marketing

Water-ballooning old thinking at Summer Brand Camp

By Peter Romeo on Jun. 05, 2014

The industry’s un-conference provided an opportunity for the off-center to have the center stage.

Reel 'em in

By Bill Main on Sep. 10, 2003

I haven't found an operator yet who wouldn't like to boost incremental sales. Retail sales are a great way to do this, and more and more restaurants are dedicating space to feature unique clothing, food products, souvenirs, etc. The trick is often getting guests to pause long enough to notice...and hopefully purchase.

3 things chains can learn from independents

By Peter Romeo on Oct. 14, 2014

The operators of independent restaurants enjoy a latitude and authority their counterparts on the chain side couldn’t imagine exercising. But maybe they should.

Simple sake

By Restaurant Business Staff on May 01, 2004

Riingo, chef Marcus Samuelsson's new trendy American/Japanese spot in NYC, is on a mission—to make sake more accessible to the masses.

Why you may be giving millennials the creeps

By Sara Rush Wirth on Apr. 06, 2015

Restaurants' new buzz phrase for capturing consumers is one-to-one marketing--using data captured often without the customer's awareness to personalize a pitch. That snooping and profiling doesn't sit well with some patrons, including our Token Millennial.