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CHEFS – FAILURE IS NOT INEVITABLE

Culinary Cues

It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. Following the economic devastation of 2008 – restaurants hunkered down for months and then came back refreshed and charged up.

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Why Cali BBQ is a Digital-First Restaurant

7 Shifts

We started our restaurant in 2008, during what is now known as The Great Recession. And we transformed it into a media company during a global pandemic in 2020. We became a global media company. Mine happened when I realized social media wasn’t about meeting new people — it was about communicating in a brand new way.

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The Guide to Success with Ghost Kitchens for Restaurant Owners

7 Shifts

And like the 2008 financial crisis showed us the necessity of food trucks , the pandemic brought ghost kitchens into the light and accelerated their growth. By utilizing some of the traditional methods: pop-ups, guest dinners, and social media. “I Cali BBQ proudly showcases both of their ghost kitchens on social media. “We

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

In terms of operation, we are constantly discussing social media, both in good ways and bad. Social media has taken on a major role. According to a recent survey by MGHUS , 77 percent of diners visit a restaurant's website or social media before they choose to dine somewhere.

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Should Momofuku Own the Term ‘Chili Crunch’?

EATER

The result has been for a handful of small independent companies to fight back — the Davids to what they’re saying is Goliath, Momofuku with its own Chili Crunch product — by duking it out with lawyers, in the press, and on social media, with plenty of folks weighing in. Today, Hojel uses the name by way of a licensing agreement.)

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

In alliance with the MFHA, the Pathways to Black Franchise Ownership program will be conducted with 4thMVMT, a social equity organization that vets, trains, facilitates funding, and partners with individuals from underserved communities to own and operate competitive businesses. ” Dickey’s Barbecue Pit Adds 28 New Locations.

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This Restaurant’s Menu Shows It’s Not Just One Chef in Charge

EATER

It reads seamlessly enough to make you wonder why you don’t see information like this on menus or social media posts more often — especially in a dining scene in which calling out the contributions of farms, butchers, and ceramicists has become commonplace.

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