other social networking tools to hype your food and update the world on your restaurant’s ever-shifting location. If you’re looking for a restaurant segment that would allow you to spend less and earn more, this approach might be for you.
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Everyone else might be fretting about the dark clouds that hang over the restaurant industry because of the recession, but Landry’s Restaurants boss Tilman Fertitta sees blue skies ahead. His latest move: buying nine percent of seafood segment rival McCormick & Schmick’s at bargain-basement prices. He’s now McCormick & Schmick’s biggest shareholder, owning nine times more stock than company chairman and co-founder Doug Schmick. We’re glad to see the ever-active Fertitta stirring things up again. Does his action signal that the slowdown in the restaurant business might be coming to an end?
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If you can attend only one conference this year, make it Concepts of Tomorrow. Some of the topics you can profit from include: You Can Raise Prices and Lower Costs, How To Work a Room For Profit, How To Achieve Sustainability and Make Money, and more! Check out the full agenda and speaker biographies at

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