Posts in category Expert interviews


BrandingExpert interviewsRestaurant brandingrestaurant ideas

Ask the Expert – Interior Designer: Lisa Gilmore

About once a month, we post an interview with a successful restaurateur, chef, supplier, brewery professional, or a hospitality industry authority. To keep things short and concise, some interviews may be split into two parts. …

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Barfly feature, customer service tips
BrandingExpert interviews

A secret ingredient to a strong brand

Once a month we post an interview with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority. To keep things short and concise, some interviews, like this one, may be split into …

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BrandingExpert interviews

Barfly – Helps spot opportunities for restaurant brand improvement and growth

Once a month we post an interview with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority. To keep things short and concise, some interviews may be split into two parts. If …

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Father's day restaurant branding
BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionPublicityRestaurant brandingRestaurant business planning

Father’s Day. 1st FREE Webinar. New website.

This weekend in the Wall Street Journal I saw a great ad for Josh Cellars. I’ve been a fan of the ‘Josh’ wine brand for sometime, and their Father’s Day promotion, I thought, was worth …

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BrandingCustomer experienceExpert interviews

Ask the expert: Ike Orcutt, head brewer and founder at BuckleDown Brewing

Here’s our second edition of  “Ask the expert” series with Ike Orcutt of Buckledown Brewing. Once a month we post an interview with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority. …

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BrandingCustomer experienceExpert interviews

Ask the expert part deux: Chef / Owner: Brenda Buenviaje

Welcome back to “Ask the expert” series. Monthly we post interviews with a successful restaurateur, chef, supplier, brewery professional or a hospitality industry authority. This is part two of our interview with San Francisco’s Brenda Buenviaje, …

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BrandingCustomer experienceExpert interviewsMarketing plansPR and promotionSocial media

Ask the expert: Brenda Buenviaje

Ask the expert: Chef / Owner: Brenda Buenviaje Brenda’s French Soulfood / Brenda’s Meat and Three / Libby Jane / Brenda’s Po’Boys (upcoming) We are delighted to announce that the Restaurant Branding Roadmap team is launching our, …

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BrandingCustomer experienceEmployee engagementExpert interviewsMarketing plansPR and promotionTools, Apps, TechnologyTrends

4 important lessons from CNBC’s “Restaurant Startup”

  I caught up on some of the shows on my DVR one rainy weekend and binge-watched episodes of Restaurant Startup on CNBC. The best way to describe it is a combination of Shark Tank …

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BrandingCustomer experienceExpert interviewsMarketing plansPR and promotionSocial mediaTrends

Cheesy yellow pants + red hot news = formula for brand lift

Just after McDonald’s reported a 5% drop in first-quarter net income, they announced an image update of their iconic brand mascot, Ronald McDonald.
I’m guessing this means the clothes are no longer Dry Clean Only.

Ronny’s been around since the early 1960’s when Willard Scott first sported the clown get up. Since then, his image has transformed throughout the years, along with his responsibilities that have expanded to include Chief Happiness Officer of the all-American restaurant.

The update took two years to complete and was the fine fashion work of famed costume designer Ann Hould-Ward, who won a Tony award for her costume design of the Disney play Beauty and the Beast.

I’m not knocking McDonald’s work. Keeping a brand relevant is critical. Although I might have suggested pushing the yellow and red envelope a bit more by having him sport a small burger tattoo and maybe wearing Spanx® instead of cargo pants.

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