Using Data to Increase Restaurant Customer Retention
The Eat Restaurant
MARCH 29, 2021
Guest retention is vital for restaurants. Simply put, for every returning customer, there’s a new one you don’t need to look for.
The Eat Restaurant
MARCH 29, 2021
Guest retention is vital for restaurants. Simply put, for every returning customer, there’s a new one you don’t need to look for.
FreshCheq
APRIL 1, 2021
A constant stream of new hires means more training and less time for the other employees to work through their daily tasks. Not only does high employee turnover cause more of a headache for you and your other employees, but it also makes it difficult for a restaurant to run smoothly. Here’s why.
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OpenTable
MARCH 30, 2021
When chef Phillip Frankland Lee and his wife and pastry chef Margarita Lee opened Scratch Bar & Kitchen in Encino, California,… The post Why This Chef Opened a Restaurant with No Servers appeared first on Open for Business.
7 Shifts
MARCH 31, 2021
Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Culinary Cues
MARCH 29, 2021
Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you. Being a professional cook or chef is such a contradiction of the human condition. When you walk through a typical kitchen you will see individuals intent on their work, dressed in clean, crisp white uniforms that attempt to hide the tattoos, burns, stitches, crustin
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Indoor Media
MARCH 29, 2021
Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. You can think of these custom-designed, full-color advertising campaigns as small-scale billboards that turn your business into a local celebrity! Shopping cart advertising is an affordable, high-profile means for local businesses to advertise, build trust, and create brand recognition.
Hot Schedules
MARCH 29, 2021
Blog. Where Business Meets Technology. Assen Kapitanov on His Journey as a Product Owner at Fourth. T here are many interpretations and different materials about the responsibilities of Product Owners in software companies. As described in the Scrum Guide – ‘a Scrum Product Owner is accountable for maximizing the value of the product resulting from the work of the Scrum Team’.
EATER
APRIL 1, 2021
Katie Carey. Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves When Isa Chandra Moskowitz became a vegan, most of the vegan cheese she was able to find on store shelves was “really processed, really stiff, and not melty,” she says. “I just tasted melted crayons.”. So, like many vegans, Moskowitz, a cookbook author and the chef-owner of the vegan restaurant Modern Love Brooklyn, learned to live without cheese.
Modern Restaurant Management
APRIL 2, 2021
Pho MPH will soon be opening a second location in Austin, thanks in part, to technology that enabled the restaurant to accomplish the pandemic pivot. Prior to restaurant lockdowns in March 2020, the establishment received the majority of its business through dine-in customers. Although they did have online ordering in place utilizing third-party delivery services, the processes were not efficient and changes needed to be made to successfully manage the influx of online orders, owner Dani Mai exp
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Focus POS
MARCH 31, 2021
5 Ways Restaurants with Online Ordering are More Successful. . Changing customer preferences have encouraged tech-savvy trends to soar in every industry, and restaurants are no exception. Due to the pandemic, businesses across all industries have implemented online ordering capabilities in order to keep business booming despite in-house capacity limits or even complete shutdowns.
Marketing4Restaurants
APRIL 1, 2021
With the recent listing in the UK of Deliveroo, we look at the Deliveroo business in Australia along with the other Restaurant Delivery Aggregators to see what the next 12 months will hold for them and for Australian restaurants. The listing, which saw a poor opening day with the stock closing at 287.45, down from an issue price of 390p. Concerns have been documented about the labour practices used by Deliveroo and other Restaurant Delivery aggregators, but we beleive that there may be more fund
The Eat Restaurant
MARCH 31, 2021
When you head to a restaurant and find a queue out the door, what do you think? Are you reassured that this must be an exceedingly popular venue and happily join the line? Or do you start to wonder whether service is not really efficient and walk to the restaurant across the street to check out the menu there?
Modern Restaurant Management
APRIL 2, 2021
Employee engagement – specifically increasing engagement to reduce turnover rates – is a frequently discussed topic that concerns businesses in all industries. However, when it comes to the restaurant industry, employee turnover is all too common for most operators. An honest evaluation of your employee engagement approach is a key step in understanding the root causes of employee turnover.
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
FreshCheq
APRIL 1, 2021
One thing to keep in mind is that there are dozens of things you can do to decrease the employee turnover rate in your restaurant. These are simply the easiest ways to do so.
Next Restaurants
APRIL 1, 2021
By Adrian Johansen, Contributor. When people talk about the restaurant industry, conversations often revolve around those older entrepreneurs that are firm fixtures in the sector. Indeed, any talk surrounding Millennials is usually limited to the perspective of how business owners can attract more of them as customers, ignoring the fact that many are keen to enter into the field as culinary entrepreneurs.
EATER
MARCH 30, 2021
James Mark for North. Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more.
Modern Restaurant Management
MARCH 30, 2021
A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. Tenczar is a tech and visionary expert helping the brand to evolve with technology. Tenczar also realizes that customer behavior changed, but the company is following that trend. “We’re an information company.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Restaurant Clicks
MARCH 30, 2021
In the City of New Brunswick and looking for an authentic Mexican Cuisine experience? Check out these lovely local restaurants and be sure to try them the next time you’re in town! Best Mexican Restaurants in New Brunswick, NJ. Tacoria Bubbakoo’s Burritos Fat Cactus Cantina La Catrina Taco House La Hacienda. Tacoria. 56 Easton Ave, New Brunswick NJ 08901 Phone: 732-317-2070 View Menu.
Crunchtime
APRIL 1, 2021
Food safety is always your top priority, but there are ways a restaurant's back office data can make meals even safer for your guests. According to the Centers for Disease Control and Prevention , every year, an estimated 48 million people get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food. So, there is always room for improving food safety standards - even at the best restaurant's like yours.
Food Business
APRIL 2, 2021
Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development.
Modern Restaurant Management
APRIL 1, 2021
Isn’t it amazing how much things can change in a year? Take restaurant ordering, for example. Even before the pandemic effectively ended in-restaurant dining for some time, opening the window to innovation in foodservice by necessity, a digitally-driven transformation was already on. Concepts like the ghost kitchen were slowly but steadily carving out a niche utilizing third-party delivery platforms as a home base for delivery-only restaurant concepts.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
EATER
MARCH 30, 2021
James Mark for North. Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more.
Lady Boss Blogger
APRIL 1, 2021
I’m positive you’ve heard of at least one incredible LinkedIn success story. Many people wonder how this LinkedIn success is even possible. How did someone become successful in their profession by using a social media platform? It’s much simpler than most might think! Here are 5 tips for professional success on LinkedIn. 1. Make Connections […].
Restaurant Technology Guys
MARCH 28, 2021
Join Jeremy and Savneet for a wide ranging conversation about the history of the POS in restaurants and what Savneet and his team are doing to change the face of modern POS at PAR. POS Systems | Restaurant Point of Sale Solutions | Hardware (partech.com). The post 113. Restaurant Technology Guys Podcast Ep. 113 – Talking restaurant technology with PAR CEO Savneet Singh appeared first on Restaurant Technology Guys.
Modern Restaurant Management
APRIL 1, 2021
Business dining is the focus of this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine speaks with Dinova CEO Alison Galik. Dinova is a preferred dining program provider that connects restaurants and companies. Pre-pandemic business dining was booming. “It was the third largest expense category for companies, and average checks for it were 49 to 200 percent more than consumers,” she said.
Advertiser: Paycor
These calendars provide pay period dates and paydays for biweekly, semi-monthly, and monthly payroll in 2024. Use them as a reminder or share with employees so they can celebrate payday.
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