Small restaurants outnumber brand specific large scale restaurants by far, but they do not always bring in as much revenue. With the utilization of web content specifically targeted towards what the consumer wants the smaller restaurants will be able to boost sales and customer attendance. There are templates available to help small restaurants become more appealing, online, to the consumer database which in turn brings the customers into the restaurant. A website or page dedicated to the restaurant that consistently posts informative articles is a boost.

Key Takeaways:

• Most restaurants are small operations that employ less than fifty workers per location.
• Marketers and content creators are targeting more business to business transactions, which include restaurants.
• A good web presence can help a restaurant build a brand through customer connections, rather than advertising.

“Web content does not only make businesses more trustworthy to a customer, it also makes them more worthy of being shared. That can translate to more Web traffic, which can boost brand recognition and entice clients to give the business a try.”

Read more: https://www.qsrmagazine.com/outside-insights/how-small-restaurants-can-compete-web-content

Restaurant operators need to take food safety seriously if they can. They should try to establish a food safety culture in their new restaurant. It will be up to owners to make an emphasis out of food safety. Employees will tend to fall in line to uphold food safety culture as well. That should help the restaurant meet any safety codes that are put in to effect. People are working to establish food safety culture in the restaurant.

Key Takeaways:

• It is important for all restaurants to establish a food safety climate that focuses on protocols, cleanliness, and safety at all times.
• All foodborne illnesses of any kind can be prevented and fully avoided if restaurants and other food service industries start implementing a food safety culture and maintain it.
• One key method to making sure a food safety culture is maintained is to ensure company leaders practice what they preach.

“All restaurants should create and implement a food safety culture that emphasizes safety, cleanliness and following well-established protocols.”

Read more: https://www.qsrmagazine.com/outside-insights/how-establish-food-safety-culture-your-restaurant

A diner in Atlanta seems to have the best success and its called Thumbs Up Diner. This diner specializes in breakfast and even closes at 4 p.m. Emerging Franchises has teamed up with Thumbs Up Diner. Their main goal is to expand nationally but starting in Atlanta first. Thumbs Up Diner is very organized and can offer their employees a lot. They can offer marketing and operational support, site selection assistance, training, and experienced management.

Key Takeaways:

• It’s not too often you have the opportunity to own your business and time for family life.
• Being able to open your business for only breakfast and close by 4 is allowing you to have a life outside of work.
• This business would work well in a working family community. No wants to cook in the morning it’s ideal to buy breakfast on the way to work

“Thumbs Up Diner has been working with Emerging Franchises to assist them in taking their business to the next level.”

Read more: http://www.restaurantnews.com/franchise-the-lifestyle/

Managing a busy restaurant can lead to forgetting important things sometimes; like insurance. Most people don’t need insurance, until they really, really need it. Even those that keep insurance integrated into their business planning can still find it priced higher than they’d like. One way to keep insurance costs down is to join an association and buy as a group. Franchise businesses are often well placed to align their similar interests and operating routines to take advantage of forming an insurance pool.

Key Takeaways:

• Insurers have access to an in-depth assessment of risk at each restaurant location. If the reports are favorable, it can open operators up to new providers.
• Until now, Moroney says, insurance companies have not kept pace with the growing popularity of delivery services.
• Drivosity has posted tangible results for its clients: fewer accidents, a stronger bottom line, and an expanded pool of insurance quotes

“the industry’s explosion of delivery services has put a pinch on some operators who struggle to afford the much higher premiums associated with operating vehicles to move food”

Read more: https://www.qsrmagazine.com/human-resources/what-know-about-delivery-insurance

While a lot of small business owners, such as restaurateurs, have Facebook pages, not all are utilizing them in the best possible way. Properly implemented and managed, social media can yield useful returns for your bottom line. Most settle for simply using these channels to bombard anyone listening with raw advertising and pleas for customers to come visit. Social media users engage with loyalty and things that feel real. With the right techniques, listeners and readers can be turned into customers.

Key Takeaways:

• A lot of restaurant owners have a Facebook page, but few say they’re receiving any benefit to their business from it.
• Many restaurants try to use social media to blast advertising at consumers, rather than trying to connect with them to build presence.
• Social media is all about networking; without readers willing to talk to others about you, the pages or tweets aren’t helping you as much as they could.

“Too many restaurants are using Facebook and Twitter as a vehicle to send messages to their fans pimping (discounting) their product.”

Read more: http://www.restaurantmarketing.com/blog/2014/05/restaurant-marketing-using-social-media-to-bribe-customers.html