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Joy Manning

Joy Manning is a food writer, recipe developer, and podcaster based in Philadelphia. 
Posts by Joy Manning
The cost of not offering health insurance for restaurants

The cost of not offering health insurance for restaurants

It can get expensive for restaurants to provide health care benefits for workers. But it might actually be more expensive not to. Here’s what you need to know.
How to build a loyalty program

How to build a loyalty program

Some loyalty programs drive profits and delight regulars. Find out how to create the kind of loyalty program that keeps guests coming back.
Think outside of the brunch box at your restaurant this Mother’s Day

Think outside of the brunch box at your restaurant this Mother’s Day

Bring new guests to your restaurants this Mother’s Day by doing things a little differently this year. Here are 11 out-of-the-box ideas to consider.
No job applicants? No problem — robots can fill in the gaps at restaurants

No job applicants? No problem — robots can fill in the gaps at restaurants

When a restaurant is short staffed, robots can pick up the slack. Find out how technology and AI can help ease the labor crisis in front and back of house.
Get to know your ROI

Make marketing less mysterious: get to know your ROI

Forget the over-complicated formulas—here’s how to get clear on your marketing ROI so you can make investments that pay off.
Your step-by-step guide to every stage of the guest experience

Your step-by-step guide to every stage of the guest experience

There’s more to the guest-restaurant relationship than you think. Here’s how to build strong connections that pay off.
earned-wage-access

How restaurants can use earned wage access (EWA) to attract and retain employees

Earned wage access (EWA) is a benefit that can attract employees in a hot job market. Here’s what you need to know to decide if it’s right for your restaurant.
3 ways to create dream regulars with OpenTable

3 ways to create dream regulars with OpenTable

Loyalty lies at the heart of the relationship between a regular and a restaurant, and it doesn’t happen by magic. It’s built over time in myriad ways.
Supply problems make restaurants turn to local food

Supply problems make restaurants turn to local food

Here are some reasons stemming directly from the supply chain chaos that are making restaurateurs of all types turn to food produced in their own backyard.