Ideas

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

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

Millennials aren’t the only consumers making ripples in the restaurant industry this month. To please parents as well as Gen Zers, operators are taking a look at what they offer various age groups...

Marketing

Teaching classes in restaurants is a popular way to reach new customers, bring in more revenue, reward frequent guests or showcase an event space. Consumers love it, too—and they’re willing to pay. “...

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

When Michelle Bernstein and her husband and business partner David Martinez closed their Miami flagship Michy’s in July 2014, they needed a change—and so did their nine-year-old restaurant. “I had...

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.