Eddy Goldberg is a Senior Editor-at-Large at Franchise Update Media. He specializes in Marketing Technology (MarTech) and Entrepreneurship, exploring the intersection of innovative marketing strategies and business growth. Eddy's insights and expertise have been featured in various industry publications, contributing to a deeper understanding of the evolving landscape of marketing and entrepreneurial ventures.
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Eddy Goldberg's coverage focuses on a variety of topics, including franchising, marketing, business, employment and real estate. His articles often cite data and include press releases and reviews.
To effectively pitch to Eddy Goldberg, consider providing detailed insights into the latest trends in franchising, marketing strategies backed by solid data or case studies. Additionally, if you have information regarding industry reports or significant announcements related to employment trends or real estate developments that can be substantiated with credible data sources or expert opinions from within the field would likely capture his attention.
Remember that Eddy does not seem to have a specific geographic focus but instead covers international trade expertise and global franchising news.
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By: Eddy Goldberg
When it comes to meeting changing consumer tastes, restaurant owners and operators have always scrambled to keep up—hoping to spot emerging trends before their competitors do—and adapting their menus, operations, and pricing accordingly, in an attempt to catch the next wave. But it’s not enough just to identify new trends. That’s when the hard work of creating new products and customer experiences begins.
At a time when the AI boosters are selling their wares across every sector at top volume, flooding everyone everywhere with the fear of missing out (FOMO), and when it seems like the loudest voices opposing them are the equally hype-tastic AI Doomers, it can feel impossible to see a way through. —The AI Con: How To Fight Big Tech’s Hype and Create the Future We Want, by Emily M. Bender and Alex Hanna
By: Eddy Goldberg
For many (not all!) restaurant franchisees, money is tight, customers scarce (and picky!), and here comes the ever-critical Q4, followed by an uncertain 2026—for restaurant operators and customers alike, who both are dealing with inflation (cost of goods for the former and menu prices for the latter). With margins shrinking like an Ozempic waistline on speed, restaurant brands are experimenting with AI to improve just about everything. But let’s stick with marketing here.
“I’ve worked hard, paid my taxes, raised my family, operated a small business, and stayed here through good times and bad, says Richard Pfeffer, founder and owner of Gritty McDuff’s, a brew pub in Maine’s largest city. “But I’ve never seen city leaders so determined to drive away small businesses and burden taxpayers as they are with this proposal going to voters to raise Portland’s minimum wage to $19 an hour by 2028.”
