Is there a secret recipe for creating loyal restaurant customers? For top brands and restaurant operators, the need is to understand the long-term values of their customers. On average, loyal customers (also known as loyals) tend to frequent a favorite chain more than non-loyals. Hence, loyals are lucrative groups targeted by restaurant marketers to boost the brand and increase sales. Moreover, loyals help build a strong commitment for their favorite brands and are much more likely than non-loyals to recommend a particular restaurant, specific entrées and/or beverages.

Key Takeaways:

• New research from global market research firm The NPD Group offers insights into why loyal customers are so sought after.
• Loyals have a strong commitment to a brand, and are far more likely than non-loyals to recommend a place, specific food or beverage.
• Loyals frequent a chain on average four times more often than non-loyals, making them a lucrative group to target.

“New research from global market research firm The NPD Group offers insights into why loyal customers are so sought after, and what operators should — and shouldn’t — do to keep them coming back.”

http://nrn.com/marketing/restaurants-seek-secret-recipe-creating-loyal-customers

Australian food is among the latest trends in the New York culinary scene. Aussie inspired restaurants are popping up all over Manhattan neighborhoods. This trend is a natural progression for New York City dining, as Australians and New Yorkers share a similar reverence for food. With an emphasis on ingredients such as seafood, lamb, and chicken, Australian establishments provide New Yorkers with an exotic twist on dietary staples. While some restaurants choose to call attention to their Australian roots by offering up kangaroo as well as Down Under inspired décor, other restaurants choose to highlight specialties that are more typical of the Australian diet.

Key Takeaways:

• Australian eateries have cropped up in a slew of neighborhoods in Manhattan.
• Aussies fit right into New York City’s multicultural environment, and their good cheer and entrepreneurial spirit blend into the city’s ethos.
• When Jamie Toll raised $700,000 to open Northern Territory in an industrial area near the waterfront in Greenpoint, Brooklyn, in 2014, he wanted to avoid expected Aussie cuisine.

“New York restaurant consultant Clark Wolf says New Yorkers are attracted to Down Under eateries because “they offer the best ingredients” and that often boils down to “seafood, seafood, and more seafood.””

https://www.fsrmagazine.com/food-beverage/australian-food-invades-new-york-city

When we come across the bad weather season, we do what we can to make sure there is minimal damage to our homes and vehicles from a major storm. Restaurant owners go through the same thing, they want to make sure there is minimal to no damage to their restaurant. This article explains the many ways these owners can avoid huge loss, damage, and mess that could cost them more than they can afford.

Key Takeaways:

• For 75 percent of restaurants, the occurrence of storms and bad weather have cut their profits by 10 percent a year, enough to break them financially.
• There are things a restaurant can do to limit storm damage, beginning with securing the outside : board windows, fasten shutters, bring in plants, chairs, signs that can blow away.
• Trimming trees, paving gravel parking areas, securing furniture, and being ready to relocate inventory to a safer location rounds out the picture for storm safety.

“For 75 percent of restaurant owners, changing weather has resulted in a decline in sales of at least 10 percent, an amount that can easily make or break their bottom line even before they account for storm damage.”

http://www.foodservice.com/articles/show.cfm?contentid=103771