customer service

Mile Hi Specialty Foods Named "Distribution Center of the Year for 2012" by Noodles & Company

By Restaurant Business Staff on Feb. 12, 2013

DENVER (February 12, 2013 - Business Wire)—Mile Hi Specialty Foods announced it has been named "Distribution Center of the Year for 2012" by Noodles &...

Gordon Food Service Announces Agreement to Acquire Market Day

By Restaurant Business Staff on Feb. 19, 2013

GRAND RAPIDS, MI (February 19, 2013)—Gordon Food Service announced that it has entered into an agreement to purchase substantially all the assets of Market...

Marketing

2013 Social Media 50: Winning Strategies

By Amanda Kooser on Mar. 01, 2013

You’ve already gotten a taste of our list of 50 great social media tips and tactics. Now it’s time for the main course.

Have kids, will drive thru

By Kelly Killian on Sep. 11, 2013

Some fast-casual chains, such as Panera, have had success with drive-thru service in certain locations, while many remain on the fence. But 35 percent of consumers say availability of a drive-thru is important in selecting a restaurant. And this mom agrees.

The week in ideas, August 12, 2013

By Restaurant Business Staff on Aug. 12, 2013

This week: Danny Meyer takes to the sky. A restaurant goes big with water. Bad restaurant names. And using vodka as a tool of protest.

Consumer Trends

Meal deals may not be obvious, study finds

Aug. 21, 2013

Widespread discounting has conditioned restaurant customers to hunt for deals, but price isn't always what lands the bargain chasers’ business.

Consumer Trends

Families that dine out together reap benefits

Aug. 30, 2013

Moms and dads surveyed recently by Restaurant.com claim that they enjoy going to restaurants as a family.

Don't Ignore the Boomers

By Patricia Cobe on Sep. 09, 2013

I love trying out hot new restaurants.And when I discover a place I really like, I bring my friends back there with me—or at least tell them to try it. But like me, my friends are Baby Boomers—the generation born between 1946 and 1965. We don't eat old or feel old—until we go into one of these trendy new places.

Financing

Bar smarts

By Timothy Moriarty on Oct. 01, 2013

There’s a science to using beverages in a restaurant,” says Jon Taffer. “But the restaurant industry doesn’t use science. Restaurant owners use gut.”

Go ahead. Call us a tool.

By Peter Romeo on Oct. 01, 2013

We’ve killed the Monkey. From now on, our site will be known as RestaurantBusinessOnline.com, playing off its 111-year-old print sister. Call us crazy, but we think that name makes more sense.

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