If you’re looking for a way to ditch ineffective marketing efforts and refresh your restaurant through some fresh, engaging content, there is a solution. That solution consists of two words – brand storytelling. Brand storytelling has proven to be a success across all industries. Its power to draw …
Conception du logo d'un restaurant - Exemple d'un restaurant indien
La conception d'un logo de restaurant peut sembler facile. Vous prenez le thème du restaurant, vous ajoutez une police de caractères élégante et vous êtes prêt à partir ! C'est vrai ? C'est faux ! Tout designer vous dira que ce n'est pas le cas. La conception d'un bon logo pour un restaurant nécessite un travail considérable en amont, et ce avant même d'avoir ...
19 Must-Have Apps for Restaurant Owners
Restaurant management presents many challenges, from operational efficiency to guest satisfaction. Keeping up with your responsibilities is no small task, so staying up-to-date on the latest apps simplifies your job. While restaurant owners are always on the go, many useful tools are found right on …
Conseils pour l'aménagement intérieur des restaurants afin d'augmenter le nombre de clients et les bénéfices
There is so much that goes into creating the perfect restaurant setting. Having the proper interior design aesthetic can potentially make or break the success of your endeavor. Depending on your market, you can even get creative during each season to make your restaurant stand out in other …
Restaurant Industry News Roundup: October 2020
Congratulations! You’ve escaped the haunted mansion, outrun the crazed recluse, and survived past the tenth level of the year. As winter approaches, the entire restaurant industry faces new challenges, with some states totally restricting dine-in options and other revamping seating to ensure their …
Restaurant Employee Lifecycle: 6 Ways To Optimize Them
Understanding the details of the restaurant employee lifecycle is a critical issue since the turnover rate in the hospitality industry is almost 73%. It means that nearly three fourth of restaurant employees leave. And organizations are bound to find new workers — preferably, as soon as possible and …