As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
Locked-down consumers may be craving professionally made meals and restaurant food, but good food isn’t the only thing they like about restaurants, free delivery and meal deals are also in the mix.
This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return.
To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.
If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
This episode brings timeless and relatable wisdom to the forefront of foodservice in a back and forth conversation between two podcast hosts reflecting on the ideas and advice shared by past guests.
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?”
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, throughout the day from breakfast to between meals and after dinner.
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. Here are 7 tactics to try when marketing for your business this holiday season.