Our Take

Musings on the Foodservice Industry

DSRs can boost their value by focusing on customers’ needs

At a time when some “links” in the foodservice supply chain are belittling the value of distributor sales reps, veteran salesmanship consultant and author Bob Oros advises DSRs to turn the tables around by being creative and focusing on their customers’ needs. Oros advises DSRs to use the Amazon approach – know what operators want 



6 Things You Didn’t Know Your Customers Want

The customer is always right. Right? And you must work hard to distinguish yourself from the competition. How do you make sure the customers always pick you among your competitors? I bet your restaurant has something unique about it. Customers are drawn by this. They appreciate you seeing a gap in the market. But novelty 



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. 



126 EXPERT IDEAS FOR YOUR RESTAURANT BUSINESS PLAN

The fact that everybody needs food and that this need occurs every day, makes running a food business fun, exciting, and so full of possibilities. But just because food is a universal need doesn’t necessarily mean every food business is bound for success. With so much competition in the food business industry today, it’ll all 



New Product Development – A Recipe for Success

“9 out of 10 products are introduced, to fill a void in the company’s product line, not to fill a void in the market.” Al Ries & Jack Trout- authors of “Positioning”. Not much about new product development has changed since 1981, when the marketing classic, “Positioning”, introduced a generation to the concept. This was 



All I Needed to Know I Learned on a Saturday Night

From our friend and colleague – Bill Marvin, The Restaurant Doctor – These were taken from a list of 101 sent to me by Bob Hayes of Chart House years ago. Thanks, Bob! It doesn’t seem like much has changed about life in the restaurant biz! Not all birthdays really are. No dishwasher enjoys classical 



Ukraine’s Vesuvio Pizzeria

What can show better the economic and social development of a nation than a thriving pizza business? Myron Spolsky, a Canadian of Ukrainian descent, moved to Ukraine 29 years ago and in three decades built a successful pizza brand in the country’s capital of Kyiv. Today it has two locations, unique takeout and delivery services, 



Big Brands & Businesses Are Listening to Millennial ‘Likes’

There’s a new world on the street and savvy business leaders and marketers are paying attention to what the young generation likes and how it behaves.   Specifically, the focus is on millennials, who at 18-31 years of age are considered today’s generation. This age cohort is dictating how the business world must change its 



How Texting Can Make Communicating with Restaurant Staff Easier

When communication between those that manage your restaurant and your staff is difficult, texting can make communication more effective. SMS is a great way to schedule employees, remind staff about upcoming training, and share useful information. When you can reach your staff using a mobile device, you can get response in minutes instead of having 



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” 



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