Ben Brown

Journalist

Benjamin Brown, MBA is a seasoned restaurant writer and consultant. Expert in F&B marketing, pricing, analytics, consumer insights and business development. Readers and hospitality professionals looking to grow their business, please contact Ben at Ben@lvfnb.com or follow him on Twitter @Foodie_Biz.

Ben Brown's Articles ›

The Bottom Line

Big food companies across the country have been hit hard by what can only be described as a serious loss of trust by their consumer base. Coca Cola, Kraft, Read more ›

Ben Brown on Nov 1, 2017

The Bottom Line

National Donut Day. National Cheeseburger Day. National Tequila Day. National Chocolate-Covered Bacon Day. The list goes on. If you’re in the restaurant business, there’s an overwhelming chance that some Read more ›

Ben Brown on Oct 1, 2017

The Bottom Line

Holiday prix fixe menus. Celebrity chef takeovers. Special pop-ups. Weekly, monthly and quarterly special menu pairing dinners. Each of these novelties present tremendous value in its own right, especially Read more ›

Ben Brown on Sep 1, 2017

The Bottom Line

It shouldn’t be much of a revelation that your servers, hostesses, chefs and bussers are your most valuable people. Yes, managers, GMs, owners and investors lead the business from Read more ›

Ben Brown on Aug 1, 2017

The Bottom Line

Food costs increase. Rent increases. Labor increases. It’s safe to assume that, over time, your cost of doing business will inevitably go up. When this happens, you have two Read more ›

Ben Brown on Jul 1, 2017

The Bottom Line

Social media marketing is quite easy for establishing a strong base—just create your profile and post regularly. But to really get your message out to a broader audience, there’s Read more ›

Ben Brown on Jun 1, 2017

The Bottom Line

Content marketing joins the ranks of digital, social media and influencer marketing—terms so often thrown around without too many people knowing how to actually use them as intended. Look Read more ›

Ben Brown on May 1, 2017

The Bottom Line

Aarti Sequeira is living the foodie dream. The winner of Food Network Star season six, Sequeira went on to host her very own Food Network Show, Aarti Party, as Read more ›

Ben Brown on Apr 1, 2017

The Bottom Line

Food festivals, wine festivals and the like are a quintessential part of the culinary world. In the same way that music festivals elevate each artist in attendance, food festivals Read more ›

Ben Brown on Mar 1, 2017

The Bottom Line

Thankfully [at least for businesses], deep discounting is on the decline. The Groupons of the world proved this method’s ineffectiveness—a 50+% discount will win the battle by getting people Read more ›

Ben Brown on Feb 1, 2017

The Bottom Line

As restaurants grow increasingly creative with their menus, interiors, seating arrangements and overall business models, they’re also changing things up with the otherwise traditional place setting. The typical setup Read more ›

Ben Brown on Jan 1, 2017

The Bottom Line

Tipping is a special part of American hospitality culture. Most aren’t aware that the term ‘tip’ originated as an acronym: to insure promptness. Anyone who has ever dined in Read more ›

Ben Brown on Dec 1, 2016

The Bottom Line

Expansion is a happy problem for most restaurateurs. You opened up shop and business is booming to the point where your four walls can no longer contain your success. Read more ›

Ben Brown on Nov 1, 2016

The Bottom Line

‘Homemade’ is a big industry buzzword, motivating eateries across the country to shift a lot more work to in-house production. On the surface, this should boost the brand. Homemade Read more ›

Ben Brown on Oct 1, 2016

Lee’s Discount Liquor Celebrates Its 35th Year in Las Vegas

Lee’s Discount Liquor celebrates its 35th year here in Las Vegas. To some, it probably seems like just yesterday that Founder Mr. Lee opened his first shop near Spring Read more ›

Ben Brown on Sep 2, 2016

The Bottom Line

‘Real Food, Fake Food’ is a big hitter in foodservice transparency. In the same way that ‘Fast Food Nation’ exposed questionable practices from some of the world’s most prominent Read more ›

Ben Brown on Sep 1, 2016

The Bottom Line

Restaurants and food writers go together like peanut butter and jelly, or in the gourmet sense, foie gras terrine and fig jam. The exchange is simple: food writers visit Read more ›

Ben Brown on Aug 1, 2016

The Bottom Line

You’d think serving good food would be a no-brainer as any restaurant’s top priority. Sadly, this is not the case with a growing number of establishments. More and more Read more ›

Ben Brown on Jul 1, 2016

The Bottom Line

Elixir G founder Bill Tocantins has traveled the world in search of ingredients to craft the perfect ‘liquid ginger.’ Since stumbling onto the idea for fresh ginger syrup nearly Read more ›

Ben Brown on Jun 1, 2016

The Bottom Line

More tables means more covers, which means more revenue. It seems like a no-brainer, but hindsight is 20-20 when many owners take a closer look at their restaurants and Read more ›

Ben Brown on May 1, 2016

The Bottom Line

Bernard Lax is riding a big change in the spirits world. The founder of KIN White Whiskey, Lax revamped your typical ‘moonshine’ into a refined and adventurous product—helping reshape Read more ›

Ben Brown on Apr 1, 2016

The Bottom Line

The term ‘loss leader’ can be a bit misleading at the onset, steering restaurant professionals away due to its negative connotation. Look further into the art behind loss leaders, Read more ›

Ben Brown on Mar 1, 2016

The Bottom Line

You’re coming out of a movie and are excited for a late dinner, but plans are quickly thwarted. Every restaurant you approach is either putting its chairs atop the Read more ›

Ben Brown on Feb 1, 2016

The Bottom Line

Revenue per customer is among the top key metrics restaurants use to gauge success. Generally, the more money each customer spends, the more the restaurant will profit. Restaurants employ Read more ›

Ben Brown on Jan 4, 2016

The Bottom Line

Consistency is the X-factor that separates a successful restaurant from its counterparts. Elite restaurants aren’t defined by expensive décor, trendy ingredients, celebrity chefs, or even great food. Elite restaurants Read more ›

Ben Brown on Dec 1, 2015

Finale Wines Brings Elegant Sips of Classic Rock to Las Vegas

“It’s not about how many cases we can sell. It’s about how many palates we can wow.We want to wow them,” ~Jonathan CainCo-owner - Finale WinesJonathan Cain is best Read more ›

Ben Brown on Nov 2, 2015

The Bottom Line , November 2015

New cage laws in California have improved poultry farming from an ethical standpoint, but are also responsible for skyrocketing egg prices. Breakfast joints, understandably, have been hit hard by Read more ›

Ben Brown on Nov 1, 2015

The Bottom Line

The drought has swept through the media these past few months, grabbing the attention of avid news-watchers and politicians alike. Having mounted over the past several years, this weather Read more ›

Ben Brown on Oct 1, 2015

The Bottom Line

Lowering prices is a surefire bet to increase customer turnout [supply equals demand, after all], but it may not always be the most economically viable way to promote your Read more ›

Ben Brown on Sep 1, 2015

The Bottom Line

For an illustrious restaurant that typically books out months in advance, there’s a large crowd willing to pay hard cash for a last-minute reservation. While the act of paying Read more ›

Ben Brown on Aug 1, 2015

The Bottom Line

Portion size seems to have slipped under the radar as a critical factor in restaurant development, but remains a quintessential talking point among customers that owners must recognize and Read more ›

Ben Brown on Jul 1, 2015

The Bottom Line

More and more diners are expressing desire for healthier dining options, and this growing market certainly warrants restaurants’ menu revisions. At the same time, however, consumers are also up Read more ›

Ben Brown on Jun 1, 2015

The Bottom Line

More and more diners are expressing a desire for healthier dining options, and this growing market certainly warrants restaurants’ menu revisions. At the same time, however, consumers are also Read more ›

Ben Brown on May 1, 2015

The Bottom Line

“Would you like to add chicken to your Caesar Salad?”“New York Strip, great choice. Shall we complement it with some mashed potatoes or sautéed spinach?”“Can I interest you in Read more ›

Ben Brown on Apr 1, 2015

The Bottom Line

Law and ethics have an interesting relationship in the business world, and certainly in the restaurant industry. I’m talking specifically about price consistency [prices as they appear online vs. Read more ›

Ben Brown on Mar 1, 2015

The Talent Behind UNLVino: Student Journeys and Dreams

The foodie community has been gunning to pop bottles, contract sake fever and taste all that is grand ever since UNLVino’s spectacular 40th anniversary last year. Year 41 is Read more ›

Ben Brown on Mar 1, 2015