TweetThere’s a lot riding on brands that successfully offer ‘better for you’ options. And there are even more opinions about what that even means. How do we understand what really is? We talk to a Registered Dietitian, of course. Leah McGrath

Amazing Culture with Kaffee Hopkins of Sterling Hospitality

Jul 18th, 2017 28m 4s

TweetHow can you get your guests feeling welcome? Make the staff feel welcome first. According to our guest, Kaffee Hopkins, it all starts from the inside-out. And she’s got the experience to know.Want the transcript? Read here.Subscribe her

A Funeral For Retail

Jul 4th, 2017 30m 41s

TweetDan and Adam look at the media’s obsession with retails downward trend. Is retail dying? Probably not, but no question something’s going to change. Prefer a transcript? Read here or read the companion article here.Subscribe here: Apple

Living Brand Authenticity with Zac Painter of Fatz Cafe

Jun 20th, 2017 42m 49s

TweetAuthenticity has become a buzzword today. Zac Painter of Fatz Cafe joins us to talk about how the southern kitchen concept works to bring authenticity to life.Want the transcript? Read here.Subscribe here: Apple Podcasts. >>> Google Pla

Cord Cutting, Television and the Restaurant Industry

Jun 6th, 2017 30m 29s

TweetThe media is obsessed with the death of television. Dan and Adam dive into the facts from Gfk MRI and discuss what’s really going on, and why it’s important to restaurant brands. Prefer a transcript? Read along here.Subscribe here: Appl

Creating Interest with Lucas Clarke of MAD Greens

May 23rd, 2017 37m 28s

TweetFast casual salad concept MAD Greens is doing a lot of things right as they continue to grow. In this interesting conversation, Lucas Clarke joins us to talk about their approach to captivating customers. Want the transcript? Read here.

Is Your Brand Ready for a Mobile App?

Mar 28th, 2017 35m 28s

TweetAs part of our editorial series on the mobile app environment for restaurant brands of all sizes, Dan and Adam discuss the good, the bad and the beautiful about mobile apps. When they’re great, and what makes them fall flat. Thinking abou

Casual Dining Moves Upstream

Mar 14th, 2017 24m 20s

TweetEarlier this season, Dan and Adam looked at the reasons why brands fail to extend into new markets. Now we discuss the flip side with a couple of Casual Dining brands that have launched new endeavors into the Fast Casual space and discuss

Does this Sandwich Offer Make Starbucks a QSR?

Feb 28th, 2017 25m 29s

TweetDan shares an ad campaign he’s seen (a lot) for an LTO Starbucks Coffee featuring a price point typically used by QSR brands. Dan and Adam discuss and debate the direction of the brand and the state of their vaunted experience. Grab a cup

Steal Your Share

Feb 14th, 2017 30m 33s

TweetThe media simply won’t stop reporting that Casual Dining is a dying breed. What does that mean for the people at the helm of those brands? Dan and Adam dig in to discuss the changing restaurant environment and ways that Casual Dining bran

What is Your Brand Movie?

Jan 31st, 2017 27m 26s

TweetWith the premiere of The Founder, the story of the humble beginnings of McDonald’s, Dan and Adam wonder what makes a great brand story. If your customers were asked, would they be able to conjure a tale about your brand? If so, are you su

Are you a true digital restaurant brand? Podcast

Jan 17th, 2017 27m 48s

TweetToday, consumers expect brands to be wherever they are online. And not just be there, but to be delivering amazing experiences at every touchpoint. What is considered table stakes and what is considered a leading edge digital restaurant b

Why Does Restaurant Traffic Die? – Podcast

Jan 3rd, 2017 23m 24s

TweetIf 2016 has taught us anything, it is that no brand is invulnerable to restaurant traffic cutting off at some point in time. Every brand faces change in different ways. What makes an unstoppable brand lose the flow of customers? And more

Is Discounting Getting People to Like Your Brand?

Dec 19th, 2016 25m 46s

TweetEvery restaurant brand discounts to drive traffic or sales. We look at the ways consumers understand discounting and couponing and how they react to each. Hint: It’s not always good. Dan and Adam dive in to LTOs, FSIs, dayparting strategi

The Ups and Downs of Restaurant Loyalty Programs

Dec 6th, 2016 30m 11s

TweetSo many cards, so little loyalty. How could programs be better built?Customers love free things. Or discounted things. Does that make restaurant loyalty programs contingent on giving freebies a great idea for every concept? Not necessari

Brand Extensions: Why Restaurants Struggle to Extend

Nov 22nd, 2016 28m 41s

TweetWithout proper consideration for how guests understand your brand, you could find the end of the lineOn this episode of the Food & Restaurant Marketing Podcast – we look at the pullback by Red Robin and Jamba Juice from problematic attem

The End is Nigh: Planning for the coming recession

Nov 14th, 2016 22m 47s

TweetWith a little planning and preparation, restaurants can weather the storm of the recessionThis time on the Food & Restaurant Marketing Podcast, Dan Santy lays out the signs that another recession is upon us, and discusses with Adam Piern

How restaurants can fend off grocery prepared foods and CPG.

Nov 1st, 2016 27m 40s

TweetThe prepared food options at grocery has improved along with quality. Can restaurants keep up?This time on the Food & Restaurant Marketing Podcast, Mr. Pierno and Mr. Santy investigate the ways that the improvements made in the grocery p

How long is the long tail in CPG product innovation?

Oct 18th, 2016 29m 14s

TweetWith retail shelf space at a premium, how do new CPG products find their niche?On this episode of the Food & Restaurant Marketing Podcast Dan and Adam look at the uphill climb of CPG products clawing for shelf space. Every brand is born

Chipotle Goes All In on Food Safety

Oct 14th, 2016 24m 33s

TweetHas Chipotle made the right moves recovering from their recent issues?On this episode of the Food & Restaurant Marketing podcast, we have a lively discussion on the newest marketing moves at Chipotle putting much more focus on food safet

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