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How to Advertise Your Law Firm in a Pandemic

Indoor Media

At the beginning of the coronavirus crisis, courthouses around the country closed their doors, and many wondered what would happen to “business as usual” for clerks and lawyers. Expanding your business during the pandemic is hard but not impossible. Your meta description will be the small description underneath the title.

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6 Tips for Free Restaurant Advertising

Indoor Media

Let’s face it, everyone needs to advertise. Today, restaurants face some tough decisions, and it can be difficult to prioritize new advertising when you’re already on a tight budget. Plus, there’s no need to hire a professional photographer. When you create a blog, you can post whenever and whatever you want.

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8 Hiring Resources to Help You Find Great Waitstaff

Restaurant Engine

Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. This is why hiring correctly and for longevity is crucial for your restaurant.

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Hiring Restaurant Employees: The CFO’s Role in Developing a Strategy

Restaurant365

Hiring restaurant employees and retaining them is no longer just an issue for the HR team. As the staffing shortage continues to negatively impact profitability, you as a CFO must play a critical role in your restaurant group’s hiring and retention strategy. Addressing the hiring crunch.

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Simple Restaurant Marketing Plan for 2020 [PDF Template]

7 Shifts

So far, 2020 has thrown marketing plans, advertising budgets, and restaurant growth out of the window. But as restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan too. Their business is built on the power of word of mouth—one of, if not the most useful marketing tools in the book.

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CHEFS – WHAT DOES YOUR MENU REPRESENT?

Culinary Cues

Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. It is their business after all – right? www.harvestamericacues.com BLOG. Why should it be any different for restaurants and their menus? PLAN BETTER – TRAIN HARDER.

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CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. www.harvestamericacues.com BLOG. How you approach the design of your restaurant in this regard will determine nearly everything else.