In 2016, over 50% of US restaurant IT-decision makers claimed they would devote their funds into technology that would improve customer relations. Diners have desired convenience and customization in the recent years and restaurants are aiming to provide faster service and many different products. Restaurants have been using social media advertising to attract wider and niche customer bases. Targeting mobile users, website audiences, and third-party data are just a few of the ways that restaurants have been gaining access to a larger audience as competition between restaurants increase.

Key Takeaways:

• There are a number of ways to increase the relationship between customer engagement and guest loyalty within a business and now investors are planning to do that with technology.
• One strategy is for the lure of mobile users and this can include mobile apps for a variety of uses but the users that have not logged in within the last 90 days should be a primary target.
• There are a variety of people that use websites for particular food joints, including those that order food online and those that have loyalty programs.

“To expand your customer base, you should maintain a balance between reaching lookalikes and more prospecting audiences built off of platform targeting options like keywords or niche segments from third-party companies”

Read more: https://www.qsrmagazine.com/outside-insights/how-reach-diners-social-media-ad-targeting

Seafood and turf make an interesting appearance. From lobsters to mussels to scallops and more. They’re combined with delicacies that range from pork belly to salami, duck and chorizo to create mouthwatering recipes. In various cities: Inns, diners, hole-in-the wall cafes, restaurants and different locales from San Diego to Washington, you name it, all kinds of chefs put forth savory items to tempt the appetite. In a few cases, if one isn’t a local, one can forget about knowing where the secret menus are located. In that instance, customers lose out on some very tasty selections for their gourmet pleasure.

Key Takeaways:

• At The Duck Inn, where he has been executive chef since March, Delee makes surf and turf even more decadent by pairing rich pork belly with delicate and sweet scallops.
• The meat-and-seafood-laden mussels were inspired by Carroll’s desire to do a simple classic French mussels dish without adding cream, crème fraiche or more butter.
• The surf-and-turf on a stick is made with octopus, chorizo, olives, garlic and chilis, and is dramatically served upright on a block with the octopus tentacles curled skyward

“The popularity of surf-and-turf peaked decades ago, but the decadent pairing of filet mignon and lobster tail still remains on many restaurant menus. These days, chefs are creating fresh takes on the perfect marriage of meat and seafood.”

Read more: http://www.restaurant-hospitality.com/food-trends/chefs-bring-surf-and-turf-date