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The week in ideas, July 22, 2013

 By Restaurant Business Staff on Jul. 22, 2013

This week: KFC ditches the Colonel for its spinoff. Automatic tips come under scrutiny. Laying off employees via text is a bad idea. Shutting down your restaurant mid meal is even worse.

Marketing

Should your restaurant fall for Tumblr?

 By Amanda Kooser on Jul. 29, 2013

The humble online blog has been a staple of many restaurants' web presence for years, so much so that the format has started to look a little stale. Tumblr is a blog site, but it's a bit different than its elders.

Subtle branding

By Restaurant Business Staff on Aug. 27, 2013

Fast-casual chicken chain PDQ has made its mark with an unusual design decision—adding a sink to the main dining room.

Ed Sullivan vs. Chipotle

By Peter Romeo on Sep. 17, 2013

Gather ‘round, Millennials, and learn of a time when the rock ‘n’ roll you hear everywhere today, from baseball games to doctors’ waiting rooms, was perceived as a dire social threat.

Financing

When pig(skin)s fly

By Gregg Cebrzynski on Oct. 01, 2013

To make sure your promotions don’t go down and out, consider these tips.

Financing

Bar smarts

By Timothy Moriarty on Oct. 01, 2013

There’s a science to using beverages in a restaurant,” says Jon Taffer. “But the restaurant industry doesn’t use science. Restaurant owners use gut.”

Go ahead. Call us a tool.

By Peter Romeo on Oct. 01, 2013

We’ve killed the Monkey. From now on, our site will be known as RestaurantBusinessOnline.com, playing off its 111-year-old print sister. Call us crazy, but we think that name makes more sense.

Financing

Limited run, big buzz

By Amanda Baltazar on Oct. 02, 2013

It’s psychology so well established that we all understand it: We want what we can’t have, be it a luxury yacht, Michael Jordan-like skills or a sugary treat.

How the First Lady’s latest “move” affects restaurants

By Joann Whitcher on Oct. 03, 2013

Are you using cartoon characters to market not-so-healthy meals to kids? The First Lady would like you to stop.

Breaking the doper barrier

By Peter Romeo on Oct. 09, 2013

Marketing lines that few restaurants dared to cross are being trampled into oblivion.

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