Published By: Leon Tuberman
Friday, February 17, 2017
Customer loyalty is
imperative in the food and beverage industry, but no dining establishment can
get by with only having the same people in their restaurant furniture booths
nightly. This is why it’s imperative to consistently bring in new patrons.
While there are a variety of ways to do this, taking advantage of emerging
trends might be one of the best. In fact, the following trends could result in
great revenue increases for any eatery.
1. Offer Organic Options
consensus states that foods containing genetically modified organisms (GMOs)
are just as safe as their organic counterparts, this still hasn’t stopped the
widespread belief that GMOs are inherently unsafe. Fortunately, a restaurateur’s
job is to get people sitting in the booths for restaurants, not provide science
owner should take advantage of this trend. While it’s not necessary to do a
full menu overhaul, it can definitely pay off to add a few organic options. In
fact, many of the dishes already served can be updated to organic simply by
reaching out to the restaurant supplier and asking if they have non-GMO
ingredients. Even better is the fact
that patrons are okay with paying more for these meals.
2. Get Involved With Delivery Services
entrepreneurs have realized that a large portion of revenue can come from
patrons not occupying their restaurant furniture booths. More and more people
are opting to stay home rather than go out to eat, but they’re simultaneously
cooking fewer meals. This means they need restaurants that offer delivery or at
least to-go ordering services.
While food-to-go is
a simple thing to accomplish, many restaurateurs don’t have the resources to
make deliveries. Fortunately, they no
longer need a dedicated driver to send out delectable dishes. Services like Google Express, Amazon Prime
Now and uberEats will take orders, visit restaurants and deliver food right to
people’s front doors. This means any eatery can keep revenue flowing even if
their pub tables and chairs are empty.
3. Offer Vegan Options
Much like the
organic industry, vegan options have exploded in popularity over the
years. As of 2014, there were 7.5
million people in America engaged in this diet, and this means they’d eat
anything other than animal products. While 7.5 million might not seem like much
in the grand scheme of things, it’s important to note that, between 2009 and
2014, the number of vegans in America doubled.
Considering the emerging
science showing that vegan diets are incredibly healthy, this trend will
undoubtedly continue. As is the case with organic food, though, there’s no need
for a complete menu overhaul. Having a single section of the menu dedicated to
vegan diets will do just fine, and in the end, it can attract customers who
would have otherwise never walked through the door.
Filling up the
restaurant furniture booths and chairs supersedes nearly every other concern in
the food and beverage industry. Fortunately, eateries can evolve as time goes
by. And when it comes to current trends, the aforementioned are prime
opportunities to draw in new patrons who could potentially become customers for
Published By: Leon Tuberman
Thursday, February 16, 2017
At one point in
history, word of mouth was the only way that negative experiences at a
restaurant would get around. Now that technology has evolved, however, this is
no longer the case. In fact, word of mouth itself has evolved, and those who
were sitting in restaurant dining chairs last night can shout their experience
to the entire world on review sites today. While living in this new reality,
there are a few things restaurateurs should avoid at all costs.
Never Incentivize Positive Reviews
One of the greatest
marketing tools to get patrons at the bar tables is offering free stuff. From
free meals for signing up on email lists to discounts for sharing Facebook
posts, the possibilities are endless. One thing that restaurateurs should never
do, though, is offer free food or even discounts for individuals who leave
While this would
undoubtedly result in great reviews on sites like Yelp, it’s also against the
rules. Review sites don’t allow businesses to solicit positive reviews. In
fact, they delve out punishments if they discover the act, and this could
result in fewer patrons at the bar tables. It is acceptable, however, to incentivize honest reviews. And in many instances, this results in positive
Act Professional at All Times
One of the great
things about most review sites is that they allow businesses to respond to
reviews. So whether the review is a
complaint about uncomfortable restaurant dining chairs or praise for a great
meal, culinary entrepreneurs can respond directly to the reviews for the world
restaurant owners misuse this ability. While the immediate reaction to a negative review might be to go into
defense mode, this rarely looks good from the perspective of other potential
patrons. If someone leaves a negative
review, it’s essential to start out with an apology. Afterward, explain how things will be made
It should be noted,
though, that some reviewers may have never even occupied the restaurant
furniture of an eatery. These reviews could be left by competition or
individuals who are upset about the manager’s stance on something. In these
cases, the restaurateur should report the review to the site.
Not Claiming Their Review Page
pages aren’t solely for customers to come in and leave their opinions. In
reality, these sites are a powerful marketing tool. Of course, positive reviews
will bring in additional guests, but by claiming the page rather than just
leaving it to sit, restaurateurs have a new weapon in their strategic marketing
It’s claiming the
page, in fact, that allows restaurants to respond to reviews. Additionally,
managers can correct any inaccurate information, post links to their website
and provide a host of other important information such as business hours and
phone numbers. Claiming the restaurant business page is a necessity.
We live in a world
where the number of people at the restaurant dining chairs can be directly
affected by online reviews. This reality isn’t going anywhere, so restaurateurs
must embrace it. And as long as they’re able to avoid the aforementioned
mistakes, they should do well in the review arena.
Published By: Leon Tuberman
Wednesday, February 15, 2017
an eatery serves their patrons at picnic tables or the finest restaurant dining
sets on the market, the employees of that establishment are hard-working. From
chefs to servers, those in the food and beverage industry are some of the most
devoted employees out there. Shifts are often long, and dealing with customers
can be taxing. Fortunately, there are a few ways that restaurateurs can help
their employees balance out their work and home lives to stay sane.
Days Off in a Row
at a restaurant can be incredibly hectic, and this is why employees make the
most out of their days away from the eatery. Unfortunately, one day off before
heading back in for back-to-back shifts does little to relieve the pressure
these workers face on a daily basis. Not even long breaks sitting in the
restaurant booths can get the job done.
is why many restaurateurs are opting to give their employees consecutive days
off. It can prove difficult in a food and beverage setting, and this is
especially the case when the restaurant dining sets are full most of the week.
By going the extra mile to offer at least two days off in a row, though,
restaurant owners can make their employees happier. This is great since several
studies show that happy employees are the most productive.
matter how devoted a restaurateur is to making sure their employees balance out
work and home, there will be those who completely fail at it. Some workers will
even opt to sit at a bar table and enjoy a meal and drink, if permitted, after
their shift has ended. Fortunately, there are ways to ensure that even these
employees enjoy a bit of life away from the job.
increasingly-popular method of doing this is sponsoring employee events.
Whether it's a family game day or just a company barbecue, these little events
will often draw workers and ensure that they have a fun time—even if several of
their coworkers are involved.
the Holidays Special
sometimes-unpopular trend in the restaurant industry is that of eateries
staying open on holidays. Many consumers will get on Facebook to complain about
the practice, but when the holiday rolls around and there's only one restaurant
open nearby, they'll likely still show their face.
many restaurateurs opt to keep the restaurant dining sets empty on these
special days, there's no shame in opening the doors for a few hours. When doing
this, though, make sure the day still feels special for those who are working.
Offer gifts, snacks or even free after-shift meals for workers and their
families. It's also ideal to give employees the day before or after the holiday
off if they work a shift.
Anyone who has managed to work their whole lives
and stay sane knows how important a proper work-home balance can be.
Restaurateurs need to remember this when they employ staff who strive to make
the place successful. Not everything is about keeping the restaurant dining
sets full of patrons; when in the hospitality industry, respecting restaurant
employees is also vital.
Published By: Leon Tuberman
Tuesday, February 14, 2017
might still be the big social media giant on the block, but more and more
social media platforms are gaining traction. One platform, in fact, has increased
revenue at countless eateries, thanks to classy photos of fine cuisine or
simple images of the new outdoor restaurant furniture. That platform is
Instagram, and as more culinary professionals recognize its potential, the site
will undoubtedly become a force in food and beverage marketing.
Presentation Has Become Essential
doesn't matter whether a restaurant has countless fancy cafe chairs or just a
few bar tables strewn about; food presentation has become vital thanks to
Instagram. The platform is focused on sharing images, but even the most devoted
followers likely won't share an image of a dish if it doesn't look especially
of this, restaurateurs are giving more attention to how their food looks when
it reaches the patron. Anything from a gourmet salad in a fine dining setting
to a hot dog and fries served at worn outdoor restaurant furniture can be
spruced up a bit in the visual realm. And since customers are more likely to
share their own images if cuisine is presented nicely, this provides additional
Up With Customer Feedback
have long been able to follow the social media buzz about their eatery. As
Instagram grows, however, feedback is becoming almost instantaneous. As
mentioned, users of the site will often snap photos of their meal and share it
right to the platform, and this provides a great opportunity for eateries.
sharing, customers can tag the restaurant or simply use hashtags that relate to
the establishment. This means a restaurateur with the app on their phone could
be immediately notified of a post involving their eatery. So if something goes
awry and a manager is taking a break at a nearby restaurant booth, they can
quickly start solving the issue.
every image shared needs to be of a fancy new dish, or cooks hard at work
prepping. Anything from friends enjoying a drink at the outdoor restaurant
furniture to photos of locally-grown produce being purchased from a nearby
market can help spread the word. These are marketable moments that don't fall
within the traditional idea of photo sharing.
the end, however, these non-dish related photos can prove even more appealing
than a juicy steak shared on Instagram. Some people like locally-grown produce,
so the aforementioned image could pay dividends. Maybe the eatery is donating
catering services for a local charity, and this will appeal to consumers who
care about social responsibility. The point is, thanks to Instagram, a
marketable moment never has to be wasted.
June 2016, Instagram had a user base that surpassed 500 million. Even more
impressive is the fact that this base only stood at 400 million in September
2015. This relatively new platform is quickly gaining
traction, and any business hoping to stay ahead of the marketing curve must
utilize it. Fortunately, the restaurant industry seems to fit perfectly with
Instagram, and for culinary experts who use it correctly, the sky can be the
Published By: Leon Tuberman
Monday, February 13, 2017
Whether it's offering drink
specials for patrons at the bar tables or a kids night to attract families,
restaurateurs are constantly looking for better ways to bring in business. One
idea that has proven especially successful for many eateries is that of theme
nights. While most budding culinary entrepreneurs have considered karaoke or
trivia nights, the number of potentially popular restaurant theme nights is
1. Speed Dating Nights
One often overlooked theme for
restaurateurs who want to bring in additional business is speed dating. While
this is typically a better idea for eateries that have more bar tables than
bistro chairs, any restaurant can pull it off with enough planning. This type
of event often brings in individuals who are new to the area, and this will
easily snag new customers. Even better? Alcohol sales will certainly go up on
2. Pokemon GO Nights
While there are a variety of
new marketing ideas linked to Pokemon GO, many restaurateurs simply won't feel
comfortable turning their eatery into a gaming hot spot. This doesn't mean,
however, that occasionally hosting a night devoted to the game can't pay off
big. The main focus here should be getting the word out on social media, and
then investing in a few “lures” from the game to “drop” on the night of the
3. Unconventional Holiday
There's no harm in hosting
theme nights associated with popular holidays such as St. Patrick's Day and
Memorial Day. To really be successful in holiday-themed nights, however,
restaurateurs need to think outside of the box. Imagine how quickly the bar
tables would fill up with a Mardi Gras night? It's even possible to hit
marketing gold with lesser known days like National Girlfriends Day or National
Take Your Sibling to Lunch Day. Do a quick Google search; there are countless
dates throughout the year that qualify as “holidays.”
4. Sports Nights
Having sporting themed events
is a great way to get all the pub tables and chairs full for a night. The best
part of this, however, is the innumerable options to choose from. Is a big MMA
fight coming on at the end of the week? Show it on the televisions. Is high
school football really big in the area? Host a pregame event to get everyone
excited. Whether it's national or local sporting events, restaurateurs can
really get the place packed.
5. Host an Industry Night
Servers, cooks, hostesses and
all other employees in the food and beverage industry work hard. With this in
mind, why not host an F&B industry night? Give employees from any
restaurant a discount just for stopping by. The best part of this is that it
won't stop those unaffiliated with restaurants from coming in, and the staff
will likely make out like thieves since those in the
industry know how to tip.
Culinary entrepreneurs should
jump at every chance they get to pack the bar tables on any given day. Themed
nights are a great way to accomplish this, and fortunately, there are several
that don't require much preparation. While some themes may not be as successful
as others, it only takes one great idea to really get things rolling.
Published By: Leon Tuberman
Saturday, February 4, 2017
For years, everything
from restaurant furnishings to marketing strategies have often focused on
bringing Millennials into dining establishments. This has long been a great
strategy considering the fact that this subgroup recently overtook Baby Boomers
as the largest age cohort in America. But as it turns out, individuals born in
Generation Z are now entering their 20s. This means restaurateurs have an
entire new subgroup to focus on, and the following tips can help in that
1. Care About the World
The move towards
frequenting socially responsible businesses really began with Millennials, but
instead of being around as this change occurred, individuals in Generation Z
grew up with it. They’ve seen how
important community involvement, eco-friendliness and social responsibility are
from their youngest years, so they take it quite seriously.
Because of this,
filling up the restaurant furnishings with those in the Gen Z cohort is heavily
contingent on making a difference. Whether it’s using locally grown ingredients, offering organic choices
or getting involved in community fundraisers, Generation Z will appreciate it
and be more likely to frequent the bar tables.
2. Offer Healthy Yet Trendy Options
Generation Z is also
the first cohort to grow up in a world where internet was a constant. Millennials, on the other hand, experienced
several years on the earth without the web. This means Generation Z has always had constant access to information in
an instant, and this has made them far more informed on how important healthy
food choices are.
Of course, this
doesn’t mean they want to enjoy a soup and salad for every meal. There are a variety of healthy food choices
that are also trendy and great tasting. These include baked chips, specialty breakfast bowls, vegetable
smoothies and a variety of other popular options. If these don’t keep the restaurant
furnishings filled with Gen Z’ers, there might be a shortage in the city.
3. Display Unique Brand Personality
Just like every other
age cohort, Generation Z wants to see a brand personality. To really attract them, however, a
restaurateur should showcase their quirky and humorous side. This appeals to young adults and those who
will soon be entering adulthood. And if
an especially funny video or post is uploaded, it could easily go viral on social
4. Serve an Experience, Not a Meal
go out to eat just to have a nice meal and head home. Individuals within the Generation Z cohort,
on the other hand, are looking for an experience. This explains the popularity of trending
coffee shops among these young adults.
From providing an
incredibly unique ambiance to having the city’s only “Giant Burger Challenge,”
anything that gives an experience will appeal to Generation Z. Even better is the fact that they’ll share
these experiences on social media, and this could quickly result in their
friends occupying the restaurant café chairs in the following days.
While Millennials and
individuals of other ages are still important, appealing to Generation Z will
soon become a necessity. The eldest of
these individuals have already entered their 20s, and the rest aren’t far
behind. Any culinary entrepreneur who
hopes to keep constant traffic in their restaurant furnishings will need to
learn to live in this new reality.
Published By: Leon Tuberman
Thursday, February 2, 2017
Successful restaurants are more than just establishments with fancy
bistro chairs, great food and stellar service. After all, any given city could have dozens of eateries that offer all
of these. When it comes down to it,
every business, including restaurants, needs a unique selling point to really
attract attention. Whether it's Burger
King's "Have it your way" or Medieval Times' epic show, all successful
eateries have a unique selling proposition.
Something Obviously Different?
At times, it won't even be necessary for restaurateurs to create unique
selling propositions. If an eatery is
the only one in town that offers Thai food, for instance, they're going to get
all of the patrons seeking out that type of cuisine.
Look at the restaurant and figure out if something special already
exists. Are there 20 televisions
constantly playing sporting events? Are
even the fancy cafe tables and chairs outshone by particular period décor? If there's something already special about an
eatery, it's time to start promoting it across all marketing platforms.
Food Value Propositions
Some restaurants have nothing notably special about their décor or
cuisine origin. After all, local
eateries that are just starting out could have trouble getting anything more
than bistro chairs and restaurant booths to get going. In these cases, creating a dish that really
stands out can quickly pay off.
Oftentimes, it's not enough to say "For the best burger west of
the Mississippi…." After all, there
are likely thousands of restaurants that say the same thing. Coming up with something like "The
spiciest chili burger," "The largest sub," or "Home of the
64-ounce-steak challenge," however, can be just the thing to snag
Some Form of Entertainment
Most individuals would be hard-pressed to find an Applebee's that
offers live music or a Chili's with weekly karaoke. For non-chain restaurants, however, it's much
easier to offer value propositions like these without having to worry about
One of the most important aspects of doing this is to be
consistent. Don't advertise a trivia
night one week and then immediately give up because only 10 people actually
played. It oftentimes takes a while for
the word to get out and customers to get motivated. Come up with a great idea and make it work.
Deliver On the Promise
Claiming to have the biggest hoagie in the city can quickly backfire
and empty out the bistro chairs if patrons leave a restaurant and find another
just down the road with an even larger sandwich. While statements like "The best burger
in town" and similar claims are very subjective, a clear-cut and distinct
unique selling proposition must be backed up with the truth.
This is why many restaurateurs often make subjective claims, and while
this might work, novel selling propositions are what will really catch people's
attention. Even if it takes weeks or
months of soul searching and strategizing to come up with a really unique
selling point, this time will be well spent.
Unique selling propositions are important regardless of industry. When it comes to dining establishments, however,
they're absolutely essential. Consumers
have too many bistro chairs in their city to choose from to simply settle for
the same old story.
Published By: Leon Tuberman
Monday, January 30, 2017
When diners take a seat at restaurant dining sets, they're expecting to
be wowed by the menu. Because of this,
countless eateries across the country have been consistently expanding their
menu choices. The idea that more is
better seemed to have become an absolute truth in the food and beverage
industry. Many restaurateurs, however,
have begun to realize the folly of this belief. As it turns out, there are a variety of reasons that, when it comes to
restaurant menus, sometimes less really is more.
1. Faster Service
A simplistic understanding of running a restaurant would dictate that
10 meals from a menu will take the same amount of time as 10 similar meals on
another menu. In actuality, this is far
from the truth. If a restaurant's menu
has 30 items, cooks have to deal with the potential of switching between each
of these items to make different customers happy.
If the number of items is increased to 50, though, a cook's job
suddenly becomes more difficult. He or
she must now deal with going back and forth between meals that could be
incredibly dissimilar. A smaller menu
reduces complexity, and this not only makes it easier for patrons at the
restaurant dining sets to order, it simplifies the life of the cook.
By reducing the number of items on a menu, more space is left for
descriptions of dishes. Fortunately,
studies have shown that consumers are willing to pay more for a particular dish
if it has a great description on the menu. Freeing up this space can make every entree sound more appealing.
3. Increased Profits
Having a smaller menu can also help increase the profitability of an
eatery. As mentioned, individuals at the
bar tables and restaurant booths will get their food faster thanks to a simpler
menu. This showcases a level of good
service, and it makes it more likely that patrons will come back.
There are other ways, though, in which this small change can bring in
more money. When purchasing food items,
for instance, restaurateurs won't have to purchase as large of a variety. In turn, this reduces the likelihood that
something will go bad because it didn't get used in time. Just because a menu has more options, doesn't
mean it creates more revenue.
4. Allows for Specialization
In addition to bringing in more profits and faster service,
smaller menus also allow restaurants to specialize in a certain area of
cuisine. Instead of being decent in many
areas, an eatery can be exceptional in a few. While this might not seem like a good way to bring in patrons with
diverse tastes, many restaurants have shown the system works.
Raising Cane's and Shake Shack, for instance, have only 16 and 36 items
on their menus, respectively. Even with
fewer options, however, both saw tremendous growth over recent years. Most customers no longer choose which
restaurants' dining sets to sit at based on the number of options. They want quality, and specialization is the
way to accomplish that.
Published By: Leon Tuberman
Saturday, January 28, 2017
Every business owner knows that time is money, and when it comes to
getting restaurant furniture full, there are a variety of time-intensive
concerns to take into account. This
means making sure servers aren't on the clock longer than necessary, ensuring
supplies are ordered on time, and restaurateurs spending every free moment
making their eatery a success. Of
course, one of the biggest concerns is speedy service, and by utilizing the
following tips, a restaurant can ensure their patrons stay happy.
Where Things Slow Down
There are a variety of methods for speeding up restaurant service, but
it's often difficult to pull this off effectively if the owner doesn't know
where the holdup is coming from. If it
has taken someone sitting at a bar table an hour to get their food, there are a
variety of issues that could have occurred. The server might have forgotten to put in the order, or the kitchen
could have been backed up.
These types of issues will undoubtedly happen occasionally. After all, no employee is perfect. If the same issue consistently occurs,
though, the establishment's restaurant furniture could soon be left empty. Pinpoint the issues that are slowing things
down and work towards correcting them.
Need the Right Equipment
The best servers and cooks in the world can't make up for not having
the appropriate tools for the task at hand. If an eatery is dead five days of the week and then sees a huge spike on
the weekend, they need to have commercial restaurant equipment capable of
handling those peak hours.
If this investment isn't made, the peak hours will always be marred by
slowdowns and upset customers. This can
prove especially detrimental when several patrons take to review sites to share
their experience of how long it took their food to arrive.
Enough Staff on Hand
When governments are spending too much money, they often look to reduce
personnel to save a few dollars. In the
restaurant industry, though, this can result in a great reduction in the speed
and quality of service.
Never make the mistake of skimping on staff. It might seem like employees can deal with
overwhelming amounts of work, and at times, servers may even enjoy it since
their tip amounts could go up. Unfortunately, things will invariably slow down. Always make sure the right people are hired,
and have enough on hand to keep things running smoothly.
One of the quickest ways to slow things down is having a breakdown of
communication. If the hostess alerts the
kitchen as soon as a party of 10 shows up, however, they can better prepare for
the influx of orders to come. If the
manager lets the hostess know that the kitchen is backed up, said hostess can
create a wait list or have patrons sit at the bar to wait instead of at the
restaurant booths. Communication is key.
Speedy service is essential in
just about every industry, but in the restaurant world, a slow establishment
can quickly result in reduced revenue. That's why any culinary entrepreneur hoping to keep their restaurant
furniture full must consistently focus on maintaining speedy service.
Published By: Leon Tuberman
Thursday, January 26, 2017
When everything goes right during a patron's visit, they're usually
only left talking about the meal they had. Unfortunately, poor table management can ruin an individual's visit
regardless of how great everything else goes. From getting restaurant booths turned over quickly to understanding the
party-size needs in a specific location, improved table-management techniques
can make a good restaurant even better.
Staff to Get Tables Turned Over Quickly
There are methods that can help get patrons in and out quickly, but in
reality, how long someone sits in a bistro chair depends completely on the
patron. By training the hostess,
waitstaff and other employees appropriately, though, a restaurateur can ensure
that tables don't sit empty while customers are waiting to be seated.
Many restaurants do this by having the hostess periodically walk around
the establishment to see which bar tables and restaurant booths are open. Others have their servers alert the hostess
as soon as a table opens up. There are
even eateries with a dedicated busboy who does nothing other than clear off
tables as soon as patrons leave. Do
whatever it takes to make sure open tables don't stay open long.
While there are a variety of ways for restaurants to manually handle
their table management, there are also several technological tools available to
make this job easier. From OpenTable to
Table iQ, the number of apps and software out there to assist in table
management is immense. Every one of
these tools has their own benefits, so culinary entrepreneurs should research
which will be most beneficial to their eatery.
Location When Setting Up Front of House
Walking into a restaurant like Applebee's shows that many restaurants
plan for all party sizes. There are
tables that can hold anywhere from one person to 15. It's important to remember, though, that this
is a large chain eatery. Local
restaurateurs need to consider the surrounding community when purchasing
An establishment in New York City, for instance, would do well to avoid
tables or restaurant booths meant specifically to hold large parties. These will often get no use, and in the end,
this means wasted space. Fortunately,
tables can easily be pushed together, so even if a 15-top decides to come in,
they can still be easily accommodated.
Afraid to Charge No-Shows
Not every restaurant accepts reservations, but those that do have
undoubtedly run into patrons who make reservations and then never show up. This results in tables going empty and lost
revenue. Some consumers will even make concurrent
reservations at different restaurants just so they can choose where to eat at
the last minute. Restaurateurs should
never be afraid to charge a fee in these cases, but make sure patrons know
about it when reserving.
Proper table management is essential if a restaurant hopes to be
successful. This means doing more, though,
than just hoping employees clean their tables quickly and knowing which
restaurant booths are open. It requires
focused attention and a game plan, and the aforementioned tips are a great
foundation for this plan.