http://76.12.224.59/index.php en john@monkeymedia.net Copyright 2010 2010-01-04T23:46:01-08:00 http://www.monkeymedia.net/index.php/site/article/menu_planning_and_strategy/ http://www.monkeymedia.net/index.php/site/article/menu_planning_and_strategy/#When:23:46:01Z Most of the menu analysis and menu engineering models were built during a time of solid annual growth for our industry. These models focus on high gross margin items. Today, blindly using these models to adjust menu prices may hurt your bottom line.  Catering, Cost Control 2010-01-04T23:46:01-08:00 http://www.monkeymedia.net/index.php/site/article/teleconference_recap_catering_for_franchisors/ http://www.monkeymedia.net/index.php/site/article/teleconference_recap_catering_for_franchisors/#When:16:19:01Z A recap of one of Erle’s Dardick’s Brown Bag session with seven executives from major Fast Casual companies. The conversation covered: • How and why to centralize control points • The value of online ordering , and • The advantages of providing an ordering method mix Catering 2009-11-25T16:19:01-08:00 http://www.monkeymedia.net/index.php/site/article/taking_small_and_scaling_it_big/ http://www.monkeymedia.net/index.php/site/article/taking_small_and_scaling_it_big/#When:13:14:02Z In North America we’ve been really good at taking uniqueness and enthusiasm and scaling it over a large number of units. Meanwhile, the little guys are nimble, and are very good at creating new value. Everyone can learn from them. Fresh Foods 2009-09-16T13:14:02-08:00 http://www.monkeymedia.net/index.php/site/article/catering_is_happening/ http://www.monkeymedia.net/index.php/site/article/catering_is_happening/#When:18:57:00Z Recent magazine articles from QSR Magazine, the Nation’s Restaurant News, and Hospitality Trends point to an explosion in catering, and catering business opportunities for QRSs Catering 2009-09-02T18:57:00-08:00 http://www.monkeymedia.net/index.php/site/article/an_uptrend_in_home_dining_can_work_for_restaurants/ http://www.monkeymedia.net/index.php/site/article/an_uptrend_in_home_dining_can_work_for_restaurants/#When:19:09:00Z We’re in a great industry: no matter what, people have a great love for food. And their love for food is like the air in a balloon – you can crush it on one end, but it comes up somewhere else. The trick is to be where the air rises. 2009-08-05T19:09:00-08:00 http://www.monkeymedia.net/index.php/site/article/small_and_mobile/ http://www.monkeymedia.net/index.php/site/article/small_and_mobile/#When:12:50:01Z Successful American restaurants are typically highly capitalized, high concept, sit down affairs. But with changing times, people get agile. Here come the food trucks, and VendrTV to track them.  Catering, Niche market foods 2009-07-25T12:50:01-08:00 http://www.monkeymedia.net/index.php/site/article/why_run_a_commissary/ http://www.monkeymedia.net/index.php/site/article/why_run_a_commissary/#When:04:24:00Z A commissary can help you with needed diversification, and can prepare you for subsequent diversification down the line. And commissaries can make all kinds of sense if you are rebuilding. Bakery 2009-07-24T04:24:00-08:00 http://www.monkeymedia.net/index.php/site/article/4_operational_tips_to_boost_sales_improve_efficiency1/ http://www.monkeymedia.net/index.php/site/article/4_operational_tips_to_boost_sales_improve_efficiency1/#When:14:34:02Z Contextualizing an article featuring Boudin Bakery and its rationale for casual catering - from Hospitality Magazine. Catering 2009-07-01T14:34:02-08:00 http://www.monkeymedia.net/index.php/site/article/leading_with_sustainability/ http://www.monkeymedia.net/index.php/site/article/leading_with_sustainability/#When:06:41:00Z Out To Lunch Catering prepares food with fundamentals in mind. A video interview by MonkeyMedia.net about commitment in the age of transparency. Catering, Fresh Foods 2009-06-18T06:41:00-08:00 http://www.monkeymedia.net/index.php/site/article/a_food_success_built_on_social_media/ http://www.monkeymedia.net/index.php/site/article/a_food_success_built_on_social_media/#When:03:52:00Z Sometimes a food concept goes beyond utility and value. Kogi, LA’s Korean Taco Truck, has hit the mark. What makes people crazy about it? Marketing 2009-06-08T03:52:00-08:00