With a new marketing chief at the controls, Buffalo Wild Wings unveiled an extensive new partnership and ad campaign Wednesday it hopes will turn its Sundays into serious traffic and profit drivers.Kicking off Sunday, September 9—week one of the NFL calendar—Buffalo Wild Wings will showcase an exclusive game, menu, marketing push, and other activations, especially in regards to its Blazin' Rewards program, intended to capitalize on football season.
For all intents and purposes, Doug Thompson helmed the chief operating officer role at Texas Roadhouse for the past three years, ever since Steve Ortiz’s 2015 retirement. The 540-unit chain made the change official August 23.
Hard cider is big news in the beverage world. After a period of exponential growth across the board in the category, the last couple of years have seen a surging interest in local and regional ciders.Drinkers are increasingly open to tasting diverse varieties and pairing ciders with food.
ARC Group, which changed its name from American Restaurant Concepts in 2014, is dealing again. After announcing a complex plan to buy Tilted Kilt in June, the owner of Dick’s Wings & Grill said August 27 it has entered into an agreement to acquire the Fat Patty’s franchise.
Outside of saying it planned to keep buying chains, Inspire Brands has been relatively tight-lipped since shaking up the restaurant landscape. After closing a $2.9 billion deal for Buffalo Wild Wings in February, Arby’s Restaurant Group morphed into the new company, fueled by private-equity giant Roark Capital, with chief executive Paul Brown at the helm.
Being a good neighbor is simply good for business. When I joined the restaurant group, I was overwhelmed at the level of involvement in each of the local communities and the goodwill and loyalty those efforts generated.
Darden’s continued efforts with its latest acquisition, Cheddar’s Scratch Kitchen, will now include recovery from a data breach. The company said it was notified by federal authorities that a legacy point-of-sale system at “certain Cheddar’s Scratch Kitchen restaurants,” might have been compromised in a cyberattack incident involving restaurants in 23 states.
Meatier, heartier fall fruits are finding the spotlight on full-service restaurant menus this fall, transforming from dish accent to star. “The trend is lighter, healthier fall meals, like duck paired to sautéed persimmons,” says Maiki Le, executive chef at Los Angeles’ Upstairs 2.
Kona Grill is shaking everything up, from a menu revamp in June that introduced more than 25 menu items to the announcement August 9 of a new man on top: Jim Kuhn, former COO, is now the president and CEO.
Fueled by an accelerating consumer appetite for convenience and choice, restaurant delivery continues to climb.Over the last five years, foodservice delivery sales have jumped 20 percent, according to The NPD Group.
Chief executive Denny Marie Post called Red Robin’s recent results “profoundly and personally disappointing,” Tuesday afternoon as the brand recapped second-quarter results. Same-store sales declined 2.
In today’s trend-driven landscape, even occasional wine drinkers grow weary of the predictable varietals like Pinot Grigio and Merlot that have been widely available on restaurant menus for years. This overabundance of tradition has led to lingering fads (think rosés), but demand for seasonal alternatives is growing.
When The Cheesecake Factory announced its second-quarter earnings in August, its stock dipped 14 percent the next day. That happened despite the fact that its same-store sales rose 1.4 percent and revenue jumped 4 percent.
You want to occupy some sort of digital space—to increase your brand’s recognition and entice new customers. From a marketing perspective, there are a lot of factors that you must consider to ensure a successful campaign, and this can be achieved by using a range of different platforms.
For years, large restaurant chains have been getting a leg up on the competition by using data science and data management to more effectively run operations. But as mobile and cloud technology become more widely available and affordable, micro-chains and even single-unit restaurants are embracing big data to take the guesswork out of management and stay competitive.