marketing

Chiles of the Americas

By Restaurant Business Staff on Aug. 01, 2012

Chiles all belong to the Solanaceae (nightshade) family, the same one as tomatoes, eggplant and tobacco. While they are called chiles in Mexico, they are known as ajíes in Peru, Chile, Colombia and Venezuela; pimentas in Brazil; and peppers or chile peppers in the United States.

Don't forget to write...

By Bill Main on Jun. 08, 2000

It takes a lot of time and effort to build a loyal customer base. After your employees, your guests are your most valuable asset.

Food

Healthy drinks, dessert beverages and beer milkshakes

By Thomas Henry Strenk on Feb. 01, 2013

Healthy beverages and delectable drinks may seem to be at opposite ends of the spectrum, but they’re moving closer all the time.

The soft skills

By Bill Main on Jan. 10, 2001

When an employee quits, they don't quit the company, they quit their boss. An independent survey showed that half the people quit their previous employer because of problems with their immediate supervisor. No surprise.

Marketing

'Give me mas'

By Patricia Cobe on Apr. 25, 2013

Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.

Color me profitable

By Bill Main on Aug. 02, 2001

"You Can Have It In Any Color... As Long As It's Black"

Social media isn’t all marketing

By Amanda Kooser on Jun. 17, 2013

Ruby Tuesday’s narrowly averted cheese-biscuit apocalypse demonstrates how social media’s role is evolving from marketing to operations. The chain has spent several years working through a major brand refresh, migrating from a down-home bar-and-grill to a more upscale-casual concept. To that end, the company decided to phase out the free cheddar biscuits given to diners, testing the new program in one area where the biscuits went AWOL. The reaction was telling: customers had a fit, sharing their displeasure through social media.