No More Siloed Thinking: Why Marketing and Operations Need to Eat at the Same Table
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Original story and image on Modern Restaurant Management
No More Siloed Thinking: Why Marketing and Operations Need to Eat at the Same Table
In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together.
It’s shocking, really.
Everyone knows marketing defines the brand promise and operations should deliver it. But if either side breaks down, or worse, works in isolation, customers feel it immediately and stop coming back. So, why are so many brands missing the mark?
Some of it comes down to legacy thinking. Marketing and operations grew up on separate org charts. They report to different people. They speak different languages. One talks about awareness and reach; the other talks about throughput and labor cost. But the modern customer doesn’t care about org charts. They care that the experience matches what they were promised
No More Siloed Thinking: Why Marketing and Operations Need to Eat at the Same Table
Original story and image on Consumer Reports Org
Yes, Chef! A Breakdown of the Best Kitchen Gear on 'The Bear'
We tested the high-end kitchen equipment showcased on the Emmy-winning series in our labs and home kitchens. Much of it can help you up your cooking game.
"The Bear," FX’s critically acclaimed series, drops its 10-episode Season 4 tonight on Hulu. The show has not only given viewers a look into the high-pressure world of a Chicago fine-dining restaurant, but it has also inspired many amateur chefs to try to cook better, partially by upgrading their kitchen gear. At least that’s true for this amateur chef. I was enthralled by the show’s deep dive into a pro kitchen and the way that chefs Carmy, Sydney, Marcus, and Tina used their equipment to create food worthy of a coveted Michelin star.
And even the pros see value in the show’s accurate portrayal of life in a commercial kitchen: "I’m a big fan," says Michael Lomonaco, chef at New York’s Porter House Bar and Grill. "It’s very well written and very authentic." Lomonaco explains that the quality knives, pots and pans, small appliances, and kitchen tools that are depicted on the show can elevate your cooking. "It adds pleasure to the process, and it shows in the results."
Yes, Chef! A Breakdown of the Best Kitchen Gear on 'The Bear'
Original story and image on Search Engine Journal
The State Of AI In Marketing: 6 Key Findings From Marketing Leaders
In our first State Of AI In Marketing report, 155 marketers surveyed weigh in on how AI is transforming content creation, workflows, KPIs, and future investments. AI is being rapidly implemented, but that doesn’t mean it’s being used effectively.
The current lack of clear benchmarks and data about AI usage has meant that everyone has been operating in the dark.
This led us to create our first State Of AI In Marketing report, so that chief marketing officers and marketing decision-makers can have insights to make better informed decisions as they navigate the fast-moving developments in our industry.
We asked eight key questions about generative AI in marketing to a selection of U.S.-based decision-makers and leaders.
We got 155 responses from mostly senior marketers, directors, and C-suite to offer fresh insights into how industry leaders perceive AI, and how they are using AI right now.
While some marketers are unlocking major gains in efficiency, others are struggling with poor output quality, lack of brand voice consistency, and legal uncertainties.
The State Of AI In Marketing: 6 Key Findings From Marketing Leaders
Original story and image on Drinks Trade
NSW becomes first state to add sexual harassment and violence to RSA training
NSW has become the first Australian state to introduce mandatory sexual harassment and sexual violence prevention training into its Responsible Service of Alcohol training program.
The new modules will seek to enable all hospitality staff to identify and respond to sexual harassment and sexual violence in licensed venues, and follows on from a series of allegations made against several major hospitality groups in August last year.
"Sexual harassment and sexual violence have no place in NSW and are completely unacceptable in our pubs, clubs, bars and restaurants,” said Minister for Gaming and Racing David Harris.
“These changes will give the more than 100,000 workers who complete a course each year the skills and confidence to recognise and respond to unacceptable behaviour and is a major step towards making venues safer for everyone.”
NSW becomes first state to add sexual harassment and violence to RSA training
Doing Rounds of The Kitchen Table
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