The idea at hand… What if foodservice operations used restaurant reopening checklists as a guide for marketing their businesses?
Whether it be the weekly date night, family movie night, birthdays or anniversaries; your restaurant has the ability to create packages geared towards maintaining a feeling of normalcy.
In this special video and audio dual-edition of the Dennis Knows Food podcast, host Luke LaBree interviews Sal Marotta of SM Media Group on the creation and use of video in the foodservice industry.
This is proof of concept, a theoretical solution using freely available technology that addresses the question “How can I, as a restaurant, video chat with my customers to take their order?”
Each month we’re highlighting one of our hard-working employee owners! For the month of April, we’d like you to meet Kelli Denley.
According to the NPD Group, Millennials with children increased their restaurant visits by 5% percent in 2018 over the prior year, at a time when the total restaurant industry experienced flat traffic growth…
Whether you call them guests or customers, whether they’re grabbing-and-going or checking out after a sit-down meal, they all have the same weakness… the allure of strategically placed impulse purchase items.
Hospitality has always been where his heart is, but it hasn’t always been easy or fun. In this episode Joshua shares his thoughts on growth, overcoming challenges, management and leadership, sustainability and the importance of culture in foodservice.
Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media…
They are the first digitally native generation; that is, they grew up with easy access to information through handheld devices. Transparency, whether it relates to processing methods or ingredients, is an expectation rather than a pleasant option…
Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
More and more people around the world are connecting through instant messaging—more than 1 billion people use Facebook Messenger each month. It’s a convenient way to let customers know you’re listening and create personal connections with them, and it’s automatically integrated with every Facebook Page.
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
Steve Hewins, President & CEO of the Maine Restaurant Association and the Maine Inn Keepers Association has some big news. In this episode we’re getting details on the merger of these two organizations; a big focus at the Maine Hospitality Summit on October, 29th in Bangor, Maine. Listen in as Steve shares his thoughts on […]
To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
If you get nervous even thinking about talking on camera this episode is for you! Video and cameras are an increasing part of our daily lives, and a great tool for getting in front of customers. But, what happens when you clam up on camera, and the words just won’t come out? The future of marketing is video, and the power to compete is in the palm of your hand. So, let’s get over the nerves and get you recording with a few tips and strategies for foodservice operators looking to do more with video.
In this week’s episode we’re talking about the “who, what, why and how” important to success. Plus, we’ve got this week’s new products and there’s lobster news in the literary world. What is the most popular non-chocolate Easter candy? Bonus points for how many of them are sold during the Easter season. The answer in this week’s episode!
It’s hard to imagine a beverage menu without coffee and tea. These hardworking staples can be served hot or iced, no matter the season or weather, and throughout the day, from breakfast to between meals to after dinner. As ubiquitous as they are, however, there are still plenty of ways to boost the sales of […]
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. To help you make the most of this opportunity, here are 7 tactics to try when marketing for your restaurant, bar, or cafe this holiday season.
So, what is the big whoop about Millennials? Well, they are the largest generation in America, accounting for 80 million consumers, 11.6 million households with kids, and are expected to spend $200 billion dollars this year. And by 2020, Millennials’ spending power will hit $1.4 trillion a year and that will account for 30% of U.S. retail sales…
For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.
In this inspirational episode of Dennis Knows Food, we’re sharing the story of a small town foodservice innovator who kept her business running, growing and adapting through all of the changes and challenges that were thrown at it. You won’t want to miss this one – so, connect your bluetooth devices, plug in your headphones and turn up the volume – it’s story time!
In Episode 27 of Dennis Knows Food we’re discussing tips for success in your next marketing campaign. Australian researchers have made a potential breakthrough in the fight against deadly peanut allergies. And Google now has a computer capable of making the perfect chocolate chip cookie. These topics and more in this week’s podcast!
Eighty-two percent of restaurants in the United States devote at least part of their marketing budgets today to social media, making it the most popular channel, according to new research from TripAdvisor, the online travel guide.
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. These days, however, the definition of barbecue is expanding as ethnic cuisine takes center stage. While regional American barbeque is popular, African and Asian barbeque have had an increased presence on foodservice menus.