Branding a restaurant company’s concept—touting its food, service, ambiance and personality—is a no-brainer for operators. Observers long have said that, especially in times of declining sales, concepts with a compelling identity and a unique story will prosper over those with nothing special to offer.Increasingly, the rules that apply to a concept also apply to a concept’s stock. Given 24-7 media coverage, shorter shareholder time-frames and more aggressive investors, marketing to ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?