Posts tagged Food


Customer experienceReader questionsRestaurant brandingTrends

What to do when consumer tastes change

This week I’m answering a question from a reader who asks: Our restaurant is a traditional Italian restaurant. We’ve been in business for 60 years and we use old family recipes prepared and served just as …

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BrandingCustomer experienceRestaurant brand reviewsTrends

Repaint the story – Your brand is your canvas

My new husband earned an all-expense paid trip for two to the Mexican Riviera from his employer. When I first heard the news I was not excited. My perception of traveling to Mexico was negative. …

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BrandingCustomer experienceEmployee engagementMarketing plansTrends

5 of the best places to stay on top of food and restaurant trends

Last week, thanks to social media, we were able to get a peek inside the International Association of Culinary Professionals 37th Annual Conference. The photos and Tweets posted about the emerging trends in food were …

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BrandingCustomer experiencePR and promotionRestaurant brand reviewsTrends

Pizza, Pizza & Bazaar Meat

For the 2nd year in a row, I was invited to address The International Pizza Expo in Las Vegas on branding. WOW! What a delicious and fun gig. It was three days of hanging out …

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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 experienceMarketing plansPR and promotionRestaurant brand reviewsTrends

What happens in Vegas does not need to stay in Vegas.

I just got back from Sin City. I addressed the International Pizza Expo, an annual event dedicated to the passion and profits around pizza. The 4-day event was produced by Pizza Today the leading pizza industry magazine.

I always have a great time in Las Vegas, as it is a playground for marketers. In the picture below you will see some of my new friends from Mask US a brand costume mascot company. There’s so much to experience here and to stimulate every sense from entertainment, to dining on amazing food, to drinking great wine and vegging out at the spa. I worked hard. I spoke to hundreds of pizzapreneurs on the power of branding and I played hard, too.

The Las Vegas Visitors and Convention Authority launched that infamous tagline in 2003, “What happens in Vegas, stays in Vegas” with great success, but this week to help you grow your brand and business I’ll share what I saw in Vegas.

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BrandingCustomer experienceMarketing plansPR and promotionTrends

A “to die for” food service brand idea

I’m always amazed at where the best big ideas come from. So often they emerge from businesses just doing their normal business. Then, one day someone sees a new opportunity in an unmet need that consumers view as a challenge or point of pain.

Case in point, meet David Storke, CEO & founder of Sympathy Food.

For the past 27 years, he’s served as funeral director at Storke Funeral Home in Bowling Green, Virginia. Week after week, David helped families as they experienced one of the toughest times in life. And, week after week, he saw his funeral home flooded with flowers—flowers that ultimately went to waste. He felt frustrated by the lack of choices people had when it came to sympathy gifts. That’s when he cooked up the idea for Sympathy Food, “a comforting alternative to flowers.”

“For the first few years, it was just a page on my site where folks could order a tray of meat or cheese or a fruit platter, and I would go to the store and buy it and deliver it to the family,” says David Storke.

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