Marla Topliff, president of Rosati's Pizza, fell in love with the restaurant business after working as a marketer for Rosati's.
Being in the restaurant business today means being in the business of mobile communication. These five steps are key to making that mobile marketing work well.
An analytics expert discusses why the old marketing playbook no longer works. Brands must understand who customers are in order to bring them back.
Customers now make decisions about where to eat on a more local level, so restaurateurs must adapt their marketing strategies.
Fishbowl's chief analytics officer chats about how offering untargeted, heavy discounts can hurt sales.
Jennifer Klawin, SVP, brand strategy, West Coast for BuzzFeed, shared social media tips with restaurateurs.
Pizza and PJs just go together, and in the U.K. Pizza Hut is making that perfectly acceptable, even if diners choose dining out over delivery. This week, the brand's Manchester-area restaurants opened in-restaurant "pajama-safe zones," so customers can stay comfy...
Who knew technology could help restaurateurs get the right human touch tableside? Two large restaurant companies tell their highly profitable story.
The last few years have been tough for Rave Restaurant Group, which owns Pie Five and Pizza Inn. Smasburger's former CEO, Scott Crane, however, stepped into the corner office this week and has plans to grow the brand.
NPD Group recently outlined its top five predictions about the American diner's state of mind as it relates to the dinner plate. Taken collectively, these five predictions form the kind of information that brands can take and run with in the year ahead.
For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.
Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.
The new Blast & Brew pizza and beer franchise gives customers creative choice regarding what's on their plates and how they most prefer to wash it down. Here, CEO John Ferdinandi talks about the concept and the path forward.
The passing of Big Mac inventor and McDonald’s longtime franchisee, Jim Delligatti, got me thinking about the value of true, two-way communication between a brand's top leadership and its front-line employees.
At last month's Fast Casual Executive Summit outside Los Angeles, restaurant marketing consultant Gerry O’Brion said the difference between winners and losers in the food service game is differentiation. Brands that can clearly answer four key questions are primed to lead this highly competitive segment of the economy.
Domino's — never one to shy away from a delivery challenge — has opted to go "old school" for its latest delivery dilemma work-around in the snowy northernmost part of Japan, Hokkaido. The chain is dispatching antlered delivery drivers this...
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs and weary cooks everywhere something really to be grateful for?
Entice and capture millennials and you simultaneously attract the larger overall audience. That's why restaurants need mobile payments and loyalty programs now.
You can invest in the best digital technology, but you'll only be getting mediocre results unless you employ techniques like the six hacks explained in this article.
Tech may be all the talk, but one of the lowest tech approaches to promoting your brand, direct mail, is still not only effective but competitive with most anything digital is doing.