How kiosks have allowed AI makes offices safer and more efficient.

Office and HR managers are trapped in an unenviable spot nowadays. They want staff to eat healthy food and have recreational areas, but are trying to do it with legacy cafeterias offering unhealthy food and operated with archaic back-office systems. 

What if we can change all this with AI-enabled micro markets and smartphone apps within the office environment for selecting healthy refreshments?

What if analytics are captured, in real-time, showing employee satisfaction scores and insights to HR executives?

Firms like Oh My Green!, a San Francisco-based wellness services provider that uses AI and wireless sensors to help employees make healthy choices; Ideum, which creates digital experiences to engage visitors in public places; and Grubbrr, a platform for kiosks, point-of-sale, mobile and online ordering, are doing just that, integrating technology within new paradigm shifting sets of solutions.

Forward-thinking HR managers are looking at AI-enabled kiosks and robot greeters for more personalized experiences in offices and cafeterias.

Robots in the office

New modalities of services will occur in businesses via AI-powered robots that are mobile and have tablets providing the following services:

  • Concierge greeters.
  • Open AI interfaces to IBM Watson or other AI engines with recommendations based on past selections and what is on sale.
  • Facial recognition to not only identify customers but also identify mood and recommend newer products and services.

Imagine kiosks in office cafeterias adapting to each individual customer: a child sees the kids meals, a teenager sees the burgers and ice cream, while the health conscious adults see the salad options as they walk up to the kiosk leveraging facial recognition.  

Analytics, AI and machine learning

Analytics, rules engines and AI engines can help with actionable advice or actions. Such actions include:

  • Trend analysis on what’s selling and what’s not, with proactive order management to suppliers.
  • AI-based pricing and discounts to sell excess inventory.
  • Machine learning to learn on-the-fly with speech-to-text and text-to-speech with cognitive and contextual learning about different food options.
  • Multi-language support.
  • A seamless user experience between AI, robots and humans.

The last point is critical. As new solutions occur, they will be “omni-convergent.” The customer journey may start on a mobile app, on a phone with an auto-attendant, or online, then continue at a drive-through or lobby with a self-order kiosk or robot, or at the table with a tabletop kiosk providing a seamless user experience — spanning voice, chat, messaging, social, email, video with both a proactive and reactive response.

A new world awaits!

Why should you have your doughnuts with beer?

When you think of a beverage to accompany a doughnut, what comes to mind? Coffee certainly. Perhaps milk. But what about beer? The combination of craft beer and sweet doughnuts is a decadent way to explore how beer and food interact. Be it through acidity, alcohol, effervescence or hoppy bitterness, beer slices through oils and fats to refresh the palate in preparation for the next bite. And with local breweries just blocks away from some of L.A.’s best doughnut shops, there are plenty of opportunities to indulge in some experimentation.

The easy entry into the beer-plus-doughnut equation is to go on-the-nose with a coffee beer. Coffee and doughnuts are a comfortable combination, and it’s difficult to go wrong. To venture beyond the beginner’s territory, here are a few suggestions for doughnut and beer pairings.

Three Weavers Brewing and Randy’s Donuts

The starting point for any pairing is to consider the intensity of the food and the beer. Doughnuts are both rich and sweet and not subtle when it comes to flavor. So this isn’t the time for a delicate beer. To stand up to the mouth-coating and sugary confections, you’re going to need a bold beverage. The higher alcohol and more bitter offerings such as the Three Weavers Brewing Knotty double IPA or Midnight Flight imperial stout are better choices than the lighter offerings that could be lost after a bite of doughnut. Three Weavers brewmaster Alexandra Nowell suggests trying Midnight Flight alongside an apple fritter from Randy’s (which happens to be just a couple blocks away from the Inglewood tasting room). It’s a combo that works because the beer’s coffee and chocolate flavors from dark malts build a bridge from beer to doughnut. And the bitterness of the beer sharply contrasts each sugary bite. At nearly 10% alcohol, and considerably bitter, not even a heavy duty apple fritter will overwhelm Midnight Flight. Randy’s Donuts , 805 West Manchester Blvd., Inglewood, (310) 645-4707, randysdonuts.com; Three Weavers Brewery – 1031 W. Manchester Blvd., Suite A, Inglewood, (310) 400-5830, www.threeweavers.la.

Highland Park Brewery and Donut Friend

When you’re ready to move on from classic doughnuts, there’s Donut Friend, a punk-rock-themed doughnut shop in Northeast Los Angeles that’s just a few doors down from the Hermosillo Bar — home of the lauded Highland Park Brewery. At Donut Friend, you can choose a prebuilt doughnut with a punny name or build your own combination of pastries, fillings and topping to craft the perfect accompaniment to your favorite HPB brew. Brewer Grant Scholler’s favorite combo is the Angry Samoa doughnut (a cake doughnut with chocolate and caramel topped with toasted coconut) with the brewery’s Big No No baltic porter. Similar to Midnight Flight, Big No No relies on roasted malts to complement the chocolate flavors of the doughnut, and it has the elevated alcohol level (about 8.5% alcohol) to stand up to the Angry Samoa. If you get the chance to try Really Big No No — a rare variant of the porter infused with coffee and tobacco — there’s not a more on-the-nose pairing for a doughnut.

Highland Park Brewery is best known for its IPAs, and whether you’re trying the traditional bright and bitter West Coast style IPAs or the newer, hazy “New England IPA” style, you can find a doughnut to match at Donut Friend. Try the Hüsker Blü cake doughnut topped with blueberry glaze with a West Coast IPA like Hello L.A. or Bonkers. The tropical and often berry-like hop aromas will connect to the blueberries in the doughnut, and the beer’s bitterness will balance out the doughnut’s sugar. The softer, more fruity hazy IPAs might look like orange juice, but they’re a much better match for a doughnut than O.J. Try pairing one with the Hot Rosewater Music doughnut (made with rosewater and lemon glaze with pistachios) or the Yo La Mango doughnut (made with mango glazed with chili and lime zest). Donut Friend, 5107 York Blvd., Los Angeles, (213) 995-6191, donutfriend.com; Highland Park Brewery, 5127 York Blvd., Los Angeles, (323) 739-6459, hpb.la.

Alosta Brewing Co. and the Donut Man

Speaking of fruit on a doughnut, it’s strawberry season. And that means the famous strawberry doughnuts from Glendora’s the Donut Man are available (and the fresh peach doughnuts are just around the corner). The sweet-tart and extra sticky doughnuts are a local favorite, and there are now a couple of breweries close-by the doughnut shop. Both Alosta Brewing and the Arrow Lodge brew pub are about three miles away in Covina. Try the dry and spicy 1887 Belgian-style tripel from Alosta Brewing with a fresh strawberry doughnut. The Donut Man, 915 E. Rte. 66, Glendora, (626) 335-9111, www.thedonutmanca.com; Alosta Brewing Co., 692 Arrow Grand Circle, Covina, (626) 470-7897, www.alostabrewing.com.

New Miami Restaurants Try This Hottest New Art Basel 2019

Boia De
In Miami, a neon-lit exclamation point (!) marks the location of Boia De, a funky new restaurant tucked in the corner of a busy shopping center in upper Buena Vista. Opened since June, the hidden gem is sparking excitement amongst foodies with its Brooklyn-cool vibe and modern American fare with a touch of Italian influence. If you find yourself in Miami for Art Basel, Boia De is a must. The retro-modern eatery breathes new life to the neighborhood with its casual fine-dining pedigree, eclectic décor and premium selection of low-intervention wines. With just 24 seats, it’s a small operation run by culinary duo (and couple) Luci Giangrandi and Alex Meyer; chefs with equally impressive resumes working in some of New York’s most acclaimed kitchens who until recently operated La Pollita, the beloved Mexican taco truck in Design District. Boia De located at 5205 Northeast Second Avenue is open for dinner six nights a week (closed Tuesdays) from 5:30PM to 10:30PM; and Friday to Saturday until 11:30PM. Contact: 305-967-8866 / www.boiaderestaurant.com.

Le Jardinier
Le Jardinier, a modern vegetable-driven restaurant rooted in classic French technique and created by a longtime protégé of Chef Joël Robuchon, opened on August 16, 2019. The casually sophisticated concept was created by Culinary Director Alain Verzeroli, who worked with Robuchon for 21 years and currently serves as Executive Chef of the restaurant’s flagship location in New York City. Plants play a prominent role on the menu at Le Jardinier, where local, seasonal fruits and vegetables, fresh herbs and greens are complemented by wild and sustainable fish, meat and poultry. Regional Chef Leo Pablo serves as the day-to-day chef at Le Jardinier Miami, bringing over 15 years of experience in some of the region’s top kitchens including Life-House, Stubborn Seed, and J&G Grill by Jean Georges. Located on the first floor of the bi-level plaza (with L’Atelier located upstairs), the restaurant features a lush outdoor dining area. Le Jardinier will serve dinner upon opening, with lunch service to follow. Le Jardinier will be closed on Mondays, open from 6PM to 10PM on Sunday, and Tuesday through Thursday; and 6PM to 11PM Friday and Saturday. Contact: 305-402-9060 / www.Lejardinier-miami.com.

L’Atelier de Joël Robuchon
With locations around the world in cities including Paris, Tokyo, and New York, the South Florida outpost of Chef Joël Robuchon’s groundbreaking concept, L’Atelier de Joël Robuchon, opened on August 28, 2019. The highly-anticipated restaurant offers diners modern French cuisine served at a signature 34-seat dining counter that faces directly into the open kitchen, allowing for a dynamic interaction between the chefs and guests, and convivial fine dining experience. L’Atelier’s counter seating and menu format meld the interactive sushi counters of Japan and tapas style of service found in Spain, with Robuchon’s modern French cuisine. The menu in Miami features several of L’Atelier’s iconic signature dishes–including the famed pommes purée–alongside new, ever-changing seasonal creations utilizing ingredients sourced from top local and regional purveyors. The format of the menu at L’Atelier allows diners the flexibility to create their own experience by ordering a la carte or one of the various tasting menu options. L’Atelier will serve dinner from 6PM until 10PM Tuesday through Saturday. Contact: www.LAtelier-miami.com.

Sushi By Bou
Tucked away on the second floor of The Villa Casa Casuarina, within Gianni Versace’s former suite, resides Sushi By Bou, an exclusive sushi bar bringing experiential omakase to South Beach. The popular New York City concept is the brainchild of Michael Sinensky and Erika London of Simple Venue which focuses on transforming underutilized spaces within existing hotels into experiential culinary concepts. Guests can choose between a 30 or 60-minute omakase dine in the expanded suite which houses two, four-seat sushi bars with a modern neoclassic style that honors the mansion’s existing architecture and original design. Diners are encouraged to arrive early, or stay late, for private access to the G-Lounge which boasts a personal bartender serving up a selection of fine Japanese Whiskeys and craft sake cocktails in the pre-dining space complete with emerald couches and a fireplace. The 60-minute omakase experience includes 17 courses for $125 inclusive of tax and gratuity, while the 30-minute option includes 12 courses for $65 exclusive of tax and gratuity. Additionally, the suite is equipped with an ‘instagrammable’ self-service sake vending machine where guests can select their choice of three sakes for $40 or add a sake pairing to the experience at an additional cost. Sushi By Bou is located at The Villa Casa Casuarina on 1116 Ocean Drive, Miami Beach. Contact: 305-922-9195 / www.sushibybou.com.

Esotico Miami
The much-anticipated tiki-inspired concept by Daniele Dalla Pola (DDP) and Graspa Group Owner Graziano Sbroggio — Esotico Miami — opened this summer. The tropically chic restaurant and bar offers a spectacular cocktail menu reflecting global influences and overflowing with fresh, original, potent concoctions. DDP is a cocktail globetrotter and a connoisseur of tiki culture. As one of the world’s best tropical mixologists, he has traveled extensively, gaining expertise in crafting cocktails inspired by exotic and remote locales, including two of his favorite places: Hawaii and the Caribbean. Esotico Miami’s comprehensive cocktail menu contains an assortment of original creations influenced by tiki-cocktail history. The offerings include close to 230 rums, signature drinks, limited edition mugs, large-format social cocktails for sharing, and sections dedicated to Negronis, rum flights, gin and tonics, mocktails, and beer. The varied and eclectic menu, dubbed “tropical chow,” tempts the palate with a variety of seafood, meat-centric, and vegetarian options. The sophisticated 3,400 square-foot space in Downtown Miami accommodates 157 people. The colorful décor includes custom-printed wallpaper depicting lush palm trees, muted lighting, and accents inspired by the tropics. Esotico Miami is located at 1600 NE 1 Ave in Downtown Miami. Open Monday-Saturday from 5PM-2AM (Dinner menu available until midnight; late-night menu available from midnight-2AM); Happy Hour and other programming will launch at a later date; Closed Sundays. Contact: 305-800-TIKI / www.esoticomiami.com

ON THE HORIZON

Navé
Since opening Ariete in Coconut Grove in 2016, Chef Michael Beltran has garnered accolades and a ravenous following for his inventive New Cuban-American cuisine. In fact, just recently the restaurant was namechecked by The New York Times as a definitive Miami dining destination. Now, Chef Beltran, together with Ark Hospitality (the team behind Taurus Beer & Whiskey House and The ScapeGoat), is preparing for the fall 2019 opening of his newest concept: Navé. For the restaurant, which is located in Coconut Grove next door to Ariete, Beltran has partnered with none other than Chef Justin Flit of beloved Proof Miami fame to create an approachable menu of unforgettable dishes in an elegant, but casual setting. The menu, still in development, will sport proper technique and bold flavors without venturing far from the integrity of their ingredients and smart sourcing. Diners can expect to find a variety of fresh pastas made in-house, wood-fired pizzas, refined seafood and a raw bar. The cocktail program, under the direction of Beverage Director Bobby Gilardi, will feature
a number of refreshing handcrafted libations.
Press images: HERE

Frohzen
Frohzen, an ice cream shop conceptualized by Pastry Chef Salvatore Martone, a longtime protégé of famed chef Joel Robuchon, will open in October 2019 in Miami’s Design District. Known for his boundless creativity and use of innovative techniques, Martone brings his signature sense of whimsy to the menu, which will include unique creations such as ice cream cupcakes, macaron ice cream sandwiches, and ice cream “cakesicles.” Frohzen will be located on the ground floor of Paradise Plaza directly across from Le Jardinier, a concept by another Robuchon protégé. More information and images forthcoming.

Expanded Perks Launched by Grubhub for its Mobile Clients

Grubhub has announced the launch of “Perks” for mobile users, featuring exclusive offers only available on Grubhub, as well as new ways to earn and redeem restaurant loyalty rewards.

“Restaurants have always used free food as a perk for their VIP diners, to keep them happy and coming back. We have now extended this practice to Grubhub diners by building loyalty tools so our restaurant partners can promote their restaurants more aggressively on our marketplace and reward their best digital diners as well,” Matt Maloney, Grubhub founder and CEO, said in a press release.

Eligible diners will now be able to choose from a range of offers only available on Grubhub from participating restaurant locations, including a free Cheesy Gordita Crunch from Taco Bell; free Original or Cinnamon Sugar Pretzel from Auntie Anne’s; free 1 Dozen Cheddar Bay Biscuits from Red Lobster; and free 20 oz smoothie from Smoothie King. There will also be perks offered by such brands as Shake Shack, Just Salad, honeygrow, Pokeworks, Argo Tea and more.

Perks can be accessed with a tab at the bottom of the screen in the Grubhub and Seamless mobile apps.

In July it was revealed that Grubhub’s customer base had surpassed 20 million users. The company also reported Q2 earnings with revenues of $325 million, a 36 percent year-over-year increase that beat analyst expectations. In other Q2 metrics, Grubhub posted a 30 percent year-over-year increase in active diners to 20.3 million, and a 16 percent year-over-year increase in daily average grubs to nearly 489,000. Gross food sales increased 20 percent to some $1.5 billion.

“The team continued executing in the second quarter, adding thousands of new, high-quality independent and enterprise restaurants and growing our active diner base to more than 20 million,” Maloney said at the time. “We are excited about the trajectory of our two-sided marketplace — both in terms of geographic diversity and depth in individual markets. Restaurants are increasingly valuing the incremental sales and products we provide, while diners highly regard our robust restaurant selection and consistently low transaction fees.”

Apptizer has Re-branded to Applova

SPONSORED CONTENT

Apptizer recently announced the launch of their new company logo as part of the ongoing evolution of their company’s brand. The new identity had to satisfy all of the existing expectations of what their original mark stands for, while simultaneously moving the brand forward.

Applova is the new branding and one of many parts of their transformation. It helps to strengthen their purpose of existence: To Empower, Grow and Redefine businesses of all sizes to achieve more.

Their refreshed logo and brand convey the continuous evolution and expansion of the business, and proudly display the characteristics they want to communicate to their stakeholders about the brands. Applova new positioning leverages and incorporates the strengths and values delivered through each of their businesses.

LinkedIn | Twitter | Facebook | Email | Youtube

Who they are

Applova Inc. specializes in creating Online Ordering Platforms, offering Mobile Order Ahead Apps and Self-Service Kiosks, for small and medium-sized businesses. A team of thought leaders with diverse backgrounds and experience—from information technology and building technology platforms to business strategy and development—guide and support the management and growth of Applova, and shape Applova’s Mission to create elegant, intuitive platforms with cutting edge solutions that empower businesses to achieve more.

What they offer

Applova brings the latest technology to businesses enabling them to have an online presence and to help them develop their business to its full potential. They integrate with smart point-of-sales and payment processors to provide an integrated bundled offering. Their self-service kiosks and mobile order ahead apps can be customized and branded, yet cost a fraction of a custom-built application website and require no technological expertise, or ongoing in house IT support. With added capabilities such as personalized loyalty programs, the ability to update and change menu items and pictures in real time, and ownership of their customers’ ordering data, we turn payment processing systems into smart devices for restaurant businesses.

By providing businesses from small to mid-size, the ability to offer their customers convenient and customized ordering (both in the store and online), online loyalty programs and incentives, increasing sales, and provide them with access to valuable analytics. Applova level the playing field, allowing all businesses to compete with the giants of the industry.

Why they offer

Founder and CEO Dinesh Saparamadu created Applova with the vision of giving small and medium-sized brick and mortar businesses an opportunity to transform to be a part of the digital revolution in a cost-efficient manner. By creating an affordable, elegant, intuitive and easy-to-use platform, Applova empowers brick-and-mortar Cafés, Food Trucks, Casual Dining Restaurants and Pizzerias to reach their customers and potential customers through the internet, thereby gaining the same economical advantage that large companies have by being online. In short, with Applova’s cutting edge solutions, they give midsized companies a technological advantage and create a level playing field.

How they work

Their core values shape everything they do, from the products they create to their interaction with businesses, suppliers, re-sellers, and merchant level sales representatives. Applova is committed to making a user-friendly, affordable product that offers solutions for the problems businesses face.

They aren’t just trying to sell a software; they focus on supporting Payment providers, Point of Sales providers, Hardware providers as well as eCommerce providers. Out of the box, solution comes bundled with many payment providers, smart terminal platforms.  With a laser focus on five cultural values, they deliver a quality product that will revolutionize the way mid-sized businesses to do business, along with incomparable customer service.

Conversation Marketing Hacks: 8 Ways to ‘Speak Human’ and Change the Game

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By Merilee Kern, MBA

New book reveals how companies can ‘make and maintain more meaningful, impact
and enduring connections within the marketplace, tell an authentic story, foster
maximized customer engagement, and breed brand loyalty’

Nobody starts out automatically caring about your
products or services. They care about how you can
make a difference in their lives. No matter the
context, all relationships begin with a “handshake
moment,” whether literally or figuratively—those first
few introductory moments that reveal a great deal
about the character of the person standing before
you. Why should company interactions with current
and prospective customers or clients be any
different?

Sure, “content marketing” has been a crucial ingredient impelling the evolution of traditional marketing into today’s more personalized approach, bridging the gap between cookie-cutter TV, radio, and print mass marketing to highly customized digital and social media-driven communications. Even so, today’s more personalized digital communications have plenty of challenges, all too often falling on “deaf ears” and “blind eyes” amid a marketplace becoming highly desensitized to the glut of advertising and marketing messages its exposed to any given hour of any given day…year in and year out.

So, how can brands can make and maintain meaningful connections and create a lifetime value with customers in ways that’ll set them apart in a “noisy,” increasingly jaded and discriminating marketplace? How can businesses tell an authentic story so as to foster maximized marketplace engagement and breed brand loyalty?  According to Kevin Lund, author of the new book, Conversation Marketing: How to be Relevant and Engage Your Customer by Speaking Human,” the proverbial key to the Kingdom is for companies, no matter their size and scope, to simply “speak human.”

In this new book  Lund, who’s CEO of T3 Custom—itself a content marketing firm helping brands learn to “speak human” and supercharge ROI reportedly by as much as16-times, provides an in-depth analysis of what’s required to succeed in today’s modern marketing era, which he’s aptly coined the “Conversation Age.” Specifically, he details key principles critical for driving the more evolved conversation marketing approach, which can help companies amplify results on multiple fronts.

According to Lund, “Those who are wildly successful at conversation marketing understand the strategy is not simply about propagating online content and sharing through social media accounts. Rather, it’s a disciplined approach to communicating with a target audience in a way that tells a simple, human story that will educate, inform, entertain and, most importantly, compel customers in a way that fully captures mind–and-market share through messaging that truly resonates. Companies must stop talking ‘at’ their customers and, instead, connect with them by simply speaking human. And, it’s far beyond that initial ‘handshake moment—it’s through a constant stream of congenial engagements with each individual consumer, or the marketplace at large, based on trust and performance.”

Think it’s complicated to be an adept conversation marketer and speak human to your constituents? Think again! Below are eight of Lund’s tactical strategies from the new book that can help companies large and small become more engaging and relevant with customers, and the marketplace at large:

1. Earn Attention

To gain attention in today’s crowded marketplace, it’s prudent to do the opposite of what most everyone else is doing. That means don’t deliver clichéd, boring content that’s written for robots—search engines or otherwise—and for generic consumption. It’s unsustainable for you and your brand as well as frustratingly futile for the audience you’re trying to reach. Instead, speak human by engaging your audience with eye-level language in order to gain their attention and set your brand apart. Learn to use language that educates and entertains the audience.

Earning attention starts with asking yourself what you and your company are passionate about and conveying that genuinely in that all-important “handshake moment” of first contact—online or otherwise. Assume you’re meeting the person on the other side of the screen for the first time. Think of what you can say that’s new, memorable, a standout, and jargon-free. Also, understand and adapt to your audience. You wouldn’t talk the same way to an aging Baby Boomer as you would to a teenager.

2. Tell a Story

How do you hold someone’s attention long enough to break down a topic and engender his or her trust, but also in a way that’s unforgettable and leaves that person feeling more knowledgeable than before? The answer lies in good storytelling.

Good conversations are filled with good stories and anecdotes. But be mindful that the hero of the story isn’t your company or its products, but rather how your product or service will have a positive impact in your customers’ lives. If you can elicit an emotional response, you’re onto something.  Some standout companies have figured this out. Apple’s story, for example, isn’t about devices. It’s about innovation and how our lives are being changed for the better with Apple technology in them. Learn how to make your story short, to the point, and easy to share online.

3. Stay Humble

Being humble begins with letting go of ego—that instinctual part of the psyche that screams for a marketer to make too much noise about products or services and brag about themselves. Sigmund Freud developed a psychoanalytic theory of personality he coined the “id,” and marketers often tap into their own ids by telling the world how great their company and its products are, and how great a potential customer will be for buying them. The id operates based on the pleasure principle, which demands immediate gratification of needs.

In conversation marketing, speaking human dictates that your customer’s needs, not your own, are top priority. Your audience wants to know what you can do for them, and that means stop talking about yourself and drop the megaphone. Instead, embrace a different approach that thoughtfully and humbly explains why you do what you do and why it can make a difference in someone’s life instead of focusing on your bottom line. Stop beating them over the heads with the fabulous features and benefits of your products. Instead, tell stories that inspire and resonate with their own life experiences.

4. Pick Your Party

Equally important to the “how” of your conversation is the “where.” It should all fit seamlessly together and feel natural and organic in that moment.  Part of learning how to talk to your audience and engage them in any form of conversation is deciding where to talk to them in the first place.

This means doing the footwork to learn where your potential customers gather, and meeting them on their own ground. Where do your potential customers hang out on social media? What are they saying, and what challenges are they discussing that you can compellingly weigh-in on? Easily available research tools can help you join the right conversation at the right time and in the right place with consistency.

5. Be Relevant (on a Molecular Level)

True listening is about far more than hearing words. It’s also about fully understanding the message and concepts being imparted—whether they’re needs, wants, desires, or even complaints. Being relevant means making sure you’re talking about topics that are of sure interest to your audience, and that’s often achieved by addressing their pain points. Before a marketer can aptly communicate and speak to such pain points, however, he or she must first hear what the prospect, customer or marketplace has to say. It can be dangerous, expensive and ultimately futile for companies to presume to inherently know what should be said in conversation marketing. 

6. Start the Conversation 

How do you gain audience attention in a way that prevents you from just being part of the noise? It’s no longer a question of whether you should insert yourself into the world of content marketing. It’s a matter of when you’re going to start talking, what you’re going to say, and how you’re going to say it. One good approach is to base that initial conversation on your unique value proposition for the given audience.

It’s important to always remember that your target audience doesn’t care about you. They care what you can do for them. If you’ve done your research, you’ll be familiar with their pain points and better prepared to offer answers that address their needs. Don’t be a “me-too” marketer who dishes out the same information as everyone else. Instead, develop a unique angle with a thought-provoking headline that sparks attention—even better if it disrupts conventional thinking. In addition, know your topic inside out before communicating, and make sure any other people handling your communications are experts in the field. You don’t want to risk sounding trite or inaccurate.

7.  Stop Talking

Unlike a monologue, a conversation is a two-way endeavor. Knowing when to stop talking is as important as knowing what to say and when to say it. It’s the only way to truly get a sense of what your audience (or your potential customer) is thinking in reaction to what you’ve offered, and whether to stay the course in your strategy or tweak it on-the-fly. Once you hear preliminary reaction, you can respond to questions and concerns before moving ahead or otherwise course-correct as needed. Also bear in mind that what your audience isn’t saying can be just as impactful as what they do convey.

Once your message is out, take a step back and “read the room.” That could mean monitoring online response to your blog post or using various tools to learn which of your resources are drawing attention. Are people engaged? Are they adding to the conversation? What should you do if the feedback is bad? Don’t consider a negative response or lack of response necessarily a failure. Instead, see it as an opportunity to adjust, make changes, and perhaps find ways to better meet your audience’s needs.

8. Ditch the Checklist

Before every takeoff, airline crews verbally work through an extensive checklist. There’s a detailed set of tasks to cover before the plane can even push back from the gate. However, in an ebb and flow conversation marketing context, this adherence to a certain protocol can pose limitations. Indeed, one problem with simply sticking to a checklist is that a content marketing strategy will never evolve with the times or differentiate itself in any way from what everyone else is doing.

Successful marketers endeavor to open new horizons. They take a step back and ask bigger questions about themselves and their companies’ ultimate goals, as well as what sort of new challenges their audience or customers might face over time–how to aptly adjust when needed.

Lund also suggests finding sources of inspiration. “Explore some of the successful content marketing plans that showed passion, ditched the tired old language, zeroed in on what customers needed, and started a real conversation with the market,” he urges. “Then scrutinize your own strategy and see where it might be lacking, so that you can continually refine your own checklist.”

Branding, business and entrepreneurship success pundit, Merilee Kern, MBA, is an influential media voice and lauded communications strategist. As the Executive Editor and Producer of “The Luxe List International News Syndicate,” she’s a revered trends expert and travel industry voice of authority who spotlights noteworthy marketplace change makers, movers and shakers. Merilee may be reached online at www.TheLuxeList.com. Follow her on Twitter here: http://twitter.com/LuxeListEditor and Facebook here: www.Facebook.com/TheLuxeList.

Employers could see a post-Labor Day flurry of federal rule-making

The days or weeks after Labor Day are expected to bring a torrent of long-awaited rules from the Labor Department.

In the coming weeks, a finalized update is expected on the salary threshold for determining who is eligible for overtime pay. So are changes to tip-pooling restrictions as well as proposed regulations clarifying when employers can use the tip credit for non-tipped work — known as the 80/20 rule.

According to The Wall Street Journal, the White House is pushing the Labor Department to finish regulatory overhauls following the departure of Labor Secretary Alexander Acosta.

The White House has nominated attorney Eugene Scalia to replace Acosta. Acting secretary Patrick Pizzella on Thursday pledged to move quickly to accomplish “all that we can as we prepare for a new secretary.”

Roy Salins, labor attorney and partner in law firm Davis Wright Tremaine LLP in New York City, said it’s not unusual to see a flurry of activity during times of transition, whether it’s a shift at the head of the department or a changing of the guard in the White House.

But as new federal rules are finalized, the key for employers is staying aware of local laws, he said.

“The real issue for many operators is that it’s really going to depend on what state they’re in,” he said. In New York, for example, state and local laws will supersede federal rules on things like overtime and tip pooling. “It’s always so important for any operator to make sure they’re checking local laws.”

Here’s a look at three big rule changes coming down the pike that will impact restaurant employers:

The long-awaited overtime rule is expected to be finalized as early as next month following a review by the Office of Management and Budget, or OMB.

As proposed on March 7, the new rule would raise the salary threshold for determining eligibility for overtime to about $35,308, or $679 per week, up from the current $23,660, or $455 per week. Workers making less than that amount could be eligible for overtime if they work more than 40 hours per week, though eligibility also depends on job duties.

If adopted as proposed, the new overtime threshold would make 1.3 million workers eligible for overtime pay, the department has estimated.

The new rule is also expected to build in periodic reviews to update the threshold, but those reviews would be subject to notice-and-comment periods.

Tip pooling

In July, the Labor Department submitted a proposed rule to the OMB that would ease restrictions on tip pooling for employers that pay the full minimum wage and decline the tip credit. The goal is to allow back-of-the-house workers to participate in tip pools. Typically, sending a proposed rule to the OMB is the last step before it is finalized.

When the tip pooling revision was proposed, some argued it opened the door for employers and managers to pocket tips, prompting lawmakers to step in. Legislation adopted by Congress last year specifically prohibited employers from skimming gratuities. The Tip Income Protection Act, or TIP, amended the Fair Labor Standards Act to ensure tips stay in the hands of eligible employees.

The finalized rule is still expected to allow back-of-the-house workers like cooks and dishwashers to participate in tip pools, which currently are only available to front-of-the-house employees.

80/20 rule

Also expected as a result of the FLSA changes is a proposed regulation on the “dual jobs” interpretation on side work, known in the industry as the 80/20 rule.

In February, the Labor Department issued an updated bulletin that rescinded prior guidance that, since 2009, had prohibited employers from using the subminimum wage for side work, like rolling silverware or prepping salads, if that worker spent more than 20% of their time on non-tipped work. That update was based on an opinion letter issued in 2018.

A frequent source of litigation, the 80/20 rule is seen as a nightmare for employers, who are forced to keep track of hours spent on non-tipped tasks.

But the Labor Department has indicated the updated bulletin may not be enough. In an OMB agenda earlier this year, the Labor Department said it would propose a revision to the “dual jobs” regulation to provide greater clarity, according to Bloomberg Law.

Recent court actions offer evidence that more clarity is needed.

Earlier this month, for example, a U.S. District Court judge in Eastern Pennsylvania declined to defer to the Labor Department’s 80/20 interpretation in a lawsuit involving P.F. Chang’s China Bistro.

Is restaurants are responsible for the safety of the guests?

Going through a restaurant implies introducing customers to one of the most fundamental tasks of human life in your living space: eating. You come with a sensible assurance of security in a local restaurant. However, watch from the point of perspective of the restaurant owner. Are hotels responsible for the health and safety of their guests?

Yeah, in one phrase. Laws in Europe, North America and most other areas of the developed world involve all kinds of company managers to bring all appropriate steps to keep their customers ‘ environment secure and sound. There is no excuse for restaurants from these legislation.

Here in the UK, safety requirements for restaurants are covered under regulations created and enforced by the Health and Safety Executive (HSE). Restaurant owners can always check the HSE website for details regarding how health and safety regulations apply to their premises.

In the US, the FDA and OSHA are the two agencies most likely to have information about restaurant health and safety. Restaurant owners can also get in touch with their states and local municipalities to learn about rules and regulations at those levels.

Food Handling Rules

In terms of hygiene and security, meat processing is the first thing most individuals believe about. This is for excellent purpose. In fact, foodborne diseases arising from bad treatment are quite prevalent. This is why restaurant checks are carried out as frequently by local municipalities.

As an proprietor of your restaurant, you must ensure that every employee in your company continually observes appropriate food processing processes. You need to guarantee that the floors are kept smooth. You have to implement strategies on hand washing. You must ensure that cooling devices keep meals as hot as it should be.

First-Aid Supplies and Equipment

Some law enforcement officials force establishments to maintain a minimum amount of first aid. This includes items such as bandaged fittings and an instant AED. But it is not sensible not to have first-aid facilities, even when no such laws are in position. You never understand when there will be an accident.

The thing about first aid supplies is that they are cheap to buy and easy to maintain. You can buy a defibrillator for next to nothing these days. You can stock a first aid cabinet with bandages, burn cream, and just about everything else you need without breaking the bank.

Of course, it also helps to have certain staff members trained in basic first aid. Having someone in-house who knows how to use first aid supplies just makes addressing injuries a bit easier in the heat of the moment.

Slips, Trips, and Falls

Slip, ride and drop accidents are another major region of interest in the restaurant sector. Given this, the eating spaces in the restaurant are truly more hazardous than many individuals understand. Lighting and room between plates are the major issues.

Official restaurants are often barely decorated with closely connected tables. This introduces a certain number of risks to older individuals, individuals suffering from movement and visual impairments. What’s the answer? Turn the lamps up and give individuals more room for walking.

In a fast food restaurant, slip, walk and drop issues are more often associated with filthy surfaces. Fast food restaurants are more probable to be splashed into sticky surfaces. And there is not enough moment to mop the premises during the business day in a crowded atmosphere with a bunch of congestion.

Sound Issues

Health and safety are even widespread in the restaurant setting. The health and safety of visitors in restaurants, restaurants and pubs which choose to perform songs at the level of earpiercing. Unfortunately, in latest years this has become a phenomenon.

Health and security even apply to noise in the dining setting. The health and safety of visitors in restaurants, restaurants and pubs which choose to perform songs at the level of ear piercing .. Unfortunately, in latest years, this has become a phenomenon.

Risk Assessments for Restaurants

Restaurants in the UK must perform regular risk assessments to guarantee both customers and their staff are healthy and safe. This might not otherwise be the situation. However, it is always a good idea to conduct threat evaluations. They urge you to look at how secure and what you can do to enhance safety in your restaurant.

When guests go out for food, they have a sensible anticipation of safety. As the proprietor of a restaurant, you must follow sensible steps to ensure its security. Check with suitable government authorities if you have any concerns about a secure setting. You should be prepared to offer your necessary advice.

Potatoes receive fresh medicines from poutine to pizza

Chefs use their favorite item as a staple for the trendy tastes.

The OGs on the side-dish list are potatoes and dominated. The chefs use the favorite item. The Idaho Potato Commission claims that Americans eat a heavy 111 pounds a year per annum, rendering it our favorite crop on a large scale. All of this is particularly notable for the present phase of development. Instead of creating cooks and restaurants’ self-sufficiency, familiarity is creative.

The second wind is French fries. They focus on shared hand food interests, they can work as aperitifs, sweets or tiny meals. Operators use rolls as portion of a pouting craze to produce the cultural flavors, which customers want.

Kimchi Fries, a unique winter in the casual-dining service P.F. A nice instance. Chang’s is a steak fry found in Kimchi, Cheddar, Mozzarella and Gochujang cheeses, and a dollop of mayonnaise produced in the Arizean capital of Scottsdale.

In a comparable vein, Daphne, based in Los Angeles, meals such as gyro-meat, sweet fetal sauce, onion pickled and harisa, are made from Greek ingredients. The Crack Shake provides Mexican Putin with slimming fries, pollo asado, and jalapeño, whiz cheese. San Diego-based fried chicken expert.

Down House, a Houston restaurant, produces Texas Putin which begins out by adding two cooked fried pork, feta, squash jalapeños and jalapeño aïoli.

Those who take inspiration from a different part of the world are Milton’s Cuisine & Cocktails in the suburban Atlantic, Salt & Vinegar Fries sport togarashi, the Japanese Chilean spice mixture. It’s not poutine, but without the sauce it still has racial tastes.

Fast-service brands also significantly increased their fry matches. Wendy’s Bacon Jalapeño Fries with apple wood stained baked bacon and Taco Bell’s Steak Rattlesnake Fries with nacho cheese and delicious jalapeño sauces have been recently promoted.

For some moment now fries with an overflow of toppings have trendy, and Arby has been loaded with Loaded Curly Fries with garlic, Parmesan spice grill, and Cheddar sauces for cheese.

Chefs offer a touch of cooking. Fool’s Errand is an adolescent snack bar in Boston that offers the standard French pastry side, Crispy Potato Mille Feuille, accompanied by raclette and truffles, cold cream, caviar and crab gravy. Hasselback Patatas Bravas also operates in Boston, Pagu, a Japanese-Spanish tapas store. Hasselback is a method that almost, but not entirely, slices the potatoes. As potatoes are crispy on the exterior borders but smooth on the inside, they allow for an intimidating display and attractive texture. The house-made warm soup, aïol and togarashi variant of Pagu is available.

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Vada Pav Curry up now–mashed

Chicken fritters are fixtures in the chicken emporiums, in which many cooks modernize and update the fundamental recipe for meat. The eponymous Fleming’s Potatoes are offered gratin with boiled cheddar and jalapenos, leeks & leeks; and the advanced Fingering Lyonnaise Potatoes are eaten with new thyme and cheese of caramelized Onion.

On vegetable menus, potatoes are natural. Smart providers use their dietary advantages as well as their blank slate versatility as a basis for creation. The Vedge of James-Beard in Philadelphia offers a evolving seasonal package, including green-curry fried potato soup and a pleasant Potato Lo Mein, which was filled with the standard noodles with shaken potatoes and completed with the glaze of a sweet sweet.

Fast casual restaurants with plant orientation give tribute to Franco’s fame, with smart turns of their own. By Chloe, for instance, is based in New York City, with vegan treatment such as Oh So Fancy Fries, baked with a sweet seitan chorizo, onions, chipotle aïoli, and cashew mozzarel. Click for more information. In a advertising Kung Fu Frieze, the Kung Fu crumbles from meatless garden, Kung Pao sauce and chopped Fresno chilies gave Veggie Grill its standard crispy rolls last year, a blast of heat that was equipped with avocado sauces.

Ready access and recognition by consumers will proceed to encourage operators to experiment with potatoes in the future. They are found in appliances new to American diner, such as the potato salad sandwich in Peach Mart in New York City, which put a smooth, white-japanese dairy cheese in a fluffy potato salad with house-pickled jalapeños. Curry Up Now’s emerging fast-casually-developed Vada Pav menu included a buttered bun with blackberries, garlic chutney and Bombay dust.

Potatoes are amazingly little toys like pie topping in the U.S. But it’s front and center at Sauce in Phoenix, which includes spinach, feta sauce, lemon tapenade and truffle sauce for Rosemary Potato cake. Spuds also make excellent taco stuffers, such as Potato & Poblano. Taco in the Antique Taco of Chicago, which is crowned by three cheeses, squid cream and scallions. Potato slivers create an enjoyable crush.

Unveiling 8 can’t-miss moments at MUFSO 2019

Inspiration, connection and good eats await in Denver this October

The countdown is on: MUFSO heads to Denver in just over a month. Now in its 60th year, the MUFSO conference is the place for restaurant executives to connect, advance partnerships and get cutting-edge business ideas.

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This year’s show will be held Oct. 14-16 in the heart of downtown Denver, where attendees will have the chance to explore the city’s vibrant restaurant scene, network with fellow attendees and hear expert speakers on such issues as minimum wage, the gig economy, CBD regulations and customer loyalty. They’ll also get a chance to sample dishes from emerging brands and award-winning local chefs, and hear from CEOs of some of the country’s biggest brands. Get more info and register to attend at MUFSO.com. Here are eight things you won’t want to miss.

MUFSO sponsors:
Kitchen Hero Cookoff Sponsor: Texas Pete 
Presenting Sponsors: Shift4 Payables, Shift Pixy, QU and Valyant AI
Norman Award: Pepsi
Sponsor Partners: 505 Southwestern, Appetize Technologies Inc., CardFree, Cameron Mitchell Restaurants, Compaction Technologies, Daiya, Exponential Interactive, Greenberg Traurig, J.R. Simplot Company, MomentFeed, New Mexico Department of Agriculture, OpenTable, PACO Collective, Tundra Restaurant Supply, Upshow, Royal Cup Coffee, V&V Supremo and Ventura Foods

Presented by Nation’s Restaurant News, the 60th Annual MUFSO Conference brings together the restaurant industry’s top leaders to share business insights that are laser focused on moving the restaurant industry forward.  MUFSO is scheduled for October 14-16, 2019 at the Sheraton Denver Downtown. For more info visit www.mufso.com. For sponsorship/exhibit information contact monique.monaco@informa.com.