Not so scary Halloween

Consumers spend a lot for Halloween; the key is to be creative and promote louder than your competition.

Fresh Brothers thinks outside the pizza box for innovation

Fresh Brothers chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.

CEO Roundtable: The success of your brand depends on your people

Oversaturation of concepts poses a threat from real estate to market share. 

What to consider with mobile ad purchasing

Mobile ads enable the advertiser to precisely target an audience through a variety of demographic characteristics.

Mobile websites made easy – tips and tricks for restaurant operators

62 percent of consumers are less likely to choose a restaurant if they can't read the menu on a mobile device

Millennials want to help your brand share its story

The 80 million-strong Millennial demographic currently accounts for about 21 percent of all consumer spending.

How to add the right beverages and desserts to the menu mix

Don't be bullied into doing something just because a competitor is doing it well.

How to get a customer to come back to your restaurant

The most successful small businesses get more than 60 to 70 percent of their customers coming back on a monthly basis.

Pizza Hut's WingStreet plans first national ad campaign

Pizza Hut China plans leverage the brand's momentum to grow its Casual and Home Services businesses.

5 ways to market your restaurant catering holiday program

The most valuable marketing tool available to you as a restaurant operator is your people; train them.

3 tips for responding to Yelp reviews

Sending a private message is like sending a personal email and is best used to thank patrons for writing a positive review.

Fun and games: Why restaurant customers respond to gamification apps

Gamification elements, like points and feedback, make us want to continue participating and engaging with the brand.

Project Pie founder finds a niche in fast casual pizza

James Markham doesn't predict a fast casual pizza bubble, but expects many concepts to struggle operationally in the long term.

Delivering more than pizza

With the holidays around the corner, think creatively about using delivery to achieve something great.

Solving the fake online review problem through mobile customer engagement

New York regulators have had enough of fake online customer reviews. Last week, Eric Schneiderman, the state’s attorney general, slapped 19 companies with $350,000 in penalties for mandating that employees and hired reviewers—many of whom had never even used their...

How tablets are changing the dining experience

Tableside tablet developers recently reported a month-to-month growth rate of 35 percent in adoption by restaurants.

Do you know your customer loyalty quotient?

Customers buy 20 percent more product and also accelerate purchase frequency by 20 percent when motivated by a reward.

Minimum wage strikes doing little harm to pizza brands

The minimum wage strikes permeating throughout the restaurant industry continue to grow, with employees in nearly 60 cities protesting right before Labor Day weekend. The heated debate has even carried over onto brands' social media pages, with supporters and dissenters...

Facebook: How to win at Facebook marketing

In this week's episode of the Social Restaurant Podcast, I interview Mike Gingerich — one of the leading strategists in teh Midwest focused on Facebook marketing for restaurants. He's the co-founder of Tabsite, a Facebook app development company that has...

Papa Murphy's prototype created to redefine Take 'N Bake

Digital menu boards are a key design feature in the brand's new store design.

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