Restaurant operators look for technology investments that produce two things: visibility and traffic. Luckily, ConnectSmart® Host (Formerly DineTime)’s latest Google integration expands our restaurant waitlist software, so operators get both but with an added BAM! (As Emeril would say!) QSR …
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Restaurant Marketing 101 : Comment utiliser l'email marketing comportemental pour augmenter la fidélité des clients
Do you want to draw in new customers while holding on to return guests? Loyal customers are always worth more to a restaurant than new leads, and behavioral email marketing can increase that loyalty when done well. Building trust with your customers through tailored, personal, and relevant …
Conception sonore d'un restaurant : Créer un espace plus calme
As a means of interfacing with the world around us, sound is such a prevalent feature of the natural world, that we take for granted how frequently we’re surrounded by it. While the human ear offers a robust frequency range, prolonged exposure to sounds that exceed 85db can lead to permanent hearing …
Your Boring, Generic Mission Statement Stinks: Here’s Why
You know mission statements are important. You’ve read business books that have touted the development of a mission statement as a North Star, a compass, a drum major’s baton. This important business effort, done right, will be used as a guide for employees and insight for your customers. Now, …
Restaurant Industry News Roundup: June 2019
As the weather heats up, so does restaurant industry news. This month’s roundup includes a proposal to ban ‘meaty’ names in the EU, free fries in Ontario, and a Taco Bell hotel experience. It’s heating up, so throw some food on the grill and dig into the smoky flavor of June’s news. UK Parliament …
Le coût du robot-restaurateur
Likely, the first thing that comes to your mind when you encounter the word “robot,” is a metallic, humanoid automaton that has by some fluke of science or magic gained sentience. A creation of 20th-century fiction, robots have made the leap from imagination to the real world, from the farm to Mars …
Il est temps de proposer un menu végétalien
Picture this: A party of 10 is arguing over where to eat when someone suggests your restaurant. There's a mutual agreeance that your place has amazing food and service until the one vegan in the group points out that there’s nothing they can really eat on your menu. After some grumbles, they dismiss …
The Restaurant No Call No Show: A Piece of the Employee Handbook Puzzle
It’s a busy Saturday at your restaurant, and your entire crew is at their stations filling orders. As you stand near the hosts’ stand, readily available to resolve issues at a moment’s notice, you realize one of your servers was scheduled to arrive almost two hours ago. Checking your phone, you …