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marketing

Technology

Tech gets its time in the main-stage limelight

 By Lindsay Holley on May 30, 2013

Restaurant leaders’ growing reliance on interactive technology catapulted the topic onto the main stage of the RLC for the first time this year.

How to save a million dollars

 By Bill Main on Dec. 12, 2001

Simple, cheap systems can be put into place to improve service and make guests feel welcome.

How the First Lady’s latest “move” affects restaurants

By Joann Whitcher on Oct. 03, 2013

Are you using cartoon characters to market not-so-healthy meals to kids? The First Lady would like you to stop.

Hump day

By Bill Main on Aug. 07, 2002

Outside of foodservice, a standard work week is Monday through Friday.

Love and menus and other great ideas this week

By Kelly Killian on Feb. 13, 2014

This week, Google stepped up its menu game, chains courted lovers and people fell for a “dumb” stunt.

Size does matter

By Bill Main on Feb. 19, 2003

Sometimes big things come in small packages, like a big jolt of energy from a tiny cup of espresso, big sounds from barely-there speakers, or a big surge of power from the engine of a compact Porsche. It's good. It's proportional.

Marketing

Restaurants jump on @HiddenCash social media trend

By Kelly Killian on Jun. 06, 2014

People in big cities have been all abuzz over the hidden cash craze sweeping social media, that all started when a mysterious person (@HiddenCash) began stashing money around San Francisco.

On the spot

By Bill Main on Sep. 17, 2003

The reports are in and (Gasp!) food and beverage costs are up again. By your calculations they should be around 34%, but this week you've hit 39%. Last week 32%, and the week before 37%. There's obviously something wrong here.

Marketing

Get to Know: Allison Hills

By Kelly Killian on Oct. 16, 2014

On the day it unveiled its new tuition-reimbursement plan for employees, Starbucks was met with a crush of interest from the media and corporate America pushing to know more about CEO Howard Schultz’s latest HR ploy.

Flash point

By Restaurant Business Staff on Jun. 17, 2004

According to a Cornell Hotel & Restaurant Administration Quarterly study, every single day the average restaurateur has fifty-eight unscheduled, informal meetings. These are in addition to two or three daily formally scheduled meetings.

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