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Restaurant

The Foody Gram Helps Restaurants Save Thousands in Fees with Custom Restaurant Online Ordering System

May 26, 2022 (Global News Distribution) -

The Foody Gram helps restaurants and food trucks market their products through online channels. Their services, commission free online ordering software, social media management, and web design and hosting allow food trucks,.

The Foody Gram helps restaurants and food trucks market their products through online channels. Their services, commission-free online ordering software, social media management, and web design and hosting allow food trucks, restaurants, cafes, and caterers to expand their digital presence, reach new customers, and share their products with customers easily.

The Foody Gram, through its online food ordering system, helpsrestaurants reach their clients more conveniently and extensively. Their customerssave an average of 20-30% on online ordering commission fees when switching from third-party delivery platforms.

The benefits that ‘The Foody Gram’ offers to you are:

  • Increased sales: Online Orders bring in 30% more revenue than in-person or phone orders.
  • Easy to use: The Foody Gram’s professionals manage the platform for their clients, ensuring that everything runs smoothly and according to the client’s needs.
  • Increase customer engagement:90% of customers research restaurants online before deciding where to eat.Through Social Media Marketing and eye-catching web design, The Foody Gram boosts the restaurant’s online presence, leading to more exposure and, as a result, more orders.

The Foody Gram saves restaurant owners time and money by making changes and edits for you.They help you achieve clarity in what you need and maximize your efforts from beginning to end using their tried-and-true process.

How does it work?

  • Select The Services You Need.Choose from a Restaurant Online Ordering System, Web Design, or Social Media Management.
  • After selectingthe plan, sign up on their website to get started.
  • Send them your restaurant’s menu, logo, and food images via email or via the linkin the email you receive upon signing up.
  • Once the process is done from your side, they’ll draft a menu for you within the next 5 working days.
  • Share your menu everywhere you are and start generating traffic to your web page.

To know more about their work and the services, reach them at+877-762-1512.

You can also follow them on Facebook, Twitter, Instagram, and YouTube for more updates.

About the Company:

The Foody Gram was started by a digital marketing firm in 2020 that wanted to help restaurants, food trucks, and other eateries reach more customers. The firmassistsrestaurants and food trucks with online services like web design, social media, and online ordering. With the help of The Foody Gram’s Online OrderingSoftware, people can easily order food, reserve a table, or get help with takeaways. The software benefits in increasing your restaurant’s online presence and getting more customers,thus increasing their revenue.

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Chapel Hill’s First Entirely Plant-based Bistro Launches Full Menu!

May 12, 2022 (Global News Distribution) -

Coco launches a fully plant-based bistro menu to a community hungry for “seriously delicious foods that take less from our planet”.

Coco is a new 3,000 square foot bistro in Chapel Hill, built entirely from scratch, and located in the historic community of Glen Lennox. It offers a unique dual concept: coffee shop, breakfast and lunch cafe by day – and restaurant, full bar and “zero-proof” bar by evening.

“As an independent business, we knew it was a risk to create open a fully plant-based restaurant in Chapel Hill,” said owner Tamara Lackey, “but we decided to focus on key things that mattered to us: sustainable practices and purchasing, the look and feel of our community-driven space, and the creation of a truly delicious menu.” She and co-owner Steve Lackey designed Coco to be a space that people would appreciate as they walked in the door, choosing to work with Grubb Properties to build their vision. “They invited us, and our focus on sustainability and local sourcing, as a perfect fit to their new community”, said Tamara Lackey, as Coco was built in the LEED-Certified Gwendolyn building where bike garages, EV chargers, and expanding greenways are already amenities. Installing a striking nana wall, their front wall of windows that opens up fully to their two separate outdoor dining patios, added to an indoor/outdoor feel.

Launching a tempting menu of plant-based options was consistent with their effort to offer “seriously delicious foods that take less from the planet”, noting the damaging impact of animal agriculture on the planet.1  Comfort plant-based food dishes like Smoky Chipotle Bacon & Egg Sandwiches, Pesto, Chicken & Arugula Paninis and housemade peach cobbler are a big hit, as well as lighter options, like fresh bowls and smoothies. Their gluten-free menu is expansive. “I feel better eating gluten-free, and we know many people with allergies, so a tasty gluten-free menu was important to us,” said co-owner Steve Lackey.

Coco showcases their close partnership with the Beautiful Together Animal Sanctuary, as Tamara is also the Executive Director of the non-profit she and Steve co-founded in 2014. A notable sanctuary portrait gallery greets visitors as they walk into Coco.

“We believe that we can care for each other, our planet, and the animals with whom we share it while also enjoying our lives and every day luxuries, like a great meal out with friends and family,” says Tamara, “and we can do all this without sacrificing our peace of mind when it comes to what we leave behind for our children.”

Contact Kim Pollard for inquiries at 919-883-9003.

1scientificamerican.com/article/heres-how-much-food-contributes-to-climate-change

Media Contact
Kim Pollard
hi@cocochapelhill.com

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Hungry Howie’s Bakes Up Aggressive Multi-Unit Franchise Growth Strategy

January 31, 2022 (Global News Distribution) -

The National Pizza Chain Launches New Incentive Programs for New Franchisees

Hungry Howie’s, the originator of Flavored Crust® pizza, announced today the roll out of its new franchise incentive program to promote accelerated unit growth in 2022. Offering bold incentives for a limited-time, Hungry Howie’s new aggressive development strategy is designed for multi-unit operators who are looking for a slice of the dynamic quick-service pizza sector.

Since its humble beginnings in 1973 as a hamburger stand turned takeout and delivery pizzeria in the Detroit suburb of Taylor, Hungry Howie’s has become a top pizza franchise. With more than 535 stores in 21 states, the pizza brand aims to expand its national footprint by signing at least 10 more franchisees and grow by 10% in 2022.

For those interested in expanding their portfolio with a leading brand in the $46 billion pizza industry, Hungry Howie’s is offering investors up to $150,000 in free royalties for three or more locations as part of its brand-new Strategic Growth Partner franchise incentive program. See franchising.hungryhowies.com for full program terms and conditions.

“There is a tremendous franchise growth opportunity for Hungry Howie’s and there is no better time to join,” said Steve Clough, Director of Franchise Development at Hungry Howie’s. “This is the first time in the brand’s history that we have introduced a program this aggressive. The Michigan-based pizza brand has continuously been recognized as one of the nation’s top pizza chains and with record-breaking sales numbers, a strong customer base, proven success in our business model; Hungry Howie’s is primed for national multi-unit growth expansion. We’ll be looking to partner with multi-unit operators who have a passion for the brand, strong business acumen, and proven restaurant industry experience.”

For more information about franchising opportunities at Hungry Howie’s, please visit https://franchising.hungryhowies.com/ or contact Hungry Howie’s Director of Development Steve Clough at sclough@hungryhowies.com.

About Hungry Howie’s Pizza
Founded in 1973, Hungry Howie’s Pizza is a national pizza franchise that is loyal to its tradition of providing delicious, high-quality, and original Flavored Crust® pizzas including eight flavors: butter, butter cheese, Cajun, garlic herb, onion, ranch, sesame, and Asiago cheese. Its menu features oven-baked calzone-style subs, Howie Breads®, crisp & cool salads, and flavored wings that create a unique and irreplaceable position in the pizza market. Starting in Taylor, MI, Hungry Howie’s Pizza has grown to over 535 locations in 21 states across the U.S.

Contact Author

YVONNE LO

Konnect Agency
+1 6464947521

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Wicked Kitchen Kicks off 2022 with Global Growth, Expansion Plans

January 21, 2022 (Global News Distribution) -

Plant-based CPG leader continues to stir the pot growing U.S. & U.K. product lineup, launching in Finland and targeting Asia for 3rd quarter 2022

Wicked Kitchen, a 100% plant-based, flavor-forward food brand in the U.S. and the U.K. with the largest variety of chef-created vegan offerings, announces the expansion into new markets furthering its animal-free global mission. The company is expecting rapid year-over-year growth of more than 300%.

The company launched into Northern Europe today, thanks to a new partnership with leading Finnish grocer S Group (SOK). From a line of fresh ready meals and frozen entrees to ice creams, snacks, and desserts, S Group introduces 25 Wicked Kitchen products at more than 200 locations across Finland and Estonia with plans to double its offerings by the end of the year.

“As a disruptive plant-based brand in the U.K. and the U.S., we are on a mission to improve the lives of humans and animals in even more countries by offering chef-created plant-based foods with a broader appeal,” said Pete Speranza, CEO, Wicked Kitchen. “By launching additional products where we already have a presence and expanding into new markets, we will continue to grow our range of delicious options to help meet the burgeoning demand for variety and flavor in plant-based foods.”

Like in the U.S. and the U.K., consumers with a range of tastes and preferences in Finland will be delighted by the wide variety of convenient plant-based meals and treats created by chefs and Wicked Kitchen founders, Derek Sarno and Chad Sarno. Wicked Kitchen also confirms today that it plans to launch into Asia by the end of the summer, starting in Thailand.

Having ignited the plant-based movement in the U.K., the number one vegan market globally, Wicked Kitchen is poised to repeat that success in other markets across the globe. In 2022, Wicked plans to add more than 30 new products in the U.K, including fresh ready-to-eat meals and sides, plus seasonal items such as chocolates for Easter. Wicked Kitchen launched in Tesco in 2018, becoming the pioneer in the multi-category plant-based space while establishing the retailer as the U.K. leader for plant-based products. This year, the brand will expand beyond Tesco stores into additional channels in the U.K.

In the U.S., the brand will grow its product set by 50 percent across multiple categories in Kroger and Sprouts stores nationwide. Exciting new products for the U.S. include first-of-its-kind plant-based ice creams with a lupin bean base, frozen pizza and heat-and-eat entrées. Select Wicked Kitchen products will be available on Amazon starting next month.

“Wicked Kitchen is unlike anything else that has come before it in the plant-based space in any market,” said Derek Sarno. “Wicked offers chef-crafted, mission-driven products created by exclusively vegan chefs and we put taste front and center while offering peace of mind that there are no animal products used, ever.”

To inspire and support plant-based cooking and eating, Wicked Kitchen partnered with Veganuary, a nonprofit whose annual month-long global campaign in January encourages people to try eating vegan for one month; it has more than 2 million participants worldwide to date. Wicked supports anyone interested in eating plant-based with the tools they need to take control –including recipes, meal plans, cooking techniques and videos– for consumers to rely less on animals as a food source. The company’s How To Start A Plant-Based Diet For Beginners provides basics of using simple plant-based meat and dairy alternatives, eating out at restaurants and putting together plant-based meals at home. For further inspiration, check out The Wicked Kitchen cooking show on YouTube for hundreds of free plant-based instructional cooking videos.

About Wicked Kitchen
Wicked Kitchen is a pioneering, chef-driven range of delicious plant-based foods that unleash the power of vegetables. It was created by chefs and brothers Derek and Chad Sarno, who are on a mission to improve the lives of humans and animals globally. They are also co-founders of Gathered Foods, the makers of the Good Catch plant-based seafood line. Available in the U.S., UK and Finland, Wicked Kitchen provides convenient meal solutions and increased availability of plant-based foods. Showcased on The Wicked Kitchen YouTube channel, the Sarno brothers have created hundreds of recipes and innovative cooking techniques to make it easy to cook delicious plant-based meals. For more information on Wicked Kitchen, visit WickedKitchen.com. For ongoing news and updates, follow Wicked Kitchen on Facebook and Instagram.

Contact Author

KATE LOWERY

Wicked Kitchen
+1 512-657-0925

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The 2021 Florida Restaurant & Lodging Show Postponed – Will Move Next In Person Event to 2022

August 26, 2021 (Global News Distribution) -

Clarion Events Food & Beverage Group has made the decision to postpone the 2021 Florida Restaurant & Lodging Show and Healthy Food Expo Florida that were scheduled for September 19-20 at the Orange County Convention Center in Orlando, FL. This decision was made following conversations with exhibitors, operators, sponsors, and speakers who recommended moving the next in-person live event to 2022 as a result of health and safety conditions related to the pandemic in Orlando. Dates and venues will be announced shortly.

“Our events are here to support the industry as a partner, and although disappointed that we will not be able to gather this September, we know this is the right decision,” said Rita Ugianskis, Vice President for the Clarion Events Food & Beverage Group. “The most basic value proposition of this Show is to connect in person with peers, vendors and speakers – in a safe environment free from health risks. After speaking with many of our attendees, vendors and partners over the past weeks, we understand and share our industry’s concern for their own safety, as well as that of their colleagues and loved ones. We are grateful for the feedback from those here in Florida, as well as those who would be travelling to Florida for the Show.”

She added, “We will use this time to refocus the 2022 event to meet the ever-changing needs of this evolving industry with an emphasis on event experience and value. We look forward to sharing exciting updates with you, including new ways to make personal and professional connections; learning from unique and exciting content to enhance your business and your career, and discovering the products to enhance your menu, deliver operational efficiency and improve your guest’s experience. We value our role in supporting you, and our commitment to that remains strong and unwavering.”

The Florida Restaurant & Lodging Show is sponsored by The Florida Restaurant and Lodging Association (FRLA), Florida’s premier non-profit hospitality industry trade association. Founded in 1946 as the Florida Restaurant Association, FRLA merged with the Florida Hotel and Motel Association in 2006. FRLA’s more than 10,000 members include independent hoteliers and restaurateurs, household name franchises, theme parks and suppliers. The association’s mission is to protect, educate and promote Florida’s $111.7 billion hospitality industry which represents 1.5 million employees. Dedicated to safeguarding the needs of the membership, FRLA provides legislative advocacy to ensure the voices of its members are heard and their interests are protected. The association offers regulatory compliance and food safety training through SafeStaff® and FRLA’s subsidiary, RCS Training. The FRLA Educational Foundation provides industry-developed, career-building high school programs throughout the state.

Clarion Events (us.clarionevents.com) produces 37 events across 13 sectors of both trade and consumer events. The Clarion Events Food & Beverage Group include the Western Foodservice & Hospitality Expo, Florida Restaurant & Lodging Show, International Restaurant & Foodservice Show of New York, Healthy Food Expo, Coffee Fest and The NGA Show. Clarion Events acquired PennWell in early 2018, bringing 4 Tradeshow 200 events into the U.S. portfolio and super-charging the already rapid growth. Clarion Events has offices in Trumbull, CT; Kennesaw, GA; Boca Raton, FL; Tacoma, WA, and Fairlawn, NJ.

For Further Information, Contact: 
Amy Riemer, Media Relations Representative
978-475-4441 (office) or 978-502-4895 (cell) 
amy@riemercommunications.com

SOURCE: Restaurant & Foodservice Show

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Toppers Pizza Releases Plant-Based Menu – The innovative options come as the fan-favorite pizza brand kicks off a new partnership with Beyond Meat® and CAULIPOWER.

July 9, 2021 (Global News Distribution) -

Toppers Pizza, the ever-evolving pizza delivery brand, has rolled out an innovative plant-based menu that capitalizes on its new partnerships with plant-based product companies Beyond Meat®, a leader in plant-based meat, and CAULIPOWER.

Toppers Pizza, the ever-evolving pizza delivery brand, has rolled out an innovative plant-based menu that capitalizes on its new partnerships with plant-based product companies Beyond Meat®, a leader in plant-based meat, and CAULIPOWER.

From vegan to gluten-free to plant-based meat, Toppers’ new crust and pizza recipes, along with the vegan pizza and Topperstix, will begin the comprehensive plant-based menu that is designed to accommodate a variety of food lifestyles.

“We believe our customers’ food preferences and needs shouldn’t prevent them from enjoying our beloved, high-quality pizza, signature wings and Topperstix,” said Mac Malchow, director of national marketing and menu innovation for Toppers. “Our new partnerships with Beyond Meat and CAULIPOWER allow us to expand our menu offerings to address a growing demand for plant-based products that are both healthy and environmentally friendly.”

Toppers will offer three NEW menu items featuring Beyond Meat’s newest plant-based chicken product, Beyond Chicken® Tenders:

  • Buffalo Chicken-Less Topper Pizza — Buffalo sauce, topped with dairy free mozzarella, crispy plant-based Beyond Chicken Tenders, green onions, and drizzled with dairy free ranch.
  • Vegan Nashville Hot & Crispy Pizza — Our signature Nashville Hot sauce topped with dairy free mozzarella, crispy plant-based Beyond Chicken Tenders, garlic-roasted tomatoes, green onions, and drizzled with dairy-free ranch sauce and served with a side of bread & butter pickles.
  • Beyond Meat Chicken Tenders — a side of five breaded plant-based Beyond Chicken Tenders served with your choice of dipping sauce.

“We’re delighted that Toppers is offering the new, breakthrough Beyond Chicken Tenders as part of their plant-based menu launch at all locations nationwide,” said Tim Smith, Beyond Meat’s VP of North America Sales, Foodservice. “Our partnership with Toppers underscores the versatility of Beyond Chicken Tenders and advances our mission to make delicious plant-based meat options accessible to more consumers.”

Crafted to look, cook and taste like animal-based chicken, Beyond Chicken Tenders offer 14g of protein per serving, have no cholesterol, and are made with no GMOs, antibiotics or hormones.

Through its partnership with CAULIPOWER, Toppers is introducing the CAULIPOWER KING premium pizza, featuring Topper’s homemade pizza sauce, 100% Wisconsin mozzarella and pepper jack cheeses, pepperoni and hand-picked sausage on top of a 12″ gluten-free cauliflower crust made by CAULIPOWER.

“Toppers has always been a leader in menu innovation, and the launch of its comprehensive plant-based menu is yet another example of the brand’s innovative spirit,” said Julie Lim, President of Sales, Foodservice at CAULIPOWER. “CAULIPOWER is thrilled to partner with Toppers as they deliver tasty, healthy, vegetable-forward options to customers nationwide.”

The menu will also introduce a new cheese- and nut-free pesto base sauce that will appeal to vegans and nut-allergy sufferers alike.

The new pesto sauce will be featured as the base ingredient in its new Pesto Margherita Topper offering, which includes roasted garlic, diced tomatoes and either 100% Wisconsin mozzarella or dairy-free mozzarella cheese.

Toppers will also offer two new vegan options: the Vegan Topper with homemade pizza sauce topped with garlic-roasted tomatoes, green olives, spinach and dairy-free mozzarella; and Veganstix, meat- and dairy-free version of its signature Topperstix.

“We’re excited to introduce these new offerings that will appeal to even more customers in our communities,” added Malchow. “Our new cauliflower-based crust, nut-free pesto sauce and vegan offerings — including the introduction of Beyond Chicken® Tenders — reflect our dedication to innovating and evolving in order to meet our customers’ needs.”

The new plant-based menu offerings will be available at all Topper’s locations starting on July 8th.

ABOUT TOPPERS PIZZA
Founded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wisconsin, 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavours, bold recipes, crave-worthy Topperstix, signature wings, speciality desserts and a growing selection of offerings for diverse lifestyles. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy, and Gen Z-centric social media channels drive 70% of sales online for the brand. With franchisees achieving a $1,000,000+ average unit volume across the entire system and 11 consecutive quarters of same-store sales increases, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more information, visit https://www.toppers.com/franchise and follow the brand on Facebook and Instagram.

Contact Author

JULIE GREEN
Mainland
3125263996

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Ripl Helps Small Restaurant Owners—One of the Most Damaged Industries Due to the Pandemic—Recover Using Social Media

June 15, 2021 (Global News Distribution) -

As restaurants set to reopen at full capacity Ripl shares insights on the use of digital marketing tools to recapture customer relationships as competition increases

Very few industries were harder hit as a result of the pandemic than the restaurant industry. According to the National Restaurant Association 2020 total sales were $240 billion below what the Association had originally predicted they would be. With vaccines increasing and case numbers beginning to decline, it appears the restaurant industry is getting ready to return to full capacity. One thing is certain – the restaurant landscape is very different today than it was pre-pandemic and it will be a fight to recapture customers with fewer restaurants and increased competition. Small business marketing expert, Ripl Inc., shares what some restaurants can do to reengage with customers.

In a survey conducted this year, 72% of respondents revealed their social media usage increased since the start of the pandemic. As in-person activities ground to a halt, online methods, especially social media, became the go-to way for customers to stay connected and learn new information about their favorite businesses.

The restaurant industry, in particular, relies heavily on social media. Even before the pandemic, a 2019 survey showed 45% of customers said they found and visited a restaurant as a result of a post on social media made by the restaurant. In addition, 22% said that restaurants’ social media posts have convinced them to return.

“I have so much respect for restauranteurs. It is such a hard business to run even in the best of times. As we begin to envision a post-covid world the restaurant industry is one we at Ripl would love to help,” said Clay McDaniel, CEO of Ripl. “Social media is a powerful, incredibly cost-efficient tool that small restaurant owners can use to their advantage to create buzz and demand. These next few months will be critical times for restaurants to capture customers in a heightened competitive landscape. I would like to see small restaurants get back on their feet using social media as a primary marketing tool to tell their own story and rebuild lasting customer relationships.” 

Ripl has also partnered with American Express and the National Trust for Historic Preservation to play a role in their “Backing Historic Small Restaurants” Grant Program. As part of the grant package each restaurant will receive a free membership to Ripl for one year to help the restaurant’s marketing efforts.   

For small businesses struggling to get started sharing their brand through social media, or who might need to dust off their digital doorway, Ripl is offering easy-to-customize templates and a few simple strategies for managing social profiles. While helpful insights, recommendations and support on various social media topics and strategies can always be found on the Ripl Blog, here are 4 key pieces of advice for any small restaurant owner to quickly implement online:

  1. Consider focusing on a “hero” social platform – If you feel like you’re spread too thin trying to manage all of your social channels, see if one is performing better than the others and focus your energies there. Some channels don’t make as much sense for certain types of businesses. Visual platforms like Instagram are fantastic for the restaurant industry – more so than say, Twitter which can be beneficial for sharing news and managing customer service but doesn’t easily share the visual nature of a restaurant.
  2. Post-Covid Customers are craving an experience – focus on that in your posts – One thing we know for certain, people are craving experiences and interaction right now. Instagram and Facebook, in particular, offer you the chance to showcase and promote how it will feel to be back in your restaurant. Share images of amazing food, crop images to show a full restaurant and smiling faces, post a video of music playing and the kitchen staff prepping food for the night. In short – bring the experience a customer would receive in your restaurant to life. It costs nothing but effort.
  3. Make it as easy as possible for people to know what is happening with your restaurant. – Check your information online at least once a month to make sure you’re always advertising the correct information to customers. Updating your contact information, hours and any other important information that’s listed on social media is a great way to always stay in constant communication with customers. Another easy way to stay in contact with your customers is by featuring snapshots of your menu in your posts often.
  4. Create social media content to get the word out about your reopening. – As you approach the reopening of your business and the various stages of Covid-19 restrictions in your area, it’s a smart idea to update your customers and followers every time you make a change. 

Ripl helps small business owners make the most of their time by optimizing the quality of options and content available to users to simplify the execution of professional-grade social media. For what amounts to the cost of a take-out lunch once a month, the Ripl app provides an all-in-one social media marketing tool for small businesses. 

About Ripl
Ripl, Inc., a privately held software technology company based in Seattle, Washington, provides marketing software and premium subscription services to small businesses globally via its mobile and web applications. To learn more about Ripl, view tutorials, or receive support, visit http://www.ripl.com or the Ripl Facebook Page.

Contact Data

Xiamara Garza
Curator PR for Ripl
9282594375
xiamara.garza@curatorpr.com

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