Continue to Site >>>

takeout

What's luck got to do with it?

 By Bill Main on May 22, 1999

The pleasure my partner Barbara gets from dining out—relaxing, being waited on, and experiencing new culinary delights—are often lost on her husband, who prefers to eat at home.

Raising the bar on takeout

 By Restaurant Business Staff on Sep. 11, 2006

Technomic showed 34 percent of respondents expected that takeout food wouldn’t be as hot or as fresh as the dine-in version.

Raising the bar on takeout

By Restaurant Business Staff on Jun. 11, 2010

Implement an online ordering system for your take-out program. They're low-cost, low-hassle and will reduce the phone traffic in-house. ReadMore...

Lessons from the first year of ShopHouse, the "Asian Chipotle"

By Restaurant Business Staff on Dec. 01, 2012

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

Domino’s tries tech for the newest screen: smartwatches

Nov. 14, 2014

Domino’s Pizza, a pioneer of online and mobile ordering, is broadening its technology focus to include what many see as the next platform to be embraced by consumers, the smartwatch.

Consumer Trends

Delivery: What’s driving consumers

By Sara Rush Wirth on Apr. 26, 2017

With all the hype around third-party delivery, is it really a formidable force encroaching on traditional channels?

Operations

Applebee's updates its to-go service

By Peter Romeo on Mar. 14, 2018

The chain is offering a $10 discount to encourage use of the updated components.

Don't forget to write...

By Bill Main on Jun. 08, 2000

It takes a lot of time and effort to build a loyal customer base. After your employees, your guests are your most valuable asset.

How to build buzz

By Restaurant Business Staff on Nov. 04, 2006

It's the hottest, well, buzzword in marketing. Buzz. Everybody wants it. Not everybody has it. And to get it, best you forget the old lingo of media buys, bump rates and drive times and get hip to the "influencers," "viral marketers," "bloggers" and "blasters" who are driving things today.

Won’t you be my regular?

By Restaurant Business Staff on Aug. 01, 2010

Customers who keep coming back are worth a lot more than just their contribution to the bottom line. Here’s how to go get them—and keep the ones you have.

  • Page 26