QFO: Are busy locations usually the best locations for the establishment of a restaurant business?
An age old question in Hospitality is still, “How do you build volume?”
The timeline is irrelevant. But the list of challenges is the same as it’s always been…
Q: Is it better for a restaurant to limit its options per food category or to have as many choices as possible? A: There is no right answer except to understand your Guests to the point of adding or subtracting enough to make them spend enough to make your restaurant a success.
A Loyalty Program is meant to maintain and strengthen the relationship between the Guest and your brand.
You can capture it up to the point you surrender the Guest experience to a third party app. Which is why third party apps should never be considered. If you’re going to deliver (and you should have for the past umpteenth years) then own it. Look at what hotel brands allowed the OTAs to do […]
Q: Shouldn’t you use social platforms like TripAdvisor to market your business? A: No. You shouldn’t use a consumer platform (which is what social media sites are) for commercial messaging. Social platforms are not a multi-purpose business tool and any attempt to push messaging to them will be met with negative friction. FUQ: But can’t […]
If you’re waiting for Friday & Saturday to be able to make payroll – you have serious issues that need to be addressed. #20thCenturyThinking — Jeffrey Summers (@JeffreySummers) July 28, 2017
“In the past 18 months, restaurant wages have risen at double the rate of menu prices and will double yet again in the next 18 months.”
Too many operators are focused on the media and not the social. The most effective way of communicating with Guests is at the point of experience by informed, engaging and empowered employees who share your values. Everything else is blatant advertising
A colleague asked this question in one of our forums recently and it has been haunting me ever since. So I must get this out. Is Restaurant marketing broken? – Yes What exactly is it that’s broken? The understanding of what works and what doesn’t work for businesss. Retail strategies do not work. Most of […]
Unless everything that goes on and/or is talked about in your business does not have you asking “How does this impact the guest?” you can’t be
successful long term.
Facts, figures and insights about real, guest loyalty.
There’s a reason nearly 72% of all food service businesses go out of business within three years (fact not fiction). This level of thinking is part of the reason.
I’ve always talked about the costliest item in a restaurant being an empty chair. Now we take a little peek into what it actually costs you.
Q: Since most loyalty programs involve some sort of comp (discount) what do you propose instead as the incentive?
