Our Take

Musings on the Foodservice Industry

$100 MILLION BY BEING A MENSCH

Elliot Begoun is the Principal of The Intertwine Group a practice focused on accelerating the growth of emerging food and beverage brands. He helps clients gain distribution, build velocity, and win share of stomach. His articles appear in publications such as the Huffington Post, SmartBrief, and Food Dive   I love a good bagel, and 



Why Tech and Food are not the Same

By Elliot Begoun  At its core, food serves a very basic purpose to sustain life, to nourish. But, it’s so much more than that. Food is how we celebrate, love, explore, gather, comfort. Personally, I have an odd relationship with food. It is both my passion and my nemesis. Food has been my life’s work. 



America’s Top-Grossing Restaurants: CHD Expert Identifies

CHD Expert Identifies Restaurants with Over $5 Million in Annual Sales America’s top-grossing restaurants set the standard for operators across the nation. (Chicago, IL – February 27, 2017) – On February 16, 2017 countless restaurants across the USA shut their doors or served limited menus for the day, as a result of the “Day without immigrants” 



Become a cheese rock star w/Chef Dan

The 5 fundamentals to tasting even many experts don’t know A step by step walkthrough of the geography of your mouth and how it affects flavor. A live tasting of Brie and Blue along with me and the rest of the people joining, using the free downloadable template you get when you register. Explanation of 



Use Loyalty Programs to Build Your Success

Loyalty programs have been around forever.  We recall in our youth going to our favorite sub sandwich joint and collecting one of those punch cards that offered a free sub after 10 purchases.  The only thing is did we remember to use the card when we returned?  Could we even find it? Today’s loyalty programs 



5 Tips for Overcoming the Dog Days of Summer

Summertime is not really Pizza time. In the summer, we head outdoors for picnics and barbecues. We look for shade where we can relax while enjoying sandwiches, salads, fruit and a cold beverage.  We go to the ballgame, the beach and the park and a little less often to the pizza parlor. In case you’re 



Sourcing as Branding: Smell the Coffee

There are tons of academic papers that analyze how sourcing products can be aligned with branding. But we don’t need to read those to understand the growing value of sourcing specific products from specific places as a way to heighten one’s brand. 



RESTAURANT CATERING SALES TIP #287 – ISOLATING OBJECTIONS

Sales objections are just a part of selling.  Whenever a customer objects, they are never telling you the truth!  Of course, I am not saying that your customers are liars.  No.  I am just saying that they are not telling you what the real problem is.  The real reason why they are not buying from you. 



Five Menu Trends for the Future

In the movie, “Sleeper”, Woody Allen takes a shot at our never-ending paranoia about certain foods when his futuristic characters happily chow down on milkshakes and hamburgers.  “We have found they are actually very good for us,” they say. In addition to making fun of us, Woody proposed that we never know what the future 



How Corporate America is Leading a Green Packaging Revolution

Whether felt in their hearts, green washing or some combination, large American companies are forcing change on packaging in order to reduce waste. For companies that are fortunate to sell products to Wal-Mart, McDonald’s or Starbucks, they will do just about anything to maintain the relationship. These corporate giants have leverage over their vendors, and 



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