marketing

The importance of purpose

By Sam Smith on Jun. 17, 2013

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

Food

A bit of menu magic

By Bill Main on Mar. 07, 2002

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

Chipotle’s stealth move into pizza

By Peter Romeo on Dec. 18, 2013

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

In the hot seat

By Bill Main on Oct. 15, 2002

A foodservice manager is an extremely influential person.

Borrowing from the best

By Peter Romeo on Mar. 31, 2014

Where to go hunting for answers to business conundrums? Our Power 20 list is a good start.

On the house

By Bill Main on May 07, 2003

Manager Comps should be used for three very distinct purposes, and accounted for accordingly. There are Marketing Comps, Service Comps, and Product Comps.

A toolbox for boosting traffic? Really?

By Peter Romeo on Jul. 08, 2014

A survey of recent promotions finds the restaurant business lapsing into its discounting habit again, despite indications that consumers want something other than a deal.

Capital idea

By Bill Main on Dec. 04, 2003

Many years ago, when I was in a carefree bachelor, a young woman I was dating told me that I need to be more spontaneous.

KFC, Pizza Hut to borrow Taco Bell’s pitches for millennials

Dec. 12, 2014

Yum! Brands told investors its fried-chicken and pizza chains will try to sweeten their appeal by using some of the techniques that worked for Taco Bell.

Flavor is never out of season

By Bill Main on Sep. 30, 2004

Once upon a time, chefs relied on the foods grown in their own backyards, on their own farms, or obtained at the local farmer's market.

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