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Restaurant marketing ideas and trends
The latest flurry of restaurant marketing tactics feel remarkably similar to what other concepts and segments have been doing successfully for some time.
The quest for customers is prompting some chains to think retro.
The chicken sandwich chain has one of the best brand reputations in the country, according to a Harris Poll.
Guerrilla marketing has taken a decidedly tech turn. Pros: It's cheap and effective. Cons: What's Twitter again?
Join the editors of Restaurant Business and social media mavens from the industry for breakfast on Tuesday, April 1 from 7:00 a.m. until 8:30 a.m.
50 percent of both fine- and casual-dining operators and 40 percent in the family-dining segment plan to devote more resources to social media this year.
Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a bigger chunk of those catering dollars.
From bold marketing stunts to under-the-radar menu moves, restaurant chains are approaching sustainable business practices in new ways.
Operators are borrowing from the popular bar promotion to market salads, pizza and more.
The chicken chain goes with an unknown actor as its new colonel to “save money" for a new value offer.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow