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marketing

Great expectations

 By Bill Main on Feb. 12, 2003

I was browsing through the help wanted section of my local paper this morning.

Food

Feeding Gen Z

 By Patricia Cobe on May 27, 2014

Restaurants are creating new kids' menu ideas to win over today's young customers and their families.

Cover story part 2: Rooms to let

By Restaurant Business Staff on Sep. 01, 2003

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

Technology

Anatomy of a visual home page

By Sara Rush Wirth on Oct. 13, 2014

Instead of stagnant pages, some restaurants are adopting a scrolling home page that hits the brand’s main talking points without forcing click-throughs.

Wanted

By Bill Main on Apr. 14, 2004

Designing an effective recruiting ad is both an art and a science. A combination of careful and specific wording, a bold and creative design, and a bit of fun can ensure that you draw the best candidates to your organization.

Taco Bell jabs at “Routine Republic” of McDonald’s in new breakfast push

By Peter Romeo on Mar. 26, 2015

Taco Bell is shooting for some buzz about its new “biscuit taco” breakfast sandwich with a new YouTube video that portrays McDonald’s as an evil authoritarian empire with no tolerance for variety in what its dispirited citizens can eat for their morning meal.

Cover story: Ready for your close-up?

By Restaurant Business Staff on Apr. 15, 2005

You didn't ask for it. You might not even want it. But you got it—big-time publicity.

McDonald's boils a frog

By Peter Romeo on Mar. 10, 2016

Gradualism is helping the chain exit its discounting bind while delivering the sort of value that other chains are finding tough to concoct.

What makes a great manager?

By Restaurant Business Staff on May 12, 2006

All five of these pros have become top restaurant managers. And here’s why.

Operations

This week’s 4 head-spinning moments: Say what?

By Peter Romeo on Mar. 31, 2017

Why's an operator cheering a possible upswing in food prices? And has Maine's governor hit on a new way of getting restaurant employees' lobbying help? Those are just some of the questions that were posed by surprising developments of the past week.

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