The traditional happy hour is changing, and all sorts of restaurants are adapting with creative discounted drink and food specials to attract customers during slow hours, and sometimes later into the evening.

Even quick-serve restaurants are joining in. The discounts are worth the payoff in the end, since more traffic means more revenue and the deals attract new customers. People are looking for more interesting, quality food and beverages these days, and happy hours  are a way to test the market. It’s important to have a strategy.

Read the full article here: Happy Hour, Happier Regulars
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The annual “What’s Hot Culinary Forecast” by the National Restaurant Association is out, and you can use their predictions to your advantage.

People are still interested in locally produced meat and veggies, which made the top of the list again. Interestingly, gluten-free cuisine was totally absent from the list this year. A new category took its place – natural ingredients/minimally processed food.

Read the full article here: The chefs have spoken: Menu trend predictions for 2015
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