The National Restaurant Association presents the Conserve podcast, highlighting how restaurants are increasing their efforts to become more environmentally friendly. In this episode, we’ll give you an overview of what restaurants are doing now, steps they can take going forward and how the National Restaurant Association is helping. We’ll be talking to the Association’s President and CEO Dawn Sweeney to learn about a new Web site – Conserve.Restaurant.org – that features information, resources and tips for restaurateurs to make decisions that are both eco- and business-smart.

In this episode, we speak with Don Sellazzo and Verifone about cashless-payment solutions for the restaurant business. With debit out pacing the use of credit in 2006, the trends are very clear that consumers are seeking cashless as a full retail solution. The restaurant industry generates more than $500 trillion in revenue across more than 1 million locations. Currently, only the quick-service segment has truly integrated cashless at the point of service.

Casual dining and fine dining are still putting consumers at risk with card-departure payment processes, which means servers take away your card at the time of payment. The credit-card industry, including Visa USA, MasterCard, American Express and Discover, are cracking down on restaurants and merchants in an effort to better protect cardholder data.

Pay-at-the-table and pay-at-the-curb solutions will be more prevalent as cashless-payment technologies work their way into the restaurant industry.

Podcast Episode #039

Pizzeria operators are feeling the pain as the cost of cheese, flour and other commodities go through the roof.  Pizza Marketplace editor Richard Slawsky recently spoke with Peter Barnes, host of “Money for Breakfast” on the Fox Business Network, on the state of the pizza industry and how rising commodities prices are affecting operators.

Cheese prices are up 50 percent and flour prices are up 300 percent compared with last year. Every Monday, Pizza Marketplace looks at where prices are headed in the commodities markets and recaps the cost of gasoline, diesel fuel and natural gas for the past week.

Are you loosing beverage sales? You might be, enjoy our second episode of the Beverage & Brew Podcast produced and hosted by the Podcast Grill Network. In this Podcast you will learn more about the fast growing beverage business and how it can help your restaurant. We get a chance to talk with Kathy Lenkov from Nestle Food Service of North America about their hot new product Sjora.

Carbonated beverage sales have dipped some 5% since 2004 which opens up tremendous opportunity for new entries like Sjora. Healthy beverage options have become a major factor in the restaurant business. Much like the fast casual segment growth which focuses on more health conscious menu items, products like Sjora could be home runs.

Crave the Experience was held in Los Angeles, CA promoted and produced by the California Restaurant Association. Join our Host Paul Barron & the Tour de Culinary series of video podcasts about culinary events and topics in the restaurant business.

When you think you knew it all about marketing your restaurant the game completely changes! Referral marketing, great food or location now are just the staples of the business. It takes a whole lot more as we find out from Marketing expert Linda Duke of Duke Marketing. Linda has been involved with restaurant marketing for more than a decade, join us as we explore the all new process of marketing your restaurant in today’s business climate.

Looking into the crystal ball for 2008 and beyond. Hudson Riehle, Chief Economist and head of research at the National Restaurant Association shares his thoughts on what’s in store for the restaurant biz. Also joining us on this show, Tim Pulido, CEO of the new and improved Shakey’s Pizza.

This show hails as the Grand Daddy of them all with contingents from all over the globe and thousands of exhibitors. Many can see why attending the NRA show is on the must do list for any restaurateur.

We are celebrating the first episode of the Beverage & Brew Podcast produced and hosted by the Podcast Grill Network. In this Podcast you will experience the passionate and amazing world of specialty beverage and coffee. As we traveled to the 2007 SCAA (Specialty Coffee Assoc. of America) show in Long Beach California we found an array of leading suppliers and experts in the area of Specialty Coffee. In this episode you will hear from some of the biggest names in the business with a special insights from Bruce Milletto of Belissimo Coffee Info Group.

Also in this episode we explore products from Amoretti, GrindMaster and Fetco, leading companies devoted to improving the business of specialty beverage & coffee.

Covering the pizza business is a trying time with zesty pepperoni and succulent cheese and vegetables all around you, but hey someone has to do it. In this episode of Podcast Grill we visit the North American Pizza and Ice Cream show in Columbus, OH hosted by the Ohio Restaurant Association.

Talking with the show chairperson Ann Reichle and the PizzaMarketplace.com Operator of the year award winner Mark Gold of Pizza Shuttle out of Milwaukee, WI. This was a fun environment and one to remember! Mark had some great input if you are out there just starting up your business. Also joining us on this podcast, Valerie Killifer, editor of PizzaMarketplace.com.

The National Restaurant Association profiles the restaurant industry as it heads for its 16^th consecutive year of real growth. Sales expected to reach $537 billion at a record 935,000 locations in ’07. Hudson Riehle, Chief Economist and head of research at the National Restaurant Association is with us today to discuss ways restaurant professionals are seeking to increase their bottom line via satisfied customers, technology innovations and overall operational distinctions. Don’t miss out on this opportunity to tune into the future of the restaurant industry. Click here to get the 2007 Restaurant Industry Forecast

Our topics for the episode:
Industry & Economic Overview- How economic conditions and rising costs across the country could affect restaurant sales.
Segment Trends- Insight into the factors shaping the growth in each restaurant segment, from quickservice to fullservice.
What’s Hot/Consumer Trends- How changing consumer tastes and preferences will impact restaurant operations in 2007
Regional/State Outlook- Review of the hot demographic areas for growth in the restaurant business.

This Episode Sponsored By

The restaurant industry’s Smart Self-service company