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Restaurant marketing ideas and trends
In a phrase: stepped-up competition for share of stomach.
Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.
There’s almost always some consumer pushback when a restaurant pulls an item off the menu.
Losing weight is traditionally the top New Year’s resolution. Here’s what IHOP, McDonald's and other chains are saying in 140 characters to discourage skipped restaurant visits.
Consumer research told P.F. Chang’s China Bistro that its diners didn’t know what was going on in the kitchen. Its new Farm to Wok campaign was designed to shed light.
Concepts are reconfiguring their menu items to be camera-ready marketing tools.
Here’s how restaurants are hoping to scare up brand awareness—and sales.
Standouts include, "If my last meal isn’t Portillo’s, I’m haunting the world."
The chain has enlisted wide receiver JuJu Smith-Schuster to be its social media correspondent during the upcoming draft.
Here’s how some operators are moving beyond cookie-cutter marketing.
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