Ideas

Tips and tricks for understanding your customers and growing your restaurant business
japanese side dishes

Providing exclusive consumer trends and insights to enhance your marketing strategy. Powered by Technomic.

“Technomic is a Chicago-based consulting and research firm providing a 360° view of the food industry. Technomic’s...

50 Great Ideas
Rank Idea Location(s) Restaurant(s)
1 A smallwares sidewalk sale San Francisco Cotonga; Quince
2 Deliver a taste of catering Multiple locations Roti; Chick-fil-A
3 Butcher paper menus are on a roll N/A N/A
4 Chef for a night Multiple locations Benihana
5 Service in sign language Toronto Signs
Innovations

The ongoing drought in California and resulting usage restrictions are forcing operators to examine how much water is coming out of the faucet and to look for ways to slow the flow. While the “water...

Marketing

Discounting often is considered a dirty word in the restaurant industry. “Oh no, we don’t discount,” many operators say, running from the notion of devaluing their product in any way. Those same...

Social Media

Consumers are searching the Internet for information in every location imaginable, on every device, at every point of the purchase process. About half of consumers search for restaurant locations or...

Consumer Trends

Providing exclusive consumer trends and insights to enhance your marketing strategy. Powered by Technomic . “Technomic is a Chicago-based consulting and research firm providing a 360° view of the...

Design

Atop the upscale E.P. restaurant sits L.P., a 5,500-square-foot open-air bar. “The rooftop adds a layer of protection for business; it’s a destination people will travel to,” says co-founder and...

10 Groundbreaking Concepts
McDonald’s is dipping its toe into customization, bringing better burgers to the QSR level.
As food halls move into big cities across the country, serving as food courts for those seeking high-end meal options, Eataly in particular has stood out as the food hall of food halls, opening its Chicago unit at the end of 2013.
Incubators represent a shift in the industry climate towards collaboration instead of competition. It began with co-branded restaurants and pop-up events driven by chefs working together.