Love is in the air: Lenny's launches huge Facebook promo

by Alicia Kelso — Editor, QSRWeb.com

Fans who "like" the brand will earn a free half-pound sub.

Will Google Offers help or hurt restaurant sales?

Some experts are apprehensive about the new program’s fit for restaurants and believe the concept may even lower a brand's value.  

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

Squisito's dives into franchising

by Alicia Kelso — Editor, QSRWeb.com

After more than 12 years, the concept is ready to spread throughout the East Coast.  

Seven operating principles come 2011

By Lori Walderich

2010: Fast Casual year in review

by Valerie Killifer — senior editor, NetWorld Alliance

Healthcare reform, bankruptcy protection and brand overhauls highlight a year full of the quintessential highs and lows.  

Pollo Campero showcases health at Disney restaurant

by Alicia Kelso — Editor, QSRWeb.com

Pollo Campero teamed up with its Orlando franchisee Larry Levy to develop and launch Fresh-A-Peel, which features healthier menu items.

Gift cards to boost industry sales

by Valerie Killifer — Editor, FastCasual.com

Despite modest gains, the National Restaurant Association’s chief economist is predicting the continued tightening of consumer spending.

What to consider before you Groupon

Successful restaurant marketing can increase guest counts, but if your restaurant is unprepared, it also could ruin your brand.

Penn Station charters new growth territory

by Valerie Killifer — senior editor, NetWorld Alliance

As the sub-sandwich chain celebrates 25 years, its founder and president keep their eyes focused on the future.

Fazoli’s caps year of growth with Wal-Mart pilot

by Valerie Killifer — senior editor, NetWorld Alliance

Over the past three years, Lexington-based Fazoli’s and its team of veteran executives have worked hard to overcome the chain’s once downward slide. But since…

The dos and don'ts of green restaurant marketing

Restaurant sustainability requires reevaluating your operations to find ways to conserve resources and be more efficient. Convey this to customers.

New Daphne’s CEO outlines brand future

by Valerie Killifer — senior editor, NetWorld Alliance

When Daphne’s Greek Café founder George Katakalidis filed for bankruptcy protection in January, the news came as a shock to many restaurant industry insiders.

Greatness: Accelerating the Recovery, Part II

by

Why the key to accelerating the recovery is to narrow your focus.

The Popeye principle (or, "I am what I am.")

by Lori Walderich — CMO, Top That! Pizza

While it's understandable that brands evolve, concept evolution has to make sense.

Fast casuals find multiple uses for the iPad

While debate exists in regard to the iPad's use in restaurants, several operators are finding creative ways to incorporate the device into their daily…

How to take advantage of menu labeling's marketing potential

The menu labeling mandate offers a prime opportunity for brand challenge.

Geo-based marketing essential to restaurant growth

Modern restaurants must incorporate geo-location and geo-targeting into multiple communications channels to grow revenue and boost loyalty.

How to win the search rankings battle

When set up properly, your menu can be its own doorway into your business.

Should restaurant operators spend marketing dollars on social media?

While one marketing guru says no, another affirms its goldmine potential. Here, the two duke it out.