Recipes For Restaurateurs

2012-01-26T07:35:00.000-08:00

BUFFET PARTNERS-FURR’S HIRES DUKE MARKETING
Duke Marketing to Manage Grand Openings and Local Store Marketing for Buffet Chain

San Rafael, Calif. – January 25, 2012 – Duke Marketing LLC, an integrated marketing communications firm, announced today Furr’s Fresh Buffet, owned by Buffet Partners, L.P. with 46 Furr's and Furr's Fresh Buffet locations in seven western and southern states, has chosen Duke Marketing to provide grand opening communications, local store marketing and public relations for the brand.

“Last year, Duke Marketing worked with their magic for us and created the biggest grand openings in the history of our Company," says director of marketing, Jill Gouge Laird. “Linda has been instrumental in developing traffic-building public relations strategies and special events for our restaurants. Her energy, enthusiasm and ideas are endless!” she said.

Since 1946 Furr’s Fresh Buffet has been serving fresh, wholesome meals and giving guests the ultimate in choice with over 120 freshly prepared menu items to choose from daily. Some of the recipes that made Furr’s famous included the legendary Millionaire Pie and skillet-grilled chicken fried steak. Guests also enjoy grilled sirloin steak, golden-fried butterflied shrimp, citrus-fired chicken, hand-carved roast beef, baked fish; fresh build-your-own salads; steamed veggies; oven-baked breads; and mouthwatering desserts.

“Last year we assisted Buffet Partners by opening their newest concept, Furr’s Fresh Buffet, in Houston and San Antonio,” said Linda Duke, chief executive of Duke Marketing, LLC. “The newly designed restaurants blew guests away and we look forward to opening more locations this year with the same excitement.”

Duke Marketing also developed several new local store marketing programs and will execute those for the brand this year. “We are so thrilled our LSM programs will be implemented and assist in introducing the new Furr’s Fresh Buffet in the new communities they serve,” said Duke.

About Duke Marketing, LLC®

Duke Marketing, LLC, is a California-based full service marketing company with expertise in integrated marketing communications specializing exclusively with multi-location and franchise organizations. Founded by Linda Duke in 1986, Duke Marketing combines a full range of services including: strategy, brand creation and thought-leadership, local store marketing, grand openings, public relations, promotions and cause marketing, franchise communications, market-by-market planning, creative development, social media, advertising and media buying; with on-target strategies, fresh ideas and creative concepts to offer complete solutions.

Duke Marketing Publishing®, a subsidiary of Duke Marketing, LLC, publishes a quarterly online restaurant industry resource, Restaurant Marketing Magazine™ http://www.restaurantmarketingmag.com/, the nationally acclaimed” Four Star Restaurant Marketing Cookbook—Recipes for Restaurateurs®” http://www.marketing-cookbook.com/, a blog at http://www.marketing-cookbook.blogspot.com/ and produces LSM-U™ , Local Store Marketing University, an educational series http://www.lsm-u.com/ . For more information contact Duke Marketing at 415-492-4534 or please visit http://www.dukemarketing.com/ and LIKE US on Facebook.

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2012-01-10T15:40:00.000-08:00

THE LATEST ISSUE OF RESTAURANT MARKETING MAGAZINE IS HERE!

Click here to view: http://www.restaurantmarketingmag.com/

Be sure to LIKE US on Facebook--click here!

2012-01-10T15:36:00.000-08:00

RITA’S ITALIAN ICE CHOOSES DUKE MARKETING AS AGENCY OF RECORD

Duke Marketing Wins New Business from Nation’s Largest Italian Ice Concept

Duke Marketing LLC, an integrated marketing communications firm, announced today Rita’s Franchise Company, concept owner of Rita’s Italian Ice, the nation’s largest Italian Ice concept with more than 550 locations in 18 states, has chosen Duke Marketing as an agency of record. Terms of the deal were not disclosed. Duke Marketing will manage the Philadelphia headquartered Company’s communications, branding, local store marketing and public relations for the expanding restaurant chain.

In December, Falconhead Capital, LLC, a private equity firm specializing in growing consumer-focused businesses, announced the acquisition of a controlling stake in Rita's Italian Ice Franchise Company, with plans to grow the business.

“There's a lot of growth in our future," says newly appointed chief executive officer, Jonathan Fornaci. “We needed a firm to communicate our brand and having worked with Duke Marketing before, I knew they were the perfect fit for us to help us grow,” he said.

Rita's was founded in 1984 by Bob Tumolo, a former Philadelphia firefighter who, alongside his mother Elizabeth and brother John, made and sold Italian Ice from their small porch window. Today, with its brand promise, “Ice, Custard and Happiness™”, Rita’s offers a variety of frozen treats including its famous Italian Ice, Old Fashioned Frozen Custard, and layered Gelati, Light Line® treat options as well as its signature Misto® and Blendini® creations. Rita’s was named one of the Top 25 Franchise High Performers by the Wall Street Journal’s ‘Startup Journal.’ In a 2009 Zagat survey of over 6,000 fast-food fans, Rita’s was ranked #2 in the Top Ice Cream/Custard category.

“Rita’s Ice is a fantastic brand with a huge loyal following,” said Linda Duke, chief executive of Duke Marketing, LLC. “Our focus will be to gain more national awareness for the brand and assist their team with creative and business driving strategies as well as grand openings for numerous new locations. We couldn’t be more excited!”

2011-12-30T14:35:00.000-08:00

TEN RESTAURANT MARKETING RESOLUTIONS FOR 2012:

1. Restaurant Marketing must become increasingly targeted, focused, and personal

2. Restaurant Marketing must build real, tangible and enduring brand value

3. Restaurant Marketing must become more effective—more creative, insightful and accountable

4. Restaurant Marketing must become more integrated and proficient in managing expanding media platforms

5. The marketing supply chain must become more efficient and productive

6. The restaurant marketing ecosystem—including agencies, media and suppliers—must become increasingly capable

7. Restaurant Marketing professionals must become better, highly skilled, and diverse leaders

8. Restaurant Marketing must be indisputably socially responsible

9. Restaurant Marketing must be unencumbered my inappropriate legislation or regulation

10. The marketing discipline must be elevated and respected!!!!

Happy New Year from the Duke Marketing team!

Be sure to Friend us on Facebook: http://www.facebook.com/pages/Duke-Marketing/157788129513?v=wall

2011-12-20T15:03:00.000-08:00

RESTAURANT MARKETING TRENDS & TIPS FOR 2012

Duke Marketing provides insights for Restaurant Marketers

READ HERE:

http://www.fastcasual.com/article/188325/Commentary-What-restaurant-marketing-trends-will-emerge-in-2012?utm_source=twitterfeed&utm_medium=twitter

2011-12-19T10:52:00.000-08:00

"Four Star Restaurant Marketing Cookbook--Recipes for Restaurateurs"

is the perfect holiday gift! ORDER NOW!!! Recipes for Restaurateurs is a 300 page marketing resource for restaurant operators to follow the easy-to-read "recipes" or marketing tactics to increase sales and awareness of their restaurant brand. Linda Duke, of Duke Marketing cooked up the promotions and sales driving recipes that fill this award winning book from her own client experiences over the past twenty years.

QUOTES FROM SOME READERS:

"This book should be required reading for every restaurant operator", Boston's Pizza "You have put together one of the best formats for LSM programs I have seen and I have been reading and researching LSM for more than 20 years.” Togo’s Sandwiches
“Recipes for Restaurateurs” is a comprehensive, easy to follow book of effective marketing strategies for restaurants of all sizes and types. It is a great tool for any restaurateur.” — G. Bric Haley, Chairman, California Restaurant Association
“Linda’s book offers great recipes for the novice “cook” but is also a great tool for those who have been working in the marketing kitchen for years. Not only does it provide some great practical examples, it prompts ideas for new tactics to consider.”— Ed Frechette, SVP Marketing/Owner, Au Bon Pain

“Linda Duke is full of personality and energy like no other. She’s the hot sauce on your fish taco. No book can fully capture her dynamic qualities as she personally can, but if you can’t hire her, then her book is the next best thing”.— Ralph Rubio, Co-Founder and Chairman, Rubio’s Restaurants, Inc.

To read more accolades or order please visit www.marketing-cookbook.com

2011-12-15T10:43:00.000-08:00

It's official!!!! LSM-U, Local Store Marketing University will be in Dallas, TX, June 25th, 2012 with the Texas Restaurant Association's Southwest Food Expo! Look for more details to follow and mark your calendars! Monday, June 25th, 2012 at 1:30-2:30 pm at the Dallas Convention Center followed by an LSM-U reception!

www.swfoodexpo.com

2011-12-09T10:03:00.000-08:00

RESTAURANT MARKETING TRENDS & TIPS FOR 2012

Duke Marketing publishes its annual brief insights for Restaurant Marketers.

Duke Marketing, the California based, integrated marketing communications firm specializing in muti-location and franchise organizations, publishes its annual Restaurant Marketing Trends & Tips brief for its readers or Restaurant Marketing Magazine.

Restaurant Marketing Magazine is a quarterly in-depth online publication distributed to 3500 of the top restaurant executives at top multi-location brands. the next issue will feature the Marketing Trends for 2012. Subscribe now!

HERE IS A GLIMPSE of the first of ten Restaurant Marketing Trends and Tips:

1) Quest for Survival.
The great redwoods are hundreds of years old and without a devastating forest fire these trees cannot release their seeds and would never have new growth. The redwood fire is a perfect analogy for today’s restaurant brands. The restaurant industry has been through a devastating forest fire all its own. There will be some restaurant brands that will never come back and are gone forever. Case and point, how many restaurant chains have declared chapter 11 and shuttered locations this year? There will be some new growth on the old trees, like the old restaurant brands reinventing themselves for today’s consumer. We are seeing this with IHOP and Denny’s creating new hybrid brands along with Red Robin, PF Chang’s and others following suit. And there will be completely new growth that we have never seen before, just like some of the new restaurant brands that are popping up all over—particularly in the fast casual space. Which tree is your restaurant brand? Never to be seen again or reborn?

For the full report email: duke@dukemarketing.com or

subscribe to the magazine at: http://www.marketing-cookbook.com/order.htm

for past and current issue visit: http://www.restaurantmarketingmag.com/ next full issue coming out soon!

2011-11-29T15:10:00.001-08:00

DUKE TO SPEAK TO PROSTART STUDENTS AT MARKETING BOOTCAMP

The Culinary Institute of America in St. Helena, CA to host ProStart Bootcamp Saturday, December 3rd, 2011

Linda Duke, CEO of Duke Marketing to speak to future culinary students, "Prostart Marketing Bootcamp" at the Culinary Institute of America in St. Helena, CA, Saturday, December 3rd, 2011.

"It is an honor to speak at the CIA in St. Helena and very inspiring to speak to students who are looking to the restaurant industry as their future career path," said Duke. Duke is a board member of the California Restaurant Association's Educational Foundation and will share basic marketing principals with ProStart students working towards a career in the restaurant industry.

Look for photos to follow! Prostart Marketing Bootcamp logo created for CRAEF by Duke Marketing.

2011-11-25T14:28:00.000-08:00

DUKE MARKETING IS THANKFUL TO ALL OUR FRIENDS, FANS, CLIENTS AND COLLEAGUES

2011-10-28T12:34:00.000-07:00

Peter Truitt of Truitt Brothers addresses the Fast Casual Attendees at the morning session

FAST CASUAL SUMMIT BLOWS THROUGH CHICAGO WITH RECORD ATTENDANCE

Linda Duke Moderates Crisis Communications and Local Store Marketing Sessions

Chicago was the center of the Fast Casual restaurant industry universe from Sunday -Tuesday this week as the Fast Casual Summit annual event. The 2011 summit took place at Hotel Allegro to a record number of attendees. "Five years ago there were 18 people at the first Fast Casual Summit," said Linda Duke of Duke Marketing and founding member of the Fast Casual Industry Council (formerly known as the Fast Casual Alliance). "And I was the only woman! This year there were 118 attendees and over thirty new fast casual concepts!," she continued. The Fast Casual Summit brought together the top brands and leaders to share best practices, educaiton and fun at the two day event.

A book launch party for Erle Dardick of Monkey Media kicked off the festivities with a book signing and t-shirt signing event for his new Get Catering! book.

The VIDEO is here to CLICK and Watch:

http://animoto.com/play/u0APlS5PGtF0HEzwQVfBAw

A Food Tour took attendees to see new Fast Casual concepts such as Freshii, Roti and Pret A Manger and Vapiano (photo below) to name a few.

More photos can be found on Duke Marketing Facebook page too!

2011-10-12T15:57:00.001-07:00

US Foodservice Northern California Event Draws over 600 for Food and Education

Full House for Duke's Restaurant Marketing Keynote Session

US Foodservice San Francisco division held their annual BIG food show for customers and area food operators at the Pleasanton Fairgrounds and over 600 area restaurant operators, chefs and foodies enjoyed the delicious food, grilled vegetables outside and chef demonstrations on the big screen! Linda Duke of Duke Marketing, was a featured speaker and shared her local store marketing expertise with ideas for the upcoming holidays and how restaurateurs can make the most of them with promotions, events and sampling. Duke shared several client case studies and how simple refreshing a brand can be as well as other restaurant marketing best practices.

Many attendees purchased Duke's book, Recipes for Restaurateurs, and had them signed by Linda following her speaking. New restaurant owners, restaurant franchisees and longtime chefs all had Duke sign their copies!

Check out more photos at our Facebook page: duke marketing

PMQ Pizza Magazine - Oct 2011 - Volume 15, Issue 8

2011-10-05T12:45:00.000-07:00

Two creative designs done by Duke Marketing (above and below) for recent clients Spicy Pickle and Togo's Sandwiches are great examples of how to scare up some customers this Halloween!

Pizza Marketing Quarterly Magazine (PMQ) will Feature an Article Series by Linda Duke, Marketing Expert

Duke's Column Kicks Off with Spooky Sales Tips & Tricks in October Issue

Linda Duke of Duke Marketing will be a featured columnist in Pizza Marketing Quarterly Magazine or PMQ as it is widely known, for a series of marketing articles for the international publication. "We have wanted a how-to feature with marketing ideas for years and Linda's recipes are a perfect fit for our readers and really gives them tips they can use in their own businesses," said Liz Barrett, editor, PMQ Magazine.

"I am thrilled to contribute to PMQ on a more regular basis," said Linda Duke. "The first article in the series is for Halloween, a personal favorite holiday," says Duke. "If I can help restaurant operators increase their sales with some of my kookie ideas, I am happy to do it!

PMQ Magazine reaches over 40,000 subscribers of its number one rated magazine and over 13,000 readers of their online news each week, and is the top business resource for the pizza industry.

"Linda Duke has been a contributing writer to our magazine for many years," said Steve Green, publisher, PMQ Magazine. "She has a following and our readers will enjoy her ideas each month now."

One of the Halloween tips in Duke's recent article for PMQ Magazine: "Create Spooky Beverages or Kid's milk with a Halloween twist by using orangeTorani or Monin syrups."

2011-10-02T23:10:00.000-07:00

OCTOBER IS NATIONAL PIZZA MONTH AND NATIONAL BREAST CANCER AWARENESS MONTH

Red Boy Pizza is Supporting Both with a Percentage of Every NEW Pizza Margarita sold during October will be donated to the Ameican Cancer Society's Making Strides Against Cancer

Red Boy Pizza, home of the sour dough crust since 1969, announced that it will celebrate Pizza Month and Breast Cancer Awareness Month in October with the introduction of its new Margarita Pizza. A percentage of sales from each medium‐sized or larger Margarita Pizza sold beginning Saturday, October 1 through Monday, October 31 will be donated to Making Strides Against Breast Cancer.

Duke Marketing, the agency of record for the eight unit pizza franchise provided the chain's first new menu introduction and promotion in over fifteen years. "The brand was in need of a refresh and after 40 years, it needed to reintroduce itself to the communities in and around where their locations are situated," said Linda Duke.

Making Strides Against Breast Cancer is the American Cancer Society’s annual walk to raise money and awareness for breast cancer research and prevention. It is held in many different communities across the United States—including Marin, Sonoma and Oakland where the funds raised during the month of October will be donated to the Society to help in its fight for a world with less cancer and more birthdays. Since 1993, 7 million walkers who participate in the more than 200 nationwide walks have raised more than $400 million. Red Boy Pizza’s goal is to help Making Strides Against Breast Cancer raise money for their 2012 season.

“Please join Red Boy Pizza as we celebrate Pizza Month and enjoy our new Margarita Pizza while raising funds for the fight against breast cancer,” said Joseph Radwan, president of Red Boy Pizza. “Breast cancer touches many families and we hope our contributions will help fight this disease in our own communities and beyond.”

For more than 40 years, Red Boy Pizza has been a family‐owned local Bay Area favorite and known as the “home of the sour dough crust.” In fact, they have been making their famous sour dough crust since their first location opened in 1969. Margarita Pizza, the newest addition to their gourmet pizza list, is made with fresh, hand‐tossed, famous sour dough crust, topped with their signature red sauce, sliced tomatoes, aged mozzarella cheese, and freshly sliced basil leaves. During the month of October, at participating restaurants, a medium‐sized Margarita Pizza is priced at $12.99.

Margarita Pizza packs a lot of health benefits. Red Boy Pizza’s famous sour dough crust has lower carbohydrate content than most other types of bread, which makes it healthier and allows diabetics to enjoy it as well. It also includes enzymes that aid in digestion, as well as many minerals. The tomatoes on the Margarita Pizza are a good source of lycopene, an antioxidant, which may help prevent certain types of cancer. Finally, basil has both anti-inflammatory and bacteria‐prevention qualities. It is also a good source of vitamin A and magnesium, and can promote cardiovascular health.

The 43‐year old company has eight Bay Area locations with two in Oakland, and six in Marin and Sonoma, and is growing through franchise opportunities. For more information please visit: www.redboypizza.com and please friend us on Facebook.

2011-09-21T10:34:00.000-07:00

Foodservice Social Media Universe Event in San Francisco Gives Attendees Much to Learn

Linda Duke, CEO of Duke Marketing was one of the panelists at the Foodservice Social Media Universe Event put on by FohBoh and Networld Alliance this week. The Hotel Kabuki was where the first-time event was held and included a day and a half of educational sessions and a cocktail party at Bistro Boudin to raise funds for Share our Strength's Dine Out for No Kid Hungry.

Tom Hanson, COO of Pacific Catch Restaurants in San Francisco, shows off his "vintage" Twitter shirt at the Foodservice Social Media event at the Kabuki Hotel.

2011-09-01T13:32:00.000-07:00

LSM-U DEBUTS IN SAN DIEGO AND RAISES FUNDS FOR CALIFORNIA RESTAURANT ASSOCIATION EDUCATION FOUNDATION

LSM-U, local store marketing university, an educational workshop for restaurant operators and marketers, debuted Monday at the Western Foodservice Expo in San Diego, California. The attendees, who each donated to CRAEF, received a LSM-U backpack, t-shirt and handbook to use during the two hour jam packed session. Operators from as far away as Austrialia and Manila attended the popular LSM-U session on Monday followed by a reception where the first attendees each received their certificate of completion. "Our goal is to take LSM-U on the road,"said founder, Linda Duke. "We want to offer educational sessions to other operators and restaurant marketers across the U.S. and partner with the educational foundations and raise funds for future leaders of the industry."

Duke launched LSM-U after publishing "Recipes for Restaurateurs" a 300 page cookbook of sorts, with over 100 recipes NOT meant for cooking, but rather, marketing tactics written like recipes for ease-to-use and to execute for results. "After my book came out I realized operators loved the ideas of the recipes, but didn't know how or when to execute them, or plan. Thus, LSM-U, which will give each attendee a skeleton outline of their own LSM plan and how to execute to get results. With my consulting business, I travel across the country and see first hand what difficult times these are, and marketing is the upmost importance, it is out of understanding from working with restaurant operators across the country, that I wanted to provide resources, ideas and education to give restaurant marketers tools to stay in business today.

More photos on Duke Marketing Facebook page!

Left: Annica Kreider, VP of Marketing of McCalister's Deli, Karen Willison, Fishbowl Marketing and right,

Chris Cramer, president of Karl Strauss Brewing and Linda Duke

Each attendee received an LSM-U workbook, M & M's and pencils along with a LSM-U backpack and T-shirt.The Duke Marketing Team, Jeannie left and Michael center, at LSM-U with CRAEF donations being taken at the door by Prostart scholarship recipient.

Annica Kreider of McAllister's Deli receives her LSM-U back pack for contributing to CRAEF.

2011-08-25T20:37:00.000-07:00

INVASION OF MINI DUKE!

Duke Marketing Creative Director Turns CEO into a Cartoon Character!

The following cartoon characters are the creative genius of Janet Berge, a ten plus year veteran of Duke Marketing and the amazing designer behind the scenes. Janet turned the five foot tall bundle of energy, Linda Duke, into a mini version.

These characters are part of the curriculum of LSM-U. Local Store Marketing University, an educational workshop seminar, taking place at the Western Foodshow in San Diego, Monday, August 29th, at 3:00 pm - 5:00 pm followed by a networking reception. Enjoy the sneak peek!

2011-08-17T19:02:00.001-07:00

TOOLS TO THRIVE A BIG HIT IN SACRAMENTO

US Foodservice Customer Event Draws Restaurant Operators for Marketing Education

US Foodservice San Francisco division hosted their second Tools to Thrive customer event in Sacramento with Linda Duke of Duke Marketing as keynote of the educational session. Over 100 restaurant operators joined their food distributor, US Foodservice, as they practiced what they preach, "your partner beyond the plate". The event shared practical tips and information for integrating social media into any restaurant operator's business, Lucy Logan of FoodCalc spoke about marketing healthier menu items and Chef Tom of US Foodservice shared produce tips and trends for profitability.

The customer event also included a product showcase and customers enjoyed tasting and ordering new foods carried by US Foodservice. Linda Duke offered her book, Recipes for Restaurateurs, to attendees and one lucky attendee won a signed copy.

2011-08-10T16:30:00.000-07:00

GRAND OPENING MARKETING FEATURED IN TEXAS RESTAURANTVILLE

Linda Duke of Duke Marketing article featured in the Texas Restaurant Association's monthly Magazine--Tips and Tactics for Grand Openings

Click on link and turn to page 12-13

http://www.mydigitalpublication.com/publication/?i=78074

2011-08-08T09:14:00.000-07:00

RESTAURANT MARKETING MAGAZINE AUGUST ISSUE IS OUT

Growing Interest in Latest Restaurant Industry Marketing Resource

Restaurant Marketing Magazine, the restaurant industry's newest online resource, debuted the August 2011 issue today and is available for review and complimentary download at Duke Marketing's website home page.

In this issue:
Behind the Scenes with Sue Hensley of the National Restaurant Association

Pick of the Pub: Potbelly Sandwich Shop

Dine Out for Share our Strength with Corner Bakery
Oprah's 7 tips for success
Great uses for Press Releases

Gluten free, alergens, making sense of the issues on menus

Twitter, Facebook, Linkedin...oh my!

See www.dukemarketing.com for the latest issue! Coming soon, Restaurant Marketing magazine website!

2011-08-06T10:16:00.000-07:00

FLAVOR EVENT DRAWS HUNDREDS FOR ANNUAL CONFERENCE

The 7th annual Flavor Experience took place this week in California at the Hyatt Regency Newport Beach. With fantastic weather, fantastic food, the event was, well, fantastic! Wednesday, August 3rd, Linda Duke of Duke Marketing presented Smart Marketing with Flavor and shared how to communicate flavors and strategies to integrate flavor into overall marketing and through local store marketing tactics. She covered spicing up menu desciptions and events along with numerous other ideas for attendees. More photos of the event are on Duke Marketing Facebook page. Be sure to Friend Us when you are there!

2011-07-25T08:57:00.000-07:00

FLAVOR EVENT TO HEAT UP WITH SMART MARKETING TOOLBOX SESSION WEDNESDAY, AUGUST 3RD AT 2 P.M.

"Smart Marketing with Flavor" Presented by: Linda Duke, Duke Marketing LLC

A “complete marketing solution” is a must-have for managing guest expectations, and flavor is a critical component of the successful marketing solutions package. Communicating about flavor and the menu through ad campaigns, PR, and social media sets up guest expectations. Savvy in-store marketing with the menu and promo materials helps move menu items. Then the kitchen has to deliver on the promised “flavor experience”. This synergy can make or break your business. If it’s done right, your concept is ahead of the game in guest retention and creates a guest satisfaction buzz for your brand. Restaurant marketing expert, Linda Duke, shares strategies for creating a smart and effective flavor-focused marketing program at:

Hyatt Regency Newport Beach

Wednesday August 3rd at 2:00 p.m. (Pacific room)

at the Flavor Experience event: http://www.flavorexperience.com/agenda/

2011-07-24T08:36:00.000-07:00

POWELL'S SWEET SHOPPE ATTRACTS HUNDREDS TO EVENT

Duke Marketing hosted a spectacular event in downtown Novato, CA yesterday for very popular candy store chain, Powell's Sweet Shoppe. The new owner celebrated the grand re-opening in grand style. Over 500 kids (big and small) joined in the festivities and each received a bag filled with candy and samples from Mr. Jelly Belly who cruised in on his custom Harley! The face painter was incredible, the balloon guy was the best we have EVER seen and the contests which included Cotton Candy Eating, Bubble Blowing and Hula Hoop were totally fun and parents and kids all had a total blast!

FOR MORE PHOTOS PLEASE SEE Duke Marketing Facebook page!

2011-07-22T10:47:00.000-07:00

DUKE MARKETING TO HOST SWEET GRAND OPENING FOR CANDY STORE CLIENT

Duke Marketing will be hosting a sweet Grand Re-Opening for Powell's Sweet Shoppe. The West Coast’s most beloved candy stores, is celebrating the grand re-opening of its downtown Novato location at 879 Grant Avenue, Saturday, July 23rd at 10 a.m. The local community is invited to be one of the first 500 guests to receive free candy and prizes. The fun filled day will include face painting, balloons, and Mr. Jelly Belly will be on hand with samples! At 1:00 p.m. the bubble gum blowing contest will take place and winners who blow the biggest bubble will win a big prize! Then the cotton candy eating contest and hula hoop contests will each take place. At 2:00 p.m. the winner of candy for a year will be announced.

Powell's Sweet Shoppe’s are a nostalgic re-creation of the classic and bygone era of a local neighborhood candy store, with over 5000 varieties of old fashioned and hard to find candies. When you enter, it reminds us of things that are close to our hearts – memories, family, and community. The entire experience is like time-traveling back to your grandmother’s kitchen when she made cookies, peanut-brittle or fudge.

Powell’s has garnered accolades from the San Francisco Chronicle, which unofficially proclaimed Powell’s as “The Smithsonian of candy stores”. Michael Powell, the founder and chairman of Powell’s Sweet Shoppe, is proud of the magical effect the stores have on nearly all of their customers. “We are your friendly neighborhood candy store. Our approach is traditional – connect to the customer and to their community. Part of that is being located close to where our customers live, go to school, attend church, and play soccer. And the Novato community is perfect for that particular brand of Americana.”

Besides its wide variety of candy, Powell’s also features Gelato, and specialty gifts from yester year. Remember yesterday, today. Powell’s is located at 879 Grant Avenue, Novato, CA 94945, and is open seven days a week: 10:00 a.m. – 9:00 p.m. Monday – Saturday, 10:00 a.m. - 8:00 p.m. on Sunday. The store is can be reached by calling: (415) 898-6160.

For more information please visit us on the web at: www.powellssweetshoppe.com

2011-07-13T09:09:00.000-07:00

CHEVYS FRESH MEX PART OF "KID'S LIVE WELL" NATIONAL RESTAURANT ASSOCIATION & HEALTHY DINING INITIATIVE

Fresh Mex Chain Adds Kid's Menu Items with Less Calories and More Veggies

Duke Marketing is excited to announce our client, Chevys Fresh Mex Restaurants are part of “Kids LiveWell”, a first-of-its-kind voluntary initiative, the National Restaurant Association today unveiled in collaboration with Healthy Dining, that provides parents and children with a growing selection of healthful menu options when dining out, with a focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

Chevys "Kid's Live Well" Menu items include:
· Kiddie Soft Chicken Taco with carrots & celery and sweet corn tamalito & pineapple juice.
· Kiddie Soft Picadillo Beef Taco with grilled veggies and carrots & celery sticks, & apple juice

More than 15,000 restaurant locations are participating in this initial launch and offering their young guests a selection of ‘Kids LiveWell’ choices. Inaugural “Kids LiveWell” leaders include CHEVYS FRESH MEX along with the following brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chili’s Grill & Bar Restaurant, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

To join “Kids LiveWell,” restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organization’s scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the “Kids LiveWell” criteria. The criteria include the following components:

- Offer a children’s meal (an entrée, side and beverage) with 600 calories or less; two servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; with limits on sodium, fats and sugar;

- Offer at least one other individual item with 200 calories or less, with limits on fats, sugars and sodium, plus contain a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy;

- Display or make available upon request the nutrition profile of the healthful menu options; and

- Promote/identify the healthful menu options.

www.restaurant.org/kidslivewell

2011-07-12T19:59:00.000-07:00

LOCAL STORE MARKETING UNIVERSITY TO DEBUT AT WESTERN FOODSHOW IN AUGUST

LSM-U: Local Store Marketing University for Foodservice Executives
Will debut Monday, August 29th from 3:00 - 5:00 p.m. at San Diego Convention Center

Duke Marketing LLC©, an integrated marketing communications firm, announced today the launch of LSM-U™, “Local Store Marketing University™”, an educational program devised to enhance restaurant marketer’s ability to understand, create and implement local store marketing strategies to increase sales and awareness. LSM-U will debut Monday, August 29th with a two hour educational session beginning at 3:00 p.m. at the San Diego Convention Center as part of 2011 Western Foodservice & Hospitality Expo and the Ferdinand Metz Foodservice Forum. LSM-U will be lead by founder and restaurant marketing expert, Linda Duke, and will be followed by a networking reception at 5:00 p.m. A donation of $5 to benefit the California Restaurant Association Educational Foundation will be accepted at the door to support ProStart, an industry-driven high school culinary arts and hospitality management program.

Making its debut at the Western Foodshow, LSM-U, Local Store Marketing University, will be held Monday, August 29th at 3:00 p.m. A jam packed two hour powerful education session will give every attendee numerous ideas and practical applications to drive sales. Attendees who donate to CRAEF will receive an LSM-U guide book and participate in the first-ever LSM-U mixer following the session at 5:00 p.m. “LSM-U is intended to be an educational series that will make its way across the country, with each state restaurant association, to provide education and scholarships and give restaurateurs, hospitality and foodservice marketers a way to continue their education, get ideas, and network with other restaurant marketers,” said Linda Duke.

The Western Foodservice & Hospitality Expo will take place in San Diego California August 28th – 30th, 2011 at the San Diego Convention Center, and is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. “We are excited to have the opportunity to debut LSM-U at the 2011 show this year,” said Ron Mathews, Vice President, Reed Exhibition Companies, Restaurant and Foodservice Events Portfolio. “Linda Duke is a very respected marketing speaker and continually brings in large crowds of restaurant operators with her educational seminars and marketing topics each year.”

“We are honored Ms. Duke has been part of the Ferdinand Metz Foodservice Forum, providing the gold-standard, industry-leading educational content that is practical and relevant for today's foodservice professional, for several years and at all of our hospitality shows across the county,” said Ferdinand Metz. “Linda is one of our best industry leaders delivering real applicable business lessons, the latest information on trends and best practices in the market, and what creates success. Her LSM-U session will be a great addition to our 2011 educational program and beyond.”

More than 15,000 foodservice industry professionals from every segment of the industry are expected to attend the show to grab a piece of the $51 billion West Coast foodservice market. With over 500 exhibits and 10,000 products, this event, put on by the California Restaurant Association, covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ms. Duke will also be moderating an executive panel, “Restaurant Marketing Insights”, at the Western Foodservice & Hospitality Expo , on Sunday, August 28th at Noon. For a complete schedule and more information please visit: http://www.westernfoodexpo.com/

2011-07-08T10:11:00.000-07:00

JOIN LINDA DUKE AT US FOODSERVICE TOOLS TO THRIVE EVENTS

Registration Page: http://www.eventbrite.com/event/1726212147

Linda Duke, ceo of Duke Marketing, LLC, will be a featured speaker at the upcoming US Foodservice Tools to Thrive events taking place July 20th in Newark, California and again August 16th in Sacramento, California.

Check-in at 10 a.m.
Workshop Hours: 10:30 a.m. - 2:00 p.m.

July 20th - Newark, CA
Hilton Newark • 39900 Balentine Drive

August 16th - Sacramento, CA
Hilton Sacramento Arden West • 2200 Harvard St.

Furr's Fresh Buffet San Antonio

2011-07-05T14:13:00.000-07:00

FURR'S FRESH BUFFET SAN ANTONIO

Watch the video of the VIP party and First 100 guests Grand Opening!

Furr's Fresh Buffet San Antonio click link for video!

2011-06-30T19:42:00.000-07:00

DUKE SPEAKS TO FULL HOUSE AT FOODSERVICE AT RETAIL EVENT

Fare, foodservice at retail, took place this week in Scottsdale, Arizona with record temperatures but the event was just as HOT!!!! Over 350 senior executives from the top convenience store chains, gas stations, universities, hospitals, in the U.S. gathered for the annual event to learn and share the latest trends and ideas. Linda Duke, restaurant and multi-unit marketing expert of Duke Marketing was a featured speaker and shared numerous marketing strategies to a full house Wednesday. "Staying competitive in the foodservice industry is getting tricky today," said Duke. "Brands have to stay relevant and stand out to gain consumers tight-fisted buying behavior today."

CSP Media put on the popular fourth annual event which attracted the United States Olympic Committee, the Navy, and other top foodservice operations like Kwik Stop, Circle-K, BP, Valero, Mansfield Oil, and Universities: Michigan State, Iowa State, San Diego State, and Univeristy of Conneticut to name a few.

The After Dark event was well attended and guests enjoyed pool tables, putting green, karaoke and cocktails. For some....cocktails and karaoke don't mix!!!!

Be sure to mark your calendar for next year's event!

2011-06-26T18:16:00.001-07:00

FURR'S FRESH BUFFET TO OPEN IN SAN ANTONIO

Duke Marketing is excited to announce, our new client, Furr’s Fresh Buffet, is opening a new restaurant concept developed by owners of the beloved Furr’s restaurant chain based in Dallas, in San Antonio, Texas at 7863 S. Interstate 35 and Zarzamora.

"This will be the biggest grand opening ever in the history of Duke Marketing," said Linda Duke. "We have 450 RSVP's for the VIP party tomorrow and a state senator, other dignitaries and the news media are all coming!"

In celebration of the grand opening, Furr’s Fresh Buffet is collecting contributions on July 1 to donate to the San Antonio Food Bank’s Backpack program. The first 100 guests on Friday, July 1 who bring a donation will receive a complimentary breakfast buffet and will be entered to win free Furr’s Fresh Buffet for a year! To qualify for the free buffet and a chance to win Furr’s for a year, guests must be 18 years of age or older, should be one of the first 100 in line on Friday July 1 when doors open at 7 a.m., and donate healthy, non-perishable single-serve items such as a can of tuna, box of granola bars or fruit cups. The winner of the free Furr’s meals for a year, valued at over $750, will be announced after doors open at 7:00 a.m.

In addition to collecting food donations for the Backpack program, Furr’s Fresh Buffet will donate a percentage of the week’s sales proceeds directly to the San Antonio Food Bank to further support the Backpack program.

2011-06-22T16:21:00.000-07:00

STRAW HAT PIZZA OPENS NEWEST LOCATIONS IN BILLINGS, MONTANA AND HARVEY'S HOTEL & CASINO IN LAKE TAHOE

Where can you get a $500 Pizza? Answer, at the newest location of Straw Hat Pizza at Harvey's Hotel & Casino in Lake Tahoe. For lucky casino winners, the new Straw Hat Pizza offers a special menu item of a bottle of Cristal champagne and a large pizza with 24 karat gold flakes. They get guests purchasing this at least once a day and several times a day lucky winners slurge for a $100 burger which is a fresh grilled Angus beef burger and a bottle of Silver Oak Cabernet.

Duke Marketing announced the new restaurant opening today, "This location is where the slots meet the poker tables on the casino floor and offers a full bar, a special grill menu with homemade pastas, sandwiches, burgers and of course the famous California pizza," said Linda Duke.

Another new Straw Hat Pizza location opened in Billings, Montana by a California raised franchisee that wanted to bring a slice of California to Montana with the first Straw Hat Pizza in the state.

Both new Straw Hat Pizza locations boast the Duke Marketing created designs for their wall decor with colorful photos dipicting the fresh ingredients and the brand's unique California heritage.

2011-06-15T08:03:00.000-07:00

DON'T MISS!!!! FARE--FOODSERVICE AT RETAIL EVENT

DUKE TO SPEAK AT ANNUAL FOODSERVICE AT RETAIL – FARE
Marketing Expert Linda Duke to Speak at Industry Conference Wednesday, June 29th

Duke Marketing, LLC., an integrated marketing communications firm, announced today chief executive Linda Duke, will speak at the upcoming Foodservice At Retail (FARE) conference being held at the Westin Kierland Resort in Scottsdale, AZ, taking place June 28th – 30th,2011. Ms. Duke, a foodservice marketing expert, will present "Marketing Strategies to Stand Out in a Crowded Marketplace," Wednesday, June 29th at 9:30 a.m. in the Herberger Ballroom, presented by: PepsiCo Foodservice.

FARE, the annual event, brings hundreds together from the foodservice industry to discuss the changes, challenges and choices facing foodservice across all retail channels. As the only multi-channel conference and trade show entirely dedicated to food on the go, FARE provides focused learning, a trade show featuring the latest foodservice products, programs, equipment and technology as well as exceptional networking with industry peers.

“We are especially excited to have Linda Duke present at FARE this year, said, Kristi B. Prior, Director of Education & Meeting Content. “She brings a terrific perspective for our attendees to learn.”

FARE attracts retailers and operators that provide food for immediate consumption or prepared food to be consumed later, such as, convenience stores, truck stops or travel centers, universities or college campuses, discount and mass merchandisers, drug chains and military bases.

“Foodservice at retail is the wave of the future, and really, the future is here,” said Linda Duke. “I will be sharing my research from visiting hundreds of retailers across the U.S., and the latest marketing strategies with foodservice. Some of the top retailers today didn’t even have food in their stores five years ago.”

2011-06-10T07:04:00.000-07:00

STRAW HAT PIZZA DEBUTS NEW DESIGN IN MONTANA

Duke Marketing is proud to announce our client, Straw Hat Pizza, the California based 84 unit pizza brand known for their Genuine California Pizza, has opened its newest restaurant outside of California in Montana. Our work includes the branded wall decor shown here in the photos of the new location. Our goal was to articulate the brand's 52 year heritage and update the look and feel along with new booths, bar, menu and digital menu boards.

"The first pizza I ever tasted as a kid was Straw Hat Pizza," said Linda Duke of Duke Marketing. "It has been a fantastic project working with this once exteremly popular California brand and bringing it back to life for the 21st Century. We are very proud of our work and the relationship we have with our client."

Duke Marketing also created a new add-on concept for the brand to drive incremental sales and add another daypart--snack, with the addition of weigh-and-pay yogurt, Tower 27 Yogurt. See logo below. "The Tower 27 Yogurt brand can work inside of a existing or new Straw Hat Pizza and is now being franchised as a standalone brand as well," said Duke.

2011-06-06T21:52:00.000-07:00

DUKE MARKETING VISITS BURGER LOUNGE SAN DIEGO

Duke Marketing visited Burger Lounge, the San Diego based, five unit and growing "premium" burger concept in the tony community of Hill Crest. The very focused menu is made up of burgers made from high quality tall grass fed beef, a vegetarian burger, salmon burger, or turkey burger are the burger choices and chrispy chicken tenders on a stick, two cool salads, fresh cut fries and onion rings and shakes, makes this simple menu complete.

The location we visited was the newest design and boasted tall glass windows, bright orange contemporary design and digital menu boards. The seating was minimal inside with 44 seats, but the inviting outdoor patio could seat the same.

Click link to view more photos: see facebook page.

2011-05-22T21:43:00.000-07:00

NATIONAL RESTAURANT SHOW BLOWS INTO CHICAGO

Duke's Marketing Panel Standing Room Only!

The National Restaurant show held in Chicago every year kicked off this weekend with Linda Duke of Duke Marketing leading a marketing executives panel on Saturday. The education session was standing room only with executives from Chevys Fresh Mex, Straw Hat Pizza and FREEBIRDS World Burrito sharing their marketing strategies. Several restaurant industry editors and reporters from Franchise Times, Nation's Restaurant News and Burger Business were in attendance to cover the session.

Duke, who is also a member of the Fast Casual Industry Council of the National Restaurant Association, participated in the Fast Casual panel today at the NRA show. George Green, Wally Doolin, Jim Vintz, Husein Kittabwalla, Geoff Hill and Paul Barron each shared different aspects of the fast casual industry and gave the standing room only crowd a fantastic session.

The Chairman's Ball celebrating Sally Smith, chairwoman of the NRA, was held at the Fairmont Hotel by Ecolab and was a wonderful event with silent auction items including Recipes for Restaurateurs, Duke's book which was also on sale at the NRA Book Store.

2011-05-21T06:31:00.000-07:00

NATIONAL RESTAURANT SHOW IN CHICAGO KICKS OFF TODAY WITH CALIFORNIA EXECUTIVE PANEL

Linda Duke to Moderate Three California Brand Executives at Show

ROOM S402B at Noon - 1:30 p.m. McCormick Place, Chicago

LINDA DUKE BOOK SIGNING

1:45 P.M. - 2:00 P.M. NRA Book Store at Mc Cormick Place

SATURDAY NIGHT--MAY 21ST--JOIN US at the Roof Top of ZED451

739 N. Clark Street--Chicago call for shuttle 312.266.6691

2011-05-18T09:54:00.000-07:00

CHEVYS FRESH MEX ADDS EL MEXI BURGER TO MENU

New Burger with a Fresh Mex Twist

Today Duke Marketing client, Chevys Fresh Mex announced they are adding El Mexi Burger to their menu and our friend Scott Hume at BurgerBusiness covered the breaking news!

Read more by clicking on this link!

Chevys Fresh Mex is celebrating National Burger Month by adding the first burger to its menu of traditional Mexican dishes, seafood and steaks.

Chevys’ El Mexi Burger is a seasoned hamburger patty with green chiles, avocado and jalapeño-Jack cheese in a grilled flour tortilla. It’s served with natural potato chips and chipotle ketchup on the side. Menu price is $9.99.

Linda Duke of Duke Marketing commented, "with the popularity of burgers today consumers can now eliminate the veto vote by going to Cheyvs and enjoying a burger with a Fresh Mex twist!"

2011-05-17T16:42:00.000-07:00

FREEBIRDS WORLD BURRITOS PREPARES TO FRANCHISE

Uber-Popular Burrito Chain Plans to Franchise and have open 75 by Year's End

Duke Marketing client news today reported by Lisa Jennings of Nation's Restaurant News:

The parent company of the Freebirds World Burrito concept is launching a franchising program for the brand that is expected to get underway in the fourth quarter.

Bryan Lockwood, president of Tavistock Restaurants LLC, the Emeryville, Calif.-based parent of the 47-unit Freebirds chain, said the company is registered to franchise in 41 states and has begun accepting applications from interested franchisees.

The move is expected to further accelerate the brand’s already rapid growth since Tavistock acquired the chain in mid 2007. At the time, Freebirds had 19 units. By the end of this year, the company expects to reach 75 company-owned locations, with corporate growth focused on Texas, Oklahoma and California. Read more: click this link

2011-05-14T11:59:00.000-07:00

FOOD FOR HUNGRY CHILDREN DONATED AND

EARLY BIRDS EAT COMPLIMENTARY BREAKFAST AT FURR'S FRESH BUFFET GRAND OPENING IN HOUSTON

Local Resident Wins Free Furr's for a Year!

After the wee hours of the morning, a line of guests stretching around the new Furr's Fresh Buffet, in Spring, Texas (a suburb of Houston) at I-45 & Louetta, were welcomed into the newest restaurant for donating food items to the Houston Food Bank's Backpack Buddy Program which feeds hungry children, and treated to a complimentary breakfast buffet. Each guest entered to win the grand prize and one lucky winner, a local resident, walked away with a gift card worth $750 to enjoy Furr's for a year! The Duke Marketing team entertained guests who waited patiently until the doors opened at 7:00 a.m and were treated to trivia games, recieved gift cards, and Furr's ball caps for correct answers.

Houston Food Bank executive, John Kirby, thanked guests for donating and explained the Backpack Buddy Program. "The Houston Food Bank partners with dozens of schools to provide food for children at-risk of going hungry over a weekend or holiday. Last year, we helped over 2600 children through the BackPack program."

Furr's president, Greg Buchanan, made a check presentation to the Food Bank from a percentage of proceeds of the first week's sales. “It’s important to us that our restaurant is a place where families and friends can come together to share a meal and enjoy a variety of fresh, nutritious food at a reasonable price. It’s equally important to us to help make a difference in the communities we serve. We’re thrilled to help guarantee that the Backpack Buddy program and the Houston Food Bank will continue to be able to provide food to thousands of children in our area.”

The first four guests lined up to win free Furr's for a year at 5:00 a.m.!

2011-05-11T17:54:00.000-07:00

FURR'S FRESH BUFFET OPENS IN SPRING, TX

Duke Marketing is excited to announce our newest client, Furr's Fresh Buffet, opened its Spring, Texas restaurant today, the brand's first new location in Houston in seven years. Monday night was a V.I.P. party and guests enjoyed all they wished to eat at the fresh buffet and the festivities included a raffle with numerous prizes, the ribbon cutting and announcement from Furr's chairman, Ray Hemmig, offering a percentage of sales from the first week to Houston Food Bank's Backpack Buddy Program which helps children who are hungry.

Saturday, May 14th the Grand Opening celebration continues with The FIRST 100 guests who bring a non-perishable food item for the Houston Food Bank’s Backpack Buddy Program for hungry children will get to be treated to a complimentary buffet breakfast and one of the first 100 guests will win Furr’s Fresh Buffet for a Year! (Worth $750).

The community is encouraged to join Furr’s at its new restaurant in Spring to donate to the Backpack Buddy Program of the Houston Food Bank, who will have their volunteers on hand to collect donations and non-perishable food items for children less fortunate this Saturday.-perishable food items for children less fortunate this Saturday.

To qualify for the free buffet and a chance to win Furr’s for a year, guests must be 18 years of age or older, one per household, should be one of the first 100 in line on Saturday morning May 14th when doors open at 7 a.m., and donate a healthy, non-perishable item such as a jar of peanut butter, can of tuna or box of mac and cheese. The winner of the years’ worth of Furr’s valued at over $750 will be announced after doors open at 7:00 a.m. Additionally, Furr’s Fresh Buffet will donate a percentage of the week’s proceeds directly to the Backpack Buddy program.

Saturday, May 14th Furr's Fresh Buffet at 21005 Interstate 45 at Louetta in Spring Texas.

2011-05-02T11:35:00.000-07:00

STRAW HAT PIZZA TO HONOR HEROES IN MAY

Popular Pizza Brand to Honor Our Heroes: Military Personnel, Police Officers, Fire Fighters & Emergency Medical Technicians to Receive 25% off Meal Everyday in May

Duke Marketing's client, Straw Hat Pizza, the original California Pizza since 1959, announced it will celebrate “Honor Our Heroes Month” during the month of May to serve as a reminder of Memorial Day and provides appreciation and recognition to members of the Armed Forces, Law Enforcement, Fire Fighters, Emergency Medical Technicians and Paramedics who will receive 25% off their entire purchase (excluding lunch buffet, alcohol & delivery) everyday during the month long event beginning on Sunday, May 1st and continuing through Tuesday, May 31st.

“A big part of our history and philosophy at Straw Hat Pizza is being part of the communities in which we serve,” said Jonathan Fornaci, president of the fifty-two year old pizza chain. “Honoring local heroes is Straw Hat’s way of thanking these men and women who do amazing things every day and we dedicate the month of May for well deserved recognition to these people in our neighborhoods we consider heroes.”

Straw Hat Pizza has a long track record of community relations and donating. Pizza tours and fundraisers have been part of the 52 year old pizza brand through the years providing both fun and educational experiences and of course pizza eating!

2011-04-28T12:18:00.000-07:00

WHAT'S BETTER THAN CINCO DE MAYO?

FOUR DAYS OF CINCO DE MAYO!

Join Chevys Fresh Mex or El Torito Restaurants beginning May 2nd for the Four Day Fiesta!

Duke Marketing is excited to share the news of our clients!

El Torito®, known for their authentic regional Mexican specialties, famous margaritas and hand-made tamales, enchiladas and tacos, announced it is gearing up for their annual Cinco de Mayo celebration at all 68 company-owned locations. Boasting a Four Day Fiesta, El Torito will be offering food and beverage specials the days leading up to May 5th. Beginning Monday, May 2nd El Torito will celebrate with $3 house margaritas all day, Tuesday May 3rd are 99 cent tacos from 4pm to close in the Cantina, Wednesday May 4th, all domestic draft beers are $2 and import drafts $3 and Thursday, Cinco de Mayo all Cadillac margaritas are $2 off from 4:00 p.m. to close. El Torito invites guests to come and share in the Four Day Fiesta and Cinco de Mayo celebration.

Chevys Fresh Mex®, known for their famous sizzling fajitas and freshly made chips and salsa, is also gearing up for their annual Cinco de Mayo celebration and will host a Four Day Fiesta to offer guests food and beverage specials the days leading up to May 5th at all company-owned locations. Beginning Monday May 2nd Chevys will celebrate with $3 house margaritas all day, Tuesday May 3rd is Wacky 1 cent Combo—buy any combo and get another for a penny, Wednesday May 4th, all domestic draft beers are $2 and import drafts $3 and Thursday, May 5th Chevys will offer great drink specials while supplies last.

Since its inception in 1986, Chevys Fresh Mex has enjoyed a reputation for celebrating the Mexican holiday of Cinco de Mayo with flair and this year besides the four day fiesta, each location will be competing for best “over the top” decorations that reflect the spirit of the Holiday as well as the fun, festive attitude of the Chevys Fresh Mex brand.

“Cinco de Mayo is a favorite holiday for many and this year we decided to extend our celebration with a four day fiesta to let our guests enjoy Cinco for more than just one night, “says Lowell Petrie, Chief Marketing Officer of Chevys Fresh Mex restaurants. “The best way to enjoy Cinco is with friends at Chevys with a pitcher of our famous frozen margaritas and our tasty Fresh Mex,” said Petrie.
Sammy Hagar's Cabo Wabo Rock N' Ritas are perfect for Cinco!

Each year, on average, Chevys Fresh Mex pours over 220,000 margaritas and goes through more than 21,000 avocados for Cinco de Mayo. Talk about throwing back a few cold ones, each Cinco de Mayo Chevys can count on popping about 100,000 beer caps – now that’s a celebration!

Participating Chevys Fresh Mex restaurants around the country invite Americans to come and share in the Four Days of Cinco de Mayo celebration. With a delicious menu that features their famous sizzling fajitas made with mesquite grilled steak,fresh fish, chicken or shrimp or their Rock N’ Ritas, Chevys continues to be one of the most popular places to celebrate Cinco.

2011-04-28T12:12:00.000-07:00

FOUR CHEVYS FRESH MEX RESTAURANTS RAISE $6585 FOR INJURED SF GIANTS FAN

Duke Marketing is proud to announce our client, Chevys Fresh Mex, four San Francisco restaurants held a fundraiser for the critially injured baseball fan, Bryan Stow during the recent home team baseball games. 10% of proceeds were given and a emotional check presentation took place with the very grateful Stow Family at Chevys in Stonestown Galleria.

2011-04-22T11:20:00.001-07:00

STRAW HAT PIZZA FEATURED IN NATIONAL INDUSBUSINESS JOURNAL

Duke Marketing is proud to announce our client , Straw Hat Pizza and their franchisee, Prem Dhoot, is featured in the national edition of the IndusBusiness Journal which came out today. Interviewed and written by editor, Martin Desmarais, of the IndUS Business Journal, which serves an influential and versatile readership —South Asian/Asian Indian entrepreneurs and executives.

More is Better!

California Straw Hat franchisee helps chain start co-brand

By Martin Desmarais

WALNUT CREEK, Calif. — Today’s business environment is all about adjusting and taking advantage of every opportunity you have to be successful. Prem Dhoot saw the franchise industry and Straw Hat Pizza as a great opportunity for him, but he also saw a way to give business a boost by co-branding, so he pitched the chain a possibility — and corporate was quick to jump on board.

Dhoot opened his first Straw Hat Pizza restaurant in Walnut Creek, Calif., in October 2010 and this location also included the chain’s first ever Tower 27 Yogurt brand.

Combining pizza with yogurt seemed like the perfect complement to Dhoot and also a way to bring in some extra business. As Dhoot asserts, other concepts pair yogurt and salad but the pizza and yogurt duo is not common.

“I asked Straw Hat to do yogurt,” Dhoot said. “I said, ‘Let’s create our own brand.’ ... They were very open to doing that.”

Top: Duke Marketing developed the Tower 27 Yogurt brand and wall decor concept to provide a co-branding option to franchisees.

Below: Prem Dhoot and his wife franchisees of Straw Hat Pizza and Tower 27 Yogurt in Walnut Creek, Ca.

READ MORE

2011-04-11T16:04:00.000-07:00

CHEVYS FRESH MEX® TO DONATE 10% OF FOOD SALES DURING SF BASEBALL HOME GAMES THIS WEEK TO VICTIM BRYAN STOW

Chevys San Francisco Restaurants to Raise Funds for Hospitalized Baseball Fan beginning Monday, April 11 – Wednesday, April 13th—Eat Fresh Mex to Donate!

Duke Marketing is proud to announce our client, Chevys Fresh Mex® fundraiser--Chevys will donate 10% of food sales during San Francisco’s home baseball games for Bryan Stow, the baseball fan who was attacked and is seriously injured beginning today Monday, April 11th through Wednesday, April 13th, 2011. Chevys Fresh Mex San Francisco locations will participate and donate 10% of food sales over three days to the Stow Family to assist with the medical bills. Chevys invites guests to come and enjoy Fresh Mex food and donate to the Stow Family at any of the four San Francisco Chevys Fresh Mex restaurants participating:

• Van Ness - 590 Van Ness Avenue at Golden Gate

• Stonestown - 3251 20th Avenue, Next to Galleria Mall

• 3rd &Howard - at 201 3rd Street across from Moscone Center

• South San Francisco - at 141 Hickey Blvd. & El Camino Real

“Bryan Stow’s family have been long time Chevys customers, in fact, we have done fundraisers for their kid’s schools,” said Matthew Baizer, regional director Chevys Fresh Mex. “We are honored the Stow Family has asked if we would help raise funds, and we are proud to invite ALL to join us and enjoy Fresh Mex to help Bryan who is still hospitalized.”

Since its inception in 1986, Chevys Fresh Mex has enjoyed a reputation for giving back to their communities. Each year, on average, Chevys Fresh Mex hosts hundreds of fundraisers and donates one million dollars back to the communities they serve.

Founded in 1986 in Alameda, California, Chevys is an ultra-casual, full-service restaurant concept that offers guests an array of freshly prepared Mexican dishes prepared from scratch using only the freshest ingredients served in a fun, relaxing atmosphere. With 64 Company-owned and 24 franchised restaurants, Chevys is a national brand spanning 15 states. Designed to offer a fiesta for the senses, where every experience is fresh, fun and full of flavor, the concept is focused on the execution of its trend-setting Fresh Mex menu and continuous innovation. Chevys uses a “Fresh Mex®” pledge which underscores the Company’s promise that products are made daily from scratch.

ABOUT CHEVYS FRESH MEX® Chevys restaurants resemble a Mexican border town café or cantina with a vibrant contemporary décor. The concept’s menu offers an extensive variety of Mexican dishes, including traditional enchiladas, burritos and tacos, as well as a variety of combination platters. In addition to more traditional Mexican fare, the menu offers innovative items, including the mesquite grilled steak, fish and shrimp fajitas. Chevys also offers a variety of salads and desserts. The theme of every Chevys dish is freshness, a characteristic underscored by the concept’s fresh made tortillas which helps create a fun atmosphere for everyone, including families with children, and enhances the concept’s broad appeal. Built on a platform of fresh – fresh ingredients, fresh preparation, fresh ideas and fresh personality – Chevys prepares dishes daily from scratch. This commitment to freshness translates into Chevys signature “Seasonal Fresh Fruit” margaritas which change with the seasons. Chevys offers a wide selection of margaritas including its signature Cabo Wabo Rock ‘N Rita made with Sammy Hagar’s Cabo Wabo Blanco Tequila. For more information please visit: http://www.chevys.com/

2011-04-05T07:23:00.000-07:00

RESTAURANT LEADERSHIP MARKETING PANEL

SHARES STRATEGIES IN SCOTTSDALE

The 2011 Restaurant Leadership Conference held in Scottsdale, Arizona was a tremendous event this year with over 1500 registered attendees. Linda Duke of Duke Marketing lead a breakfast innovative forum with three Arizona based restaurant brand executives on Tuesday, March 29th. Rachel Phillips-Luther, vice president of marketing for Kona Grill kicked things off and shared her re-branding efforts as well as a social media video of fantastic results garnered in less than a year for the brand. KC Moylan, president of Pei Wei Asian Diners, shared their executive chef's travels to the five countries that make up the food and flavors of their popular fast casual brand. Kristin Cronhardt, vice president of marketing for the Tilted Kilt shared their brand's unique sponsorships that have helped put Tilted Kilt on the map.

From Left: KC Moylan, president Pei Wei Asian Diners, Linda Duke, Kristin Cronhardt, VP Marketing Tilted Kilt, Rachel Phillips-Luther, VP Marketing Kona Grill.

Bo Brice, runner up for American Idol, performed under the stars at the Restaurant Leadership event put on by CSP Media. Pictured: Bo recognized Carol Walden of CSP for the wonderful job at putting together the event. The desert was in full bloom and the Duke Marketing team captured a few photos and visited Frank Lloyd Wright's amazing Talesin West, the architechtural masterpiece in East Scottsdale.

2011-03-22T06:00:00.000-07:00

THE FIRST ISSUE OF 2011

RESTAURANT MARKETING MAGAZINE IS HERE!

Click this link to download the new issue.

Duke Marketing Publishing™, has announced the debut of the its second issue of “Restaurant Marketing Magazine™”, an online quarterly restaurant industry publication to provide restaurant owners and operators, chef-rateurs™(chefs who operate a restaurant), franchisees and marketing executives from the restaurant industry with timely solutions and strategies for marketing restaurants today. T

he premiere edition debuted at the end of 2010 and the second issue is available as a complimentary download at www.dukemarketing.com home page, and future editions are available to purchase for $36 annually at www.marketing-cookbook.com/order to subscribe.

Restaurant Marketing Magazine offers limited advertising and currently is distributed to over 3000 leaders in the restaurant industry. A portion of profits will be donated to the Restaurant Marketing Scholarship Fund set up by the publisher to encourage and educate the next generation of restaurant marketing and public relations professionals in the restaurant industry. The scholarships will be given out annually and will be announced at an annual event.

Restaurant Marketing Magazine is a timely resource for restaurant executives of all types of restaurants, including fine dining to food service at retail, with stories about their own challenges, successes and behind-the-scenes look at how restaurant brands are made. Some strategic articles and some fun how-to articles will provide both senior level and management level readers with valuable content.

Be sure to subscribe! And send us your stories!

2011-03-21T18:24:00.000-07:00

AMERICA'S NEXT GREAT FAST CASUAL CONCEPT

Review of the third episode of NBC's America's Next Great Restaurant.

Any restaurant operator watching NBC's American’s Next Greatest Restaurant this week would have gone absolutely nuts watching the contestants trying to pull off a lunch rush service at a busy Chipotle. It was excruciating as they botched orders and the line backed up outside. Steve Els deserves credit for giving them some time and letting the contestants actually try to make the business run. Thank goodness he jumped in and helped. It was great to see Steve rollin’ burritos and great exposure for his brand.

My real criticism of the show is why did they need to throw a bunch of restaurateurs wantabees into a lunch rush line-up to see how they serve food they have never been trained to serve? It doesn’t make for a good operator or restaurant owner—it isn’t a valid measurement. They should be focused on the menu development aspect—each contestant needs to think out their fast casual concept. If the investors want a fast casual concept then each of these contestants needs to create a menu that can serve people with food and be rung up within 20 minutes. Right now these contestants wouldn’t know a fast casual concept if it hit them on the head.

Here are my comments for each of the eight remaining contestants and the one that left.

Revolution Tacos—This angry counter-culture contestant seems like a great plant to add drama and the element of controversy on the show. I’m sure in a future episode there will be a big blow up with this guy. I get the idea of his fusion tacos, but do we really need a taco place with an attitude? Haven't they heard of Chronic Taco's in Southern California? How about Rubio's Fish Tacos?

Spice Coast—This Indian concept could be one of the next top fast casual concepts in the country. Indian food is moving up main stream menus and Slumdog Millionaire and Bollywood movies are exposing and popularizing this culture and cuisine. If this contestant continues to listen to Steve Els and Bobby Flay and they can get his menu figured out, this could be a final three contender.

Compl-eat- This contestant resisted changing the name of her concept yet couldn’t explain it or even know what her brand stands for since she doesn’t have a menu. There is an idea here with portion control meals—getting just the right calories of food to stay on a well balanced diet, however, it needs a well-thought out menu with measures and tests and items that are intriguing and unique. She has nothing except the Calorie counter and Eat This Not That book to check the calorie totals instead of focusing on the food. If they can help her figure this out…this is a top three concept but I’m not holding my breath.

CHAO –This stir fry girl was a cute contestant and probably chosen for her nice smile. She changed the name of her stir fry concept, (which she still didn’t quite know what it meant), to CHAO and how ironic, she’s gone. She should have named it Ciao! The concept is already out there besides...it's called Pei Wei Asian Diner and it is a fast casual Asian Stir-Fry concept!

Grill Billie’s-This young and creative couple remind me of some franchisees I have met over the years in the restaurant business. They will end up killing each other after one year if they actually do open a restaurant. I don’t think their concept or the two of them can make it.

Soul Daddy-This contestant has it going on. His flavor is hot and if the investor-team can guide him a bit more, he is eager and is a top three contender. Another positive for him, he is a struggling dad and, already seems to be the sentimental favorite and tugging on viewers’ heartstrings. Winning could mean everything to him and viewers will bring in the ratings!

Meltworks-Love this concept, but not sure grilled cheese can go it alone. If he can create some signature sandwiches and stick to them without over complicating this could work. He seems to have what I call “stick to the knitting” phobia--creating endless menu items and combinations without a main signature selection. I also think his sandwiches need something surprising—the way it is served or its size—this could be a final winner concept.

Saints & Sinners—This is an interesting concept and is a way to cancel the guest veto vote. Most every menu in America already has sinners and saints on the menu—salads and low calorie potions along with ice cream sundaes. This concept isn’t a winner, but the contestant is a really good operator as you could plainly see in this episode, and her point is well taken…every restaurant should welcome both sinners and saints.

Saucy Balls- This is one of those kitschy menu items that could actually be turned into a concept. But Fast Casual Balls? I need to taste the saucy balls to know how this concept stands to fare. If this contestant can figure out a way to do fast casual Italian with saucy balls as the main dish I say more power to him.

Review by Linda Duke, chief executive, Duke Marketing, LLC, a restaurant marketing expert with and founder of a full service marketing communications firm specializing in multi-location and franchise restaurants. She is a board member of the National Restaurant Association's Fast Casual Industry Council and the California Restaurant Association Education Foundation.

FastCasual.com releases Top 100 Movers & Shakers | FastCasual.com

2011-03-18T08:11:00.000-07:00

TOP 100 MOVERS & SHAKERS FAST CASUAL RESTAURANTS REVEALED

As one of the panelists of the Top 100 Movers & Shakers, Linda Duke, CEO of Duke Marketing stated: "It is an honor to choose the best fast casual brands each year and this year Firehouse Subs really ran away with number one!"

Click to download the full report. Congratulations to all our clients and friends of Duke Marketing!

FastCasual.com releases Top 100 Movers & Shakers FastCasual.com

2011-03-10T13:00:00.000-08:00

Must Read March issue of Restaurantville--Texas Restaurant Association's monthly magazine

See Pages 12-13, "Marketing the Health Message" by Linda Duke

The Texas Restaurant Assocation's March issue of Restaurantville features Duke Marketing's, Linda Duke and "Marketing the Heatlth Message, see page 12-13 of the new issue and Linda is the one in Truitt Brothers green bean farm in Oregon. Click here to read more.

http://www.mydigitalpublication.com/publication/?i=63467

2011-03-06T12:14:00.001-08:00

ATTENTION RESTAURANT INDUSTRY TUNE IN FOR:

"America's Next Great Restaurant"

tonight on NBC

America's Next Great Restaurant, on NBC, produced by Magical Elves genius Jane Lipsitz and team, aires tonight and Duke Marketing will be tuning in to watch how fast casual brands are built on TV. With celebrity chef Bobby Flay and Steve Els the darling of fast casual Chipotle financing the winners, it should be interesting to see what happens.

Why didn't these guys find a restaurant marketing expert like Linda Duke to judge the final segment and help choose which contestant's brand can ultimately drive sales and win consumers hearts?

"I hope Americas Next Great Restaurant proves once and for all that Americia IS INTERESTED in behind the scenes of the restaurant industry and today it is ALL ABOUT MARKETING," proclaimed Linda Duke, chief executive of Duke Marketing. "I created a TV reality show idea based on my recent book Recipes for Restauratuers and tried pitching it to several production companies in Los Angeles two years ago, so let's hope America's Next Great Restaurant gets great audience viewership tonight and maybe mine will finally be ready for its own reality series! " said Duke.

For Duke's Recipes for Restaurateurs TV show, three restaurant operator-contestants are chosen to execute a recipe each week (recipe=marketing program—such as a fundraiser, a cooking competition and sampling event), and compete to increase their restaurant’s sales, awareness and success. Judges review the contestant’s recipe and determine a winner each week. The winner from each episode is given a spot in the final competition. At the end of the season the finalists will compete to become the Best Four Star Restaurateur. Finalists will execute a complicated recipe and the winner receives the grand prize and well, you get the picture.

Good luck!

2011-03-04T07:03:00.000-08:00

SAVE THE DATE!

MAY 21st, 2011 Noon - 1:30 p.m.

Duke Marketing, LLC. announced today, chief executive, Linda Duke has been invited to lead an executive Restaurant Marketing Panel at the National Restaurant show, Saturday, May 21st from NOON - 1:30 p.m. in Chicago, IL at McCormick Place.

Restaurant Marketing Strategies: Top Restaurant Brand Executive Insights
It isn’t enough to have good food anymore, restaurant brands have to stand out to be the consumer’s choice. Restaurant marketing expert Linda Duke will moderate a panel of top restaurant brand executives sharing their success stories, ideas to build sales, and new ways to generate awareness and create a restaurant brand in good times or bad. Panelists include: Jonathan Fornaci, president Straw Hat Pizza, Lowell Petrie, chief marketing officer, Real Mex Restaurants, and Jeff Carl, chief marketing officer, Tavistock Restaurants.

MARK YOUR CALENDARS! Saturday, May 21st, 2011
more info at: http://show.restaurant.org/NRA11/public/enter.aspx

2011-02-28T09:22:00.000-08:00

DUKE TO LEAD MORNING MARKETING FORUM AT RESTAURANT LEADERSHIP CONFERENCE

Westin Kierland Resort-Scottsdale, AZ
Morning Innovative Forum Tuesday, March 29th, 2011: 7:15 a.m. – 8:15 a.m.

Marketing expert, Linda Duke, chief executive of Duke Marketing, will lead a Morning Innovative Forum at the upcoming Restaurant Leadership Conference in Scottsdale, Arizona March 27th, at 7:15 a.m.

Panelists include: KC Moylan, president of Pei Wei Asian Diners, Kristin Cronhardt, Vice President of Marketing for Tilted Kilt restaurants and Rachel Phillips-Luther, Vice President of Marketing for Kona Grill restaurants.

Join this panel of top restaurant executives along with restaurant marketing expert Linda Duke for a morning marketing session that is sure to give you ideas to build sales, new ways to generate awareness and create a restaurant brand that consumers seek out in good times or bad. It isn’t enough to have good food any more—restaurant marketing has to be a top priority and creativity is paramount to cut through the clutter and reach consumers. Duke’s panelists will share their new and tried and true strategies for marketing their restaurant brands and attendees will leave with ideas and ways to implement their own marketing efforts to get results!

Coffee will be SERVED! Join us Tuesday, March 29th, 2011 at Restaurant Leadership.

2011-01-27T14:02:00.000-08:00

NATIONAL RESTAURANT ASSOCIATION LAUNCHES ADVERTISING CAMPAIGN--AMERICA WORKS HERE

The National Restaurant Association announced its new advertising campaign called "America Works Here" that will help educate opinion leaders, policymakers, and their staff members about the breadth, depth, scope and influence of the restaurant industry on the American economy.

Each installment of the campaign will focus on a specific theme — a different “chapter” in the industry’s story – such as the vast array of career opportunities within the industry, the diversity of managers and restaurant owners, and the billions of dollars that restaurants provide in charitable contributions each year in communities across the nation. With the new Congress’ intense focus on job creation, the first ad in the campaign highlights the 13 million jobs and the $1.5 trillion the industry provides to the economy.

For more information, visit www.restaurant.org/AmericaWorksHere.

2011-01-25T14:20:00.000-08:00

Dinner in the Desert

Tonight the National Restaurant Association's Fast Casual Industry Council (FCIC) board members will be enjoying dinner with celebrated chef, restaurateur, James Beard award winner, Jimmy Schmidt, at Morgan’s in the desert, the new signature restaurant at the legendary La Quinta Resort & Club.

Check out the menu: http://www.morgansinthedesert.com/Morgan-Dinner-menu-10-8.pdf

The Fast Casual Industry Council will meet in the next day to develop the direction of the newest council of the NRA. "It is an honor to serve and support the fastest growing segment in the restaurant industry, fast casual," said Linda Duke, one of the founding board members of the council and a 20+ year restaurant marketing veteran.

Duke along with fellow Chairman, Louis Basile, and board members, Paul Barron, George Green, Dan Pittard, and Larry Reinstein will also meet with National Restaurant Association Board Members in a joint session at La Quinta this week.

2011-01-15T08:25:00.000-08:00

RESTAURANT ADVERTISING BREAKTHROUGH!!!!!!!!!!!!!

P A I N T!

San Rafael, California (Duke Marketing's homebase), can now boast the newest restaurant advertising breakthrough! Paint! In today's Marin Independent Journal, our food editor and collegue, Jessica Bernstein-Wax, discovered a new advertising and public relations strategy from a soon to be opened Pizza Orgasmica and their outdoor paint color. "This is a breakthrough for the restaurant industry," said Linda Duke, restaurant marketing expert. "This new advertising and public relations strategy is great, they haven't even opened yet and are on the front page of the newspaper--thanks to their paint job!"

READ MORE!!!

An excerpt from the article...

Some San Rafael residents claim a new pizza parlor's yellow paint job is bright enough to singe the eyes of onlookers, while others say it adds vibrancy to Fourth Street.

And the debate over Pizza Orgasmica & Brewing Co.'s color scheme could reach a climax Wednesday when the San Rafael Design Review Board considers whether to OK the vibrant tones or send owners Gina Gochez and Taylor Maia back to the paint shop.

Pizza Orgasmica is scheduled to open next week in the historic building at 812 Fourth St. previously occupied by Rafters Grille and Brewery. The approximately 8,000-square-foot restaurant features a sports bar, main dining room and family eating area.

It will serve the same saucily named pizzas as its three San Francisco locations — as well as traditional Brazilian food — and brew beer in-house for all four Pizza Orgasmica restaurants, said Gochez and Maia, who are married and live in Marin.

Click THIS LINK to finish the Marin IJ article

2011-01-11T16:17:00.000-08:00

FREEBIRDS WORLD BURRITO OPENING IN LOS ANGELES THURSDAY

FREEBIRDS to open across from USC with Charity Partners
The Art of Elysium and Union Rescue Mission

Duke Marketing is proud to announce our client, FREEBIRDS World Burrito, known for offering “way more choices” to custom-build rockin’ burritos, salads, nachos, tacos and more, announced it will partner with two local charities, The Art of Elysium and the Union Rescue Mission, as the company opens its new restaurant across from the University of Southern California campus at 3335 S Figueroa Street, Los Angeles on Thursday, January 13, 2011. Opening day will be celebrated with a pop up street party and numerous activities for FREEBIRDS Fanatics.

In the days leading up to the opening of the new USC restaurant, FREEBIRDS and its charitable arm, FREEBIRDS World Works with its mission to inspire team members and guests to give back to the community, will conduct the following pre-opening events that are open to the public:

- Tuesday, January 11, 2011, FREEBIRDS will partner with The Art of Elysium from 8:00 a.m. – 9:30 a.m., 11:00 a.m. – 1:00 p.m. and again at 5:00 p.m. – 7:00 p.m. The first 250 guests during each time slot will enjoy complimentary food and drinks in exchange for a $5 donation to The Art of Elysium, a non-profit 501(c) (3) organization encourages working actors, artists and musicians to volunteer their time and talent to children who are battling serious medical conditions. www.theartofelysium.org

- Wednesday, January 12, 2011, FREEBIRDS will partner with the Union Rescue Mission from 11:00 a.m.–1:00 p.m. The first 250 people to make a $5 donation will receive a complimentary lunch. The effort will help provide support for people experiencing homelessness. www.urm.org

Many Southern California residents are familiar with the original FREEBIRDS restaurant in Santa Barbara, California which continues to be a favorite with locals and students from UCSB and Cal Poly. With legions of FREEBIRDS Fanatics asking for more California locations, the company recently announced plans to build sixteen California locations in 2011.

Local resident and restaurant veteran, Russell Platoff will manage the new FREEBIRDS restaurant which will employ approximately 100 team members from the local community. The restaurant can be reached directly at 213-746-1212. Hours are Monday through Wednesday 6:30 a.m. to 10:30 p.m., Thursday and Friday 6:30 a.m. -1:30 a.m. and Saturday 10:30a.m. – 1:30 a.m. and Sunday 10:30 a.m. to 9:30 p.m. In addition to its regular menu, the USC location will serve breakfast burritos and tacos starting at 6:30 a.m. to 11:00 a.m., Monday through Friday, and on weekends from 10:30 a.m. to 2:30 p.m.

ABOUT FREEBIRDS WORLD BURRITO
FREEBIRDS has created a strong following. Why? Awesome burritos and freedom of choice. As guests join the queue, they are partnered with a team member, known as a “Roller,” who helps them choose from four sizes of burrito made from four possible flavors of tortilla then hand-rolled with the guest’s personal selection from more than forty freshly prepared ingredients including grass fed beef, hormone-free chicken, all natural pork carnitas or crispy fish topped with hand-cut veggies and hot peppers plus house made salsas, queso and guacamole to create their perfect burrito. Burritos range in size from the generously-sized Hybird to the legendary Super Monster which can weigh-in at seven pounds.

Each FREEBIRDS restaurant features the concept’s signature Statue of Liberty – affectionately known as ‘Libby’ – riding a custom-built motorcycle while breaking through the Freedom Wall. Libby was designed to serve as a reminder that each of us can break through walls and truly change the world. The restaurant has a free-spirited ambience with a rockin’ soundtrack, reminiscent of a late-'60s rock 'n' roll roadhouse. Each FREEBIRDS offers online ordering and full service catering for 10 – 10,000.

Concept owner, Tavistock Restaurants, LLC, currently operates 44 FREEBIRDS restaurants in Texas and Oklahoma and is rapidly expanding in California. For more information or to place an online order, visit www.freebirds.com

ABOUT FREEBIRDS WORLD WORKS
FREEBIRDS World Burritos mission is to feed your belly and your soul. To help achieve this mission, FREEBIRDS World Works was created as the charitable arm of the popular restaurant chain with a mission is to give back to the community by inspiring staff and guests to get involved and create a movement of giving. Every FREEBIRDS World Burrito location is partnered with two charities to help create awareness, act as a volunteer resource and become ambassadors of their designated non-profit partners.

About The Art of Elysium www.theartofelysium.org
The Art of Elysium, a non-profit organization founded in 1997, which encourages working actors, artists and musicians to voluntarily dedicate their time and talent to children who are battling serious medical conditions. We provide artistic workshops in the following disciplines: acting, art, comedy, fashion, music, radio, songwriting and creative writing.

About Union Rescue Mission www.urm.org
We embrace people experiencing homelessness with the compassion of Christ – giving hope and healing for a changed life – helping them find their way home.

# # #
Photos and interviews available. Contact Linda Duke duke@dukemarketing.com

2010-12-10T14:55:00.000-08:00

The Duke Marketing Team painted Chevys Fresh Mex buses when they needed a little touch up!

CHEVYS FRESH MEX® HIRES DUKE MARKETING AGAIN!

Long Time Duke Client Returns for Public Relations & Local Store Marketing Duties

San Rafael, Calif. – December 2010 –Duke Marketing LLC®, an integrated marketing communications firm, announced today it has won new business from Chevys Fresh Mex® restaurants operated by Real Mex Restaurants, Inc., based in Cypress, CA. Terms of the deal were not disclosed. Duke Marketing will increase the awareness of the brand though public relations and local store marketing strategies.

"Linda Duke and her team handled public relations and local store marketing for Chevys Fresh Mex for years, and has more brand knowledge than just about anyone,” says Lowell Petrie, Senior Vice President and Chief Marketing Officer of Real Mex Restaurants, Inc.

Headquartered in Cypress, California, Real Mex Restaurants is the largest full-service, casual dining Mexican restaurant chain operator in the United States with 189 company owned restaurants, 155 in California and an additional 34 in 12 other states including 68 company-owned Chevys Fresh Mex® Restaurants.

“We are so happy to have one of our very favorite client’s back on our roster,” said Linda Duke, chief executive of Duke Marketing. “Our first work with Chevys was 10 years ago and can’t wait to tell their stories again!”

Besides the new Chevys business, Duke Marketing recently announced new business wins from California restaurant clients Straw Hat Pizza and Tavistock Restaurants.

About Duke Marketing, LLC®

Founded in 1986, Duke Marketing, LLC, is a California-based full service marketing company with expertise in integrated marketing communications for multi-location and franchise organizations. Duke Marketing combines a full range of services, including: thought-leadership, local store marketing, public relations, promotions and cause marketing, franchise communications, market-by-market planning, creative development, social media, and media buying with on-target strategies, fresh ideas and creative concepts to offer complete solutions. For more information contact Duke Marketing at 415-492-4534 or visit www.dukemarketing.com

# # #

2010-12-09T12:46:00.001-08:00

Board members present from left: Theodore Balestreri, II, Dr. Jerald Chesser, Bill Main, Richard Frank, Linda Duke of Duke Marketing, Carl Winston, Alicia Harshfield, Bill Bender, James Martin and Jot Condie.

California Restaurant Association Education Foundation Board Members receive a check for $15,000 from Round It Up America- donations made by Yard House Restaurants

The California Restaurant Association Education Foundation (CRAEF) Board Members met at one of the new CRAEF supported Culinary schools, San Juan High School in Sacramento and were treated to a delicous lunch by culinary students. Board members also received a tour of the beautiful facilities and had the chance to decorate holiday cookies with students in the new pastry center.

CLICK link TO WATCH VIDEO:
http://animoto.com/play/0WhtN9HIqN1CSjBrjcpEsg

Jot Condie, president and chief executive of California Restaurant Association took particular pride in his cookie decorating!

2010-11-29T19:52:00.000-08:00

DUKE TO SPEAK AT INTERNATIONAL RESTAURANT SHOW NEW YORK, INSTITUTE OF CULINARY EDUCATION, NYU & COLUMBIA BUSINESS SCHOOL

Duke Marketing LLC®, an integrated marketing communications firm, announced four New York city speaking engagements for Linda Duke, principal and CEO of Duke Marketing®. Ms. Duke will be presenting a featured session as part of the 2011 Ferdinand Metz Foodservice Forum education program “Restaurant Marketing University” at the International Restaurant & Foodservice Show at Jacob Javits Convention Center in New York on Monday, February 28th 2011, from 10:30 a.m. – 11:30 a.m.

Columbia Business School's Marketing Association and Gourmet Club will host Ms. Duke for a special lunchtime presentation by Ms. Duke, on March 1st at 12:30pm - 2:00 p.m.

Duke will present client case studies and speak to students at The Institute of Culinary Education (ICE®), New York City’s award-winning center for culinary education at 10:00 a.m., Thursday, March 3rd, 2011 and that same afternoon at NYU, New York University’s Food Business Entrepreneurship Graduate Class at 4:30 p.m.

International Restaurant & Foodservice Show, New York,
Monday, February 28th: 10:30 a.m. - 11:30 a.m.
Ms. Duke will be presenting “Restaurant Marketing University”

Interested in attending contact duke@dukemarketing.com
Columbia Business School 12:30pm -2:00 pm, March 1st, 2011
co-hosts Marketing Association & Gourmet Club
156 W. 56th Street, Suite 1801New York, NY 10019
Interested in attending contact duke@dukemarketing.com

The Institute of Culinary Education (ICE®)
Thursday, March 3rd: 10:00 a.m. – Noon
Interested in attending contact duke@dukemarketing.com

New York University –NYU
Thursday, March 3rd: 4:30 p.m. – 6:00 p.m.

Interested in attending contact duke@dukemarketing.com

The 18th annual International Restaurant & Foodservice Show of New York is where top Chefs and culinary industry experts will teach some 18,000 restaurant and food service professionals and attendees the latest culinary trends, techniques and tools as well as offer insight on efficiency and profitability. The Conference and Expo will be held February 28 to March 2, 2011 at the Jacob K. Javits Convention Center in New York City.

“Ms. Duke has spoken at both of our restaurant shows in Los Angeles and Florida where she drew huge crowds, so we asked her to present a featured session at our upcoming show in New York,” said Ron Matthews, Vice President Conferences, for Reed Expos. “I am sure we will have another standing room only session again.”

Duke will speak at The Institute of Culinary Education (ICE) which hosts foodservice experts such as recent speakers, Steve Ells, Tim Zagat, Walt Henrion (founder of TGI Friday’s and former CEO of Dave and Busters), GJ Hart (CEO Texas Roadhouse), and more. Founded in 1975, the school offers career training programs in Culinary Arts, Pastry & Baking Arts, Culinary Management and Hospitality Management. ICE also runs the largest program of hands-on recreational cooking classes and wine education courses in the country, with more than 26,000 enthusiasts taking any of 1,500 classes.

2010-11-22T10:45:00.000-08:00

SHAMROCK FOOD SHOW IN DENVER

Watch the video!

2010-11-15T07:44:00.001-08:00

Wall Street Journal Features Straw Hat Pizza

Our friend and small business editor, Emily Maltby of the Wall Street Journal featured our client, Straw Hat Restaurants Inc. and their franchise business model today.

Click here for the full article!

http://online.wsj.com/article/SB10001424052702304510704575561822067854464.html?KEYWORDS=emily+maltby

2010-11-11T20:32:00.000-08:00

Watch the sights and sounds of New Orleans -Click Video above

NEW ORLEANS WELCOMES IFEC
INTERNATIONAL FOODSERVICE EDITORIAL COUNCIL

Restaurant Marketing Magazine Debuts in the Big Easy

New Orleans, the Big Easy or NOLA as the locals call it was welcoming to the recent IFEC event held November 7th- 10th. With a room right on Bourbon Street and the Sunday night football game win for the Saints, it made for a fun welcome reception for the entire group.

599 books were donated to the Southern Food & Beverage Museum and Linda Duke put the number to 600 with a signed copy of Recipes for Restaurateurs she donated to the museum.

Restaurant Marketing Magazine made its debut along with 26 other publications participating at the annual event. Michael Fagen, president of Duke Marketing Publishing was the acting editor for the "Office Hours" session when publists meet with editors for ten minutes at a time to pitch story ideas for 2011 for their food commodity, restaurant, or product. For example, the National Mango board and National Onion, Beef Council and so on, each have a public relations person or the representative of the commodity is there as well.

The trip included visits to some of the best restaurants in the world. NOLA the Emeril Lagasse restaurant in the French Quarter was remarkable and Dickie Brennan's Bourbon House was amazing. If we had another good meal, I am not sure we could have left! We also learned some new local store marketing techniques to share in upcoming news!

Enjoy the video of the sights we took in and the food we ate!

Beignets being made at Cafe Du Monde

Michael Fagen listens to Cecily and Jessica of Firehouse Subs discussing ideas for Restaurant Marketing Magazine at Office Hours during the IFEC event.

2010-10-26T08:02:00.000-07:00

Restaurants cook up marketing to counter downturn

The Atlanta Journal-Constitution published this article today by writer Jeremiah McWilliams and it was worth reading!

Allowing guests to flip a coin to see if they have to pay for their brunch. Giving out free margaritas. Renting buses to take fans to Braves games.

READ MORE: http://www.ajc.com/business/restaurants-cook-up-marketing-691103.html

2010-10-14T11:59:00.000-07:00

RESTAURANT MARKETING MAGAZINE DEBUTS

Today Duke Marketing Publishing debuted the Premiere issue of Restaurant Marketing Magazine. This new restaurant industry trade publiciaton is going to be a quarterly online magazine for restaurant marketers! Click the link here and it will take you to the home page to launch the magazine. http://www.dukemarketing.com/index.html

The premiere issue is complimentary. Future issues require a subscrption, to order click here: http://www.marketing-cookbook.com/order.htm

2010-10-04T12:35:00.000-07:00

MOVIE MOGUL'S NEW WINERY IS IMPRESSIVE

Francis Ford Coppola's Newest Winery an Experience Like No Other

A recent visit to the famed movie mogul's newest winery, Francis Ford Coppola's Coppola Winery in Geyserville was an incredible experience. Having been a visitor to Coppola's other winery in Rutherford, Rubicon, at Francis' guest house and at the winery previously known as Inglenook, or the oldest winery in Napa, I knew that this new winery was going to be spectacular and it did not disappoint.

The new winery is right off highway 101 as you pass Windor and Healdsburg north of Santa Rosa. It is perched in a gorgeous valley with hillsides covered in grapes. The harvest is near, but on our visit they were still hanging in bunches in the warm sun and Indian summer 95 degrees we had the day of our visit.

The idea behind the new winery was to build a show place for Francis' movie memorabilia and a recreation place complete with a swimming pool and cabanas (which was still under construction.) Besides the amazing movie costumes and props, the car featured in the movie Tucker was on display in a castle-sized room with towering ceilings and an amazing spiral staircase suspended to each level with gourmet items, wines and accessories all branded with the Coppola family names and stories.

Rustic, the Coppola winery's new restaurant was also an amazing experience. The chef was on hand grilling vegetables for the lunch rush and on the patio surrounded by fresh herbs and flowers we sat under the striped umbrella's to enjoy the view and some pizza.

The white coat servers brought out a white small paper bag with a hot binet in it to dip in their 30 year old balsamic and grown locally olive oil. I would have rather had some Italian foccacia, but it was a nice touch. Every condiment on the table was branded with Francis's logo and stories. The hot peppers were a family tradition and the story telling is part of why everything to Francis is entertainment--including his restaurant.

We ordered the pizza with fresh arugula and oregano (picked from right behind us in the garden) since we wanted to see how the Coppola family is used to eating their Neapolitan-style pizza -thin crust. It was delicious.

The movie sets and props that were on display at the winery were very cool. The cocktail glass that was used in Apocolypse Now and the torture cells were great for photos! The dracula costumes and of course the wall display of Francis' oscars were incredible.

The beautiful new winery has wine tasting rooms inside and out, merchandise and bars every where you look. It feels like walking in a comfortable and intriguing modern winery. It's like Disneyland and Jurassic Park for foodies and a wine snobs...in the heart of the wine country!

US Foodservice Culinary Journey

2010-10-01T15:19:00.000-07:00

LINDA DUKE FEATURED SPEAKER TO FULL HOUSE AT US FOODSERVICE SHOW

Linda Duke was the featured speaker at US Foodservice San Francisco Division Culinary Journey Food show at the Alameda Fairgrounds in Pleasanton, CA September 23, 2010

CLICK THIS LINK TO WATCH VIDEO: US Foodservice Culinary Journey

Duke Marketing team on hand to sell Recipes for Restaurateurs to the over 1000 customers.

Jesse Kenyon, owner of the Black Oak Restaurant, purchased one of Duke's books, Recipes for Restaurateurs at the show to develop new local store marketing tactics for his t50+ year old restaurant in Vacaville, CA.

2010-09-23T09:16:00.000-07:00

Firehouse Subs Featured on NEW YORK TIMES!!!!!!!

Way to go Don Fox and our friends at Firehouse Subs! Increasing advertising and marketing spend during tough economic times has been a proven strategy for numerous Fortune 500 companies for DECADES. Why do brand leaders cut back? Spend more during the quiet times and launch further ahead than your competitors when they least expect it. Grab market share...that is what spending during recessionary times does!

Firehouse Subs has also increased their local store marketing efforts during the great recession and it has provided their operators across the country with more awareness and is generating sales by their additional time and effort--giving them the NEW R.O. I. return on involvement!

Congratulations to Firehouse Subs and please read their great story here:

click link to read:

http://www.nytimes.com/2010/09/23/business/smallbusiness/23sbiz.html?partner=rss&emc=rss

2010-09-20T07:30:00.000-07:00

STAMP OUT CHILD HUNGER EAT OUT TONIGHT!

September 19th - September 25th

The Great American Dine Out, the annual fundraiser kicked off yesterday and continues this week with over 4,000 restaurants participating. Restaurants across the nation will band together to raise funds to stamp out child hunger in America.

By dining out at a participating restaurant this week, you can help make a difference in child hunger.

Nearly 17 million children in America struggle with hunger. That’s almost 1 in 4 kids. In the world’s wealthiest nation, childhood hunger is simply unacceptable. Hunger impairs our children’s health, growth and development in significant and long-lasting ways.

Children who struggle with hunger are sick more often, recover more slowly, and are more likely to be hospitalized. They are more likely to experience headaches, stomachaches, colds, ear infections and fatigue, and are more susceptible to obesity and its harmful health consequences.

Hunger impairs a child’s ability to concentrate and perform well in school. Teachers report higher levels of hyperactivity, absenteeism and tardiness among children who don’t get enough nutritious food.

Hungry children are more likely to develop behavioral and emotional problems and suffer from aggression and anxiety.

In short, children who struggle with hunger fall behind in every way. Ending childhood hunger will strengthen America, now and for generations to come.

JOIN DUKE MARKETING and Share our Stength to HELP STOP CHILDHOOD HUNGER!

This is a wonderful example of a local store marketing tactic that has become a nation-wide promotion to raise awareness and money to support hungry children in America.

Share Our Strength® is the leading national organization working to make sure that no kid grows up hungry in America. They use the funds raised through programs like Share Our Strength's Great American Dine Out® to support No Kid Hungry™, the national campaign to end childhood hunger in America.

Through No Kid Hungry, they fund the most effective anti-hunger organizations across the country, connect needy children and their families with nutritious food, teach families how to cook healthy on a budget,and provide leadership that brings together public and private decision-makers to end childhood hunger, state by state.

http://www.strength.org/ Please follow this link to donate and/or find a participating restaurant in your neighborhood.

2010-09-10T17:31:00.001-07:00

Take and Bake Pizza Tops in Service?

While doing research the other day on the Zagat consumer surveys, we noticed that Papa Murphy’s, a popular take-and-bake pizza chain scored 4th in ranking for the best customer service. This got us thinking. Why would customers rate a restaurant that you don’t eat as one of the best places for customer service?

Perhaps this demonstrates a shift in consumers changing behavior from full service to fast causal. Over the past year most of us in the restaurant business have noticed the decline in casual dining. Consumers want fast, on the go solutions that compliment their busy lives. Snacks, fast casual and retail ready products are on the rise and growing.

Even though Papa Murphy’s does not provide full-service dining, consumers still expect the same level of customer service as they would with full service dining. With the growing market of fast casual and to-go meals, restaurant operators need to learn to provide the ultimate customer service experience to drive frequency and loyalty even if customers don’t sit down at the table.

2010-09-10T07:31:00.001-07:00

Straw Hat Pizza grabs bigger slice of market

Exciting news today! Duke Marketing's newest client, Straw Hat Pizza is covered in a great news story today by our friend Sarah Duxbury at the SF Business Times! Be sure to click here for the full story! The brand is launching a new co-branded Yogurt concept called, Tower 27 Yogurt, in Walnut Creek California. Duke Marketing created the new fun logo for the company and will be redesigning other elements of the new location.

http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2010/09/13/story2.html?b=1284350400%5E3923341#

San Francisco Business Times - by Sarah Duxbury

Straw Hat Pizza is the fastest-growing local restaurant chain that few people know.

The 51-year-old San Ramon company has grown from 38 restaurants to 77 over the past 18 months. It plans to reach 100 eateries by year’s end, with a minimum of 45 more in 2011, if current development agreements are met.

Most of that growth will happen outside California, where Straw Hat has traditionally made its home.

When Jonathan Fornaci joined as president two years ago, Straw Hat Cooperative Corp. had 38 locations in California and Nevada. Now it’s in seven states and will soon move into Florida. Most of this expansion comes through area developers. Straw Hat has sold the state of Arkansas to one developer; another has bought rights to 22 counties in Texas. They, and the franchisees they find, are why the company can grow so fast.

“We started to hit this growth mode right when the recession was hitting full tilt,” Fornaci said.
That may be the secret sauce to Straw Hat’s success so far.

Not surprisingly, retail spaces are becoming available as businesses fail, and the Straw Hat retail team has insisted — with success, it says — that landlords cover one-third to half of build-out costs for each restaurant.

Contiunue reading here: http://sanfrancisco.bizjournals.com/sanfrancisco/stories/2010/09/13/story2.html?b=1284350400%5E3923341#

2010-08-26T16:57:00.000-07:00

FOOD TRUCKS AREN'T AS EASY AS THEY LOOK

Food Network's New Show Proves

Local Store Marketing & PR is Key to Success for Food Truck Competitors

My neighbor and Food network star, Tyler Florence is the host of a new show, The Great Food Truck Race on the Food Network. I caught last night's episode in New Mexico. If you haven't seen it, the eclectic mix of food truck teams drive from town to town and state to state feeding consumers food truck delights such as Cajun, French, Vietnamese, crepes, burgers, pressed sandwiches and more. The object of course, the food truck that brings in the most bacon wins the grand prize of $50,000. Tyler is the host (cute as ever), and he gives the teams an envelope with cash--in last night's episode, there was only $300. With this little per diem, each team had to purchase their groceries in an unknown town and create menu items that only called for a total of $300 or less, and had to turn this into sales while competing with the other food trucks within 24 hours.

Not to give it away, but the Food Truck team which in route to New Mexico called the local newspaper in the town where the food trucks were converging landed an article in the morning newspaper. They also called ahead to partner with a local retailer in the area and with the poor weather, their awning provided shelter for the line that wrapped around their building . The news generated lines from the minute they opened their food truck until they ran out of food.

The show was also a great lesson to restaurant operators contemplating getting a food truck. At the Western Food show in Los Angeles recently, there was a Mobi Munch food truck that was taking orders for franchising and crowds touring through the cool rig parked in their booth. As I watched the show last night, I wondered if food truck wannabees realize how difficult it is to find just the right parking spot, let alone generate sales of walk-by traffic in a new town. It proves very tricky for some, such as those food truck teams that parked in the wrong spot and missed a lunch rush. They ended up discounting and practically begging the few people that happened to walk by. It was tragic.

With food trucks you can't rely on good food, you have to do real marketing! Great job to the food truck team that won last night! They deserved it and it proves that partnering, reaching out to the local media-public relations and doing local store marketing will garner great returns!

This is why my book, "Recipes for Restaurateurs" is working for restaurant operators during the tough economic times. Partnering and public relations are both recipes I include in the 300 page marketing manual-like book. It is inspiring to see real-life examples of it working on the Great Food truck Race!

2010-08-23T13:47:00.000-07:00

STRAW HAT PIZZA CHOOSES DUKE MARKETING AS AGENCY OF RECORD

Duke Marketing Wins New Business from California’s Oldest Pizza Chain

San Rafael, Calif. – August 24, 2010 – Duke Marketing LLC, an integrated marketing communications firm, announced today Straw Hat Pizza, the 51 year old originator of "genuine California pizza," comprised of 77 locations and chosen 5th fastest growing Restaurant Company has chosen Duke Marketing as their marketing agency of record. Terms of the deal were not disclosed. Duke Marketing will manage communications, branding, and public relations for the expanding restaurant chain.

"As a native Californian I have eaten Straw Hat Pizza since I was a little girl," said Linda Duke, chief executive of Duke Marketing. "As a long time fan of Straw Hat, I couldn’t be happier to get them back on consumers’ radar and to introduce many more fans across the country to the brand,” she continued. Duke Marketing has already begun developing concepts for Straw Hat’s new locations opening soon outside of California.

Straw Hat Pizza has been making its signature "genuine California pizza", with a layered, crispy crust, the freshest toppings, light sauce, and their own blend of six California naturally aged cheeses since 1959. The fifty one year old company is growing outside of its West Coast with new stores opening in Arkansas, Arizona, Florida, New Jersey, and Texas with growth plans to reach 150 locations within two years.

“There's a lot of growth happening for us," says Straw Hat Pizza’s president, Jonathan Fornaci. “We needed a firm to communicate our brand outside of California and Duke Marketing has great brand insight and expertise to do just that,” he said.

Duke Marketing recently announced other new business from Bay Area California based Tavistock Restaurants.

2010-08-17T17:17:00.001-07:00

Western Foodshow Highlights
August 14-16th Los Angeles Convention Center

Video Below

The Western Foodservice show came to a close yesterday with an increase in attendance of over 20% from the previous year. People were looking for solutions and the show had a Solutions Center that provided expert advice to attendees.

Linda Duke gave a educational seminar to kick-off the event entitled "Creating Awareness and Generating Sales," to the standing room only crowd.

Duke Marketing hosted a cocktail reception and guests included Scott Shaw, founder of FishBowl Marketing, Lucy Logan, CEO of FoodCalc, Mike Fryer, publisher of Food & Beverage Magazine of Las Vegas, Bill Taylor, founder of Willies Burgers, and more!

Sunday, August 15th, Linda Duke had the distinct pleasure of meeting and hearing US Senate Candidate Carly Fiorina present to the California Restaurant Association & Education Foundation Board Members joint meeting. She shared her thoughts on where she stands with many issues and proclaimed, "I am not here to talk about the republican or democratic party, I am here to talk about the HAD ENOUGH party."

The Chairman's Ball was a great event held at the Grammy Museum on Sunday night. The food was incredible from Wolfgang Puck and the outdoor dining area was the perfect setting to send Chairman Russ Bendel, CEO of The Habit Burger off from his year of service.

The last day of the show was exciting since CRAEF (California Restaurant Association Education Foundation) raised almost $5,000 by selling The Habit Burger gift certificates for $5 each.

Western Foodservice Show 2010

Watch Video Here: http://animoto.com/play/Dlxi1OpdJ8Do1AlHzQDV1A

Enjoy the photos, video and the new products!

2010-08-06T07:26:00.000-07:00

DUKE TO SPEAK AT LARGEST RESTAURANT CONFERENCE ON WEST COAST

Duke will Speak at Western Foodservice & Hospitality Expo August 14th, 2010

Linda Duke, principal and chief executive will speak at the Western Foodservice & Hospitality Expo, the largest restaurant industry conference on the west coast at the Los Angeles Convention Center August 14th – 16th, 2010.

Ms. Duke has been part of the event’s Ferdinand Metz Foodservice Forum for three years, the educational program providing practical, relevant, real-life business lessons from industry leaders, along with trends, best practices and the keys to success, and this year she will present, “Creating Awareness & Sales with Today’s Marketing Strategies”, Saturday, August 14th from 11:45 a.m. to 12:45 p.m.

“We are grateful to have Linda back again this year as a speaker,” said Ron Mathews, Vice President, Reed Exhibitions, Restaurant and Foodservice Events. “Her educational sessions are always standing room only and she gets everyone fired up!”

The Western Foodservice & Hospitality Expo is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. More than 15,000 foodservice buyers from every segment of the industry are expected to attend the show to grab a piece of the $51 billion West Coast foodservice market. With over 600 companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Los Angeles Convention Center

Saturday August 14th 11:45 a.m. - 12:45 p.m.

Linda Duke presents:

“Creating Awareness & Sales with Today’s Marketing Strategies”

2010-07-29T08:49:00.000-07:00

DUKE MARKETING'S OWN MAD MEN EPISODE

Click on this link before you start reading this blog post for MUSIC
http://www.youtube.com/watch?v=tPY7icwcKJ4&feature=player_embedded #!

Emmy and Golden Globe-winnning television series Mad Men kicked off its season opener this week with a big client pitch. The Duke Marketing team also kicked off a new client relationship this week with a big client pitch!

For those of you who haven't seen Mad Men, this hit TV series takes place in the 1960's and revolves around the conflicted world of Don Draper (Jon Hamm), the biggest advertising man (and ladies man) in the business, and his colleagues at a fictitous New York advertising agency, Sterling Cooper Draper Pryce. The series depicts authentically the roles of men and women back in the1960s with its male dominated advertising world and the woman's place in the home.

Duke Marketing also welcomed a new member to the team this week, Patrick, a graphic design and marketing graduate from Cal Poly. Patrick participated at the client pitch this week along with Laura, Mike and LDuke.

Unlike the season opener of Mad Men, the Duke team did not throw the client out like Don Draper did! The Duke team was thrilled the client liked the presentation and no one threw anyone out!

The premise of Mad Men is pretty interesting. Back in the 1960's the ad agencies and creatives were treated like "god's". It was the beginning of TV and many other mediums like radio, newspaper and magazines were also beginning to create more and more oppourtnities for brands to display their products and services. It was the time when there were only a handful of shops that created such work unlike today when anyone can be a writer, designer or video producer with a click of a mouse. Back then, like Don Draper so passionately shows in the first show this season, if the client didn't like your concept, you threw them out of your office! We won't ruin the rest for you who haven't tuned in, but if you have anything to do with marketing, public relations and advertising, you should watch this! It is amazing to see how far we have come since the 60's.

Duke Team heading to client pitch.

Duke Marketing's newest designer Patrick joins the team at the client pitch

Duke Marketing team makes big client pitch like Mad Men this week.

2010-07-15T15:57:00.000-07:00

DUKE INSPIRES CROWD AT TOOLS TO THRIVE

Linda Duke keynotes US Foodservice's Tools To Thrive 2, a regional sales and marketing show for their customers in San Ramon, California on July 14th, 2010

US Foodservice San Francisco Division held their Tools to Thrive event recently where Linda Duke spoke to the over 130 attendees. Duke shared her tips and tricks for driving sales and generating awareness and inspired several operators to say this:

"I have been in business for over 30 years and you said some things today I have never thought about doing for my restaurant, and it reminded me of some I used to do. It really inspired me."

Another attendee, Forsene Phillips, Restaurant Scene editor for the Bay Area Newsgroup said, "Congratulations on yourfantastic new book, Recipes for Restaurateurs. What an outstanding resource for restaurants. In this day in age, with all the compeition, every edge helps."

Watch the video here of the show: CLICK HERE

2010-07-06T13:05:00.000-07:00

Courting Traffic--Inocent Until Proven Hungry

Restaurant Uses Localized Publicity Stunt to Generate Traffic

The family above in the photo are from the Buttercup Pantry restaurant that recently grabbed headlines. Take a look at today's issue of Nation's Restaurant News. Great story about local store marketing and creating a unique publicity stunt based within the restaurant operator's 3 mile radius. Click on link and jump to MARKETING Creative Deconstruction page 106

http://old.nrn.com/digitaledition/NRN_Digital_062810_Issue/pageflip.html

2010-07-06T12:02:00.000-07:00

Walgreen Testing Fresh Foods

Walgreen to test chilled sandwiches, more this fall in as many as 50 stores

DEERFIELD, Ill. -- Walgreen will be conducting a test of chilled foods at up to 12 stores this fall in a bid to become a bigger player in the growing fresh food sector. Walgreen spokesperson Tiffani Washington confirmed the test and told the news agency that the fresh food initiative could help the drugstore chain be eventually seen as a "destination for tonight's meal."
Washington said Walgreen may sell sandwiches, fresh cut fruit, soups and wraps. While she said the test would be limited to 12 stores, several people familiar with the matter said that the test is likely occurring in about 50 locations in September in the Chicago area.

FULL STORY

2010-06-17T13:11:00.000-07:00

Professional PGA golfer, Chip Beck with Linda Duke at the opening reception of Pizza Summit 2010

PIZZA SUMMIT 2010

The 2010 Pizza Summit kicked off Sunday evening with a great cocktail reception in Chicago. Chip Beck, a PGA golf professional was on hand giving guests lessons and several copies of his book.

Duke started the conference off Monday morning with her educational session Brand Building, where she shared her client case studies from Pizza Patron, Firewood Cafe and Boston's Pizza to name a few.

Jonathan Fornaci, president of Straw Hat Pizza and Michael Mrlik, CEO of Gatti's Pizza Restaurants were featured speakers regarding franchise financing and Mark Brandau from Nation's Restaurant News was on hand to cover there story. Click here

Jonathan Fornaci of Straw Hat Pizza shares his finance tips with attendees

The dinner event at Vermillion was a treat for the senses. With its Indian-Latin inspired dishes and Ballywood-feel to the decor, everyone had a terrific meal including Jennifer Litz, hostess of the Pizza Summit and editor Pizza Marketplace. com

Jennifer Litz, editor of Pizza Marketplace and Linda Duke

2010-06-02T16:22:00.000-07:00

NRA 2010 VIDEO

CLICK TO PLAY!

Freebirds on the NBC Channel 6 Corpus Christi News!

2010-06-02T14:10:00.000-07:00

With the first opening in Corpus Christi, Duke Marketing helps land Freebirds on the 12 o'clock cooking segment on NBC Channel 6.

2010-05-24T23:13:00.000-07:00

Left to right: Scott Davis, Louis Basile, Don Fox, Linda Duke & Paul Barron

ANOTHER FANTASTIC NRA SHOW COMES TO A CLOSE

Fast Casual Panel--Standing Room Only!

The National Restaurant Association show will come to a close tomorrow in Chicago. Linda Duke moderated the Fast Casual panel today at the show with Scott Davis, chief concept officer of Panera Bread, Don Fox, CEO of Firehouse Subs, Louis Basile, CEO of Wildflower Bread Company and chairman of the Fast Casual Industry Council (FCIC) and Paul Barron, publisher of Fastcasual.com as panelists. The session was packed and the audience was able to participate with some break out discussions and were intrigued by the great content from the panelists regarding differentiating your brand.

OTHER NRA PHOTOS COMING SOON! Check back!