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marketing

Better business: Meet Conscious Capitalism

 By Sam Smith on May 01, 2012

Customers are armed with more information about your business practices, and they are acting on their values. If you share their values, great; if you don’t, look out.

Menu feedback card

 By Bill Main on Nov. 24, 1999

Your servers receive direct and indirect feedback from your guests about the items on the menu. They note reactions to price, portion size, flavor and overall satisfaction. Servers use this feedback when recommending menu items because their tips are directly related to customer satisfaction.

Technology

Restaurants get creative with QR codes

By Amanda Kooser on Sep. 11, 2012

According to a 2012 study by mobile barcode producer Scanbuy, quick serve restaurants are behind only consumer packaged goods companies in their use of QR code for promotional campaigns. Here are some QR campaigns that caught our attention, and more importantly, the customers'.

Grow or go

By Restaurant Business Staff on Jul. 06, 2000

I'm sure you've read all the statistics and studies on this subject. The foodservice industry is way behind the curve when it comes to professional development. Good managers who go unchallenged have only one choice: look for another job where they can learn new skills and earn higher pay as a result.

Operations

Kitchen equipment trends

By Restaurant Business Staff on Feb. 01, 2013

Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment.

Financing

Signature drinks pose a purchasing puzzle

By Restaurant Business Staff on Jan. 13, 2001

Often it takes just an ingredient twist or two to make bar drinks your own. But finding that something special can be a purchasing puzzle.

Marketing

Burger standouts detail their marketing strategies

By Steve Holtz on Apr. 29, 2013

As the executives of Burger King and Five Guys revealed during a session at the Restaurant Leadership Conference, their brands share a conscious commitment to style over substance in their marketing approaches.

Cool color facts

By Bill Main on Aug. 02, 2001

Can colors affect appetite? How about perceptions of cleanliness and sanitation?

The waiting game

By Amanda Baltazar on Jun. 17, 2013

Busy times are restaurants’ bread and butter. But a busy restaurant often means hungry guests are kept waiting. If operators manage wait times properly, though, they can create positive feelings in guests and boost business. Here are some skills to work on.

Have your cake when they eat it, too

By Bill Main on Mar. 21, 2002

Turn tables or sell desserts? It is more profitable to turn tables, right? Wrong. Try on this point of view and see if you can't improve profits at your restaurant.

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