Genevieve G.

How Safe Is Your Restaurant’s Computer System?

by Genevieve G. on May 16, 2012

How Safe Is Your Restaurants Computer SystemHow safe is your restaurant’s computer system?

A recent post from Forbes.com talked about how hackers concentrate on food service and hospitality businesses, continuously finding ways to breach the systems of these organizations where they steal customer information including email addresses, account information and cardholder data.

Some of these attacks are especially targeted, exceptionally technical, and silently, sneakily done. There are, however, a lot of attacks that aren’t considered planned – hackers just happened to see how poor the security practices are and simply just take advantage of the circumstances. They would notice easily guessable passwords and unsecure WiFi networks, and they are tempted to attack.

And yes, over 85% of recorded attacks and data breaches happened in the retail, hospitality and food & beverage industries. Restaurants, for one, are known to have weak security measures when it comes to their point-of-sale software systems. In most cases, restaurants do not have trained security staff—they normally rely on their IT personnel to handle all of their system security matters.

Due to this lack of safety, investigators say that 76% of computer system environments have a security flaw that is often introduced by a third party, allowing criminals to compromise restaurants’ important data. In these, only 16% of victimized businesses detected the breach by themselves; and worse, attackers normally access the victim’s systems at an average of 173.5 days before they get detected. Customer data have gone into the hands of criminals for months and restaurants are often unaware of it.

So what do you have to do?

• Your first line of defense is your employees. Educate your staff (often in cool aprons) and make them aware of security measures; do not ignore the fact that while your staff are not security specialists, they do have the common sense to notice when something is different on the system that they use daily. A restaurant once had a cashier who noticed something different on her POS screen—there were new applications that she does not recognize, and she reported these to management. Sure enough, a cybercriminal was found to have been roaming around the system the day before.

• Get a comprehensive inventory of assets in your environment so you can gain an insight in identifying any malicious activity that goes on.

• Make sure to create security requirements and stipulations when you enter into contracts with third parties.

• Implement security procedures and policies such as secure passwords and make sure your employees (most of them in their elegant aprons) understand and abide by it.

• Realize the importance of regular event analysis and assessments of your computer systems. The quicker that you can identify any issues that may arise and the speedier you take action to a breach, the lesser the damages.

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Helpful Seafood Data Released

by Jennifer L. on May 15, 2012

Helpful Seafood Data ReleasedHelpful seafood data was recently released to guide restaurants in preparing seafood as a lucrative menu item.

Food industry market research firm Datassentials, which trends about 4,800 restaurants across the country, laid out some information about various seafood-linked menu parameters.

It highlighted tilapia as the type of fish that has been increasingly prevalent in restaurant menus, in its outstanding menu cover, from 2007 to 2011. Tilapia saw a 58.4% increase in menu appearances in the said years mainly due to its known versatility, as the fish can be prepared in a variety of ways –such as grilling or baking, which do not always work with the other delicate types.

The other types of fish which can be considered more forgiving and tolerant when it comes to cooking preparation techniques include mahi-mahi (with a 36.7% growth), anchovy (19.5%), ahi (19%), sea bass (17%), haddock (11.1%), calamari (11%), whitefish (10.5%) and salmon (8.8%).

Included in Datassentials’ other findings are:

• Among menu descriptors, the words “crispy“ and “encrusted” are considered the top two widely-used among restaurants, with a percentage growth of 23.3% and 11.3 respectively. These menu descriptors show how diners are drawn to food comfort and indulgence, as well as chefs’ partiality to the use of sturdier fish.

• Asian dishes sashimi, sushi, tuna sashimi and tuna rolls top the list of top growing seafood entrée items in menus in elegant menu cover last year.

• Among popular preparation menu terms, tartare, that creamy white sauce that is commonly served with seafood, leads the list with a 25.6% growth rate. Another common one is seared, which has a growth rate of 9.3%. Searing is a cooking technique that cooks the seafood at high temperature to allow a caramelized crust formation.

• Although its growth rate is not substantial enough to make it to the top lists, calamari is still considered to be the number one seafood entrée dish on 2011 menu listings, materializing on 16.3% of menus that Datassential surveyed. Other top entrée items include taco (9.8%), wonton (8.6%), sushi (8.3%), tuna sandwich (7.6%), fish and chips (6.9%), sashimi (5.2%), bisque (4.7%), burger (4.5%) and tuna roll (4.4%).

• The top ten seafood items on restaurant menus are as follows: shrimp, which was seen in 68.8% of restaurants surveyed, tuna (42.9%), salmon (39.7%), crab (39.3%), scallop (33%), clam (26.9%), calamari (26.3%), lobster (23.7%), oyster (17.6%) and cod (12.8%).

• For hot and spicy seafood flavorings that saw a significant increase in the past years, horseradish, jalapeño, wasabi and chipotle led the list.

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Sports Restaurants Strategize Sales for Off-Peak Season

May 14, 2012

Sports restaurants disclose their plans for maintaining customer traffic and sales after the height of the sports season. Sports chains such as Buffalo Wild Wings, Hooters, Wingstop, The Tilted Kilt and Wing Zone are often busy as bees during the early months of the year, what with the Superbowl and NFL playoffs. The usual big-draw [...]

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Dunkin’ Donuts’ Tip: Everything That Your Customer Touches Defines Who You Are

May 13, 2012

We can learn a lot from Dunkin’ Donuts when it comes to taking care of customers. We chanced upon an article which covered the 2nd Annual Forrester Research Customer Experience Forum in 2010, where Dunkin’ Brands’ John Costello (the company’s chief global customer and marketing officer) discussed the theme of the event, “creating breakthrough customer [...]

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How Restaurants Can Make The Most Out Of The New Facebook Timeline

May 12, 2012

With the new timeline format that Facebook has applied to its brand pages, restaurant marketers now have the chance to influence their thousands of fans whose likes they have spent the past years obtaining. This, according to a new study done by social-media consulting and software firm Expion. “Restaurant marketers can now adopt Facebook’s timeline [...]

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Lunch Combos Boost Up Casual Dining Restaurants’ Sales And Traffic

May 11, 2012

Yup, the recession might be hurting the afternoon daypart of restaurants in the country, but casual-dining chains are fighting back. There is, in fact, a said ongoing lunch war between the best casual-dining chains, as they continue to retool their lunch promotions to offer their customers menu and time flexibility. P.F. Chang’s China Bistro introduced [...]

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Email Marketing: Focusing On Content

May 10, 2012

Email marketing is here to stay. Social media of all kinds might come out by the dozens and take up most of our markets’ attention and time, but yes, email marketing will subsist and will live on to tell the tale. We’ve discussed the importance of email marketing in our post Your Checklist To A [...]

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Hispanics Love Quick-Serve Restaurants

May 9, 2012

Hispanic diners love fast-food. That’s according to a recent study done by American-Spanish language media firm Univision Communications, Inc., in partnership with research company Burke Inc., where they carried out a survey of 1,250 Hispanics and another 1,250 non-Hispanics about their attitudes and habits towards fast-food restaurants. The result of the study showed that quick-service [...]

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What Should Restaurateurs Prioritize—Growth or Profitability?

May 8, 2012

Here’s a common scenario: a restaurant opens, builds a unit with robust sales, comes up with an interesting product and cultivates a smooth cash flow. Pretty typical; the pattern gives everyone the impression that the restaurant in indeed on its way to success. One thing that most restaurants ignore, though, is profit. There’s this common [...]

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Restaurant Remodeling Continues To Attract Customers

May 7, 2012

You want to liven up restaurant sales and increase customer visits? Invest in remodeling, analysts suggest. The past two or three years saw a number of fast food restaurant chains which have limited their opening up of new stores and instead invested their revenue in fixing and remodeling their existing locations. This, according to Technomic’s [...]

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