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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. If you’re wondering how to increase your restaurant sales and build brand loyalty, storytelling is key.
Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Management firms, like Goliath Restaurant Management, help restaurant owners reassess their food costs and supply chains, rein in bar costs and consolidate their liquor inventory to better suit their demographic, create marketing calendars and promotional materials to keep sales growing, and serve as a human resource department for recruiting, hiring, training and retaining staff
To help you kick off 2019 , we’ve gathered up our 5 most popular (and useful) blog posts over the past year. Read on to get up to speed on esse ntial industry insights that will help guide your restaurant or bar for the New Year - everything from inventory to manager bonus plans.
Having a kid friendly restaurant can be a boon for the restaurant operator. Families with young children represent a lucrative demographic. But the first question you should be asking yourself is this: “Is this right for my restaurant concept?” Almost every restaurant finds itself serving children from time to time, even if they aren’t considered […].
AI is reshaping the business landscape, including HR. This guide is designed to help you understand and implement AI effectively for tangible benefits and a more strategic approach. Learn how to: Automate routine tasks Boost data insights Enhance employee experiences Drive HR’s strategic value Download the guide today!
If your restaurant still hasn’t made the addition of online ordering, it’s possible you may not yet see the immediate need. You haven’t been losing money, you’re gaining customers, and maybe you’re even doing pretty well overall. But let’s face it, doing ‘pretty well’ isn’t the mindset that compelled you to seek success in this tough restaurant industry.
Here is a quick VLOG above our 5 question operations self assessment. Take 2 minutes and complete this open evaluation of your business, has it gone a little static? Get that “New car smell” again!
Dining in a restaurant is a different experience for every single customer, and everyone comes for a different reason. Some come to enjoy your ambience, some want to feel refined and be waited on. Many walk through your doors because they're too tired from work to cook for themselves. From the hostess to the busboys, your staff does everything they can to make the dining experience for your guests a rewarding and relaxing experience, but it's not always easy to tell what kind of experience a cus
Dining in a restaurant is a different experience for every single customer, and everyone comes for a different reason. Some come to enjoy your ambience, some want to feel refined and be waited on. Many walk through your doors because they're too tired from work to cook for themselves. From the hostess to the busboys, your staff does everything they can to make the dining experience for your guests a rewarding and relaxing experience, but it's not always easy to tell what kind of experience a cus
Ways to Reduce Your Restaurant Startup Costs. If you are opening a new restaurant, it goes without saying that the startup costs must be your first concern. But did you know that despite giving it so much thought and the careful planning that goes behind starting a new business, over 60% of owners fail to continue operations for more than a year? And even if they succeed in the short-run, research has shown that about 80% of the new restaurants fail within the first five years.
“Spilling the Tea” seems to be a phrase associated with drag culture – especially if you watch any episodes of “Ru Paul’s Drag Race” If you’ve never heard the expression before, pay attention: it’s showing up everywhere. I’m bringing it to your awareness today for all the global tea farmers that not only struggle to get their tea to the buying public–and that is after all their great efforts to grow and produce their leaves–but I̵
It’s the 21st century, and we are firmly planted in the digital age. Businesses across multiple industries harness the power of the internet, email and social media to reach a select, segmented group of prospects who fit the profile for the ideal target demographic. Your restaurant may be employing some of these successful marketing tactics to reach more customers in your local market and increase your sales volume, but have you given any thought to your print marketing strategies?
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Crunching through knee-height snow at 10am on a chilly Thursday morning in the island of Vaxön, one dot of land set within a 30,000-cluster of isles and skerries dappled amidst this inlet of the Baltic… The post Kanelbulle Klass: Making Cinnamon Buns in Vaxholm, Stockholm Archipelago appeared first on GastroGays.
In conclusion of yesterday’s post Spilling the Tea: Behind the Tea – Part 1. I was curious to find out about the Tea Research Institute and their efforts to expand their knowledge and methods of tea growth and production. I thought you might be interested in the following, which is right from their website: “The Institute has developed over 914 improved clones, out of which 51 clones have been selected for consistent superiority in yield and quality and released for commercial
We’ve all emerged in 2019, hit the ground running and there’s an air of opportunity, freshness and excitement looking towards what 2019 may bring to the restaurant scene across Ireland (aside from a big fat… The post Today’s Chip Paper #28 – 7 January 2019 appeared first on GastroGays.
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