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As soon as potential diners walk through the door, they get a first impression of your restaurant—and if it isn’t good, they might not be back. Luckily, if you try thinking like a customer, you can identify your problem areas and fix them.
Not sure how to use football season to get more customers? Check out our tips for ways to draw big crowds to your bar during football season.
Operations & Management Series (Part One): 5 Key Operational Challenges that Can Make or Break Your Bar or Restaurant’s Success
As a bar or restaurant owner, you’ll need more than just a few tricks up your sleeve and a dose of luck in order to survive and thrive. Marketing, sales, P&Ls, service, staffing, inventory, food and beverage quality, the menu, technology, and the list goes on and on. Where to begin…
With the growth of online and mobile ordering and daily deals sites, such as Groupon and LivingSocial, takeout ordering continues to become an increasingly important revenue stream for restaurants.
Twitter is tough enough to master when you have adequate time to dedicate to the effort. The good news is that there are a number of time-saving tips and strategies that you can use to boost your bar or restaurant’s visibility on Twitter.
Bringing in new customers is important…but what’s even more important? Turning those new customers into repeat visitors! So how do you make sure that your customers will return again and again? Read on for a few tips.
If you are thinking about how to put a creative, new twist on your bar menu, here are the five essential ingredients for success.
It can be hard for parents to find restaurants that accommodate their kids, so if your restaurant is ready and willing to handle them, you’ll have a leg up on the competition.
We've always enjoyed coming across clever chalkboard signs so we thought we would share our favorites with you! As you scroll through the list, keep in mind these four ways chalkboard signs are helping attract foot traffic.
The market segment looking for superfoods in restaurants is now becoming larger and is a serious reality for restaurant owners who still haven’t included superfoods on their menus.