Published August 13, 2015
Despite the fact that restaurant jobs continue to grow and Americans are increasingly spending money and time eating out rather than cooking their own meals at home, opening a restaurant today or keeping a small restaurant afloat in today’s economy are definite challenges for business owners and restaurant managers. Many new restaurant owners or managers think that running frequent promotions will attract new business, but if promotions aren’t run in the right way, it could cause failure rather than success for your restaurant. This post from Fast Casual provides some tips for keeping restaurants relevant and profitable, especially as they relate to promotions planning and integrating new products.
In order for new menu items and promotions to be successful, visibility must remain a key component throughout the entire process. Using technology to leverage the planned promotion, and to decide how long to let it run or whether to extend it, is key in its success. Additionally, timing is everything in ensuring success not only for the promotion, but also for the restaurant’s brand perception in general. Introducing a good product at the wrong time can be detrimental to its success, when it could have flourished at another time. For more tips on promotions planning, read on.
Read the full article here: 6 Ways to Make Your Restaurant More Sustainable Without Cutting Profits
Published August 13, 2015
At a restaurant, having good customer service is necessary, and, quite frankly, should be a given. But providing your customers with an exceptional service is reserved for restaurants that truly go above and beyond the usual call of duty. This post from QSR Magazine goes into the difference between the two, and how to achieve a truly great customer experience for every diner that walks through your doors.
Read the full article here: 5 Ways to a Great Experience
Published August 13, 2015
If you’ve ever thought that because you have a lot of fun drinking at bars, you’d probably have a lot of fun working behind the bar, you’re not alone. But it turns out, being a mixologist is a lot more work than it initially sounds like. This post from Shiftgig delves into all the ins and outs of bartending, and what it really takes to be a master mixologist.
Read the full article here: Inside the Job: Mixologist
Planning Promotions and Products for Profits
Despite the fact that restaurant jobs continue to grow and Americans are increasingly spending money and time eating out rather than cooking their own meals at home, opening a restaurant today or keeping a small restaurant afloat in today’s economy are definite challenges for business owners and restaurant managers. Many new restaurant owners or managers think that running frequent promotions will attract new business, but if promotions aren’t run in the right way, it could cause failure rather than success for your restaurant. This post from Fast Casual provides some tips for keeping restaurants relevant and profitable, especially as they relate to promotions planning and integrating new products.
In order for new menu items and promotions to be successful, visibility must remain a key component throughout the entire process. Using technology to leverage the planned promotion, and to decide how long to let it run or whether to extend it, is key in its success. Additionally, timing is everything in ensuring success not only for the promotion, but also for the restaurant’s brand perception in general. Introducing a good product at the wrong time can be detrimental to its success, when it could have flourished at another time. For more tips on promotions planning, read on.
Read the full article here: 6 Ways to Make Your Restaurant More Sustainable Without Cutting Profits
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