April 20, 2015 The most important two days of the year for restaurant advocates kicked off last Tuesday as hundreds of restaurant professionals arrived in Washington D.C. to engage lawmakers on a range of critical issues that affect how restaurants do business.
With labor costs rising, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared. A thorough “make-or-buy analysis” can cut costs while ensuring quality. Here are five questions to consider before implementing any changes:
Reel in good talent from the labor pool with these steps: Identify what’s a “good catch.” Start by determining what skills and traits are essential. If your restaurant has a set of core values or a mission statement, use that to guide you.
Social media has evolved into a powerful marketing tool for restaurants. At the same time, restaurants struggle to protect their brands’ image given the speed and reach of social media posts. Well-written policies can help prevent public relations disasters and potential legal liability.
One driving factor of a restaurant’s success is so obvious that it’s sometimes overlooked: the menu.
Email is one of the most effective ways restaurants can build relationships with customers, increase sales and get the most bang for their marketing bucks. In fact, roughly one-half of fine dining operators are planning to invest more in email and text message marketing in 2015. Here are ten pointers to ensure you make the most of your messages:
Fuel your restaurant’s success with stories that spark passion among guests and potential customers. Passion fuels conversations that can help your brand become transcendent, says long-time marketing pro John Moore.
The chef and restaurant trends you need to know about this year.