Main Ingredient - January 2013

Foundation for Success

Foundation for Success

Restaurateur Jim West paces the floor at Party @ Jo’s, a new quick-casual dining concept that he and brother/partner Phil will open in Eugene this winter. Between now and launching Westraunt Concepts’ latest foodservice brainchild, he has a lot to think about, including marketing the full service dinner house. Since firing up West Brothers Barbecue in 1992, they have successfully started...

Read more ›

The Art of Leveraging Your Brand

Trends to Habits

For service-based businesses, not only is the customer king, but their experience is at the foundation of your brand. You strive to deliver a positive experience with every customer interaction, but have you positioned your brand so it works as a powerful marketing tool to grow and retain business?

Read More ›

Improving Your Facebook Timeline Presence

Improving FB Timeline

As you are most likely aware, all brands now have Facebook Timeline. The Timeline layout is drastically different from the former brand pages. EyeTrackShop recently completed a study recording eye movement on the Timeline brand profiles. The results were startling; differing significantly from the previous Facebook brand page heat maps.

Read More ›

Trends to Habits

Art of Leveraging Brand

In times of change and challenge, the best friend to have is a partner. Friends help you get through a situation, and partners are there to face the facts; partners have your best interests in mind, today and for the long run. Your partners in foodservice are the people and organizations that can help you face the fact that the emerging food service trends of three years ago are today’s habits.

Read More ›

Electronic Payment Saving Tips

Electronic Payment

Whether your business is already accepting credit cards, or if you’re considering it, here are important money-saving tips you can use to get the most out of your electronic payment processing. The first thing you should know is that there is a series of what are called “interchange levels” which affect the cost of a charge at every stage.

Read More ›

National Updates: Menu Labeling and Countertops

National Updates

If you are part of a restaurant chain with 20 or more locations, one of the questions on your mind is “When will the final regulations to implement the federal menu labeling law be released?” While this has generally been the case, discussions surrounding the “fiscal cliff” have also slowed things down, and thus there is a good chance that the final regulations may not be released until sometime in 2013.

Read More ›

Online Travel Companies Keep Tax Dollars Meant for Promotion

Online Travel Companies

During the 2013 Legislative Session, ORLA will advocate for legislation that will assure Online Travel Companies (OTC) pay the same amount of taxes as local hotels that use direct hotel booking. The biggest percentage of the tourism dollar is spent in restaurants at about 27 percent; next is lodging at about 24 percent.

Read More ›

Paid Sick Leave

Paid Sick Leave

Proponents of paid sick leave asked the City of Portland to draft a rule that follows the San Francisco model. Essentially, the model would require businesses to pay one hour of sick leave for every 30 hours worked by the employee, regardless of whether the employee is full-time, part-time or temporary.

Read More ›