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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 207
Marketing

The Social Media 50

In research conducted from late January to mid-February, our staff monitored the two leading social-media channels for restaurants right now, Twitter and Facebook, counting followers and fans, how often consumers discussed the brand and the efforts of operators to foster that give-and-take.

How to build a do-it-yourself resource for franchisees

Restaurant franchisors know the internet can be an effective local-store marketing tool. But how do they extend the capabilities to franchisees without surrendering a dangerous degree of control?

How do you build a global restaurant chain? Robbie Brozin, the founder of $1-billion-a-year Nando’s Chicken, ended the educational component of the Restaurant Leadership Conference with some specific tips for attendees.

A restaurateur-turned-media-consultant advised Restaurant Leadership Conference attendees to avoid some of the common pratfalls of mobile and social media.

It’s not like restaurants haven’t wanted to grow over the last year. It’s just nobody wants to lend the money for it.

Every chain has A, B and C units. A key to growth—without actually building new stores—can be in turning C’s into B’s and B’s into A’s.

Voicing agreement that the worst is over for restaurants, attendees of the Restaurant Leadership Conference said they came to the Scottsdale, Ariz., event with an ear cocked for insights into chains’ near-term prospects.

The venerable Honey Baked Ham retail chain is branching into full-service restaurants with a concept promising no shortcuts in the preparation of its breakfast and lunch specialties.

A wholesaler of oversized burger patties is reversing the usual restaurant-to-retail route by launching a fast-casual chain based on a familiar grocery-store brand.

An Australian fast-casual chain that specializes in grilled chicken “burgers” is set to open its first U.S. restaurant on Feb. 25 in Rancho Cucamonga, Calif.

The management of BJ’s Restaurants often uses descriptors like “premium” and “polished” to peg the casual-dining echelon it’s claimed as a niche. Now the co-founders of the high-flying brand are giving a similar upscale nudge to their new entrant in the fast-casual market, a spec-your-own concept called Stacked.

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