�ݺ�ߣshows by User: Rick

�ݺ�ߣshows by User: Rick_Zambrano / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: Rick_Zambrano / Mon, 20 Apr 2015 20:55:42 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: Rick_Zambrano A new day for the Ruby Tuesday casual dining chain | Rick Zambrano, Profit Catalyst /slideshow/a-new-day-for-the-ruby-tuesday-casual-dining-chain-by-rick-zambrano/47220826 rubytuesday2015-150420205543-conversion-gate02
After the April 9, 2015 presentation by the management of Ruby Tuesday, many of us long-time customers of the chain that have been following it realized that many of the recent moves were not enough to return it to its former glory. What's emerging with Ruby Tuesday and what is possible to return it as a darling of the casual dining scene and the ticker boards? Here's just one perspective.]]>
After the April 9, 2015 presentation by the management of Ruby Tuesday, many of us long-time customers of the chain that have been following it realized that many of the recent moves were not enough to return it to its former glory. What's emerging with Ruby Tuesday and what is possible to return it as a darling of the casual dining scene and the ticker boards? Here's just one perspective.]]> Mon, 20 Apr 2015 20:55:42 GMT /slideshow/a-new-day-for-the-ruby-tuesday-casual-dining-chain-by-rick-zambrano/47220826 Rick_Zambrano@slideshare.net(Rick_Zambrano) A new day for the Ruby Tuesday casual dining chain | Rick Zambrano, Profit Catalyst Rick_Zambrano After the April 9, 2015 presentation by the management of Ruby Tuesday, many of us long-time customers of the chain that have been following it realized that many of the recent moves were not enough to return it to its former glory. What's emerging with Ruby Tuesday and what is possible to return it as a darling of the casual dining scene and the ticker boards? Here's just one perspective. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/rubytuesday2015-150420205543-conversion-gate02-thumbnail.jpg?width=120&height=120&fit=bounds" /> After the April 9, 2015 presentation by the management of Ruby Tuesday, many of us long-time customers of the chain that have been following it realized that many of the recent moves were not enough to return it to its former glory. What's emerging with Ruby Tuesday and what is possible to return it as a darling of the casual dining scene and the ticker boards? Here's just one perspective.

A new day for the Ruby Tuesday casual dining chain | Rick Zambrano, Profit Catalyst from Rick Zambrano

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0 Rise of the machines: Is it time to start talking about 'Digital Casual?' | Rick Zambrano /Rick_Zambrano/rise-of-the-machine-is-it-time-to-start-talking-about-digital-casual copyofdigitalcasual-150312164306-conversion-gate01
This is a Rick Zambrano insights presentation. What does the future hold for restaurants as technology, customization and convenience intersect to improve the relationship between the restaurateur and the customer? With the ushering of technology for the foodservice industry, the buckets we’ve created to define categories of restaurants will also change. If we call a restaurant “fast casual,” then why can’t we call a restaurant that optimizes technology to make the dining experience a totally wonderful and awesome “Digital Casual”? After all, we’ve beaten up casual dining chains for being “Casual Dining.” This year, through geo-fencing, we’ll be able to automatically “check in” to a restaurant . In addition, we will be able to request our standing order without an aid of any restaurant workers. We’ll automatically be awarded our loyalty program points. We will, at the touch of a button, pay for our order, without tying up the busy waiter or manager. In these restaurants that will leverage and optimize technology, will we become “digital-casual” consumers? The day of the machines, or more precisely, the programs running the machine, has arrived. And we’ll use these programs to leverage technology to create a new type of restaurant altogether. Restaurant customers will interact directly with the restaurant’s computers, leaving behind a whole cadre of technology middlemen. Contact Rick Zambrano at http://contact.rickzambrano.me.]]>
This is a Rick Zambrano insights presentation. What does the future hold for restaurants as technology, customization and convenience intersect to improve the relationship between the restaurateur and the customer? With the ushering of technology for the foodservice industry, the buckets we’ve created to define categories of restaurants will also change. If we call a restaurant “fast casual,” then why can’t we call a restaurant that optimizes technology to make the dining experience a totally wonderful and awesome “Digital Casual”? After all, we’ve beaten up casual dining chains for being “Casual Dining.” This year, through geo-fencing, we’ll be able to automatically “check in” to a restaurant . In addition, we will be able to request our standing order without an aid of any restaurant workers. We’ll automatically be awarded our loyalty program points. We will, at the touch of a button, pay for our order, without tying up the busy waiter or manager. In these restaurants that will leverage and optimize technology, will we become “digital-casual” consumers? The day of the machines, or more precisely, the programs running the machine, has arrived. And we’ll use these programs to leverage technology to create a new type of restaurant altogether. Restaurant customers will interact directly with the restaurant’s computers, leaving behind a whole cadre of technology middlemen. Contact Rick Zambrano at http://contact.rickzambrano.me.]]> Thu, 12 Mar 2015 16:43:06 GMT /Rick_Zambrano/rise-of-the-machine-is-it-time-to-start-talking-about-digital-casual Rick_Zambrano@slideshare.net(Rick_Zambrano) Rise of the machines: Is it time to start talking about 'Digital Casual?' | Rick Zambrano Rick_Zambrano This is a Rick Zambrano insights presentation. What does the future hold for restaurants as technology, customization and convenience intersect to improve the relationship between the restaurateur and the customer? With the ushering of technology for the foodservice industry, the buckets we’ve created to define categories of restaurants will also change. If we call a restaurant “fast casual,” then why can’t we call a restaurant that optimizes technology to make the dining experience a totally wonderful and awesome “Digital Casual”? After all, we’ve beaten up casual dining chains for being “Casual Dining.” This year, through geo-fencing, we’ll be able to automatically “check in” to a restaurant . In addition, we will be able to request our standing order without an aid of any restaurant workers. We’ll automatically be awarded our loyalty program points. We will, at the touch of a button, pay for our order, without tying up the busy waiter or manager. In these restaurants that will leverage and optimize technology, will we become “digital-casual” consumers? The day of the machines, or more precisely, the programs running the machine, has arrived. And we’ll use these programs to leverage technology to create a new type of restaurant altogether. Restaurant customers will interact directly with the restaurant’s computers, leaving behind a whole cadre of technology middlemen. Contact Rick Zambrano at http://contact.rickzambrano.me. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/copyofdigitalcasual-150312164306-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> This is a Rick Zambrano insights presentation. What does the future hold for restaurants as technology, customization and convenience intersect to improve the relationship between the restaurateur and the customer? With the ushering of technology for the foodservice industry, the buckets we’ve created to define categories of restaurants will also change. If we call a restaurant “fast casual,” then why can’t we call a restaurant that optimizes technology to make the dining experience a totally wonderful and awesome “Digital Casual”? After all, we’ve beaten up casual dining chains for being “Casual Dining.” This year, through geo-fencing, we’ll be able to automatically “check in” to a restaurant . In addition, we will be able to request our standing order without an aid of any restaurant workers. We’ll automatically be awarded our loyalty program points. We will, at the touch of a button, pay for our order, without tying up the busy waiter or manager. In these restaurants that will leverage and optimize technology, will we become “digital-casual” consumers? The day of the machines, or more precisely, the programs running the machine, has arrived. And we’ll use these programs to leverage technology to create a new type of restaurant altogether. Restaurant customers will interact directly with the restaurant’s computers, leaving behind a whole cadre of technology middlemen. Contact Rick Zambrano at http://contact.rickzambrano.me.

Rise of the machines: Is it time to start talking about 'Digital Casual?' | Rick Zambrano from Rick Zambrano

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0 The restaurant brand promise and execution | The food experience as primary to the value equation /slideshow/the-restaurant-brand-promise-and-execution/43641511 restaurant-brand-creation-and-execution-150118165545-conversion-gate01
Restaurant chains that want to be pacesetter chains need to examine how they are creating their brand promise, how it is interpreted and how the food and guest experience matches it. Certainly, food innovation is a key part of the coming out in front. Also, a restaurant chain needs to examine how its menu is kept fresh, innovative and that food experience is meeting the expectations of the customer. A pacesetter chain is one that is out in front and and a model for other chains. A pacesetter restaurant chain is one that deliver exceptional growth and returns to investors and stakeholders. Surviving isn't enough in a hyper-competitive environment. This is the third part of a series created by Rick Zambrano. See RickZambrano.com to get the help and support your chain needs to be a pacesetter chain.]]>
Restaurant chains that want to be pacesetter chains need to examine how they are creating their brand promise, how it is interpreted and how the food and guest experience matches it. Certainly, food innovation is a key part of the coming out in front. Also, a restaurant chain needs to examine how its menu is kept fresh, innovative and that food experience is meeting the expectations of the customer. A pacesetter chain is one that is out in front and and a model for other chains. A pacesetter restaurant chain is one that deliver exceptional growth and returns to investors and stakeholders. Surviving isn't enough in a hyper-competitive environment. This is the third part of a series created by Rick Zambrano. See RickZambrano.com to get the help and support your chain needs to be a pacesetter chain.]]> Sun, 18 Jan 2015 16:55:45 GMT /slideshow/the-restaurant-brand-promise-and-execution/43641511 Rick_Zambrano@slideshare.net(Rick_Zambrano) The restaurant brand promise and execution | The food experience as primary to the value equation Rick_Zambrano Restaurant chains that want to be pacesetter chains need to examine how they are creating their brand promise, how it is interpreted and how the food and guest experience matches it. Certainly, food innovation is a key part of the coming out in front. Also, a restaurant chain needs to examine how its menu is kept fresh, innovative and that food experience is meeting the expectations of the customer. A pacesetter chain is one that is out in front and and a model for other chains. A pacesetter restaurant chain is one that deliver exceptional growth and returns to investors and stakeholders. Surviving isn't enough in a hyper-competitive environment. This is the third part of a series created by Rick Zambrano. See RickZambrano.com to get the help and support your chain needs to be a pacesetter chain. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/restaurant-brand-creation-and-execution-150118165545-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Restaurant chains that want to be pacesetter chains need to examine how they are creating their brand promise, how it is interpreted and how the food and guest experience matches it. Certainly, food innovation is a key part of the coming out in front. Also, a restaurant chain needs to examine how its menu is kept fresh, innovative and that food experience is meeting the expectations of the customer. A pacesetter chain is one that is out in front and and a model for other chains. A pacesetter restaurant chain is one that deliver exceptional growth and returns to investors and stakeholders. Surviving isn't enough in a hyper-competitive environment. This is the third part of a series created by Rick Zambrano. See RickZambrano.com to get the help and support your chain needs to be a pacesetter chain.

The restaurant brand promise and execution | The food experience as primary to the value equation from Rick Zambrano

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0 Optimizing food and menu trends to build restaurant profits | 2015 Year of the Indie Restaurateur /slideshow/behind-thetrends/43449647 behind-the-trends-150112202004-conversion-gate01
Understanding the fundamental building blocks behind food and menu trends can help restaurant operators and owners optimize these trends. A renewed focus on the consumer can carry one further than obsessing over the most recent trends. Many trends prove to be only fads or to only have regional appeal. Longer-term trends and those that can be monetized provide for a greater ROI. When restaurateurs understand the motivations and context surrounding food and menu trends, they're able to focus on how this information can be applied to their menu and their restaurant. This presentation is a RickZambrano.com presentation - the third in the 2015 Year of the Indie Restaurateur series. ]]>
Understanding the fundamental building blocks behind food and menu trends can help restaurant operators and owners optimize these trends. A renewed focus on the consumer can carry one further than obsessing over the most recent trends. Many trends prove to be only fads or to only have regional appeal. Longer-term trends and those that can be monetized provide for a greater ROI. When restaurateurs understand the motivations and context surrounding food and menu trends, they're able to focus on how this information can be applied to their menu and their restaurant. This presentation is a RickZambrano.com presentation - the third in the 2015 Year of the Indie Restaurateur series. ]]> Mon, 12 Jan 2015 20:20:04 GMT /slideshow/behind-thetrends/43449647 Rick_Zambrano@slideshare.net(Rick_Zambrano) Optimizing food and menu trends to build restaurant profits | 2015 Year of the Indie Restaurateur Rick_Zambrano Understanding the fundamental building blocks behind food and menu trends can help restaurant operators and owners optimize these trends. A renewed focus on the consumer can carry one further than obsessing over the most recent trends. Many trends prove to be only fads or to only have regional appeal. Longer-term trends and those that can be monetized provide for a greater ROI. When restaurateurs understand the motivations and context surrounding food and menu trends, they're able to focus on how this information can be applied to their menu and their restaurant. This presentation is a RickZambrano.com presentation - the third in the 2015 Year of the Indie Restaurateur series. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/behind-the-trends-150112202004-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Understanding the fundamental building blocks behind food and menu trends can help restaurant operators and owners optimize these trends. A renewed focus on the consumer can carry one further than obsessing over the most recent trends. Many trends prove to be only fads or to only have regional appeal. Longer-term trends and those that can be monetized provide for a greater ROI. When restaurateurs understand the motivations and context surrounding food and menu trends, they're able to focus on how this information can be applied to their menu and their restaurant. This presentation is a RickZambrano.com presentation - the third in the 2015 Year of the Indie Restaurateur series.

Optimizing food and menu trends to build restaurant profits | 2015 Year of the Indie Restaurateur from Rick Zambrano

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0 Buckets shouldn't define your concept - avoid segmentation | Pacesetter series for profitable restaurant concepts /slideshow/buckets-shouldnt-define-your-concept/43175061 a-3-89af718e0f6a010bf0aff163c1696eedb014d3bd-150103155203-conversion-gate02
Restaurant chains should compartmentalize and categorize themselves only to the extent that it helps them benchmark against other top chains. There are winning principles that help chains become pacesetters in the industry. It's not an easy journey as it means going beyond story-telling and executing against the brand promise. Menu innovation and operational excellence are part of this equation and are discussed in this short presentation, the debut of the Pacesetter Series. And let's not forget about technology.]]>
Restaurant chains should compartmentalize and categorize themselves only to the extent that it helps them benchmark against other top chains. There are winning principles that help chains become pacesetters in the industry. It's not an easy journey as it means going beyond story-telling and executing against the brand promise. Menu innovation and operational excellence are part of this equation and are discussed in this short presentation, the debut of the Pacesetter Series. And let's not forget about technology.]]> Sat, 03 Jan 2015 15:52:03 GMT /slideshow/buckets-shouldnt-define-your-concept/43175061 Rick_Zambrano@slideshare.net(Rick_Zambrano) Buckets shouldn't define your concept - avoid segmentation | Pacesetter series for profitable restaurant concepts Rick_Zambrano Restaurant chains should compartmentalize and categorize themselves only to the extent that it helps them benchmark against other top chains. There are winning principles that help chains become pacesetters in the industry. It's not an easy journey as it means going beyond story-telling and executing against the brand promise. Menu innovation and operational excellence are part of this equation and are discussed in this short presentation, the debut of the Pacesetter Series. And let's not forget about technology. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/a-3-89af718e0f6a010bf0aff163c1696eedb014d3bd-150103155203-conversion-gate02-thumbnail.jpg?width=120&height=120&fit=bounds" /> Restaurant chains should compartmentalize and categorize themselves only to the extent that it helps them benchmark against other top chains. There are winning principles that help chains become pacesetters in the industry. It's not an easy journey as it means going beyond story-telling and executing against the brand promise. Menu innovation and operational excellence are part of this equation and are discussed in this short presentation, the debut of the Pacesetter Series. And let's not forget about technology.

Buckets shouldn't define your concept - avoid segmentation | Pacesetter series for profitable restaurant concepts from Rick Zambrano

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0 The holidays aren't over for restaurants - 2015 marketing ideas | 2015 Year of the Indie Restaurateur /slideshow/the-holidays-arent-over/43050523 a-3-3525abe384e51f0aa7460b601b48ccee9d2c9105-141228101046-conversion-gate01
The holidays aren't over. A continuation of a marketing / "2015 Year of the Indie Restaurateur" series by Rick Zambrano. How can you use upcoming holidays and your own creativity to spur sales in your restaurant or lounge? How can you use marketing events and other tactics to build sales. Remember the holiday calendar and the seasonal aspects of the first few months of the year can take your marketing far. By engaging the customer and keeping them excited with different specials and events, independent restaurants can continue to build their business, brining back regulars more often and attracting new customers who are looking for something a little bit different.]]>
The holidays aren't over. A continuation of a marketing / "2015 Year of the Indie Restaurateur" series by Rick Zambrano. How can you use upcoming holidays and your own creativity to spur sales in your restaurant or lounge? How can you use marketing events and other tactics to build sales. Remember the holiday calendar and the seasonal aspects of the first few months of the year can take your marketing far. By engaging the customer and keeping them excited with different specials and events, independent restaurants can continue to build their business, brining back regulars more often and attracting new customers who are looking for something a little bit different.]]> Sun, 28 Dec 2014 10:10:46 GMT /slideshow/the-holidays-arent-over/43050523 Rick_Zambrano@slideshare.net(Rick_Zambrano) The holidays aren't over for restaurants - 2015 marketing ideas | 2015 Year of the Indie Restaurateur Rick_Zambrano The holidays aren't over. A continuation of a marketing / "2015 Year of the Indie Restaurateur" series by Rick Zambrano. How can you use upcoming holidays and your own creativity to spur sales in your restaurant or lounge? How can you use marketing events and other tactics to build sales. Remember the holiday calendar and the seasonal aspects of the first few months of the year can take your marketing far. By engaging the customer and keeping them excited with different specials and events, independent restaurants can continue to build their business, brining back regulars more often and attracting new customers who are looking for something a little bit different. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/a-3-3525abe384e51f0aa7460b601b48ccee9d2c9105-141228101046-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> The holidays aren't over. A continuation of a marketing / "2015 Year of the Indie Restaurateur" series by Rick Zambrano. How can you use upcoming holidays and your own creativity to spur sales in your restaurant or lounge? How can you use marketing events and other tactics to build sales. Remember the holiday calendar and the seasonal aspects of the first few months of the year can take your marketing far. By engaging the customer and keeping them excited with different specials and events, independent restaurants can continue to build their business, brining back regulars more often and attracting new customers who are looking for something a little bit different.

The holidays aren't over for restaurants - 2015 marketing ideas | 2015 Year of the Indie Restaurateur from Rick Zambrano

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0 2015 is the year of the indie restaurateur /slideshow/2015-is-the-year-of-the-indie-restaurateur/42739748 a-3-55c8d3d868253dd7c1f8f2599565c74645d313ed-141215200307-conversion-gate02
2015 can be the year of the indie restaurateur. It's important to adopt marketing tactics and start implementing a marketing plan today. For effective restaurant marketing, drop the the biz-speak. Implement a plan that makes sense and reflects your brand. Email marketing is more effective than social media according to Forbes (Custura) and McKinsey. Script a plan now that will bring you more customers than your competitors during Q1 2015. Entrepreneur, trend analyst and foodservice expert Rick Zambrano is bringing an innovative marketing services firm to DC and Maryland in early 2015. Maryland restaurateurs will benefit from a one-source advisor and network for all-things-marketing at the dawn of the new year.]]>
2015 can be the year of the indie restaurateur. It's important to adopt marketing tactics and start implementing a marketing plan today. For effective restaurant marketing, drop the the biz-speak. Implement a plan that makes sense and reflects your brand. Email marketing is more effective than social media according to Forbes (Custura) and McKinsey. Script a plan now that will bring you more customers than your competitors during Q1 2015. Entrepreneur, trend analyst and foodservice expert Rick Zambrano is bringing an innovative marketing services firm to DC and Maryland in early 2015. Maryland restaurateurs will benefit from a one-source advisor and network for all-things-marketing at the dawn of the new year.]]> Mon, 15 Dec 2014 20:03:06 GMT /slideshow/2015-is-the-year-of-the-indie-restaurateur/42739748 Rick_Zambrano@slideshare.net(Rick_Zambrano) 2015 is the year of the indie restaurateur Rick_Zambrano 2015 can be the year of the indie restaurateur. It's important to adopt marketing tactics and start implementing a marketing plan today. For effective restaurant marketing, drop the the biz-speak. Implement a plan that makes sense and reflects your brand. Email marketing is more effective than social media according to Forbes (Custura) and McKinsey. Script a plan now that will bring you more customers than your competitors during Q1 2015. Entrepreneur, trend analyst and foodservice expert Rick Zambrano is bringing an innovative marketing services firm to DC and Maryland in early 2015. Maryland restaurateurs will benefit from a one-source advisor and network for all-things-marketing at the dawn of the new year. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/a-3-55c8d3d868253dd7c1f8f2599565c74645d313ed-141215200307-conversion-gate02-thumbnail.jpg?width=120&height=120&fit=bounds" /> 2015 can be the year of the indie restaurateur. It's important to adopt marketing tactics and start implementing a marketing plan today. For effective restaurant marketing, drop the the biz-speak. Implement a plan that makes sense and reflects your brand. Email marketing is more effective than social media according to Forbes (Custura) and McKinsey. Script a plan now that will bring you more customers than your competitors during Q1 2015. Entrepreneur, trend analyst and foodservice expert Rick Zambrano is bringing an innovative marketing services firm to DC and Maryland in early 2015. Maryland restaurateurs will benefit from a one-source advisor and network for all-things-marketing at the dawn of the new year.

2015 is the year of the indie restaurateur from Rick Zambrano

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0 The benefits of loyalty marketing for restaurants /slideshow/loyalty-marketing-1/26892163 loyaltymarketing1-131005102117-phpapp02
The National Restaurant Association’s 2012 National Household Survey suggests that restaurateurs generally find maintaining loyalty is a difficult task with a majority of restaurants. It is reported that it would was more challenging in 2012 than in 2011. The good news: Chicago-based foodservice consulting firm Technomic, Inc. reported this year that nearly 80 percent of customers would join a loyalty program if it was offered at the restaurants for which they frequently visit. ]]>
The National Restaurant Association’s 2012 National Household Survey suggests that restaurateurs generally find maintaining loyalty is a difficult task with a majority of restaurants. It is reported that it would was more challenging in 2012 than in 2011. The good news: Chicago-based foodservice consulting firm Technomic, Inc. reported this year that nearly 80 percent of customers would join a loyalty program if it was offered at the restaurants for which they frequently visit. ]]> Sat, 05 Oct 2013 10:21:17 GMT /slideshow/loyalty-marketing-1/26892163 Rick_Zambrano@slideshare.net(Rick_Zambrano) The benefits of loyalty marketing for restaurants Rick_Zambrano The National Restaurant Association’s 2012 National Household Survey suggests that restaurateurs generally find maintaining loyalty is a difficult task with a majority of restaurants. It is reported that it would was more challenging in 2012 than in 2011. The good news: Chicago-based foodservice consulting firm Technomic, Inc. reported this year that nearly 80 percent of customers would join a loyalty program if it was offered at the restaurants for which they frequently visit. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/loyaltymarketing1-131005102117-phpapp02-thumbnail.jpg?width=120&height=120&fit=bounds" /> The National Restaurant Association’s 2012 National Household Survey suggests that restaurateurs generally find maintaining loyalty is a difficult task with a majority of restaurants. It is reported that it would was more challenging in 2012 than in 2011. The good news: Chicago-based foodservice consulting firm Technomic, Inc. reported this year that nearly 80 percent of customers would join a loyalty program if it was offered at the restaurants for which they frequently visit.

The benefits of loyalty marketing for restaurants from Rick Zambrano

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0 https://cdn.slidesharecdn.com/profile-photo-Rick_Zambrano-48x48.jpg?cb=1580560040 I help small- to medium-sized businesses succeed by providing data-driven insights, a thoughtful and methodic approach and best practices to drive increased profit. The success of clients just one year after launching into foodservice consultancy speaks volumes to my ability to assimilate new ways to help those in the food industry, while marketing my services on various channels. As a consultant, entrepreneur and (soon-to-be) video channel producer, in the Washington, DC area, I help catalyze new opportunities for my clients, colleagues, business network and viewership. Food industry stakeholders, restaurant executives and restaurant owners appreciate my perspectives on foodservice and ... rickzambrano.com https://cdn.slidesharecdn.com/ss_thumbnails/rubytuesday2015-150420205543-conversion-gate02-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/a-new-day-for-the-ruby-tuesday-casual-dining-chain-by-rick-zambrano/47220826 A new day for the Ruby... https://cdn.slidesharecdn.com/ss_thumbnails/copyofdigitalcasual-150312164306-conversion-gate01-thumbnail.jpg?width=320&height=320&fit=bounds Rick_Zambrano/rise-of-the-machine-is-it-time-to-start-talking-about-digital-casual Rise of the machines: ... https://cdn.slidesharecdn.com/ss_thumbnails/restaurant-brand-creation-and-execution-150118165545-conversion-gate01-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/the-restaurant-brand-promise-and-execution/43641511 The restaurant brand p...