Cheetah
AUGUST 17, 2021
As restaurants continue to explore new revenue streams in an ever-changing environment, restaurant merchandise is stealing the limelight as an innovative, fun product that does wonders to your bottom line. It is estimated that over 25 billion dollars will be spent in 2021 on physical promotional merchandise. Reading Time: 4 minutes.
7 Shifts
MARCH 30, 2022
How will you be getting more diners to eat your food this year? Dining habits and options have changed in the past two years, and restaurant advertising needs to change in turn. After two years of only being able to order takeout and having to wear a mask when not at the table, restaurants are poised to bounce back in 2022.
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Modern Restaurant Management
MAY 16, 2020
Many offices are requiring individual packaging for catered food and even office snacks. Merchandise new take-out procedures that will make customers feel more secure — such as curbside pickup and mask and glove requirements. Delivery offers fewer chances for guest recovery than dine-in. Reinvent Your Catering Menu.
Modern Restaurant Management
APRIL 30, 2021
Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times. Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Five Local Marketing Strategies.
Aaron Allen & Associates
NOVEMBER 12, 2021
The issues of labor shortages, supply chain constraints, cost inflation, optimization for digital and delivery, brand differentiation, enhanced productivity, kitchen complexity, bottlenecks, guest experience, order accuracy, maintaining relevance and competitiveness — nearly all of these issues have roots in the menu.
EATER
SEPTEMBER 16, 2021
Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. Even as some of these supply chain hiccups and irregularities resolved, others popped up. That is, according to the professor, particularly true of the food we eat. “[Our Here’s how three owners are doing it.
EATER
MAY 3, 2022
En route to his first NBA championship, Jordan had established a reputation for dining at the eatery every morning for breakfast , and so the chain fashioned a burger named the McJordan after him, the first custom-issue branded meal of its kind: a Quarter Pounder with cheese, smoked bacon, and barbecue sauce.
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