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
Is there anything worse than visiting a restaurant, opening the menu, and seeing unappealing photos of their food? Probably not! As a restaurant owner, your number one priority should be selling customers on your food. You want everything to look appetizing and mouth-watering. One great way to do this is by including photos on your
More than a year ago now, I was enjoying conversation with a friend of mine who is a bartender. His phone was buzzing like mad – constantly receiving text messages. It got to the point that it was so distracting that I had to ask what was going on. Little did I know his reply
No business wants to be the next victim of a credit card data hack. We are all far too familiar with the story of how Target shoppers had their credit card information stolen during the 2013 holiday season. Malware installed on payment terminals collected names, card numbers, and expiration dates for about 40 million accounts.
Have you ever thought of substituting a national brand with your own branded product? It really makes a lot of sense to use your own logo, especially if you are trying to grow your restaurant operation and establish your brand name in the marketplace.
By this time, everyone (especially those in the food world) know that the people who use Instagram LOVE to show photos of food. You could say that Instagram and food are like bacon and eggs, pizza and cheese, hot dogs and mustard, ice cream and cake: not only do they belong together; they make each
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
Bitcoin. Apple Pay. SquareWallet. Card.io. Jumio. DigitalWallet. Venmo. Dwolla. If you are not familiar with this new lingo of cashless payments and their related verification systems, you had better get up to speed. The times … they are changing. Or should we say, there is no more change, or cash for that matter. There are
That take-out you just handed your customer. The one with the hot soup, steaming pasta, juicy cheeseburger, crispy fries or whatever it is you are so proud to serve. That, my friend, is one of your greatest assets. How it is packaged. How it retains heat. How it looks. How it holds the moisture. All
As you scroll down the 800 Degrees website, you have many choices: Choose a Crust, Choose a Base and then come the Add-Ons. You want Neapolitan crust or Gluten-free? You want a White Pie (Bianca), a Green Pie (Verde), a Marinara or a Margherita? The Add-Ons are almost too many to mention delineated by Protein,