November 2018 | Food Newsfeed
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November 2018

Firebirds' Secret to Being the Unchained Chain

One of the challenges of scaling a mid-sized restaurant chain is the notion that, well, you’re a chain. Beyond the power of recognition that crosses state lines, how do you compete with local, independent spots that appeal to the community-based diner? How do you unchain the chain, in other terms, and erase the sterile stereotype of corporate eateries?Perhaps the most compelling tool is local-store marketing, an approach that can ultimately determine if your restaurant chain is just another location in the community, or truly part of the community it serves.

Boost Your Bottom Line with Brunch Cocktails

Brunch is viewed by Americans as a special, even decadent, weekend ritual, so it’s no surprise that cocktails have become an integral component. Mimosas and bloody marys are synonymous with this lazy, breakfast-lunch repast, but mixologists are developing new and unusual takes on these classics while also creating new concoctions for brunch-goers.