marketing

3 things chains can learn from independents

By Peter Romeo on Oct. 14, 2014

The operators of independent restaurants enjoy a latitude and authority their counterparts on the chain side couldn’t imagine exercising. But maybe they should.

Simple sake

By Restaurant Business Staff on May 01, 2004

Riingo, chef Marcus Samuelsson's new trendy American/Japanese spot in NYC, is on a mission—to make sake more accessible to the masses.

Why you may be giving millennials the creeps

By Sara Rush Wirth on Apr. 06, 2015

Restaurants' new buzz phrase for capturing consumers is one-to-one marketing--using data captured often without the customer's awareness to personalize a pitch. That snooping and profiling doesn't sit well with some patrons, including our Token Millennial.

Take it to the Mex

By Restaurant Business Staff on May 15, 2005

Americans love tacos, burritos, and nachos. Now Mexican menus are digging deeper to offer fresher, authentic fare.

Employee contest springs an LTO

By Patricia Cobe on Aug. 11, 2016

To jumpstart the R&D process, Native Grill tapped staff to launch ‘Final Cut: Native,’ a competition to shape its first sandwich LTO in a few years.

Manufacturer Spotlight May 2006

By Restaurant Business Staff on May 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Operations

This week’s 5 head-spinning moments: Trick plays

By Peter Romeo on Apr. 21, 2017

Sly moves helped restaurants get their marketing messages across in innovative ways—and avert serious crime.

Meet a new kind of distributor

By Restaurant Business Staff on Nov. 12, 2006

All distributors say they want to help their operator customers grow their business, but few actually have strategies in place to make it happen. Creating programs that could drive restaurant traffic takes marketing, which can be expensive, and expertise, which historically distributors haven’t had.

Marketing

Anatomy of a cross-platform marketing campaign

By Benita Gingerella and Lisa White on Sep. 19, 2017

See how TGI Fridays grew its Facebook and Twitter audience by more than 100%.

How colleges shape customers

By Restaurant Business Staff on Jun. 12, 2007

Say hello to your next customer base. There are approximately 17.5 million students enrolled in some sort of higher learning institution, according to 2005 census data. And by the time they graduate they will have been spoiled rotten.

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