Social Hospitality

FEBRUARY 25, 2019

It’s vital to keep customers happy and provide a great experience to improve customer retention at your restaurant. Loyal customers stimulate regular revenue and often turn into brand advocates. When they recommend your business to friends and family, you can gain new customers, too. According to Harvard Business School, “increasing customer retention rates by 5% increases profits by 25% to 95%.” Customer retention is therefore fundamental to your restaurant’s success.

Social Media 199

Social Media Customer Experience Customer Service Technology 199

Notch

FEBRUARY 26, 2019

Anyone who’s worked in the service industry knows that running a restaurant isn’t easy. The fact that there’s an overwhelming number of restaurants to compete with only adds to the challenge. As a business owner, you probably know that revenue management is one of the keys to success. But, if you have a cash flow problem, do you know how to diagnose and solve it?

Management 71

Management Management Loyalty Program Email Marketing 71

Core Hospitality

FEBRUARY 26, 2019

Check out the VLOG below. So critical that we all make “First 5” a culture in our businesses. We will dodge so many rough nights by just starting off on the right foot. Restaurant staff training is the core of what we do :) From Management to front line. Feel free to share with your teams, leave a comment or question.

Training 70

Training Management Management 70

Hot Schedules

FEBRUARY 28, 2019

Hospitality is a skill that takes continuous reflection, empathy, and development – that’s why HotSchedules is joining employee training professionals from across the country at the CHART Conference in Albuquerque, NM from March 2-5. Dubbed the conference by trainers for trainers, CHART seeks to: 1. Prioritize Professional Development. So many trainers put others first – but how do you lead by example if you aren’t making time for your own growth?

Events 60

Events Training Workshop Front of House 60

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Gastro Gays

FEBRUARY 24, 2019

After a couple of weeks off whilst we were away in Sweden, we’ve come back this week to a couple of new openings being critiqued, a flurry of Dublin 2 spots (as per) but also… The post Today’s Chip Paper #31 – 25 February 2019 appeared first on GastroGays.

2019 66

2019 Food 66

Core Hospitality

FEBRUARY 25, 2019

This is something that often gets overlooked. It generally ends in frustration rather than opportunity. Having a quick moving staff yet still presenting top quality can be a challenge. Lots of new staff do not know “pace of play” exists and staffing the conversation at the early on boarding can at least bring awareness. It will challenge the new staff to increase their productivity and efficiency.

Presentation 70

Presentation 70

Indoor Media

FEBRUARY 28, 2019

Let’s be honest: we’re pretty much all addicted to our phones and social media at this point. Don’t believe it? One survey found that the average adult now spends almost 2.5 hours every day on social media. We’re literally on our phones morning, noon and night checking out what everyone’s doing, where they’re going and what they’re eating. Speaking of eating…if you’re not using social media for your restaurant, now’s the time to create a strategy as part of your restaurant’s marketing and advert

Social Media 78

Social Media Advertising Food Truck Fast Casual 78

Gastro Gays

FEBRUARY 26, 2019

It’s the warmest day of the year so far, a balmy February morning which shouts “Spring is here!” with its blue skies and ‘winter-is-behind-us’ tepid freshness, and we’re on a bus hurtling down the M7… The post Method and Madness: New Super Premium Irish Gin appeared first on GastroGays.

2019 40

2019 40

The Restaurant Expert

FEBRUARY 26, 2019

Have you heard you need to use an industry average to measure labor cost in the restaurant business? Or, do you use the same labor cost target every day or every single month? What if I told you those are myths that are killing your profitability and leading to your scheduling problems? What if I told you that if you measure labor cost against your own numbers, you can change your bottom line and control your second biggest expense?

Insurance 58

Insurance Download Sourcing Specials 58

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

T-Ching

FEBRUARY 25, 2019

Continued from Google Trends Review of Tea Trends – Part 1. I’ll try to extract a few subjects to check on from that World Tea News article. They cite this as a summary finding: “…we now see the most significant expansion coming from two very distinct market segments: functional botanical blends and single estate artisanal teas.” That second part makes perfect sense to me–about single estate tea interest as a trend–but it’s not going to work as a

2017 40

2017 2018 Reference Article 40