When you hear the word "brand," what do you think it means? Logos? Taglines? Marketing tactics? Advertising? Sure, these all play a part in branding. But, in fact, branding is much more than just these items. I like to say branding is what people think, feel and expect whenever they interact with your company.
» More in Marketing Strategies
Forge a fan boy-like following through service that rocks your guests’ worlds. Your culture should create an almost obsessive need for diners to return to your establishment and consume your products, says Jim Knight, People Forward managing partner.
» More in Best Practices
Great team members are really brand ambassadors for your restaurant. Their personalities combined with effective training can actually build your business. But not all employees are created equal. If your restaurant is anything like most, at any given moment you have some great team players, some average and at least one or more you'd like to replace.
» More in Service
There’s good news all restaurant operators that love Instagram have been waiting for. You can finally schedule posts! Check out this tutorial by the owly peeps at Hootsuite.
» More in Social Media
The restaurant menu is the newest thing to "go digital" and it's no surprise, living in the modern information age that drives current trends. iPads are changing how fine-dining establishments operate their businesses.
» More in Foodservice News & Trends
Everyone wants to boost sales, and make no mistake that discounts and value meals are still a popular way of doing it. But putting your food on deal isn't appropriate for every kind of concept, and it's not even necessarily a good idea for your brand. Here are other ideas for getting more people in the door.
» More in The Bottom Line
The recession brought about many changes to the foodservice industry, including the unavoidable demand for a deal. As traffic declined and operators struggled to keep their doors open, many turned to dealing as a way to fight for market share and promote value to the price-conscious patron. But times are changing, and the economy is steadily improving, which gives operators the chance to appeal to their patrons with differentiating benefits and not deals.
» More in Business Innovation & Ideas