Ideas

Tips and tricks for understanding your customers and growing your restaurant business
7-eleven food

A new snapshot of dining habits shows Americans increasingly relying on someone else to handle the kitchen work, even if the meal is enjoyed at home.

The high-level look at today’s consumption patterns finds consumers turning to such new food channels as...

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

A new snapshot of dining habits shows Americans increasingly relying on someone else to handle the kitchen work, even if the meal is enjoyed at home. The high-level look at today’s consumption...

Marketing

With celebrity chefs like Momofuku’s David Chang and “Top Chef” winner Richard Blais entering the fast-casual fried chicken fray, concepts without such clout need to show a clear point of...

Social Media

When looking for new ways to engage with millennials , Smashburger saw an opportunity in Snapchat, the social media darling among young tech users. The fast-casual chain, which launched its Snapchat...

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 Ford Fry was ready to expand beyond his 10 Atlanta restaurants, he went home to Houston. In a building with a storied past, most recently as a launderette, he tasked design director Elizabeth...

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.