promotions

5 ideas from the Chain Operators Exchange

By Peter Romeo on Mar. 04, 2014

A return to COEX yields some stealable practices from restaurateurs you probably don’t know but should.

Financing

Secrets to attracting crowds during Restaurant Week

By Sara Rush Wirth on Dec. 15, 2014

When we asked several operators how they define a successful Restaurant Week, they agreed on one measure: high traffic.

Mixed bag

By Bill Main on Nov. 19, 2003

A combination Mad Cow scares, McDonald's taking a huge share of the domestic beef supply, and increased consumer demand thanks to Dr. Atkins is wreaking havoc with beef prices. Looking for ways to counter the skyrocketing food cost?

Marketing

The press's love affair with Firehouse Subs

By Restaurant Business Staff on Mar. 01, 2010

Super Bowl Sunday was pretty typical for the guys at Firehouse Subs: another day, another media appearance.

Daily deals are everywhere. Here's your primer.

By Restaurant Business Staff on Oct. 01, 2011

Daily deal websites are quickly becoming an essential marketing tool. Each day these sites send out deals to millions of bargain-hungry subscribers. Now there’s evidence of a real payoff for restaurants that participate: A recent Technomic survey found that 48 percent of deal buyers used coupons at restaurants they’d never visited.

Marketing

2013 Social Media 50: Winning Strategies

By Amanda Kooser on Mar. 01, 2013

You’ve already gotten a taste of our list of 50 great social media tips and tactics. Now it’s time for the main course.

Top 12 tips from the Restaurant Leadership Conference

By Restaurant Business Staff on Apr. 04, 2014

Ideas flew like golf balls at a driving range during the four days of the Restaurant Leadership Conference. Here are a dozen the editorial staff of Restaurant Business regarded as particularly worth retrieving.

Inside Headquarters Beercade

By Sara Rush Wirth on Jan. 02, 2015

Arcade bars are popping up in cities all over, but at Headquarters, co-owner Brian Galati says the games are secondary, with the 12,000-square-foot concept’s menu and eclectic vibe leading the charge.

Technology