Written for the leaders, owners and professionals of the 11 million businesses with between $50,000 and $50 million in revenue.

A bad customer review can hurt your business, but a fake good one may hurt it more. That’s because the Federal Trade Commission is cracking down on deceptive phony reviews, which is an especially timely (and unanimous) decision since new AI tools make it easier to generate them.

“Fake reviews not only waste people’s time and money, but also pollute the marketplace and divert business away from honest competitors,” said FTC Chair Lina Khan.

The new rule, which imposes a fine for each review written by AI or a paid reviewer, goes into effect in October. In the meantime, read business.com’s 10 Ways to Get Good Customer Reviews.

Mall food courts: They’re back — and fancier than ever

Bubba Gump Shrimp Co.: Film marketing stunt keeps running

Job interviews: British retail brand gives questions in advance

(Source: Midjourney / business.com)

The shopping mall food court isn’t dead, it’s just getting a glow-up.

The U.S. has only about 1,150 malls left, down from 25,000 in 1986, according to Capital One Shopping Research. Most of the remaining ones could shut over the next decade, but there’s still reason for hope: The mall food court is entering its bougie era.

Historically, food courts served up greasy, mediocre junk food on (equally greasy) plastic trays. You left with a shaky stomach and perhaps a vague sense of sadness for humanity. But they increasingly and literally cater to changing tastes, from fast-casual options to Michelin-starred destinations.

The trend started in Bangkok, London, and Istanbul, where “food halls” — characterized by locally sourced ingredients, hip restaurateurs, and TikTok-able backdrops — replaced the depressing food courts of yesteryear. Now California is (as ever) leading America’s cultural charge. Look no further than:

• Mario Batali’s Eataly Los Angeles, which opened in 2017, takes up 67,000 square feet of the Westfield Century City Mall. Across town at the Westfield Topanga Mall, Katsu Sando — a sandwich shop inspired by Japanese convenience stores — has earned a “rabid fanbase,” according to Eater.
• Orange County’s South Coast Plaza is home to Michelin Guide favorites Knife Pleat and AnQi Bistro.
• Mexican restaurant Flores, which also has Michelin recognition, expanded from downtown San Francisco to locations at nearby Hillsdale Shopping Center and Bay Street Emeryville. 
• Beloved L.A. sushi chain Sugarfish has locations in numerous strip malls and shopping centers, although some have more celebrity sightings than others.

You get the idea. Boba has more hype than Orange Julius. Lukewarm pasta sauce and half-frozen soda are out; top chefs and upscale delicacies are in. Both quality and price are higher, which makes sense: Food is second only to electronics when it comes to mall sales per square foot, according to the International Council of Shopping Centers.

“The food court [is] undergoing a transformation to stay relevant in today’s competitive food industry,” writes Heartatwork Hospitality Consulting CEO Will Odwarka. “With a focus on authenticity, diversity, quality, ambiance, and technology, modern food courts are offering consumers a more dynamic and engaging dining experience.”

And it might just lure customers back to those dying malls. 

Restaurants have unique point-of-sale (POS) needs,from turning tables quickly to connecting front and back of house. Restaurateurs also need powerful reporting capabilities to help them manage inventory, reduce waste and analyze sales to make strategic menu changes.

Enter Toast, a powerful POS system designed specifically for restaurants, cafes, bars, food trucks, and food-service businesses of all kinds. Waitstaff can navigate Toast’s user-friendly software easily on the dining room floor, and itsstress-tested hardware can stand up to high heat and spills in a kitchen environment.

New restaurant on a budget? No problem! Toast offers a Starter Kit that includes one hardware terminal at no cost and no interest, so you can get started now and pay later. See why more than 112,000 restaurants trust Toast with everything from POS to payroll.

Today’s podcast conversation is with Mike Begg, co-founder and CEO of AMZ Advisers, on Amazon as a sales channel, the challenges of selling on Amazon, and why consumers start their product searches there. Watch the episode on YouTube or listen on your favorite audio platform.

(Source: Shutterstock)

“If you think about it, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it…”

That line of dialogue from “Forrest Gump” is now 30 years old, and the restaurant chain it inspired — Bubba Gump Shrimp Co. — still operates at 38 locations worldwide, serving over 7 million meals every year. The first of them opened in 1996 on Cannery Row in Monterey, California, in a licensing deal between Paramount and food biz entrepreneur Anthony Zolezzi.

Bubba Gump captures the movie’s charm with memorabilia throughout — Forrest’s running shoes, Bubba’s military uniform — and dishes including Shrimper’s Net Catch and Lt. Dan’s Surf and Turf. Guests play Forrest Gump trivia, and when they want to signal their waiter, they can throw up their “Stop, Forrest, Stop” sign.

It’s now common for Hollywood studios to promote TV series and films with real-world pop-up recreations like Latte Larry’s (“Curb Your Enthusiasm”) and Los Pollos Hermanos (“Breaking Bad,” “Better Call Saul”) by rebranding a local establishment for a couple days. It’s a fun gimmick, not meant to endure for decades.

Against all odds, by providing a memorable dining experience, Bubba Gump Shrimp Co. turned cinematic nostalgia into a lasting recipe for success.

(Source: Shutterstock)

Over 90 percent of people fear job interviews. Anticipating potential questions can set off a cascade of nerves. But what if employers could make it less anxiety-provoking while still attracting top talent?

This year, British department store brand John Lewis published its interview questions to help jobseekers prepare, including “questions for all job levels from customer assistants to directors on its website,” reported the BBC.

Some people may feel that it removes spontaneity and problem-solving from the process, but John Lewis’ head of talent said interviewing may cause undue stress, particularly for those who are neurodivergent. Publishing the questions “gives us the best chance of finding the right person for the role.”

Written by Dan Ketchum, Antonio Ferme, and Carolyn Neuhausen.