Social Hospitality

10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances.

7 Tips for Hospitality Marketing During COVID-19

Social Hospitality

As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. .

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How Social Media Launched the Acai Berry Craze

Social Hospitality

The Acai berry market expands across the globe. According to Kenneth Research (September 2019), the Acai berry market was valued at $712 million in 2017, and it is expected to grow at a steady rate of 12.71% between 2018-2025.

Restaurant Storytelling: 5 Tips to Drive Customer Engagement

Social Hospitality

Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do.

The Top Restaurant Technologies to Improve Business

Social Hospitality

It’s hard work to run a restaurant. It takes time, commitment, and the ability to deal with a number of challenges at the same time. Not to mention: you must always deliver a memorable experience for customers.

6 Ways Chatbots Can Help Restaurant Businesses

Social Hospitality

When it comes to digital marketing for restaurants , there are various avenues to explore. One of those avenues is Chatbots. Restaurant Chatbots can converse with customers without the need for human labor.

5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost.

How Social Media Launched the Acai Berry Craze

Social Hospitality

The Acai berry market expands across the globe. According to Kenneth Research (September 2019), the Acai berry market was valued at $712 million in 2017, and it is expected to grow at a steady rate of 12.71% between 2018-2025.

5 Psychological Theories to Boost Restaurant Marketing

Social Hospitality

Want to boost your restaurant marketing? Use psychology. The result? More guests. It’s that simple. We’ll look at some great psychological techniques you can use. Psychological techniques can give your restaurant marketing an effective boost.

5 Tech-Savvy Ways to Improve Your Restaurant Sales

Social Hospitality

It can be tricky to find new ways to improve your restaurant sales. Ambitious brick-and-mortar business must adapt to digital advances in order to profit. Running a restaurant business means keeping up with challenges as well as emerging tech.

10 Digital Marketing Tips for Restaurants

Social Hospitality

Digital marketing has revolutionized the marketing landscape, especially for restaurants. Even if your restaurant is well established, you have to keep up with current marketing trends in order to remain competitive. Are you marketing your restaurant in the right way?

Social Media Do’s and Don’ts for Restaurants

Social Hospitality

Today’s restaurateurs are lucky — gone are the days of massive spending to advertise their offerings to draw in new customers. Instead, many eateries rely solely on the power of social media to pique hungry people’s interest. And, for the most part, using social media as a way to advertise is free. Of course, this method only works if you know how to post and share so viewers will want — or feel like they have — to visit your establishment.

Take a Byte Out of This: Emerging Restaurant Technology

Social Hospitality

Modern technologies change the world as we know it. New restaurant technology changes the game for operators and consumers alike. IoT and bluetooth sensors, virtual reality training, advanced robotics, and artificial intelligence improve restaurant operations and experiences in a variety of ways.

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3 Hacks to Grow Your Restaurant’s Instagram Presence

Social Hospitality

On its surface, Instagram is simple. Post a photo, write a caption, add a couple of hashtags. But if you do all that, and your follower numbers don’t budge, it may be time to consider a deeper dive into your Instagram strategy.

5 Ways Instagram Can Help Boost Restaurant Marketing

Social Hospitality

Restaurant marketing is forever changed by Instagram. When you walk into a bakery and order a Triple Cheese Cheesecake, what is the first thing you do when it arrives? If you belong to the Instagram generation, you likely take out your phone to take a picture.

2018 252

5 Tech-Savvy Ways to Improve Your Restaurant Sales

Social Hospitality

It can be tricky to find new ways to improve your restaurant sales. Ambitious brick-and-mortar business must adapt to digital advances in order to profit. Running a restaurant business means keeping up with challenges as well as emerging tech.

Restaurant Marketing on Instagram: Tips and Examples

Social Hospitality

Social media strongly influences customer behavior. In fact, brands can be built on social media channels. Similarly, established brands use social media to build recognition and increase sales. The restaurant industry is heavily influenced by this trend.

Five Ways to Make Your Food More Instagram-Worthy

Social Hospitality

It’s no secret food is one of the most popular segments on Instagram. Restaurants are taking advantage of this trend by catering to Instagrammers. For example, many now use simple presentation and photography techniques to help make food images go viral.

2018 211

How Storytelling Can Help Increase Your Restaurant’s Sales

Social Hospitality

There is no tool more powerful than storytelling, and Rob Walker wanted nothing but to prove it. In 2009, he bought several objects from eBay and asked 100 creative writers to invent stories about $128.74 worth of items to see if the stories can transform insignificant objects into significant ones.

2017 211

A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold.

2020 402

OUR DAILY BREATH: CHANGE FOR THE RIGHT REASONS

Culinary Cues

There is so much angst and uncertainty among the restaurant community right now. Should we reopen when the green light is given? What precautions need to be in place to protect our staff and customers? How will we survive if we are required to live with 25% or 50% of normal capacity?

2020 292

OUR DAILY BREATH: POST COVID KITCHENS – GET READY

Culinary Cues

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different.

OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.

2020 395

OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern.

2020 381

OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING

Culinary Cues

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.

2020 294

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations.

Waste 423

OUR DAILY BREATH: CHEFS – REMEMBER THE IMPORTANCE OF “WOW”

Culinary Cues

There is so much to think about, so many decisions to make, and so much angst about what the future holds.

OUR DAILY BREATH – OUR DAILY BREATHE: A CHEF’S RESOLVE

Culinary Cues

Breathe in – breathe out. Fill your lungs and then slowly exhale. To breathe is to engage in a process unlike a breath – which is a short moment in time.

2020 291

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

2020 411

OUR DAILY BREATH: SO WHY DO CHEFS OWN RESTAURANTS?

Culinary Cues

Yesterday, I read an emotional, well-written, soul-crushing article by Gabrielle Hamilton – chef/owner of Prune Restaurant in New York City.

2020 303

OUR DAILY BREATH: AFTER COVID-19 RESTAURANT CONCEPT IDEATION

Culinary Cues

If you are a chef or restaurant owner I would like you to begin today with a significant question: “If I had to build this restaurant concept all over again, knowing what I know now, what would it look like – how would it be different?

2020 361

OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone.

2020 335

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

2020 461

OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

Culinary Cues

It seems that we have reached a point where acceptable casualties is a consideration in so many decisions.

2020 346

OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER

Culinary Cues

This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times.

OUR DAILY BREATH: HOW WILL WE RE-CREATE THE CULTURE OF DINING OUT?

Culinary Cues

There are few things in life that vividly define the culture associated with a group of people more than dining out. Food is connected to nearly every aspect of life, family, and the art of living.

2020 371

OUR DAILY BREATH: A PHASED IN APPROACH TOWARD RESURRECTING RESTAURANTS

Culinary Cues

A cautious approach towards opening is the most prudent rule as we begin to see signs of a virus that might be controlled in the future. There are few certainties at this time except an understanding that this is not over.

2020 300

A LETTER TO THE PRESIDENT OF THE UNITED STATES

Culinary Cues

President – I will state up front that I am not one of your supporters and never have been, but as history has demonstrated time and again – during a time of significant crisis our country looks to and stands behind our leader as he or she makes decisions of life and death and stands to carry the nation through and beyond the calamity of the moment.

2020 401

RESTAURANT SURVIVAL MOVING FORWARD

Culinary Cues

We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created.

2020 383

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves?

2020 333

OUR DAILY BREATH: TRUST

Culinary Cues

What is very clear, as restaurants in certain states sense a desire to lift stay at home restrictions and return to business is that guests will remain leery of any interaction with others in public places.

2020 278

CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

You know that every chef has wrestled with this – should the menu reflect a personal philosophy to move the bar or stick with time-tested standards?

2020 385

CHEFS – IS IT WORTH IT?

Culinary Cues

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen.

2020 453