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Fine Dining

Marketing

A virtual networking warm-up

 By Restaurant Business Staff on Mar. 25, 2014

RLC attendees share their thoughts on what will undoubtedly be a major quest for those who come to Scottsdale Sunday: How to differentiate their brands in the eyes of consumers.

Workforce

Growth trend: beards

 By Steve Coomes on May 14, 2014

How restaurants are addressing the growing beard trend.

Everyone’s a critic

By Amanda Baltazar on Jun. 17, 2014

Everyone's a critic; know how to respond to a review, good or bad.

Future 50: Emerging Brands

Eddie Merlot’s

Jul. 15, 2014

This concept, developed by early Subway franchisee and wine aficionado Bill Humphries, sets itself apart from other steakhouses by actively marketing to women; females account for 45 percent of its customers.

The early word on Apple Pay, Apple’s new e-wallet

By Kelly Killian on Sep. 10, 2014

Apple announced something that could be a game changer for the restaurant industry and retailers: Apple Pay. “The vision is to replace the wallet. And the starting point is payments,” says Apple CEO Tim Cook.

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.

Steal this idea: feed the force

By Sara Rush Wirth on Nov. 10, 2014

The guest list at the launch for Umami Burger’s Chicago unit had the typical folks: bigwigs, friends, the media. Also invited to sample the menu on the house: two uniformed police officers. Why? Brand advocacy. Local police are visible, influential community leaders, says Umami CEO Paul Clayton. Plus, it can’t hurt to have the law looking out for the place.

Consumer Trends

5 consumer trends for 2015

By Kelly Killian on Dec. 08, 2014

Editor Kelly Killian shares her predictions on what restaurateurs can expect from customers next year.

Consumer Trends

Consumers' top chains by menu segment

Jan. 05, 2015

Chains that landed a top spot consistently deliver on all aspects of the dining experience—from providing a welcoming environment to offering time-saving takeout.

Steal this idea: Weathering a weekend blizzard

By Sara Rush Wirth on Feb. 02, 2015

A weekend that should have delivered turn-away traffic because of the Super Bowl and Restaurant Week brought instead a business whiteout for some restaurants in Chicago, the result of a blizzard.

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