marketing

2007 Preview: Green grows

By Restaurant Business Staff on Dec. 01, 2006

Environmental concerns will be center of the plate in the year to come.

Social media blowback: Restaurants respond

By Lisa White on Sep. 25, 2017

This month has seen its fair share of restaurant controversy on the web. Here’s how three concepts are choosing to address current and potential snafus with followers.

How colleges shape customers

By Restaurant Business Staff on Jun. 12, 2007

Tunisian vegetable stew and Szechwan tofu stir-fry. Certified organic salad bars. Made-to-order panini sandwiches. Bento boxes. Mediterranean tapas and Asian...

Marketing

Quaker Steak & Lube tries a Tuesday traffic booster

By Restaurant Business Staff on Nov. 15, 2017

The casual chain has added a $10 Tuesdays deal.

"Limited" success

By Restaurant Business Staff on Nov. 07, 2007

Nine steps to a great LTO.

Marketing

The big idea: Olive Garden's Never Ending Pasta Pass

By Restaurant Business Staff on Jan. 30, 2018

Olive Garden asked a cross-functional team—finance, marketing, operations, communications and others—to build on its Never Ending Pasta Bowl promo.

Questions for your R&D consultant

By Restaurant Business Staff on Jun. 01, 2008

Need to outsource the development of a new menu item?

Beverage

Happy hours make a comeback—in an often unrecognizable form

By Peter Romeo on Mar. 23, 2018

The updated discounting windows are more likely to come during the day or at night, and the drinks are as likely to be nonalcoholic as full strength.

Financing

Drinks: Boutique spirits

By Restaurant Business Staff on Nov. 01, 2008

George Washington's 200-year-old distillery at Mt. Vernon is once again in action. Micro-distillers are firing up their stills to hand-craft boutique spirits.

Pizza Patrón's big ideas

By Restaurant Business Staff on Nov. 14, 2009

The bright and agile Texas-based chain is giving national competitors a run for their money one well-executed idea at a time.

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