promotions

Birds flock to the menu

By Restaurant Business Staff on Jun. 01, 2010

Although chicken and turkey costs are trending slightly upward, they are still better buys than red meat.

Selling wine in a down market

By Culinary Institute of America on Nov. 01, 2011

The first time I realized how severely our guests were cutting back on wine purchases was in early 2009. After a not-so-busy Tuesday at the Wine Spectator Greystone Restaurant, when we’d served about 100 guests, I noticed that there had been only one bottle of wine sold. All other was by the glass.

Food

Shrimp gets skewered

By Patricia Cobe on May 28, 2013

When it came to developing a summer LTO for Little Greek, the 14-unit Tampa, Florida-based franchisor, president Nick Vojnovic thought “shrimp.” “It’s healthy, quick-cooking and few of our competitors offer shrimp,” he notes.

The week’s 5 head-spinning moments: hot openings edition

By Peter Romeo on Apr. 24, 2014

The week’s hot-openings news reveals more proof of a shift in fast casual, growing interest in Peruvian and why menu transparency may be more of a feint than a fact.

Chipotle to offer a BOGO deal on tofu items

By Peter Romeo on Jan. 12, 2015

In the rare discount by the chain, patrons can try their sofritas with the assurance they can get a meat-filled favorite later.

E-learning gets practical

By Restaurant Business Staff on Feb. 14, 2007

Greystone Grill in Frederick, Maryland, has a new way to educate waiters on the restaurant's extensive wine list: Vino 101 (www.vino101.com), an interactive, online wine training course.

Marketing

How your customers are using social media

Dec. 09, 2010

A growing number of diners have indicated that they use social media sites to “friend,” locate or follow a restaurant and find out about promotions or menu items. Social media is a new and quickly growing way for restaurants to interact with their guests.

Healthy Initiatives and Growing Population Groups Will Shape Restaurant Industry in 2012 and Beyond

By Restaurant Business Staff on Jan. 17, 2012

CHICAGO (January 17, 2012)—Pressure to improve the healthfulness of kids meals and restaurant fare in general along with the influence of the growing...

Paying tribute to restaurant marketing's oldest timer

By Peter Romeo on Jul. 19, 2013

People of a certain vintage tend to harbor special appreciation for star performers of an advanced age. I, of course, wouldn’t know about that, but I bet the coots in your business are all but jumping out of their spats after seeing the Methuselah of restaurant marketing make another comeback. Yes, McDonald’s Monopoly sweepstakes has been re-introduced this week for its 26st annual appearance.

The week’s 5 head-spinning moments: Servers under siege

By Peter Romeo on May 09, 2014

Many industry savants see service as the area where restaurants can distinguish themselves. Then why are so many trying to cut server-customer interaction?

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