How to Get Your Customers to Take Action


My mother used to always say to me “don’t ask, don’t get.” She taught me the valuable lesson of learning to ask for things. They say the number one mistake sales people make is not asking for the sale and the same rings true for restaurant and bar operators.

If you don’t ask your customers for feedback, positive ratings on review sites like Yelp & TripAdvisor or to sign up for your newsletter, you shouldn’t expect them to do it. Even a dog knows when it’s time to ask for dinner! Chances are that dog gets fed every day around the same time but he doesn’t want to take the chance you might forget.


Be like your dog, ask for the dinner.

I used to be a co-owner of a bar in New York City called Idle Hands Bar. By the time we sold the bar and closed it for good, we had 174 reviews and a 4.1 star rating on Yelp. That didn’t happen by chance. We used to host a weekly Wednesday night beer tasting event. At the beginning of the event we would make an introduction announcement andI ended it the same way every time;

“If you have a 5-star kind of experience tonight, would you mind giving us that rating on Yelp?” People did.

I followed that with “And if you don’t feel that we have you a 5-star experience tonight, stop me while you are here in the bar tonight and tell me how we could’ve improved.” They did.

For those things that we got wrong, we learned to correct them. For those things that we did right, people rewarded us by giving us a positive review on Yelp.

Read Darwin G.‘s review of Idle Hands Bar on Yelp

This rule doesn’t just apply to ratings & review or in store communications. You need to be asking all the time. In the business world this is a call to action (CTA); a request for immediate action from an audience.

If you want people to sign up for your email subscriber list, you need to ask them to do it. But you should also make it easy to do and offer them a reason to do it.



Which sounds more appealing to you?


Texas Roadhouse knows that when you see those onion petals and the word “FREE” you’ll gladly send over those personal details. Want to meet me at the Teterboro, NJ location once it opens and split my order?

Check out this Ben & Jerry’s call to action. As part of their social conscience program, they planned to delete some flavors that used ingredients that could be effected by climate change. They called them “Endangered Pints” and put all the ingredients & flavors on their website. They took a photos of those pints and shared it on Instagram.

In their call to action they asked followers to click the link in their bio. For the passionate Ben & Jerry’s fanatic, they clicked and participated in the conversation.

When coming up with your CTA, think of it in terms of an exchange. You would like the customer to do something but what can you do for them if they take the requested action? It doesn’t always have to be a free drink or appetizer. Sometimes helping the customer on their journey is enough.

If you’re marketing message is about birthday parties, don’t just tell me you offer them, tell me how I can book one and make sure it’s easy!


To help you along your way, here is a list of great initiatives that a restaurant can use to create calls to action that market and bring in new customers.

  • Book a private party
  • Make a reservation
  • Subscriber to a newsletter
  • Download a coupon
  • Follow on _____ social network
  • Buy a ticket

Want to know what not to do when it comes to calls to action?

Never, ever, ever, ever, never buy or place advertising without a call to action. That’s a HUGE waste of your money. Check out this sponsored post on Instagram from 123 Burger Shot Beer, a bar in NYC.


I’ve been there. It’s a good concept and they run a nice business. In this advertisement they spent money just to tell you what the “123” in their name stands for. Cool. But now what? You don’t know where this is, you don’t know if they show sports on their TVs, they didn’t ask you to follow them, click to their page or site or do anything else at all that would move you along the sales journey.

Allow me to help…

How does $1 Burgers, $2 shots and $3 beers sound to you? Check out 123 Burger Shot Beer in Hell’s Kitchen NYC! Follow @123bsb on Instagram for event information, party photos and killer food shots like this!

Our Double Cheeseburgers #foodporn #sports #drinks#cocktails #sportsbar#jelloshots#cheapdrinks#boozypopsicles#fastfood

A photo posted by 123 Burger Shot Beer (@123bsb) on


The best way to get your customers to take an action is to use a call to action that gives them something valuable in return.

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Here’s How Easy It Is to Appeal to Millennial Diners

Unless you are a local diner, your answer should never be “everyone.” But what’s the question? “Who is your restaurant’s target customer?” Restaurant marketing is just like being an air-force fighter pilot (stay with me): If you can pick your target and stay your focus, it’s much easier to accomplish your mission.

Successful businesses know that choosing the right audience and focusing their messaging to attract that target market is the path to success. Taco Bell is looking for customers 18-34, which is why you don’t see family marketing like you might like McDonald’s or IHOP.


The rule applies whether you are a huge international chain or a single unit on the side of the road in the middle of no where. Once you know who your core customer is, you can start to focus your message to appeal to them. If that target market is millennials, then the following list is made just for you.

Here are 5 of the key components for attracting millennial diners.

Today’s generation of serious eaters are online. They belong to social networks. They take pictures of their food. They share those pictures on those social networks. Whether some chefs like it or not, it’s going to happen. It’s essentially free advertising for your restaurant so you better make sure that food arrives to the customer in an Instagram-ready fashion.

Look at this Lobster Mac N Cheese from Poco in New York City’s East Village as an example. You’re already dying to eat it.

Remember that boring grilled cheese with 2 slices of American cheese on white bread we ate when we were kids? Or how about that plain stack of pancakes with the butter already soaked in? That’s food. You eat it, you survive.

Millennial diners want adventure. They want excitement. If they wanted a bologna and cheese sandwich, they probably wouldn’t have left their kitchen. If they are going to part with hard-earned money, you had better give them something they can’t easily make at home.

Show me loaded tater tots. Where’s that platter of charcuterie a mile long? How about a Burger stacked to the ceiling with awesome game meats like they have at Handcraft Kitchen & Cocktails? Millennials might not order that way every time they go out (how else do you explain so many salad chains?) but you should make sure your menu has at least one “wow” moment.

appealing-to-millenial-diners-handcraft-kitchen-nyc-game-changer“The Game Changer” from Handcraft Kitchen & Cocktails: bison patty, wild boar patty, duck confit, brie & cherry chutney on a brioche bun.


C’mon. We are past the age of frozen Burgers, rubbery chicken fingers and store-bought desserts. If we wanted cheap, reheatable and overly salted food, we would just hit the frozen section at the grocery store. Now more than ever, people want to know that you are not only making something they can’t do at home, but that it’s made as fresh as possible and with well-sourced ingredients.

Even Domino’s Pizza got the hint. They were notorious for having pizza that tasted like cardboard, so they threw out their recipes and upgraded.


Think about how many people, research and time it took to make that decision. For a smaller business with only one or even a couple units, it’s pretty quick and easy to make a similar switch.


Have you heard about charity: water? They are “a non-profit organization bringing clean and safe drinking water to people in developing countries.” Wouldn’t you instantly feel better about yourself after buying a bottle of their water instead of one from a huge beverage corporation?

Welcome to being a millennial.

Millennials have a broader social conscience and a more worldly point-of-view than previous generations. They think about how they affect the planet and how decisions made by others also affects others. You likely have a charity or cause that is important to you, your community or relates to core principles of your business. Call them up, drop them an email or send a tweet and ask how your restaurant can help.


Have you been to a Five Guys or a Chipotle? There are only a couple of main options on the menu but your ability to add toppings and builds is pretty vast. That allows you to eat your food the way you want it, but also allows two friends who don’t like the same things to share a meal.


You’re a vegan? Cool. Enjoy the tofu whatever, I’ll be having the carnitas. We’re so millennial.


If you want your restaurant to appeal to millennial diners, include these 5 things:

  1. Instagram-ready food
  2. Hip and innovative menu items
  3. High quality and fresh ingredients
  4. Be socially conscience
  5. Be customizable


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5 Easy to Avoid Location Data Mistakes

Margins in the restaurant business are getting smaller and smaller every day, especially in densely populated areas like New York, Chicago and Boston. Rent is going up, the cost of food is getting more expensive, labor isn’t getting any cheaper, but none of that can be controlled by the owner. What they can control is the ability to help people find their business when they are searching for them online.

Bad information is the scourge of local search marketing. You wouldn’t believe how easy it is to have correct location data for a bar or restaurant and yet so many businesses get it wrong. My hope is that by sharing this with you that I can help make bad data a thing of the past.

Website does not have easy to find information


Specifically, the following are the most important:

  • Address
  • Phone number
  • Hours of operation
  • Menu
  • Contact

When people do find your website, most likely they are searching on mobile and looking to find a place right away. Make it easier on them by putting the most important and relevant information right on top. For more on this, read The 5 Things That Must Be On Your Restaurant’s Website.


Website isn’t mobile responsive


Man oh man! Doesn’t that Tubby’s grilled sub look tasty? It’s a childhood fave for me. Makes you want to click right on that link at the bottom. And then guess what?


Hope you were searching from a desktop because even though their subs are mighty tasty, their website doesn’t have a responsive web design.


No website at all


Oh man! That is an awesome, awesome pizza. One of my favorites in fact. It’s from Summit Pizza in Union City, NJ. On the left – that’s eggplant and ricotta cheese. On the right, my personal personal fave, chicken and pepperoni. It exists. Look at it. I took that picture.

But what happens when you search for their website and click on the link? #PizzaFail


How can you be even remotely searchable without a website?!?!


Conflicting data on top-ranking geolocation sites


That is the very, very tasty “TM Burger” from Trademark Taste & Grind in NYC. It’s topped with bacon, jalapeno jack cheese, fried pickled onions and special sauce. I highly recommend it. When I went to eat it, I actually had to call the restaurant first because I wasn’t sure after searching on line what time they opened.


  • Google
  • Yahoo!
  • Bing
  • Facebook
  • Foursquare
  • Yelp


Make sure you have the same information listed on these top geolocation sites as well as what is on your website. One little difference between one and another and the search engine web crawlers will move you down the search rank.


Multi-unit restaurants don’t have an easy way to browse all locations or a list by state

Oh man!! Have you ever been to a Wawa? It’s a convenience store / gas station / sandwich shop chain based in Pennsylvania. You’ll find them from New Jersey all the way down to Florida. They make all their own food and they make it to order.


One of their most well known sandwiches is the Wawa “Gobbler.” It’s a limited time offer that’s only available in the fall. It’s Thanksgiving on a sandwich; hot turkey, gravy, stuffing and cranberry sauce. No road trip through PA or along route 95 is complete without a stop (or multiple) at a Wawa.

Good luck mapping it out though. When you go to their website you can go search by location or store number, on the chance you have it. You can’t browse by state, a map or even just see a list. If you’re like me and need a sandwich stop every hour (true story), you need to plot your Wawa stops in advance.



Don’t make these mistakes with your restaurant’s location data:

  1. Website does not have easy-to-find location, hours, content and menus.
  2. Website isn’t mobile responsive.
  3. No website at all!
  4. Conflicting data on top-ranking geolocation sites
  5. Multi-unit restaurants don’t have an easy way to browse all locations or a list by state.

The original version of this was from a presentation I gave as part of a panel at the LocationWorld conference in New York. Click here to download the PDF of the presentation.

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The 5 Things That Must Be On Your Restaurant’s Website

Most restaurant operators and owners make the exact same mistake when they design their website. The first thing they think about is pictures of food. While that’s certainly helpful and arguably pretty important, it’s not even in the top 5 most important things to have on your website.

First thing is first – before you start designing you site, ask yourself “who is our target customer?” A fine dining website and a coffee shop website have needs as vastly different as the target audience. Make sure your layout, look and feel speaks to the key customer you want to walk through the door.

The Bad Daddy’s Burger Bar Pitsburgher – Housemade American cheese, shoestring fries, spicy garlic ketchup, leaf lettuce, tomato and red onion. Photo courtesy of Chef Tim Kast.

Once you’ve determined what kind of site you are going to make, there are a few key things to think about, and think about first when designing the layout for the website. Put yourself in the customer’s shoes. Most people to forget what it’s like to be a customer when they build out their restaurant website. To avoid this, think about when you are checking out the website for a restaurant either you heard about or maybe happened upon while traveling. Now ask yourself, “what is it you want to know?”

  • Address
  • Phone number
  • Hours of operation
  • Menu
  • Contact
  • Social networking links

When people hit your site, they want to know, as quickly as possible, how to find you, what you offer and what time you are open. Yes, I said 5 in the title of the article but there are really 6 but the other 5 are absolutely, 100% crucial to your success. The social network links should be there for those who want to take it one step further. Here’s the key point to the whole thing, the magic moment if you will; make all of this easy to find by putting it at the top of the site.


Something also to keep in mind, mobile search is on the rise, especially with local businesses. That’s even more reason to make these important items easy to find on your website. Think about how annoying it is to click around trying to find something on your mobile web browser when all you want is something to eat!

Check out this example from Saxon+Parole in NYC; they have everything you need, easy to find and even the ability to sign up on their email list.

5-things-must-be-on-restaurant-website-burger-conquest-8-20-42-pmKEY TAKEAWAY

  • Make the most important information on your restaurant’s website easy to find.

By the way, they have an excellent Burger at Saxon+Parole!


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Snapchat Is a Waste of Your Time and Here’s Why

Here’s the best advice you’ll ever get about using Snapchat to market your restaurant; Don’t waste your time.

Snapchat is an excellent, beautiful and very fun social network to use. It has a great audience. It’s very visual, it’s great for creativity and it is most certainly the talk of the town right now. With more than 150 million users (more than Twitter), it totally makes sense why restaurants would think about using it for a marketing channel.

It’s still not worth your efforts.


It’s a content channel that’s very difficult to manage with a sizable learning curve. More importantly, effective use of Snapchat requires constant and consistent creative content. Even if you were a content production machine, and let’s face it, you aren’t, there is also no native way to track activity or engagement beyond views or comments.
If you’re a restaurant, bar or other hospitality business this means you can’t drive reservations, ticketing, coupon downloads, email subscriptions or really any other form of trackable ROI.

Snapchat is really only a viable marketing channel that very large restaurant brands, like Taco Bell or McDonald’s, should be in the business of using. If your brand has a sizeable marketing budget and a staff big enough that you can be extremely creative, post regularly and not really have concern for trackable ROI then, it’s absolutely a creative fun and engaging tool to put in your marketing utility belt.

Still thinking about using it? At the time I wrote this blog McDonald’s, the largest restaurant brand on the social network, had not updated their channel in the past 24 hours.


Photo from Mashable.
Taco Bell only had this to offer:


If you are a small business, restaurant or bar, even with multiple locations, you’re far far far better off spending your time doing any of the following:

  • Optimizing your website for local search
  • Updating Facebook or Instagram on a daily basis
  • Responding to ratings and reviews on sites like Yelp Facebook and TripAdvisor.

Snapchat when used for bars and restaurants to give a behind-the-scenes look or to share a great customer experience, could be really engaging to users, but definitely not as useful as some of the other tools designed specifically to help market in the restaurant business. When you have one or two locations, a small menu or a small staff, it’s hard to be consistently creative without just repeating the same type of material.

The other thing to keep in mind about Snapchat is that the content that you create disappears within 24 hours. For a restaurant to be searchable with good SEO practices, you’re going to want to leave a much larger footprint online. When someone searches “best Burger near me,” Snaps are going to do absolutely nothing to help you.

It would be better use of your time to post delicious photos of your food on your Google My Business or Yelp page than it ever would be to ever post an expiring video on Snapchat.

If you absolutely love the format of Snapchat videos, instead I suggest you check out Instagram stories. It operates inside the Instagram experience of your brand page, looks and feels like Snapchat and can be used to enhance the content you are already posting on a regular basis on the social network.

You are posting content on a regular basis to your Instagram account … right?

Call him Sponge Bob 🍔 #imready @seth_thornbloom

A video posted by S’macks Burgers & Shakes (@smacksburgers) on


  • In the life of a busy restaurant operator or marketing person, Snapchat has no clickable actions that can help you to drive actions. Better to spend your time responding to ratings and review sites or updating Facebook and Instagram on a daily basis.

Now go eat a Burger and think about it.

Schiller’s Liquor Bar
131 Rivington St
New York, NY 10002



Schiller’s Juicy Lucy Burger – stuffed with muenster cheese, then topped with red wine onion-bacon jam and Schiller’s Special Sauce, served on a seeded Balthazar Bun. Paired with Napa Valley Cabernet Sauvignon. This has nothing to do with Snapchat, but you can register to win this Burger pairing and others like it by visiting the Somms and Sliders website.

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The 80/20 Rule of Restaurant Marketing That Five Guys Uses to Crush the Competition

Is your restaurant primarily known for Burgers? How about any other signature food item or a theme like sports? If so, you’re probably going about all your marketing wrong.

That might be a little extreme. I’m willing to bet your closest competitors are also focusing on talking about their pizza or Monday Night Football. That’s because they don’t understand the 80/20 rule of restaurant marketing.


80% of your marketing should not focus on your signature menu item or theme.

If you are a sports bar, people are going to assume that you’ll be showing the “Big Game” or the play-offs. That’s not a message worth pouring all your efforts into.

If you are a pizzeria, an endless steam of of great looking photos of your pies is only kind of helping you market the business. Your family restaurant that is primarily known for children’s birthday parties, doesn’t really need to have its marketing message focus as birthday parties. The point is, if you are an established business, especially multi-unit, people know that these are your core offerings. Instead you should be focusing your marketing efforts on is what sets you apart or areas of your business that need help.

As an example, if you’re a sports bar, people probably assume that you’ll be showing March Madness games. There’s no need to shove it down their throats.  How’s your business look on a Tuesday? How about weekday lunches? Focus your marketing to your weak spots and once customers come through the door, then you can remind them about baseball play-offs or the Kentucky Derby.


What is the first thing that pops into your head when you hear someone say “Five Guys?” You probably think “Burgers.” Five Guys knows that, but they get it, they practice the rule.

Take a look at their Instagram account as proof. What do you not really see a lot of? Burgers. Instead they focus on kids dining, shakes, new store openings, customer appreciation quotes, etc.


People are already walking into their local Five Guys with a Cheeseburger on their mind. Once they get you in a store, Five Guys knows they need to maximize the visit so why not encourage you to bring your kids or add a vanilla shake to your order? That’s how you drive incremental revenue.

The Ainsworth is a multi-unit, high-end sports pub owned by Paige Hospitality, that’s known for their absolutely over-top and amazing Burgers. Their Mac and Cheeseburger, most notably, is well worth it’s weight in likes on social media.

They know that their customers already come there to drink nice cocktails and eat great food while watching their favorite team. It’s their bread and butter. Focusing on driving more attention to what people already know is not going to fill their dining room on Monday nights.

So instead of pushing Monday Night Football, they are marketing 1/2 off steaks. That’s smart! Get people to think The Ainsworth is not just a bar, it’s also a restaurant and good for dinner. That also gets customers in the door earlier, which leads to a bigger check average.




If your bar or restaurant has an established brand, use the 80/20 rule of restaurant marketing:

  • Focus 80% of your marketing efforts on a strategy to bring attention to the things you are NOT most commonly known for.
  • Spend 20% of your marketing efforts on your signature menu item or core theme.

Now go eat a Five Guys Burger and don’t forget the vanilla shake.


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3 Easy Ways To Rank Higher In Search Results

First, a little background. Then the marketing tips will follow.

On October 17, 2008 I launched this blog as a tribute to my love of Burgers, restaurants, the hospitality business and dining with friends. It was intended as a way to get my creative juices out as I’ve always enjoyed writing. I also liked helping restaurants I really enjoyed and wanted to have an outlet to sharpen my content and social media marketing skills.

With each year that passed, I tried to set a new goal and achieve new things with the blog. Whether that was merely writing better content, taking better photos, starting an interview series, launching NY Burger Week or getting myself on TV, I always wanted to the blog to be in a state of continuous improvement and offer quality content.

Before I took a hiatus, I was starting to change the manner of content from restaurant & Burger reviews to marketing tips and insights. Since then I have learned so much more about social media, digital and especially hospitality marketing and I would like to share it with others.

Arthur’s Tavern
237 Washington St.
Hoboken, NJ 07030


Arthur’s Steaks bacon Cheeseburger.


We’ll use Arthur’s to teach a little lesson.

Google “best Burger Hoboken.” Actually, you don’t have to, just click here, I did it for you. Arthur’s does not come up in the first 3 results.















If you click to expand further, they don’t even come up in the top 20.


Let’s talk about how search engines work. As it relates to restaurants and key words, 2 things are happening.

  1. When you type in “best Burger in Hoboken,” the search engines look for any restaurants or uses of “Burger” in the geographic of “Hoboken.”
  2. Once they’ve done that, they are looking for relevant, recent data.

If your company, and therefore website URL, has the word “Burger” in it, that’s going to be a positive note for a search engine. If they then find it on your menu, find it in mentions of your restaurant on review sites or social media, that’s also going to be positive.

Once they’ve indexed that the word “Burger” is relevant to your business, the engines are then going to look for frequency and most recent use. Therefore if the latest review on Yelp mentions Burger or you use updated your menu, that’s going to proof positive.

That’s the easy stuff. What happens next is where most people screw it up.

Once the search engines recognize the word “Burger” as being associated with your business, they start to look for data about your business; location, hours of operation, phone number, etc. If the search engines find conflicting information on different sites like your Facebook page, Yelp and your website, their algorithm throttles you down in the results.

Google does not want to send their search customer bad information. Instead, Google (and the other search engines) move onto the next relevant business and once it’s found what it’s look for, it publishes the results.



If you want to rank high in search results, you need to do three things:

  1. Use relevant keywords on your website
  2. Update your website and review sites often
  3. Make sure your location data is correct

Here’s a photo from that very first blog post. My food photo skills have come a long way since then. But that’s a blog post for another time.


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Schweid & Sons – New Home To The Very Best Burger Blog

Dear Friends of the Burger,

It is with great excitement that I announce the return of the Burger-oriented content that I shared on my blog what it was since its inception in 2008. If you have ever enjoyed, shared or liked anything that has graced the cyber walls of this blog, thank you. It’s because of you that I can now proudly announce that I will be creating new Burger-oriented content for Schweid & Sons.

SS-Logo-horizontal-whiteSchweid & Sons is a family-owned and operated fourth generation ground beef purveyor located in Carlstadt, N.J., supplying the highest quality of product and customer service in the food service and supermarket industry. Schweid & Sons offers a range of quality products including Certified Angus Beef®, Angus chuck, prime and ground chuck patties and ground beef. Schweid & Sons: The Very Best Burger.


Schweid & Sons is owned by Burger Maker, Inc. In November of 2013, I was hired as the Director of Marketing for Burger Maker, where I’ve helped create and launch the Schweid & Sons brand.  Since coming to the company, I stopped reviewing Burgers for Burger Conquest — but it hasn’t stopped me from sharing my Burger adventures and insight with the known burgerverse, mostly through the Schweid & Sons social media profiles.

With the launch of the new Schweid & Sons blog, I am now once again creating burger content — but better than ever. The content I will be creating for the Schweid & Sons blog will focus on expert insights, useful tips, news, events and a guide to ground Beef. Through this opportunity, I am going to be able to explore the world of ground Beef with the mission of helping to educate everyone (myself included) on all there is know about Burgers, ground Beef — and the people behind the Burger business.

Coming along with me to the Schweid & Sons blog will be one of the most popular and fun features from Burger Conquest, The Cattle Call. The Cattle Call is a series of interviews with the people who make us, bring us and tell us about Burgers. Check out the very first Cattle Call interview to appear on the Schweid & Sons blog: Dr. Phil Bass, the Corporate Meat Scientist from Certified Angus Beef ®.

So with that, I thank you from the bottom of my heart for supporting my Burger enthusiasm and ultimately providing me with this opportunity. I hope to keep the conversation going with you via Schweid & Sons.

Stay tuned to the Schweid & Sons blog for announcements on The Burger Week in NYC, Florida & Charleston.

Sincerely, your Burger lovin’ bud,

The Rev
I’d like to thank a few people who made this possible.















George has a lot of credentials:

Some even call him the “Indiana Jones of Hamburgers,” but to me he is my friend and Burger buddy. I’ve never met anyone in my life is whose passion for Hamburgers is more intense and more unwavering than George’s. But beyond that he is an excellent photographer, amazing filmmaker, wonderful father / husband and most importantly to me, a great friend. If it were not for his advice, guidance and support, I would not be in this position. I will forever be grateful to Adam Kuban from Margot’s Pizza for introducing me to George.


















These two brothers have spent their entire lives surrounded by Burgers and still wake up everyday as passionate as ever about the product, the company and the people that make them. They are a constant source of inspiration, drive and creativity. There are 3 things that they hold to the highest standards at Schweid & Sons:

1. Quality of product
2. Outstanding customer service
3. Employee empowerment

It’s because of this I don’t feel like I work at the company. Rather, I feel like I am a part of the company. Ideas and motivation are encouraged and a passion for Burgers is certainly encouraged.

david-schweid-and-sonsThe man, the myth, the Burger legend. He would never say that because he is so humble and appreciative, but it’s true. I am thankful that back in 1978 David decided to start making fresh, high-quality, ground Beef Burger at his little shop on Gansevoort Street in New York’s meatpacking district and start delivering them to restaurants in NYC. David was all about better Burgers before it ever became a restaurant segment and still to this day strives to make the very best burger at Schweid & Sons. I learn more and more from him every day.


















Yeah, that’s my Mom. She loves Hamburgers. She also happens to love me so it all works out. My passion for Burgers, in part, comes from my Mom’s love of Hamburgers, especially sliders. When I was growing up, we used to go get them on special occasions like birthdays and Mother’s Day. It was a treat I always looked forward to.

david-allen-dadMy Dad LOVED Hamburgers. We ate them all the time and I learned a lot of my grilling skills from him. I’ll never forget the day he decided it was time for me to start on my path to grill mastery:

“I’m going to teach you how to grill,” he said to me.
“How hard can it be?” I looked back at him, shrugging it off. “You put the burger on the grill. It turns brown. You flip it … and it’s done.”
“Oh yeah?” He looked at me defiantly. “Go inside and get me two eggs.”

He then made me an omelet on the grill and my young mind was blown. That’s exactly where my love affair with grilling, particularly Hamburgers, began. The only thing my Dad liked more than eating Burgers was eating them with his friends — and that is the original inspiration behind the Burger Conquest.

CARA LYNN SHULTZcara-lynn-shultz-rev-david-ciancio










Cara is my best friend and my wife, and she is also an incredibly talented author. I have never in my life met someone who is as creative, funny and caring as she is. I am deeply in love with Cara and appreciate every day that I get to spend with her. Despite the fact that I won’t eat Seafood and she loves it, Cara has supported my Burger obsessiveness through and through.

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The Chicago Good Beer Passport: 1 Craft Beer & A Snack at 14 Bars All Winter Long


– 1 craft beer & snack at each participating location for the whole winter –
January 15th through March 13th, 2015


We’ve teamed up with Pintley to proudly present The Chicago Winter Good Beer Passport!By purchasing a passport, you’ll get one full craft beer and snack (of bar’s choosing) at every one of the 14 participating locations. You can use them any day, any time from January 15th through March 13th, 2015.So grab your friends, brave the cold, and go on an adventure through the world of Chicago’s Craft Beer this winter!

How it Works:

  1. Buy a ticket for the location where you would like to pick up your passport.
  2. Pick up your passport at the location you chose any day from January 15th through February 14th, 2015.
  3. Bring your passport to each of the 14 participating locations any day from January 15th through March 13th, 2015 and choose one full pour draft or bottled beer at each location.
  4. Valid only once per location.
  5. Please remember to tip your bartenders as gratuity is not included.

Participating Locations:

  • Chop Shop
  • Division Ale House
  • High Noon Saloon
  • Jaks Tap
  • Jerry’s Andersonville
  • Jerry’s Wickerpark
  • Jet’s Public House
  • Jimmy Greens
  • Ph.D Pub
  • The Beer Bistro – North
  • The Garage Chicago
  • The Otherside Bar
  • Windy City Inn
  • World of Beer

And more to be announced!

Bars, restaurants & breweries interested in participating in the passport, please reach out to Rachel before January 7th at

Fine Print:
*Must be 21 years or older with valid ID
*1 passport per person
*You may buy 1 additional as a gift
*Misplaced passports can not be replaced
*Bars will choose which beers are available, many will have price limits of beers under $6 or $7
*Good Beer Passport is not valid at Pintley sponsored events

About Pintley:
Pintley is a craft beer community connecting drinkers, brewers, and bars. Drinkers use Pintley to discover great beer. Pintley learns from your tastes, suggests beers you’ll love, and invites you to free local beer tastings where you can try them. Brewers and bars use Pintley to grow sales. Pintley’s craft beer events help bar managers fill their bars on slow nights, while helping brewery reps gain and keep draft lines.

About Good Passports:
Good Passports work with bars, restaurants, breweries and alcohol retailers to drive in customers by creating limited time promotions with multiple venues. Customers acquire a passport that guides them around a city where they get to sample various drinks at a number of different locations. By purchasing a passport, customers also receive a periodic email newsletter alerting them of cool and exclusive events from the participating locations.

Posted in Bar, Beer, Chicago | Leave a comment

The Boston Good Beer Passport- 1 Craft Beer at 20 Bars All Winter Long

– 1 craft beer at each participating location for the whole winter –
January 15th through March 13th, 2015


Pintley and Burger Conquest are proud to present The Boston Winter Good Beer Passport!

By purchasing a passport, you’ll get one full craft beer at every one of the 19 participating locations. You can use them any day, any time from January 15th through March 13th, 2015.

So grab your friends, brave the cold, and go on an adventure through the world of Boston’s Craft Beer this winter!

How it Works:

  1. Buy a ticket for the location where you would like to pick up your passport.
  2. Pick up your passport at the location you chose any day from January 15th through February 14th, 2015.
  3. Bring your passport to each of the 20 participating locations any day from January 15th through March 13th, 2015 and choose one full pour draft or bottled beer at each location.
  4. Valid only once per location.
  5. Please remember to tip your bartenders as gratuity is not included.

Participating Locations:

  • Blackstone Grill
  • Cape Ann Brewing Company
  • Champions Cambridge
  • Champions Copley
  • East End Grille
  • Ferry Street Food & Drink
  • Hopsters
  • Kennedy’s in the Square
  • La Brasa
  • Menotomy Grill and Tap
  • Mystic Station
  • Newburyport Brewing Company
  • Olde Magoun’s Saloon
  • Patrons
  • PJ Ryans
  • Riverwalk Brewing
  • Roxy’s Grilled Cheese
  • Sunset Cantina
  • Sunset’s Grill and Tap
  • The Vault

And more to be announced!

Bars, restaurants & breweries interested in participating in the passport, please reach out to Rachel before January 7th at

Fine Print:
*Must be 21 years or older with valid ID
*1 passport per person
*You may buy 1 additional as a gift
*Misplaced passports can not be replaced
*Bars will choose which beers are available, many will have price limits of beers under $7 or $8
*Good Beer Passport is not valid at Pintley sponsored events

About Pintley:
Pintley is a craft beer community connecting drinkers, brewers, and bars. Drinkers use Pintley to discover great beer. Pintley learns from your tastes, suggests beers you’ll love, and invites you to free local beer tastings where you can try them. Brewers and bars use Pintley to grow sales. Pintley’s craft beer events help bar managers fill their bars on slow nights, while helping brewery reps gain and keep draft lines.

About Burger Conquest:
Burger Conquest is a blog written by sales marketing strategist, David “Rev” Ciancio about Hamburgers, travel and content marketing. Rev is the Director of Marketing at Burger Maker / Schweid & Sons, has been featured on numerous different TV shows and named an “Expert Burger Taster” by The Learning Channel. He is also the founder of The Burger Week, an annual delicious celebration of all things Burger in New York as well as South Florida and Charleston, SC.

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