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promotions

Bartering is bigger than ever

 By Restaurant Business Staff on Jul. 12, 2006

According to the International Reciprocal Trade Association in Rochester, New York, bartering is bigger than ever.

How much do I pay them?

By Restaurant Business Staff on Jul. 01, 2010

If you have just a few units, you can dig up plenty of free information. For hourly workers and managers, start with data from Salary.com and Payscale.com, much of it targeted to your city or zip code. Look to proxy statements of small public companies for figures on executive pay.

Sysco Announces Team Leadership Promotions

By Restaurant Business Staff on Nov. 06, 2011

HOUSTON (November 6, 2011)—Sysco Corporation announced the following executive leadership team promotions: Mike Green, Executive Vice President​-Food...

A class act

By Vanessa Richardson on Oct. 01, 2013

It’s hardly unusual for a restaurant chain to offer scholarships for college-age employees to help defray tuition costs—particularly when students have their sights set on long-term careers in food service. But Rubio’s Fresh Mexican Grill is taking the idea a step further.

McDonald’s kicks off ‘happy hour’ restaurant promotion with new Horchata Frappe

May 14, 2014

McDonald’s has introduced a new Horchata Frappe drink as part of its late-afternoon McCafe menu at participating stores in Southern California.

Papa John’s angles for Super Bowl viewers with BOGO deal

By Peter Romeo on Jan. 28, 2015

Demand for delivered pizzas typically soars next Sunday, but the third-largest player is resorting to a discount to get its share.

10 ways to do your own PR

By Restaurant Business Staff on Mar. 05, 2007

High-ticket marketing efforts don't fit your budget? Relax, there are plenty of ways to get good PR without spending a ton of your money.

Make it Personal

By Restaurant Business Staff on Dec. 29, 2010

Jay Siff, Founder and CEO of Moving Targets, is committed to helping you make more money. With his 18+ years in retailing and 18+ years in direct marketing,...

50 Great Ideas 2012

By Patricia Cobe, Thomas Henry Strenk, Amanda M. Westbrooks and Restaurant Business Staff on Feb. 01, 2012

The industry never stops innovating. Better promotions? Check. Ingenious service upgrades? Got it. And don’t even think restaurants are done improving on the farm-to-fork trend. Once again you’ve managed to put lightning in a bottle—50 times.

6 stories you probably missed this week

By Peter Romeo on Nov. 01, 2013

Overlooked in the information torrent of the last week were tidbits relating to everything from the trend in birthday business to why some restaurant hourlies might prefer to say “Welcome to Wal-Mart!”

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