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Unlocking More Reservations with Budget-Friendly Email Marketing

The Rail

By Eric Tress, Contributor If you are looking for an excellent tool to increase your restaurant’s reservations, email marketing is an effective advertising tool you should consider. Many restaurants invest in marketing when they notice low bookings or in the run-up to a low season. Here are some ways to use email marketing effectively.

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How to Plan Your Restaurant's Grand Re-Opening Event

7 Shifts

Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Also consider sending an Announcement to your team about the grand reopening, the menu, and what they can do to prepare. Set a budget ?? You can book online or give us a call.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

For example, your ideal customers could be: Young families that want a kid's menu, great drinks, and to get home before 8. This could be exciting drinks, a great happy hour, family-friendly promotions, or a fantastic menu that people can't help but try. Is my menu accessible and legible? What will entice them to choose you?

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How Restaurant Reservation Software Can Help with Reopening in 2021

Touch Bistro

However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. While restaurant reservation software is becoming essential to reopening, the technology is still new to many restaurateurs. Let’s dive in.

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Top Restaurants with Private Dining Rooms in Seattle

Restaurant Clicks

The menus place a focus on locally sourced seafood. You can make reservations for small parties online by visiting the restaurant’s website. Make a Reservation. Dead Line focuses on serving local, seasonal cuisine. With a customizable menu and dedicated server, the experience is quality. Make a Reservation.

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THE MOMENT WHEN YOU ARE IN THE ZONE – PART II

Culinary Cues

Jake didn’t even spend much time at the expo station until this first group of reservations was well underway – the line could handle it quite well. Fortunately, the chef had placed prime rib on the menu with Yorkshire popovers. This was “order/fire” time. By 6:15 the crew had pushed through about 40 orders with relative ease.

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Managing Diner Expectations this Holiday Season

Modern Restaurant Management

These challenges are impacting menu availability, raising the prices of menu items, leading to short staffs, increasing wait times for diners, and changing operating hours and offerings. As we head into the holiday season, we expect consumers to return to in-restaurant dining with enthusiasm.