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Kelly Killian


Articles by
Kelly Killian

Page 6
Consumer Trends

3 ways restaurants are courting Hispanic customers now

Restaurants’ latest outreach efforts take a more nuanced approach to reaching Latino consumers.


Screen time: TVs bring in the bucks

With the Super Bowl right around the corner, it pays off to have a blockbuster A/V system. See how a high-tech remodel has helped Hooters become a destination for sports lovers.

The research says that about half of Americans make resolutions—and by now, a quarter of us already have abandoned them. But I’m holding out hope for this list of to-dos to help me make a better restaurant-goer in the coming year. And I’m sharing them here not only to keep me honest, but also in hope that other consumers will join me.

The issue you hold in your hands marks the one-year anniversary of the new Restaurant Business.

Everyday technology, such as cellphones, GPS and mobile apps, has been a boon for restaurants’ takeaway programs—and, equally important, may be contributing to safer deliveries.

Operators are making sure business cards, coasters, stickers and other printed materials speak for the brand once they go out the door.

Technology and social media fueled many of the year’s marketing successes and missteps at restaurants. A couple of operators, though, found new life in old tricks, doubling down on discounting and resurrecting in-demand LTOs.

To generate buzz for the release of its new smartphone app on Oct. 28, Taco Bell went silent on all of its social media channels for one day, replacing its characteristically prolific posts with one disruptive message: “Taco Bell isn’t on Instagram [or Twitter or Facebook], it’s #onlyintheapp.” It was accompanied by a link to download the new app, designed heavily around mobile ordering and payment.

Ask any number of restaurant executives for a peek at their New Year’s resolutions and finding a way to give a jolt to traffic will top most lists.

For the nearly four dozen dishes submitted, their words revealed the following insight about what makes a winner: it’s just plain “delicious.”

Editor Kelly Killian shares her predictions on what restaurateurs can expect from customers next year.

A decade ago, Mike Frampton was paying about $35 per pickup to have a rendering company haul away the used cooking oil from his Melting Pot franchise.

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