Everyone knows Facebook is a great platform for socializing, but not everyone is aware of this hidden gem when it comes to marketing. An easy and free way to get people talking about your business, Facebook is a must have for your restaurant, and now you can reach your customers on a more personal level. Read how to engage and personalize their experience to keep them coming back for more.

Key Takeaways:

• Content posted by restaurants in particular should be rich, colorful, engaging, entertaining, and informational.
• Celebrate them, share the news, and perhaps offer a Facebook-only bottle price as a “thank you” to members of your page.
• A restaurant should dedicate at a minimum 30 minutes per day for Facebook and social media. Some of the posts can be written the night before and scheduled to go out the following day through programs like Hootsuite and Buffer.

“”Marketing your restaurant through Facebook allows you to reach out and interact with your customers on a more regular basis. Best of all – it allows you to provide value to your customers, while projecting your unique voice.””

http://www.foodservice.com/articles/show.cfm?contentid=103845

This article is about ways in which a job recruiter can help to scout good talent. One way in which this article mentions you can scout talent is to create relationships with institutions of higher education. another way to help recruite good talent is to use the people you already have because sometimes these people are able to help you in a great manner that you aren’t even aware about.

Key Takeaways:

• Establishing a relationship with your local college or university can pay dividends when it comes to talent.
• has learned that bringing on someone with industry clout leads to other solid hires.
• Though career sites are a good go-to for management-level positions, don’t shy away from less formal sites for hourly workers.

“Eddie Mitchell, foodservice manager at Southern Foodservice Management for Lenovo’s North American headquarters in Morrisville, N.C., has learned that bringing on someone with industry clout leads to other solid hires.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/3-new-ways-scout-talent

Food allergies can be problematic for many people, and thus it is important to take notice of hidden food allergies. One hidden allergen source is shared fryers. Some people assume the high temperatures will prevent allergen contamination. Another source is mispackaged food. Always double check! Suppliers may also change the recipe, so it is important to check the ingredients. Lastly, check to make sure soft drinks do not have any allergens like coconut oil.

Key Takeaways:

• Kansas warns diners that fryers are shared and could contain traces of their allergens, Ebert says.
• Ebert says. She and her colleagues photograph the products that arrive at their facilities, and the information is uploaded to the menu management system to catch any allergen red flags.
• Another way to avoid issues: “Stock foods with clean labels, which is now trendy anyway,” says Dartmouth College Dining Services registered dietitian Elizabeth Rosenberger

“Some operators conflate hygiene with allergens and incorrectly assume the high heat of a fryer will “kill” the allergenic properties of items such as shellfish.”

http://www.foodservicedirector.com/managing-your-business/ensuring-food-safety/articles/4-hidden-sources-allergens