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

The Google app now has reviews for restaurants and includes best of lists when you are looking for local businesses. In addition for those travelling to large cities like NYC, the app features a number of tips for finding what you are looking for in those large cities. The app can help you to find the best local businesses.

Key Takeaways:

• Starting today in the US, when you search on your Google app for the best spots to eat and drink, you’ll have access to reviews from top critics and best-of lists from reputable publishers.
• For anyone traveling to NYC, Google’s announcement includes a number of tips for finding the city’s “must-try” food and drink places: Never miss a “must-try” with Google Search.
• Google announced today that food- and drink-related local search results via its app will surface restaurant and bar reviews, as well as any “best-of lists” that name the location.

“Google announced today that food- and drink-related local search results via its app will surface restaurant and bar reviews, as well as any “best-of lists” that name the location.”

http://searchengineland.com/google-app-now-delivering-restaurant-reviews-best-lists-local-searches-255106?utm_source=feedburner&utm_medium=feed&utm_campaign=feed-main

According to a Cornell University study, restaurant servers are overpaid due to conventional tipping practices. One solution is for restaurants to convert to no-tip menu pricing, but are consumers ready to see significantly higher prices in print? The Digital Restaurant recommends to restaurants the “run, grow, transform” model of doing business. Specifically, focus on daily operations, increase foot traffic, and be flexible to always meet your customers’ needs. Prices at restaurants are up 2.6% this year. Starbucks has gone public via Facebook with their increases. While customers don’t like higher prices, the average bill has only gone up about 1%.

Key Takeaways:

• Servers are overpaid by traditional tipping practices, though many servers would disagree, and this puts the front and back of the house on unequal footing.
• Keep this rule of thumb in mind to help you build your business: run, grow, transform. Also, know your customers needs.
• Restaurant prices are up 2.6 percent over last year. Starbucks has had price increases for three straight years in a row.

“Tipping has a net positive effect but guests don’t like having to pay any automatic service charges (with or without tipping permitted).”

http://www.foodservice.com/blogs/show.cfm?contentid=103706