In today’s competitive restaurant landscape, attention is currency. With consumers spending more time on platforms like Instagram, TikTok, and YouTube, restaurant operators must meet guests where they are—and increasingly, that means leveraging influencer marketing as a core strategy. According to Businesswire, 81% of consumers report researching or purchasing a product or service after seeing socialContinue reading “How Restaurants Can Effectively Use Influencer Marketing”
Category Archives: Leadership
Making Restaurant Concepts Stand Out Online: A Vital New Addition To Our Marketing Team
Restaurant concept marketing has been a core pillar of the Goliath Business Model for over 16 years. Over that span, we’ve seen which marketing trends come and go, and which have lasting positive impacts for restaurant operators. From social media campaigns to strategic restaurant website design and public relations initiatives, Goliath Consulting has consistently helpedContinue reading “Making Restaurant Concepts Stand Out Online: A Vital New Addition To Our Marketing Team”
How Restaurant Owners Can Create an Instagram-Worthy Restaurant That Drives Traffic
What does it really mean for someone to positively share your food or restaurant on social media? It means a real person thought there was something so impactful about the experience you created, they thought it would enhance other’s opinion of them. For restaurant owners, becoming “Instagram-worthy” is not about getting likes or farming followers.Continue reading “How Restaurant Owners Can Create an Instagram-Worthy Restaurant That Drives Traffic”
How Restaurant Operators Can Spot Food Trends Before They Start
Restaurant operators often associate food trends with viral social media moments. A dish explodes on TikTok, a drink spreads across Instagram, and operators feel pressure to add it to their menus immediately. However, social media rarely creates trends. It accelerates trends that already exist in consumer behavior. According to research highlighted in National Restaurant AssociationContinue reading “How Restaurant Operators Can Spot Food Trends Before They Start”
Spring to Summer Bar Strategy: Fresh Cocktails, Elevated Mocktails & Seasonal Trends Driving Beverage Sales
As temperatures rise and patios fill, your bar program becomes one of the most powerful revenue drivers in your restaurant. Spring and summer menus should lean into bright citrus, refreshing botanicals, and highly Instagrammable presentations—but today’s operators also need to balance that with margin control, speed of execution, and evolving guest preferences. The modern seasonalContinue reading “Spring to Summer Bar Strategy: Fresh Cocktails, Elevated Mocktails & Seasonal Trends Driving Beverage Sales”
Fall/Winter 2025 Restaurant LTO Ideas
IntroductionNice work — you made it to the third and final post in our Fall/Winter 2025 LTO series. If you ran the creative and the marketing, this piece is the practical follow-through: how to make the promotion actually work on the floor, in the kitchen, and at the ordering screen. This is written for localContinue reading “Fall/Winter 2025 Restaurant LTO Ideas”
The Value of Restaurant Consultants: The $25000 Answer
It is an interesting dilemma in the restaurant consulting role when you have the answer, but your client doesn’t ask the question. Recently a client, without asking for my consultation, made a decision that negatively affected operations and easily cost $25,000 or more over the course of the week. When I heard about the decisionContinue reading “The Value of Restaurant Consultants: The $25000 Answer”
The Sober Shift: Why Gen Z is Redefining Bars and How to Respond
The Phenomenon From Baby Boomers to Gen Z: A Generational Divide The current decline in alcohol consumption is not a fleeting trend but an accelerating, long-term generational shift. A Gallup poll shows that the percentage of American adults who report drinking alcohol has fallen to 54%, the lowest point in three decades. This trend isContinue reading “The Sober Shift: Why Gen Z is Redefining Bars and How to Respond”
The Drip: What Water Can Teach Restaurant Leaders about Persistence and Impact
In leading restaurant teams and multiunit organizations, persistence and consistency are what moves the vision and plans of the business forward. Standing next to a cliff face or riverbank, it is easy to overlook the quiet power of a single drop of water. Yet as writer Margaret Atwood reminds us, water “does not resist… itContinue reading “The Drip: What Water Can Teach Restaurant Leaders about Persistence and Impact”
The Benefits of Food Lockers for Your Restaurant
History of Automats Food lockers, also known as Automats, were created in the late 19th century in Berlin but didn’t grow in its popularity until the 20th century for restaurants and fast food.1 Even so, the popularity since then has died down, but it’s slowly making a comeback. In the early 20th century, Automats wereContinue reading “The Benefits of Food Lockers for Your Restaurant”
Fall 2021 Food & Beverage Trends
“In 2020, new food and drink line extensions plummeted by 29% versus the prior three-year average in multi-outlet retailers and convenience stores, per an innovation report from IRI.”1 Due to the pandemic, there is a lot of uncertainty of what to expect in the months to come and unpredictability. However, when it comes to fall,Continue reading “Fall 2021 Food & Beverage Trends”
How to Grow Your Catering Business
by Bora Kang Catering has grown significantly over the last few years thanks to the widespread demand for this one word: convenience. Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. But as consumer spending on catering grows, so does theContinue reading “How to Grow Your Catering Business”