marketing

Free babysitting, Beyonce and the week’s other great ideas

By Kelly Killian on Feb. 05, 2014

I’m excited to refresh a regular column that had been a staple of Restaurant Business for years. Here are my picks for the week’s (give or take a day or two) best ideas—plus one of the worst.

Too tasty

By Bill Main on Feb. 06, 2003

It's more important than ever to set your restaurant apart from the competition. In a nutshell, what makes you different, better or special?

The week's 5 head-spinning moments

By Peter Romeo on May 23, 2014

Adjustments in tech strategies, a big promotion that slipped past unnoticed, why every big chain should be scared and the day fast food lost its mind.

Cover story part 1: Opportunity knocks

By Restaurant Business Staff on Sep. 01, 2003

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

Food

Climbing the whiskey ladder

By Thomas Henry Strenk on Oct. 13, 2014

We’ve been collecting whiskeys since 1977; now, finally, we are part of a trend,” says Mick McHugh, proprietor of F.X.

Do as I say

By Bill Main on Apr. 08, 2004

I watched the final episode of "The Apprentice" last week. I admit that I've become intrigued with how Donald Trump leads the contestants vying for a coveted position in his company.

Leadership

Restaurant leader of the year: Danny Meyer

By Peter Romeo on Mar. 17, 2015

He’s built an empire putting employees first. Now that Danny Meyer has taken Shake Shack public, will shareholders be OK with staying in the backseat?

Sox fans drawn to local eatery

By Restaurant Business Staff on Mar. 14, 2005

As the Boston Red Sox prepared to face the despised New York Yankees in last fall's historic American League Championship Series, Red Sox fans started queuing up outside the Riviera Cafe, a local eatery with TVs all over the room, more than five hours before game time.

3 restaurant ideas making waves this week

By Peter Romeo on Mar. 03, 2016

Here's how restaurateurs are addressing the challenges of equalizing front-of-the-house and back-of-the-house pay, as well as trying to foster a better experience for families.

6 great menus

By Restaurant Business Staff on Apr. 11, 2006

The menu is a statement of your restaurant’s philosophy—and a crucial piece of its marketing puzzle.

Page 185