QSR Magazine answers a great question from an operator on how to get repeat business. First, you need to understand why you aren’t getting the repeat business and then analyze the areas of opportuntity where you can increase it. This can be done by offering variety in products and
pricing, opening the landscape of what your operation is not really known for and
occasion-based promotions.
Overall, a punch card won’t give you the traction you need if your product falls flat to the prospective audience. What are some things that you do to increase customer loyalty?
It’s not the loyalty card that keeps your customers coming back– think outside of traditional marketing tactics
February 24, 2012 by Leave a Comment
Operators focus on value and convenience while consumers scale back on spending
February 24, 2012 by Leave a Comment
While a slight increase in spending at fine dining restaurants is expected, fast casual restaurants will remain steady from the previous year. Consumers plan to cut back on dining but emphasize that healthier options wll play a key role in their decision making. Surprisingly, fast food restaurants are expected to see a slight decline.
Read more on the statistics here
Time Out New York’s 2012 Food and Drink Awards: Voice your opinion on who the winners should be!
February 15, 2012 by Leave a Comment
The annual competition is still seeking your top picks with 10 Reader’s Choice questions from favorite chefs to drinks and restaurants
The special issue will be available at city newsstands Tuesday, April 3rd
Getting your lunch from New York City food trucks just got a bit easier- FoodToEat.com launched today and now takes orders
February 8, 2012 by Leave a Comment
Food trucks and participating restaurants are now listed for pre-order pick up. Patrons will now be able to cut out the time spent waiting on the line.
Check out the site to see which food establishments are listed
Chefs: How to Make It To The Top on Tuesday, February 28th at The Gabarron Foundation
February 8, 2012 by Leave a Comment
Join the panel discussion with Chef Harold Dieterle of Perilla and Kin Shop, Chef Gavin Kaysen of Cafe Boulud, and Chef Rory Schepisi of Boot Hill Saloo as they discuss the steps you need to take to be successful in this industry and ownership.
Register Now. Tickets are now on sale. $35.00
New York City Restaurant Inspection Survey Update: 965 restaurants have responded as of Tuesday, January 24th
January 25, 2012 by Leave a Comment
New York City Councilwoman, Christine C. Quinn, states that the complaints are not just coming from one particular neighborhood as all five boroughs, with various restaurant types, are sounding off about the unfair inspection grades
The opinions received will be reviewed at a council hearings in mid-February to early March. Go to The New York City Council’s website to take the survey
New York City Hospitality Group Evening Cocktails at DeSantos in the West Village on Tuesday, February 7th
January 24, 2012 by Leave a Comment
Join us and The New York City Hospitality Group for an evening of networking fun. Everyone from restaurateurs and operators to service-related professionals will be in attendance.
DeSantos is located at 139 West 10th Street. Purchase tickets here
Move over Menupages– Foursquare is jumping into real time menu pricing powered by SinglePlatform
January 23, 2012 by Leave a Comment
1.5 billion checkins will be used for menu suggestions by consumers with the latest feature released by Foursquare. Foursquare has partnered with New York startup tech company, SinglePlatform, which will be hosting a menu pricing database in conjunction with consumer check-ins. The database will be updated in real time.
See the full story here. How do you think this will help the hospitality industry in the future?
American chefs are asking diners to eat without the traditional eating utensils
January 19, 2012 by Leave a Comment
More restaurants nationwide are telling ther guest to skip the knife and fork and eat entrees served with hands only. Some chefs, like Roy Choi of A-Frame Restaurant in California, believes that when people touch the food they are eating, it heightens a sensual connection.
It is common in many parts of the world to eat with their hands. Some places include India, Middle Eastern countries, and various parts in Africa
Chefs are taking a step “backwards” to ancient grain– quinoa, teff, millet and more.
January 17, 2012 by Leave a Comment
More chefs are experimenting with ancient grains to distinguish textures and tastes from the soft and fluffy Quinoa to the nutty flavor of Teff.
Check out the list of other grains that you will start to see on more menus this year
paigepapers.com 