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marketing

Papa John’s angles for Super Bowl viewers with BOGO deal

 By Peter Romeo on Jan. 28, 2015

Demand for delivered pizzas typically soars next Sunday, but the third-largest player is resorting to a discount to get its share.

Golden Corral R&D chef says out with the old

 By Restaurant Business Staff on Feb. 14, 2005

Beverly Lynch doesn't like the same-old meatloaf. She doesn't like the same-old gravy, either. In fact, this former Home Ec.teacher's 11-year tenure as head of R&D for Golden Corral has been spent not liking the same-old anything.

This week's 6 head-spinning moments: Trash talk, restaurant style

By Peter Romeo on Feb. 12, 2016

Big sales bumps triggered considerable bragging from the overachievers, nerd and non-nerd alive.

Financing

The booming healthy beverage market

By Restaurant Business Staff on Mar. 11, 2006

Global sales of fortified/functional beverages were projected to reach nearly $40 billion in 2005, according to Euromonitor International.

Food

Scouting Arby’s

By Sara Rush Wirth on Mar. 21, 2017

One Friday, five Restaurant Business editors trekked over to the Arby’s in Chicago’s Ogilvie train station to check out the brand's loaded curly fries.

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Operations

This week’s restaurant nightmares: Dis communication?

By Peter Romeo on Sep. 06, 2017

Effective communication usually defuses conflict. But not necessarily in the current-day restaurant business.

Financing

Noise-reduction gear that looks nice

By Restaurant Business Staff on May 12, 2007

When Zagat surveyors were asked what irritates them most when dining out, noise came in second only to bad service.

Operations

6 heads-up restaurant developments from overseas

By Peter Romeo on Nov. 03, 2017

Our usual roundup of head-spinning moments is pre-empted this week by an early look at head-raising news from the Global Restaurant Leadership Conference.

25 smart menu moves

By Restaurant Business Staff on Sep. 05, 2007

Menu items have to work hard for a living. They must fit with the concept. Sound and taste good. Make money, of course.

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