Restaurant marketing ideas and trends


How to tell beef's sustainability story on restaurant menus

Today’s consumers are both curious and deeply invested in how their food is grown and raised, making beef’s rich production story a compelling marketing point.


How John Schnatter’s problems have damaged Papa John’s

In a special episode of RB’s podcast, "A Deeper Dive," Technomic's Robert Byrne talks about Papa John’s reputation challenges.

Consumers were tempted by these limited-time offers featured in chain restaurants.

The family chain’s promotional focus is back on pancakes in a one-day deep discount.

The chain, facing competition from trampoline parks, is offering an option for time-based game play.

These tastemakers can help restaurants market themselves, but they should be selected on the brand's terms, Advice Guy says.

In the latest episode of RB's "A Deeper Dive," IHOP President Darren Rebelez talks about the company’s buzzy burger-centric move.

The chain is taking steps to bolster its quality positioning with a new “Fresh Mexican Grill” tagline and changes in the restaurant.

Even if you've never made the short list, any nod from the organization is something to brag about, Advice Guy says.

Diners today have more options than ever before, so operators must use everything in their arsenals to keep them coming back.

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