The use of loyalty programs for consumers is hardly a new concept for businesses. That said, the push to mobile and app based loyalty programs is. Offering unique perks for those mobile based users, offer greater flexibility and even partnering with similar and connected brands all offer unique ways for the customer to interact and make use of the mobile loyalty program. The goal is no to replace the loyalty program but to make it more customizable and more specific to the customer and their unique needs.

Key Takeaways:

• Make sure your guests’ transition from their physical loyalty card to their digital loyalty card and your app is seamless, along with their web and in-store transactions.
• If you think you offer some of the best food in town, try backing up that belief with a money-back guarantee.
• The approach has worked for Hampton Inn, the hotel chain, which has offered the guarantee for decades and claims that less than one-half of 1 percent of their guests requests a refund for an unsatisfactory stay.

“If you think you offer some of the best food in town, try backing up that belief with a money-back guarantee. Restaurant Owner says many top marketing experts recommend it because it lowers the perceived risk of doing business with a company.”

http://www.foodservice.com/blogs/show.cfm?contentid=103586

One of the most important things to a restaurant is the ingredients that it uses to prepare their dishes with. Therefore, keeping a careful eye on inventory makes perfect sense for a savvy restaurant manager. Having what you need on hand when you need it eases everything from everyday operations to customer satisfaction.

Key Takeaways:

• The goal of the inventory game is to maximize profits by having the optimal amount of inventory at any given time.
• Set Par Levels
• too little inventory can create lost sales due to unavailable items, which leads to disappointed guests and stressed servers and managers

“The point behind putting the effort into tracking inventory is to make it so that you have to invest less money for “supplies” while getting the same return for your “products”.”

http://nrn.com/back-office-solutions/tracking-food-inventory-counting-cards

In food service director’s article relating to safety, they speak on some of food safety hazards in the kitchen and how to prevent any cooking disasters. They speak on the importance of the safety and having customers trust you with heir meals as well as being able to provide prompt and good food service. They explain that it is essential to have fresh foods running through an establishment that has precooked meals as it stays safe and makes a good customer impression.

Key Takeaways:

• Food safety is critical to how guests view a dining establishment. If they can trust that their meals will be fresh, delicious and safe, they’ll return—ultimately contributing to the business’ bottom line.
• For example, with pre-prepared meals, it’s essential to ensure the food stays fresh throughout distribution until the moment the meal hits the patron’s table.
• By addressing food safety risks throughout the entire process, increasing shelf life and reducing cross-contamination, foodservice operators can lead the charge when it comes to safely accommodating the growing number of Americans dining out each week. Adopting innovative food packaging solutions helps provide guests with a positive experience, reinforcing brand reputation and improving a business’ overall bottom line.

“By addressing food safety risks throughout the entire process, increasing shelf life and reducing cross-contamination, foodservice operators can lead the charge when it comes to safely accommodating the growing number of Americans dining out each week. Adopting innovative food packaging solutions helps provide guests with a positive experience, reinforcing brand reputation and improving a business’ overall bottom line.”

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/addressing-food-safety-in-kitchen