Modern Restaurant Management
APRIL 15, 2020
Since then, gift card sales have declined, but online ordering and merchandise sales have both increased steadily: Online orders have increased 50 percent week-over-week for the last three weeks. New York businesses saw a decline beginning as early as March 9, 2020 and now show a 63 percent YOY decline. 6 preferred brand.”
Modern Restaurant Management
FEBRUARY 10, 2020
But, if you have a playful style that could be embodied by a mascot character, consider developing a fun mascot figurehead to speak directly to your customers from your social media posts, signage, menu, website, and maybe even merchandise. Your Website. Your online presence is almost as important as your restaurant itself.
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Modern Restaurant Management
APRIL 30, 2021
Necessary safety protocols and the heightened risk of contracting the virus in closed quarters combined to shut down majority of businesses in 2020. You can also expect fresher and higher quality merchandise because the food won’t have to stay in transit for long. The Pandemic and the Restaurant Business.
EATER
DECEMBER 23, 2021
In May 2020, Poshmark CEO Manish Chandra told CNN Business that his site had seen a 100 percent increase in sales of Starbucks merchandise, much of it centered around cups and mugs. They started buying cups from previous collections released in China, Hong Kong, Australia, and other locales, and trading amongst themselves.
EATER
JUNE 9, 2021
The restaurant group has always been savvy about merchandising, serving up Greek soft-serve yogurt in branded versions of the iconic “we are happy to serve you” paper coffee cup. Not surprisingly, consumer interest in vaccine pins started picking up in December 2020 as the first wave of health care workers were getting their shots.
ChowNow
MARCH 19, 2020
If your restaurant has any branded merchandise, such as t-shirts, mugs, or hats, don’t forget to include it on your menu. Delivery and pick-up restrictions regarding alcohol vary based on local laws and licenses, but if you can add beer and wine to your menu, now’s a good time. .
EATER
AUGUST 19, 2021
My designs range from branding (logos, menus, merchandise) to physical assets (wallpapers, lighting, and events) to digital assets (social media, emails). When I started designing merchandise for brands, I really wanted to create something people would constantly want to wear and feel cool in. The second part of my job is design.
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