Growing up in the middle of the 20th century in California’s San Joaquin Valley, I was surrounded by citrus-growing communities with names like Orange Cove. These proud places supplied many of...
Another salvo has been fired in the constant discussion about where quick-service food comes from: the admission of “pink slime.” About the same time this unusual food product was...
Q: My company is planning to launch an Indian quick serve. This may be a challenge as there is no big Indian quick-serve chain in the U.S. What do you think should be the marketing strategy for the...
I consider myself a grizzled, old, cynical foodservice veteran.
After two decades in the industry, growing up in one of the nation’s top food cities, and eating hundreds of items from dozens of...
Recently I was talking with Barry Klein, an old friend of mine who was one of the original advertising guys at McDonald’s. He is a marketing consultant now with a large interest in kids...
Overgeneralizing about generations has become a great American pastime.
Baby Boomers? They’re typically depicted as children of privilege, post-war babies whose sheer numbers have ensured an...
Q: Are there any low-cost methods of diverting eyes and mouths to our restaurant on an extremely local basis?
It occurred to me recently that we are all just trying to have a nice life, build a good business, and make enough bucks to be comfortable. Most of us try to do good things for the communities we...
What are you craving, exactly, when you yearn for a heaping mound of pad thai noodles, or a plate of kung pao chicken, or a bowl of miso soup?
On one very obvious level, it’s undoubtedly the...
Q: What are three important things to keep customers coming back and building new customers into repeat customers?
— Brian Durban, owner/operator, Genghis Grill
A: It’s very smart to be...
