Remove 2020 Remove Merchandise Remove Take-out
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MRM Research Roundup: Mid-April 2020 Edition

Modern Restaurant Management

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” Two-thirds (66 percent) of consumers say they have ordered take-out/delivery in the past 2 weeks.

2020 491
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Boost Your Restaurant Business with Five Local Marketing Tips

Modern Restaurant Management

Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas. Necessary safety protocols and the heightened risk of contracting the virus in closed quarters combined to shut down majority of businesses in 2020. Reach Out to Local Foodies.

Marketing 568
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Inside the Starbucks Collectors Cup Market, Where a Single Tumbler Can Sell for Nearly $2K

EATER

The drinkware retails between $20 and $30, and is almost always sold out on the Starbucks website. It’s not uncommon for collectors to post photos in their Facebook groups of what’s available at their nearby Starbucks while they’re actually at the store, willing to snap up cups for those who can’t make it out for the hunt.

Marketing 337
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What Restaurateurs Need to Know Right Now About the COVID-19 Pandemic

ChowNow

Take a look at our running list of recommendations below. Whether you’re working with a third-party marketplace, using branded online ordering built by a provider like ChowNow, or taking orders over the phone, now is the time to adjust your menu to drive more sales. Watch out for commission-based delivery apps.

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Vaccine Flair Could Be the ‘It’ Accessory in Restaurants This Summer

EATER

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. I still want to know that the people around me are taking the community’s health seriously. Souvla’s vaccine pin. And I want them to know that I do, too.

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How I Got My Job: Designing NYC’s Coolest Restaurant Merch and Food Labels

EATER

Eater New Guard member Eric Sze , chef-owner of the Tang and 886 in New York City, estimates that his restaurant sold about 60 jars of Sze Daddy Chili Sauce per week when it was open, and during the pandemic it became a hot ticket retail item, selling out when it first became available online. I love to walk around the city for inspiration.

Design 307
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Ultimate Restaurant Website Design Guide for Beginners

7 Shifts

Here are six steps to take before opening any restaurant website builders. Restaurant website design: Taking a DIY approach vs. hiring a web development team Consider whether you want to build your restaurant's website or hire someone to do it for you. Check out this example from Barcelona Wine Bar for inspiration.

Design 397