Live Webinar: Branded Restaurant Apps – Integrating Mobile with Traditional Marketing

Branded mobile apps are fairly new to restaurants and are often an underutilized component of their marketing campaigns. Customers today are growing accustomed to mobile and online ordering, payment, loyalty programs and promotions as a part of a single brand experience. Splick.it, an enterprise level SaaS platform, is hosting a live webinar geared towards restaurant operators and marketing teams. Register here.

Live Webinar: Branded Restaurant Apps – Integrating Mobile with Traditional Marketing

Date: Thu, May 1, 2014

Time: 02:00 PM EDT

Duration: 1 hour

 What you’ll learn:

  • How to introduce your app and drive adoption
  • How to engage your customers via your mobile app and impact their behaviors
  • How to promote effectively via your mobile app
  • When to use traditional marketing tactics and when to use mobile promotions
  • How to integrate messages and offers so customers have a consistent experience across all brand channels
  • How to optimize mobile promotions by segmenting users (new, lapsed, best customers)
  • How to transfer contact information and behavioral data between your traditional marketing systems and your mobile/online platforms
  • How much control should your franchisees have for setting up mobile marketing?

 

Caviarteria to Return to NYC

Caviarteria, located at 75 Murray (between W. Broadway and Greenwich), is a new caviar-based restaurant that is located in the former home of Silver Lining Jazz Bar. The brand used to have outposts all over—Beverly Hills, Vegas, and the Soho Grand but by the time Walter Drobenko took over the brand in 2006, it was mainly a mail-order operation. Drobrenko is planning for a champagne-caviar brunch on the weekends as well as a pianist on Friday and Saturday nights. While the full menu be available within a week or two, less complex caviar dishes are still available.

The locations retail case opens at 5 p.m., along with the bar.

Four & Twenty Cafe at Brooklyn Public Libraray

Emily and Melissa Elsen recently opened Four and Twenty Blackbirds Cafe in the Central Brooklyn Public Library. The sisters are the owners and operators of one of Brooklyn’s most beloved pie shops by the same name since 2010. They have been operating a temporary version of the cafe, with a limited menu, since the beginning of the month, but have officially rolled out the full menu at the new space at the library in Grand Army Plaza.

Cafe Hours: Mon-Thurs 9AM–6PM, Fri-Sat: 10AM–6PM, Closed Sunday

A New Take on Blue Bottle Iced Coffee

Recently VC-funded Blue Bottle Coffee released its newest product this week at EXPO West, a natural-foods conference in Anaheim: a ready-to-drink, packaged version of its New Orleans Iced Coffee. Blue Bottle partnered with Clover Organic Farms to offer this all-organic product with the same ingredients you’d find at a Blue Bottle shop – coffee, roasted chicory, cane sugar, and Clover milk. Except now, it is packaged in a 10.66-ounce milk carton and scheduled to hit shelves at every Whole Foods in Northern California by mid-March. Future roll-out will include Blue Bottle’s shops (Bay Area, L.A., and NYC), west coast Whole Foods stores, followed by a launch in the NYC area in mid-to-late May.

Food and Tech Entrepreneurs: Branding 101

Join other aspiring food and technology entrepreneurs for a four part course of Food Startup Branding 101. You can join either in person or online. Food and Tech

In-N-Out Opens Replica of Their First Ever Burger Stand To Celebrate 66th Anniversary

In Baldwin Park, CA, a 100-square foot replica of the first In-N-Out burger stand opened. The interior is donned with original amenities including an antique Coldspot refrigerator, vintage fryers and two-way speakers in the drive-through lane. Unfortunately, there’s no food at this location as it is intended as a showpiece only. 

Five Ways to Embrace Sustainable Packaging

Guests have grown increasingly conscious of sustainable packaging at restaurants. Sustainable packaging reflects a brand’s philosophy, cant guests do not want to patron or have association with an enterprise that appears to not care about the environment, reports Fast Casual. Here are some ways restaurant operators can instill sustainable packaging:

1) Trace the sourcing of your packaging materials

Sustainable traceability has both environmental and ethical roots. Guests want the comfort of knowing that the packaging they’re using is from a legal, acceptable and sustainably managed source.

2) Source from neutral, non-profit organizations that conduct certification auditing

The following NGOs confirm whether sustainability certifications are being upheld:

  • FSC: The Forestry Stewardship Council, considered the most stringent certification standard, was created by environmental and community leaders in the 1990s;
  • PEFC: The Program for the Endorsement of Forestry Certification, the world’s largest forestry certification program, is an umbrella group working with national and large forestry certification programs to create a global certification program; and
  • SFI: The Sustainable Forestry Initiative, a U.S. forestry certification program, is under the PEFC umbrella.

3) Consider renewable resources for packaging needs

Guests place an emphasis on whether products have been sourced from renewable resources that have been recycled or plantation-grown, for example.

4) Examine opportunities to employ reusable packaging

Guests appreciate that “greener” value in the containers that store their food, which is why reusable packaging for to-go products is essential. Consider implementing multi-use to-go containers that have several functions and can be used in many ways.

5) Take measures to reduce food waste

This includes composting leftovers, switching to packaging that promotes long-lasting freshness for food, and making the removal of all food from to-go containers simple for guests.

Chipotle to Add Tofu “Sofritas” to Permanent Menu

After a successful test run for Chipotle’s vegan protein option, tofu sofritas, in the West Coast last year, the soybean-based staple will be making its way to Chipotle’s permanent menu in New York and Boston locations beginning March 3, announces Grub Street. Chipotle describes sofritas as “organic shredded tofu braised with chipotle chilies, roasted poblano peppers, and a blend of aromatic spices. Hodo Soy Beanery in Oakland supplies Chipotle with GMO-free tofu.

José Andres to Break Into Fast Food Scene

José Andres revealed to Vanity Fair about his plans to enter the fast-food industry in the coming year and a half.

“Maybe I shouldn’t tell you . . . I’m not going to tell you why, but, I’ve been saying for a while that more and more chefs, we need to be [better at] influencing how to feed the many. We only feed the few. I don’t mean only on hunger issues, which I love to see the food community very involved in, solving the hunger and obesity issues in America and overseas, but I believe there’s an opportunity for chefs to have more of a say in how we’re going to feed the vast majority of this planet. You achieve that through the fast-food restaurants. I guarantee you that in the next 10 to 20 years we are going to see more and more fast-food restaurants lead by chefs.”

In response to the interviewer confirming Andres’ interest in exploring the fast food industry, Andres reasoned, “It would be right. Let me ask you: Who do you prefer, a clown organizing your menu—with all due respect to Mr. McDonald—or a chef? I do believe it’s a very simple answer.”

 

Parm Opening Upper West Side Location

The team behind Parm, Jeff Zalaznick, Mario Carbone and Rich Torrisi, plan to expand their popular Italian casual dining concept to the former Lansky’s Old World Deli space on Columbus Avenue this summer. This is not the only new location in the pipeline for the Italian restaurateurs; Parm will likely come to Williamsburg and Brookfield Place.

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