marketing

Marketing

The Feltenstein Formula for better social media

In the mind of marketing consultant Tom Feltenstein, branding is how your brand makes people feel about themselves.

10 RLC ideas worth stealing

Reviewing our notes after the show, the editors of Restaurant Business spotted 10 ideas that any non-attendee of the RLC shouldn't miss. We suspect that some would've been lost to attendees, too, because of the sheer volume of innovations that were aired during the event. Consider this your Cliff Notes for the keepers:

Restaurateurs who view the business as a battlefield might’ve uttered an “amen” at the end of the presentation from retired Gen. Barry McCaffrey, who wound up this year’s conference with an analysis of leadership during wartime.

Did the industry sneak off to Colorado or Washington for a few now-legal bong hits? How else could the business have brainstormed jaw-droppers like these?

Mobile loyalty programs are popping up faster than dandelions in springtime, even though just over one third of consumers (36 percent) say they participate in a restaurant-based loyalty program, according to a Technomic Market Intelligence Report on loyalty marketing. However, notes the report, 80 percent agree they would sign up if the restaurant they visit most often offered a program.

What happens when your guest feedback programs insist your customers love you, but your restaurant is empty? That was Terry Smith’s dilemma when he was brought on board as consultant for Texas Steakhouse in 2008.

If you’ve ever wanted to start a “Jerry Springer”-style show for the restaurant industry, this is the week to do it. Insults and chairs will be flying before you can say, “I caught my spouse cheating.”

Breakfast emerged as the humble champion starting with the 2007 economic downturn, and it hasn’t stopped yet.

The annual—slightly off-kilter—gathering of marketing, human resources and operations leaders known as Summer Brand Camp just finished up in Dallas.

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

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