Finalists and Winners to Be Honored at The CMO Club Roundtable and Awards Ceremony November 13 in NYC
FoodLogiQ, the leading SaaS provider of traceability, food safety and supply chain transparency solutions, is pleased to announce that its Chief Marketing and Strategy Officer Katy Jones has been named a 2018 finalist for the annual CMO Club Awards.
For dog-lovers, a meal at their favorite restaurant in the company of a four-legged friend might be the perfect treat. According to the American Pet Products Association (APPA), 44 percent of American households own a dog. Although not all patrons are inclined to bring their pets along when eating out, there’s still a significant market opportunity.
The food supply chain is one of the most important business aspects of food companies and restaurants. It is critical to every operation and provides organizations with the opportunity to build and deliver their brand promise.
Join FoodLogiQ for a live demo on Tuesday, September 18th, 2018 at 2:00 pm ET and learn how an efficient, well-managed food supply chain can help to improve operational efficiency, mitigate risk, improve brand reputation and increase consumer confidence.
Bawling babies, tantrum-throwing toddlers, and picky preschoolers. These are not exactly your picture of perfect restaurant guests. Despite the many hassles of running a family-friendly restaurant, however, more restaurant operators continue to embrace this style, opening their doors to both adults and children.
In fact, banning kids in a restaurant can draw criticism. When Hampton Station, a craft beer bar and pizzeria put up a “No Children” sign last year, customers took to social media to express their dissatisfaction. However, some restaurants have experienced a business boom after implementing a kids’ ban.
Join FoodLogiQ for a live webinar on Wednesday, September 12th, 2018 at 2:00 pm ET when we'll talk with Dr. Ben Chapman at North Carolina State University and Eric Moore at Testo about Active Managerial Control (AMC).
According to researchers at Johns Hopkins, the cost of a single foodborne illness outbreak at a restaurant could range between $3,968 and $2.6 million, depending on the severity of the outbreak, how much the company would have to spend on fines, lawsuits and legal fees, as well as the number of employees affected by the incident.
