As I’ve written these monthly restaurant marketing ideas articles for a few years now, I usually feature some quirky food holidays that would make for fun food and drink promotions at your restaurant or bar. But on June 2, one of those food holidays really caught on: National Doughnut Day was everywhere. That morning, I
Just as the restaurant industry is ever-changing, so is the craft beer industry. As brewers plan new initiatives – whether it’s to offer new beers or open more brick-and-mortar locations – one of the keys to success is having a robust marketing strategy to support these expansions. Earlier this week, Barley Mow Brewing Company owner
Breweries have a special set of challenges outside of your average restaurant industry business. From getting the proper equipment to completing the necessary permits and licensing to preparing for taxes as an alcohol supplier, simply getting a brewery up and running can be an intense process. However, it’s important not to forget about a core
As the local food movement is becoming more mainstream at restaurants across the country, the same local sourcing trend is becoming just as prevalent in beverage options – particularly in craft beer. Fueling the local craft beer trend are smaller breweries dedicated to offering high-quality brews with a sense of pride for the local community.
Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 72%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
Opportunities are ever-growing at Rewards Network and Eli Morejon is just one great example of that. Eli recently made a big life change — a move from Florida to Minnesota — with a career change as well, from Inside Sales Representative to Account Manager in our Sales Department. Eli chatted with us as he attended
According to the U.S. Department of Agriculture, United States food waste in both homes and businesses is estimated to be about 30-40% of the overall food supply. The USDA has also reported that in 2010 alone, an estimated 133 billion pounds of food was thrown out both in residences and restaurants/shops. And the environmental effects
Labor is quickly becoming the number one concern for restaurateurs in 2017, and with good reason. Unemployment is at a historic low. Competition for experienced employees is high, particularly in urban areas. Restaurant hiring, training, and retention have become huge areas of focus for businesses large and small. And successfully managing Millennials is more critical
When you’re a small, independent restaurant, it can be easy to feel discouraged. After all, if there are big franchises down every block, how can you compete? The good news is that your restaurant’s status as a small business isn’t a flaw — it’s a feature. Researchers at Pentallect Inc. are estimating independent restaurants’ revenue
1,700,000,000 meals in U.S. are ordered online for delivery every year. 1.7 billion. And it’s only projected to grow, as the youngest adults in America order 56 percent of total restaurant delivery, service that 29 percent of millennials have taken advantage of in the last week alone. Today, it is estimated that more than three out of
Proudly affiliated with the NRA…
Your security is important to us…
