Ideas

Tips and tricks for understanding your customers and growing your restaurant business
people eating restaurant

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

Asking a marketer how to generate buzz is a little like asking someone how to be lucky. But just as the famous saying suggests, what may seem like chance really is more preparation than fate. When it...

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

To keep up with the pace of busy customers, Starbucks rolled out a pared-down, no-frills prototype on Wall Street in late April. The 538-square-foot express-store pilot promises to be “one of the...

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.