Modern Restaurant Management
DECEMBER 11, 2024
"Merchandise is more than just a revenue stream — it’s a way to deepen the connection with your customers and expand your brand’s reach." Here's some of Cortellesso's advice to other restaurant and bar operators on effective merch selections, brand alignment, staff engagement, collabs, promotion, and more.
Modern Restaurant Management
DECEMBER 16, 2024
A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Scheduling Training : Plan mandatory training for harassment prevention, safety, or customer service if required by law or beneficial for your operations.
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Modern Restaurant Management
SEPTEMBER 12, 2024
The National Restaurant Association reported that roughly 61 percent of limited-service operators and 52% of full-service operators plan to invest more in loyalty programs this year. This is where the hidden hero of loyalty programs comes in: branded merchandise. Let’s take the refrigerator magnet, for example.
Modern Restaurant Management
APRIL 5, 2024
Merch might a somewhat newer term in a restaurant owner's lexicon, but having a focused merchandising effort can connect a person to a brand as well as be a great way to build awareness and put buts in seats. So, how can restaurants use merchandise as an effective marketing tool to tap into local brand ambassadors and build awareness?
Modern Restaurant Management
MARCH 2, 2023
Whether you own or operate a bar, restaurant, hotel, resort, casino, or sports venue, your ability to control costs and deliver a satisfying CX depends on many factors. For consumer-facing services and experience providers, the lack of a cohesive, thoughtful payments strategy can exacerbate their CX challenges and operating costs.
7 Shifts
OCTOBER 28, 2024
Once you have that total, subtract all of your costs, such as labor, inventory, rent, utilities, and other operating expenses. It's also important to remember that profit margins for bars can vary widely based on factors like your pour cost and operating expenses. This final number is your net profit.
EATER
DECEMBER 20, 2024
He describes the bread as dried fruit with some dough, instead of the other way around, because of the enormous amount of merchandise that goes into it. Over the course of nearly 40 years in operation, Plaza Mayor says it has made no tweaks to its pan dulce recipe. We need to operate inside that Argentine idiosyncrasy, he says.
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