Posts tagged Unique


BrandingCustomer experiencerestaurant ideasTrends

Creative menu pairing an opportunity to increase biz & buzz

The idea of pairing food with wine is nothing new. Restaurants have been doing this for years. I just read this interesting article in QSR Magazine where a restaurant now pairs pot with pitas. Why …

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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 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 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

11 branding ideas and lessons I learned in New York City – Part 2

This post is the second part of my 2 part series on things I learned while visiting New York City. If you are just joining in, you will want to check out the prior blog post, too. You can read it here.

4) Have great restaurant name.
My first night out I went to one of my favorite spots in the city, Junoon. Junoon means passion or obsession in hindi. What a great name. The restaurant is the creation of chef Rajesh Bhardwaj who was born in New Delhi and who’s considered a pioneer in Indian cuisine. This place is not your average Indian restaurant; it’s elegant and the food is unbelievable.

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BrandingCustomer experienceMarketing plansPR and promotionTrends

Floor to ceiling restaurant brands.

Your restaurant brand is the sum of all you do. It’s the culmination of your actions, the product you deliver, the service you provide and the experience you create. An important part of this experience is derived from the restaurant’s environment and the décor elements that are chosen to best reflect the brand’s story.

As I travel around the world and visit restaurants I’m always impressed when restaurateurs use their creativity from floor to ceiling to express their brand.

Interesting materials and attention-grabbing design treatments on the ceiling and floors not only can help you stand out; they can become memorable brand assets that stick in the minds of your customers to further differentiate you from other restaurants.

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BrandingCustomer experienceMarketing plansPR and promotionTools, Apps, TechnologyTrends

How to use your receipts to build your brand

Whether you are on the giving or receiving end of a receipt, how much attention do you pay to it? If you’re printing it out and delivering it to a customer, it might take two …

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BrandingCustomer experienceMarketing plansPR and promotionSocial mediaTools, Apps, TechnologyTrends

3 ways to stand out in a crowded local market

You asked, we answered

We received a letter from a reader who asked

I run an Italian restaurant, and when we first opened we were one of three in the area with a fourth restaurant a few towns over. Today there are two more in town and another restaurant that’s opening that’s copying our format. We serve northern Italian food based on family recipes and that’s what they’re doing.

I know that our food is really good because I source the ingredients myself, I’m always in the kitchen and our reviews tell us so. I don’t have a problem with competition. However, I don’t want to get lumped in with these other Italian restaurants. We’re also facing competition from the chains who spend lots of money on marketing and branding. How do I stand out from the crowd? Thanks, Rob

Great question, Rob. When one concept works in a market, it seems that lots of people will go down that path then there are too many of the same options.

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