Making Direct Marketing Work in The Food Indu...

Dan Kennedy and Steve Miller explain why businesses that compete by being slightly better are easy to copy and easy to replace. They explore the difference between a temporary advantage and an uncopyable position, with a focus on creating real customer attachment rather than rely ...  Show more

Dan Kennedy and Chris Cardell discuss the internal patterns that keep entrepreneurs from turning knowledge into results. They examine unconscious ceilings, lack of intent, and the difference between dabbling in a skill and pursuing real mastery. Chris explains why decisive implem ...  Show more

Innovation is a constant in the food industry. But it’s incredibly difficult to go from a tasty idea to an actual spot on the grocery store shelves. So if you have an idea for a food business, how do you turn it into reality?In this special two-episode series brought to you by Kl ...  Show more

A successful restaurant is one that delivers on the promise to it guests. That's hot food hot, cold food cold, a clean safe work environment for your guests and employees, WOW customer service and providing an incredible product. That's what restaurant owners are put on this eart ...  Show more

The restaurant business is full of daily distractions that make it easy to avoid working strategically. Sometimes it feels like it takes more work to be strategic than it does to just get the work done. And what does working strategically even mean? In this episode of my podca ...

A common mistake people make when building their online brand is that they think way too transactionally and sales-focused around their content. In this 4Ds business consulting session, I break down how to think about creating content with the hopes of it leading to sales, withou ...  Show more