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How Restaurants Can Attract Gen Z Customers by Embracing Brand Purpose and Social Responsibility

Modern Restaurant Management

For restaurant owners or franchise managers, the importance of brand purpose and social responsibility can’t be overstated, especially when attracting the Gen Z demographic. This tech-savvy, socially conscious generation has distinct preferences and values that can significantly shape the success of your establishment.

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How to Find the Target Market for Your Restaurant

ChowNow

Lifestyle Choices: Do they prefer fast, casual meals or long, social dining experiences? Do they rely on social media, local events, or partnerships with delivery services? Use Social Media Insights Social media isnt just for marketingits a goldmine of customer data. How Are They Marketing?

Marketing 195
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The Impact of Color and Lighting in Brand Photography

Social Hospitality: Restaurants

Essentially, this term refers to professional-level images that are meant to tell your brand story through visual media. These materials can be employed by the brand to add depth and authenticity to websites, social media platforms, email campaigns, press kits, and other marketing endeavors. What Is Brand Photography?

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Local SEO vs SEO – What’s Best for Your Restaurant Brand?

Modern Restaurant Management

The position of a result on the SERP is referred to as its ranking. Create unique content – Think blog posts, testimonials, engaging/fun social media posts. Use credible links – Linking to reputable external sources can boost your page rank.

SEO 474
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IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

We have a problem right now that seems to be universal and there is no shortage of complaints and posts on social media that proclaim the effects, but little is done to point to active solutions. Far too often we invest our time in addressing the effects of a challenge rather than the source of the roadblocks that appear.

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DEFINE, TEACH, AND LIVE YOUR RESTAURANT’S MISSION

Culinary Cues

These are the restaurants we hear about, the ones that the media writes about, the ones that develop the next generation of focused entrepreneurs, and the operations that others hope to emulate. It will be who you are. [] It must be the reference for your decision making. The mission statement is THAT IMPORTANT!

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Chefs Are Getting Creative With Himalayan Cuisine

EATER

Bread is another constant, be it the flaky katlam or bakarkhani of Kashmir, Ladakhi khambir (referred to as Indian sourdough), or steamed variants such as tingmo in Sikkim or ting momo in Nepal and Bhutan. Lama Patel reinterpreted the stew as hummus, utilizing white beans sourced from Nepals Solu region.

Travel 228