Ideas

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

1. Keep a “cemetery portfolio.”

Just because an idea doesn’t wow you the first time doesn’t mean it needs to die. One R&D chef mentioned that he compiles what he calls a “cemetery portfolio,” a repository of new menu items and LTOs that didn’t work at the...

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

1. Keep a “cemetery portfolio.” Just because an idea doesn’t wow you the first time doesn’t mean it needs to die. One R&D chef mentioned that he compiles what he calls a “cemetery portfolio,” a...

Marketing

It’s hard for restaurants to succeed without engaging Hispanic consumers, says Peter Filiaci, VP of strategy and insights at Univision. Here’s how five chains—Univision’s 2015 Trailblazer Awards...

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

Casual-dining chains are courting millennials with shareable menus, craft cocktails and hip decor. But Plano, Texas-based Romacorp, parent to Tony Roma’s, is taking the courtship a step further with...

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.