Inflation and Food at Work
How Employers Can Keep Lunch Affordable for Their Onsite Teams
May 10, 2022
The cost of coming in to work – like everything else – is on the rise. “Lunchflation” is a punch in the gut for people in the workplace, who are returning in person. How can employers help soften the blow for their teams? Fooda’s next webinar explores current food at work price trends and creative strategies for keeping on-premise food programs affordable.
Food on Display: Tips for Elevating Your Off-Premise Brand
How to strengthen your restaurant's brand through delivery, catering, and Popup
Recorded on May 3, 2022
Why are some restaurants very successful with off-premise sales while others fail outright? Merchandising is (almost) everything. In this webinar, we will show side by side examples of what works and what doesn’t work, with the goal of helping restaurants perform better in Delivery and Popup settings.
Menu Pricing & Inflation: Tips from 2 Industry Leaders
How to price your menus based on inflation while retaining customers. Join Karen Malody, a leading Food and Beverage consultant, and Steve O'Brien, a restaurant owner for 25+ years, as they share their real-world experiences with inflation and answer questions from the Fooda community.