TWEETIN’ ‘N’ TEXTIN’ ’BOUT
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.
DID WE ALL MISS THE BOTTOM IN RESTAURANT
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?
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 www.cotconference.com.
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New England Rachel
Midwest & Ohio Sam Wilson
West Lisa Snider
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