Imagine if the bank offered to cut you a check that boosted your profits by 15%. A bonus that size is welcome at any time, but especially now. With COVID-19 closures making it even more difficult for restaurants to protect their bottom line and keep staff employed, finding ways to make the most of …
5 façons dont les blogueurs peuvent profiter à votre restaurant
Nowadays, influencer marketing is the key to success for generating revenue as a business. Restaurants are no exception to this. In the hospitality industry, it’s essential for restaurants to get as many customers as possible through advertising or word-of-mouth. Restaurant bloggers and influencers …
Restaurant Staffing and COVID-19: Before Reopening, Think About Your Team
We all want to get back to "normal," whatever that means now. Honestly, "normal" wasn't very normal in the first place so, let's look at this as a reset. This time around, there's an your opportunity to do things better than you did before. As the bills pile up and the PPP money runs low, you'll …
Les plus grandes craintes de vos clients concernant la réouverture d'un restaurant
Si vous en aviez assez d'entendre le mot "sans précédent" aux premiers stades de la pandémie, il faut vous y habituer. Alors que nous nous dirigeons vers une réouverture et que nous tâtons le terrain, le mot "incertain" pourrait devenir le prochain mot à la mode dans le COVID. Les restaurateurs, le personnel et les clients le ressentent pleinement, ...
7 innovations en matière de restauration à table pour le COVID
The U.S. grapples with the COVID-19 outbreak well into the year, and many states have (tentatively) begun reopening public spaces. Almost everyone is discovering that dining-in has become a much different experience than it was in early 2020! Fortunately, some smart maneuvering can help restaurants …
Marketing omnicanal pour les restaurants
Les stratégies omnicanales sont la référence en matière de marketing. Certains pensent que cette stratégie ne s'applique qu'aux marques de commerce électronique, mais la réalité est un peu plus large. Le secteur de la restauration ne fonctionnant pas tout à fait de la même manière que celui de la vente au détail, les exploitants peuvent négliger la valeur ...