Taco Bell

Franchisees' issues get the spotlight

By Restaurant Business Staff on Jan. 13, 2014

Learn how some of the most successful restaurateurs are handling common challenges and opportunities.

Taco Bell's app stunt sees success

Oct. 31, 2014

Its decision to "go dark" on its social media channels to promote the rollout of its new mobile app resulted in some success, Adweek reports. The company says 75 percent of all stores had processed a mobile order 24 hours after the launch.

Leadership

A one-on-one with Wendy's CEO Emil Brolick

By Patricia Cobe on Mar. 26, 2015

Wendy's CEO Emil Brolick shared many insights on leadership, growth, making mistakes, leaving a legacy, and more at the Restaurant Leadership Conference on Wednesday.

Focus Brands gets in the delivery game

By Kelsey Squire on Aug. 21, 2015

The parent company of Schlotzsky's and Moe’s Southwest Grill has partnered with Postmates to bring restaurant delivery to select markets.

Denny’s pledges to use cage-free eggs by 2026

By Kelsey Squire on Jan. 14, 2016

The family-dining chain joins Taco Bell, McDonald’s and a host of other brands in making such a commitment.

Technology

What to weigh when deciding on an app

By Sara Rush Wirth on Jun. 21, 2016

Resources are just some of the factors that operators should consider when deciding whether to custom build an app or go the white-label route.

Marketing

6 memorable restaurant ‘screw you’ moves

By Peter Romeo on Feb. 23, 2017

Sometimes the gloves come off in restaurant marketing campaigns. Here are a few of the standout brawls.

Marketing

5 ways restaurants are engaging diners for Halloween

By Brett Dworski on Oct. 26, 2017

Here’s how restaurants are hoping to scare up brand awareness—and sales.

The Ultimate Red Wine Pairing Guide

By Restaurant Business Staff on Aug. 07, 2007

The Culinary Institute of America's ultimate guide to pairing red wine with any food.

Street meats

By Patricia Cobe on Jul. 01, 2012

Chefs continue to jump aboard food trucks, taking to the streets with moveable versions of their signature dishes. But the popularity of street foods is spawning a reverse trend, as restaurants adapt iconic items to tabletop dining. Grilled and spit-roasted meats seem to be leading the charge.

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