Restaurant Reservation Systems

5 Restaurant Energy Saving Tips.

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<tr><td class="tr-caption" style="text-align: center;">restaurant savings</td></tr>
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The temperatures during winter season can be really harsh especially for restaurateurs. Energy prices on the rise, electricity and cooking gas rates go up by 30%-50% percent making it even harder to make a dollar in the restaurant business.<br />
This increase in energy prices really puts the restaurant owners between a rock and a hard place. Due to world economic strains, already with the costs of labor and food that have risen and now the increase of energy costs only adds salt to the injury.<br />
On average, restaurants use more energy used by ordinary business premises on a square foot basis. Restaurants are among the businesses that will really feel the heat of high energy costs.<br />
There are several strategies that restaurant operators can adopt to save on energy usage especially during winter. Let us sample the top 5 strategies that can be employed to save energy.<br />
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Work on the right temperatures.<br />
Even though refrigeration is paramount in food preservation, it is also worthy to note that this systems can incur a lot of unnecessary expenses as far as energy consumption is concerned. First, make sure you are using the right and most appropriate temperature meters and monitoring equipment. With effective temperature gauges, you can regulate the temperatures of your systems depending on your desired needs. This temperature gauges are important also as they can warn you when the temperatures are beyond the safety zones or when the heating or cooling is done. This is aided by thermostats. For example, for every degree you lower on your thermostat for cooling, it supplements about 3% to your cooling and raising 1 degree supplements heating by around 3%. This method is recommended especially for HVAC systems.<br />
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Ensuring efficiency.<br />
Before making any step of replacing your old equipment, make sure that the current equipment is running efficiently. There are some simple techniques you can apply to maximize efficiency. You can for example shield refrigeration displays when you close business to prevent energy loss. You can also put strip curtains on your doors to reduce air filtration by up to 75%.<br />
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Installation of remote HVAC systems controls.<br />
Running HVAC systems at the wrong temperatures can really lead to energy waste. It is important to regulate the temperatures basing on your immediate needs. For HVAC systems, you can use internet based programmable softwares that are thermostat based to regulate the temperatures of the HVAC systems from your smartphone. Remote controlled thermostats are easier to program than ordinary models. They can also be centrally located to manage multiple HVAC systems in various locations.<br />
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Invest in efficient lighting systems.<br />
If you are still on the standard bulbs, consider installing the new energy saving LEDs that can save you energy by up to 70%-80%. Even though the initial cost of purchasing LED bulbs is high, they save a lot of energy and you will surely notice their efficiency after a short time. You should also consider using these LEDs in your signs, refrigeration units and even in your parking lot.<br />
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Regular maintenance.<br />
To maximize efficiency, it is also important to conduct regular maintenance practices on your equipment and appliances. Make sure you clean condenser coils at least quarterly in all your appliances especially HVAC and refrigeration systems. This is important as ice build-ups may make these systems use a lot of energy which is very unnecessary. Refrigeration door seals should also be checked regularly as they may leak energy. Also, consider replacing air filters especially before or after peak cooling and heating periods.<br />
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It is without any doubt that with low temperatures, energy use will automatically go up. This directly translates to high costs. For restaurants, this can really be a hard time and thus there is need for cutting these costs for the business’ sustainability. Try these energy saving tips and you will surely notice the difference!

5 Restaurant Energy Saving Tips.

restaurant savings The temperatures during winter season can be really harsh especially for restaurateurs. Energy prices on the rise, el...

6:53 PM

5 Ways to Get the Most out of Social Media Marketing

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYhbF7qL2NCOzCRRc0ayuTOvziS6YZUTq-mxB1cwXF9g7htHs_rXHVSqLV2JoNduSozzib7JOtH-YpR3VV9MI1vmnWaICgLHiAwkBEAo9lhzhFbmNKhSHd-xnfYCey3Kctwq7O6Vabe4/s1600/unnamed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYhbF7qL2NCOzCRRc0ayuTOvziS6YZUTq-mxB1cwXF9g7htHs_rXHVSqLV2JoNduSozzib7JOtH-YpR3VV9MI1vmnWaICgLHiAwkBEAo9lhzhFbmNKhSHd-xnfYCey3Kctwq7O6Vabe4/s320/unnamed.jpg" /></a>Using social media for your restaurant marketing can further your reach to more customers. Your customers are interacting with brands through social media, therefore, having a strong social media marketing plan and presence on the web is the key to tap into their interest. If implemented correctly, marketing with social media can bring more filled seats in your restaurants.<br />
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 A restaurant business that has a steady online presence has greater chances of being successful even in the offline world. This is because most people begin their search on the internet before they can go visiting a restaurant. With an established presence on social media sites, you will be able to see tangible results. Here are some things you can do in order to supercharge social media marketing for your restaurant business this year.<br />
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 Set Goals<br />
With goals in mind, every single action you take such as posting on social media or planning content will be geared towards these goals. A goal or a set of them also help you to get your plan into order detailing what needs to be done in order to achieve what. This is the next step in getting more value for your social media marketing effort.<br />
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 Draft a Plan<br />
Now that you have a handful of clearly defined goals for your social media, it is time to create a plan for achieving these goals. A plan can be in the form of an editorial calendar which can also be used to list major events and holidays. This comes in useful when you are planning messages and content themes which can be used seasonally and so on.<br />
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 Social Specials<br />
This is a way to garner customer interest by rewarding them for social media interaction. These Specials can be in the form of discounts and giveaways. This can help grow your customer base as well as your social media following.<br />
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 Interact<br />
Social media platforms are a great opportunity got your business to dialog with the customers. Using social media as a customer service tool in this way enables you to respond to complaints quickly and receive important feedback from your customers.<br />
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 Keep Creating<br />
Content Creating content is a very important step to getting the most out of your social media marketing campaigns. Not only does this content attract visitors to your pages, but it also helps keep them there. With useful content, the customers will be more likely to remember your page and even share this content with their social circles. This way, your business gets a wider reach through social media while growing brand presence.<br />
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 Social media marketing is a very important component of a business' marketing plan. With the tips provided above, you will be able to not only get new customers, but also keep and maintain the ones you have.

5 Ways to Get the Most out of Social Media Marketing

Using social media for your restaurant marketing can further your reach to more customers. Your customers are interacting with brands throug...

6:50 PM

How a Restaurant Text Pager System or Reservation System Can Drive Traffic

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjJAZE4ZNlQJqYvojX699kd-h0ox_2PlLWwOafItYoM5q4iX8v10l5r6k9DXWL4Bf8uFTbfwl49SzDFho9bnKzJLp2APFrdm1lWkh4SNAGXZM_9ClthS5pbQ0rG_n5Ga3auVwfhDsanQ/s1600/How+a+Restaurant+Text+Pager+System+or+Reservation+System+Can+Drive+Traffic.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjJAZE4ZNlQJqYvojX699kd-h0ox_2PlLWwOafItYoM5q4iX8v10l5r6k9DXWL4Bf8uFTbfwl49SzDFho9bnKzJLp2APFrdm1lWkh4SNAGXZM_9ClthS5pbQ0rG_n5Ga3auVwfhDsanQ/s1600/How+a+Restaurant+Text+Pager+System+or+Reservation+System+Can+Drive+Traffic.png" width="320" /></a>The next generation of Restaurant Pagers can lower operating costs will driving traffic to your restaurant. Restaurant pager systems that use cell phones and not coaster pagers to notify guests don't require costly pager transmitters. Innovations in table management systems can now seat guests by sending a voice or text notification. This technology is revolutionizing the restaurant industry according industry experts.<br /><br />Dave & Busters has recently adopted a restaurant text pager system with great success according to the director of strategic initiatives. These table management systems that use cell phones are often called restaurant text pagers or cell phone pager systems. They not only lowers operating costs but are much more sanitary than traditional restaurant pager systems, a select few have the capability to drive traffic through an integrated mobile marketing application, which is the hottest strategy in direct marketing today.<br /><br />How Text Pager Systems Work<br /><br />Innovative restaurant text pager systems convert the guest's cell phone into a restaurant guest pager. They don't require transmitter hardware, just a broadband connection and a browser. You simply log-on to a secured web portal to access the program. Another advantage is the built-in table management systems. Best of breed restaurant cell phone wait management systems offer a full reservation and table management system with reporting capabilities. Restaurant pager systems sure can't do that for the price. Restaurant text pagers instantly gives you the ability to text message guests as to the availability of your tables, enabling you to turn your tables quicker without costly restaurant pagers walking out the door. Offering your guests to join your mobile loyalty rewards program give you direct access via their mobile phone. Guest of course can opt-out or not subscribe to the mobile marketing list. Reputable text pager / mobile marketing firms follow best practice guidelines established by the Mobile Marketing Association, which require guests to double opt into text into a campaign. Restaurant marketing ideas come and go, but suddenly you are able to fill your tables by a guest mobile phone is stunning.<br /><br />The Power of Mobile Marketing<br /><br />Think about the power of text marketing, with our restaurant text pager systems you can leverage the explosive growth of mobile marketing to drive instant traffic to your restaurant when you need it most. 9 out of 10 customers have a cell phone and 95% of text messages are read instantly. If you have the the right value offer you could see a 10% to 15% response rate. Mobile loyalty programs work very well for these campaigns. Guests love the idea they can redeem a text coupon just by flashing their cell phone to the server. No more misplacing or losing the coupon. Restaurants benefit because they can send an offer last minute and get a response, unlike email or traditional direct mail. This is because text messages are read instantly.<br /><br />Interactive Mobile Campaigns<br /><br />Our restaurant cell phone pager offers a mobile trivia application that guests can play and win free prizes in order to bring them into your restaurant is fun and very effective. This goes beyond simply sending out text coupons but rather engages your guests in something fun, which in turn generates a buzz. If you do trivia night its a great way to attract participants. If you have considered mobile marketing maybe now's the time.<br /><br />Brandon Munson, MBA, is the founder of Fulcrum Design, LLc, a restaurant enthusiast, foodie and blogger. Fulcrum Design developed the best of breed restaurant text / voice restaurant pager solution Mobile Matradee. Mobile Matradee is a 3 in 1 restaurant guest pager / wait list management and mobile marketing solution. To learn more about Mobile Matradee visit http://www.mobilematradee.com, or to learn more about our company visit http://fulcrumdesignllc.com 888-669-9729<br /><br />Article Source: http://EzineArticles.com/</div>
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How a Restaurant Text Pager System or Reservation System Can Drive Traffic

The next generation of Restaurant Pagers can lower operating costs will driving traffic to your restaurant. Restaurant pager systems that u...

4:23 AM

Restaurant Paging System Works

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXClrMGZACg9Y8aj3jXJDvRTGoD_e1gYvYGSS8S1nny03j2TxTpJrVHbsMT7ia16E7qI12aU0_NGjfQP9wUAdvZGluICrfJTq0aP8brrpqEQZgySc382LxWfBf44CffVfugtc2xi74-44/s1600/Restaurant+Paging+System+Works.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXClrMGZACg9Y8aj3jXJDvRTGoD_e1gYvYGSS8S1nny03j2TxTpJrVHbsMT7ia16E7qI12aU0_NGjfQP9wUAdvZGluICrfJTq0aP8brrpqEQZgySc382LxWfBf44CffVfugtc2xi74-44/s1600/Restaurant+Paging+System+Works.jpg" width="320" /></a>It's the weekend and you have plans for an elaborate dinner at one of the best restaurants in the city. However, due to your busy schedule, you fail to reserve a table. And then when you walk in, its jam packed. Anyways, the hostess writes down your name and asks you to wait till your name is called out. You are waiting and walking around the restaurant when suddenly, your name is hollered over a megaphone.<br /><br />You rush to the hostess but your name is hollered again and again till you reach the spot. You get the table alright, but you wonder whatever happened to good old privacy and discreetness. On the other hand, if the restaurant had a paging system in place, it would have been far easier and comfortable for both parties.<br /><br />A Restaurant paging system is a simple to use device which utilizes the paging technology. As a guest walks into a restaurant and finds the tables occupied, he is handed over a pager and is asked to wait. Then as a table becomes vacant, the pager buzzes or blinks or even shows a customized text message and informs the guest about it. This brings about a certain level of organization and enhances the customer satisfaction levels.<br /><br />You might think that a Restaurant paging might be extremely expensive. But that's where you are wrong. A normal restaurant paging system comprising of 12 pagers, a transmitter and a central unit, usually costs around $500. There are cheaper and more expensive systems also available for purchase.<br /><br />Types of pagers<br /><br />There are several types of pagers that are used in Restaurant paging systems. The most common ones are:<br />Beeper: These are the oldest and the commonest of the lot. But they are also the most widely used ones around the world. They either beep or light up. Alphanumeric: These are slightly advanced and can display messages in both alphabetic as well as numeric characters.<br /><br /><br />Article Source: http://EzineArticles.com/879329<br /></div>
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Restaurant Paging System Works

It's the weekend and you have plans for an elaborate dinner at one of the best restaurants in the city. However, due to your busy sched...

4:18 AM

Restaurant Reservation and Booking Systems

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 <img border="0" height="568" src="http://3.bp.blogspot.com/-3x54t9l_aMo/UDyK0gEQUZI/AAAAAAAAAmQ/UMHq1dzWL_Y/s640/online-hotel-booking-system-big.jpg" width="640" /></div>
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Table management systems and restaurant reservation systems are 
becoming increasingly sophisticated, if you're considering installing a 
reservation system for your restaurant there are a number of factors to 
consider when selecting a system and provider.</div>
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A restaurant 
reservation and table management system should provide you with the 
tools to plan and run your restaurant bookings effectively and manage 
tables, efficient table management means that a restaurant can maximise 
the potential of their dining room and this in turn should increase 
profits. Restaurant reservation systems with the option of combining a 
table management system are increasing in popularity with restaurant 
operators. With an increasing number of diners now using the web to find
 details of their favoured dining location having the facility to take 
booking via their website is an essential tool for a restaurant 
operator. Some restaurants have seen an increase of as much as 20% in 
reservation numbers just by offering online booking from their website. 
And with the addition of a table management system any restaurant will 
have full visibility and control of their seating at a glance with a 
full graphical view of their restaurants table status.</div>
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<strong>Online Bookings</strong></div>
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Restaurants
 are the most searched for business category on the internet and many 
restaurants now have a website. A well designed website will attract new
 customers to your restaurant, online reservations are increasing 
rapidly with so many consumers seeking out restaurants via the web, a 
well designed website for a restaurant needs a few key elements that a 
customer looking to book would want to see. The first is a selection of 
pictures, potential diners like to see what a restaurant looks like and a
 gallery of well shot pictures will encourage them to look further.</div>
<div style="text-align: justify;">
Another
 key element is to include a sample menu complete with pricing on the 
website, many restaurants fall short on this one but pricing is 
important, any potential diner will want to know not only what is on 
offer but how much they will be likely to pay. No restaurant should be 
frightened to show pricing, after all I'm sure whatever is on offer it 
is considered to be value for money or why offer it?</div>
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The final key
 element is a facility to book online direct from the website, offering 
an online booking facility direct from the website as well as telephone 
booking offers the potential diner choice, in an increasingly tech savvy
 world browsing the web to look for a restaurant has become almost a 
national pastime. Having an online booking facility available for a 
restaurant is like having someone available to take bookings 24 hours a 
day, seven days a week, online restaurant bookings virtually eliminate 
the need to phone and book a table at a restaurant. Online bookings free
 up your phone and reduce the chance of someone calling to book a table 
only to be greeted by a busy tone on the phone.</div>
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Their are a number
 of providers of restaurant reservation systems, these range from 
systems which offer full integration in to the restaurants website with a
 live electronic diary to basic online booking systems which will only 
send an email to the restaurant operator of the required booking. A 
system with a live electronic diary should always be the preferred 
option, a live diary system will only display current availability when a
 curer is booking, it will also automatically update the electronic 
diary with current table availability as booking are made.</div>
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A 
number of systems also offer table management, with a full table 
management utility you can see the current and future status of all the 
tables in the restaurant at a glance, with a table management utility 
you can also operate a fully automatic wait list. If a customer walks in
 to the restaurant but there are no table currently available they can 
be added to the wait list and the system will automatically calculate 
the time for the next table available and alert the host/hostess who is 
next to be seated as soon as table become available.</div>

Restaurant Reservation and Booking Systems

Table management systems and restaurant reservation systems are becoming increasingly sophisticated, if you're considering insta...

1:17 AM

WHY STAYING FOCUSED IS THE DIFFERENCE BETWEEN FORTUNE AND FAILURE

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkW2afdRRVGrOK_ampQcJ1nUzl43UFZkzYAdOK4-F6vvlS5tIN9xzk_G43eE2-F5Thcbq9hXL4zLIF7d_-AwyfvL9mwMxbPwZsso8bN3op_VwFoVn1LjZ7fuZh-uqU-Sm7z-5ASmgyrs/s1600/focused.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkW2afdRRVGrOK_ampQcJ1nUzl43UFZkzYAdOK4-F6vvlS5tIN9xzk_G43eE2-F5Thcbq9hXL4zLIF7d_-AwyfvL9mwMxbPwZsso8bN3op_VwFoVn1LjZ7fuZh-uqU-Sm7z-5ASmgyrs/s1600/focused.jpg" width="320" /></a></div>
The power of focus is one of the truly astonishing abilities of the human mind. When dialed in, people are capable of extraordinary things.<br />
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In Game 1 of the 1992 NBA Finals, Michael Jordan torched the Portland Trailblazers for an NBA-record 35 points in the first half, including six three-pointers. When asked to describe his performance after the game, Jordan couldn’t really come up with a concrete explanation as to how he did what he did.<br />
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“I couldn't miss. The threes were like free throws; they just kept dropping. I didn't know what was happening,” said Jordan, who later added that the rim looked as big as a peach basket. “I was in a zone. What can I say? I don't know how to explain it.”<br />
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Jordan is an outlier, possibly the best basketball player who ever lived, so it’s easy to dismiss his achievements as an aberration. The average person cant do what he’s done. Maybe not on a basketball court, but in business, focus and determination—knowing what you want and how to get there—is often the difference between success and failure.<br />
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“One reason so few of us achieve what we truly want is that we never direct our focus; we never concentrate our power,” leadership expert Anthony Robbins once said. “Most people dabble their way through life, never deciding to master anything in particular.”<br />
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Most people start a home business with the idea that they want a big income and complete independence from the corporate structure. The goal is there, tangible and ready to grab. Conventional thinking suggests that having a goal is enough—if you can see the light at the end of the tunnel, you know how to get there.<br />
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But more often than not, working from home feels like maze, not a tunnel. It’s not a direct path. You may be able to see the light, but you don’t know how to get there. Walls and dead ends litter the landscape. You feel your way through, making mistakes, doubling back, testing each path before finding the right one.<br />
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And it’s frustrating, right? Trial and error can be an important teaching tool; learning from our mistakes is one of the best ways to discover what works and what doesn’t. But when you’re working from home and each day spent without a sale pushes you further from your goal, why waste time?<br />
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Which brings us back, ironically enough, to focus. Take whatever goal you have—a six figure monthly income, time to spend with family, a schedule that doesn’t require reporting to a boss—and take some time to chart your course before setting forth on your journey. Once it’s plotted, find out what you need to do in order to stick to it.<br />
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In other words, what steps can you take to remove the guesswork and jump right to the front of the line?<br />
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Prospecting and lead generation is the most important factor in determining success from home. If you cat get people into your business, you’re going to fail. It’s as simple as that.<br />
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So most networkers talk to their coworkers, reach out to friends and family, canvass the neighborhood, host parties, and see modest results. Once the warm market is tapped out, the trial and error begins, and after wasting money on expensive marketing techniques that don’t pan out, the well is dry and the temptation to throw up your hands and walk away grows by the day.<br />
<br />
Furthermore, many home-business owners don’t know how to effectively talk to a prospect so that he or she joins the business rather than stalling or walking away.<br />
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So, what can you do to stay focused and avoid the traditional pitfalls?<br />
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First, find a lead generation company and make building a relationship with them one of your first priorities. A good lead generation organization, such as Peak Impact, will give you a steady, reliable source for custom leads, bulk leads, targeted leads—basically, any sort of lead you need.<br />
<br />
The more leads you work, the more prospects you turn into clients. Forget local advertising and expensive marketing campaigns. Let the leads come to you. It’s one more blind alley you don’t need to turn down, and with a constant stream of leads coming in, you won’t get frustrated and can stay focused on the larger goal.<br />
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Peak Impact also has a new feature that will help you turn those leads into sales—Live Lead Calls. Remember how most networkers don’t know what to do on the phone, and thus make mistakes that kill otherwise promising leads? Well, now there’s a solution.<br />
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Every week, Peak Impact offers its clients the chance to listen in as industry professionals make sales calls. They feature several regular hosts and a few special guests each month who are all top-earners in their programs. You can tune in and see just how easy calling prospects and developing long-lasting, prosperous relationships can be...once you know the right techniques.<br />
<br />
Remember, it all starts with focus. If you’re not spending time worrying about sales techniques and wondering where you’re next lead will come from, you can stay driven and keep your eyes on the prize. You may not ever me Michael Jordan, but you focus—and succeed—like him with just a little effort.

WHY STAYING FOCUSED IS THE DIFFERENCE BETWEEN FORTUNE AND FAILURE

The power of focus is one of the truly astonishing abilities of the human mind. When dialed in, people are capable of extraordinary things...

4:39 AM

Turn Your Restaurant into a Tourist Destination

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXTtpLoKIXlGIwyFvt80c-0QugFTvK5DSoFl2w3vx1wBAGyV3HFIqxFdZv_xdqQpU9DAE-E0InliAA0Dx6jFzTPKxwQHFcVKKkqkUhIL7Z-RO637KG7gUb1orOeEXbnN-sIB1E56hR18/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXTtpLoKIXlGIwyFvt80c-0QugFTvK5DSoFl2w3vx1wBAGyV3HFIqxFdZv_xdqQpU9DAE-E0InliAA0Dx6jFzTPKxwQHFcVKKkqkUhIL7Z-RO637KG7gUb1orOeEXbnN-sIB1E56hR18/s1600/images.jpg" width="320" /></a></div>Are you looking to increase your daily profits? Then, you may want to turn your restaurant into a tourist destination. Studies show that travelers spend most of their budgets on drinking places and food services. To capitalize on this emerging market, use the following tips:<br /><br />1. Go Online<br /><br />The internet is awash with opportunities to make money in the real time. To turn your restaurant into a tourist destination, you need to connect with real people through the internet.<br /><br />The first step to do this would be by building your presence on social media. When tourists arrive at a destination, they usually log into their Facebook accounts and search for a location. Therefore, you need to post ads on Facebook to tap into this market of tech-savvy tourists.<br /><br />Busy holidays (such as the 4th of July) are perfect for boosting adverts and offering specials. Use social media and online tools to turn your restaurant into the ultimate tourist spot in your location.<br /><br />Additionally, you can also use Twitter to channel more visitors to your establishment. Research first, then tweet using popular hashtags that the tourists are likely to post to or follow. For instance, if you own a diner in New Hampshire, use the hashtags #NH #NewHampshire when you tweet special promotions you may be running.<br /><br />2. Use Concierges<br /><br />Concierges are the first people tourists speak to when they arrive at their destination. Studies also show that most visitors ask their hotel concierges when they need bar and restaurant recommendations. To this end, you should know every concierge in your area. To ensure they keep pointing tourists towards your establishment, give them such incentives as free dinners, promotional cards and discounts.<br /><br />3. Connect with Local Businesses<br /><br />You should also work with most of the businesses in your area (including chambers of commerce, shops and hotels) to cross- promote. Share links on each others’ websites, exchange brochures for menus and offer hotel guests discounts at your restaurant. For instance, you can connect with local bus tour groups and offer them free drinks to tourists who present referral cards and ticket stubs.<br /><br />4. Train Staff<br /><br />The other innovative method for turning your restaurant into a destination involves training your staff members to act as local tour guide. Teach them how to converse knowledgeable about the local area. This will build your establishment’s reputation as a place where tourists are welcome and where they can gain useful insight on other local attractions.<br /><br />5. Gather Feedback<br /><br />Finally, ask the tourists who visit your restaurant to give feedback, either verbally or using comment cards. Find out how they heard about your place and use the information to direct your marketing efforts in the future.<br /><div><br /></div>

Turn Your Restaurant into a Tourist Destination

Are you looking to increase your daily profits? Then, you may want to turn your restaurant into a tourist destination. Studies show that tra...

8:40 AM

The Basics of Building and Maintaining a Loyalty Program

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWLqvdAjc9zxf_ukozaJfTw5wjw3UZ1cm_jEIwdkdHwuqo6vvh4rU2ToEiSgNZXW8t5aS-vfKHIP8bNUG-p_2u8QFPNY1V82H6IDeQ8dxPvUSXOiF_spDs0_FFKKrYUovIvDi4bLwJu4/s1600/loyal.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWLqvdAjc9zxf_ukozaJfTw5wjw3UZ1cm_jEIwdkdHwuqo6vvh4rU2ToEiSgNZXW8t5aS-vfKHIP8bNUG-p_2u8QFPNY1V82H6IDeQ8dxPvUSXOiF_spDs0_FFKKrYUovIvDi4bLwJu4/s1600/loyal.JPG" width="320" /></a></div>Customer retention experts say that there is a 70% chance that customers engaged with a loyalty program will make a repeat visit to a business. This is particularly important for the restaurant industry as they are heavily dependent on repeat visits by loyal customers. Experts say that the restaurants should focus on setting up loyalty programs to keep bringing the customers back.<br /><br />Small businesses are always competing with big brands for business and therefore, it is important for small businesses to build their loyalty programs so that the customers keep coming back. Restaurants are already good at communication and therefore it is comparatively easy to build a loyalty program. Even if the word of mouth for a restaurant is strong, a loyalty program is one extra reason for the customer to come back and it changes the table turnover rate as well as the average ticket size.<br /><br />The restaurants which have set up such a loyalty program have seen a meaningful increase in repeat business from loyalty customers.  Everybody enjoys freebies and everybody enjoys free food even more. In case of restaurants, the most popular items on the menu make for an enticing reward.<br /><br />Restaurants should focus on offering an item which can be given away quickly. It can also be coupons or a bag of goodies. Ideally restaurants should offer a reward when a customer makes their third visit. It can be anything such as a free coffee, desert, drink or appetizer. Restaurants should up the ante on the next few visits and the reward can go up to a free entree or something of similar value.<br /><br />The most important aspect of a successful loyalty program is staff training. It is important for the staff to be trained to promote the loyalty program.  Without adequate staff training, the loyalty program is not going to have a chance to be successful. Once the staff has been completely trained, the data provided by the loyalty system can be used to track each customer. This data supplied by the loyalty system also helps in taking marketing decisions such as whether to focus on retaining existing customers or whether to focus on acquiring new customers.<br /><br />The most important metric for making an investment is the return on investment and in the case of loyalty programs; the return on investment is always high if implemented properly.

The Basics of Building and Maintaining a Loyalty Program

Customer retention experts say that there is a 70% chance that customers engaged with a loyalty program will make a repeat visit to a busine...

6:56 AM

Important Things you Need to Know-What does Local, Natural and Organic Food Mean?

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOTnAr80d4wS-qt2-Mj3MEpw5XDSlBM9iNFRokEZfM2q9KhPhTb8PcbiO8MoDFGqaKzeMXkozLZ58jpLudTcEsFsgrBzaIgkaV0EjVAiUvIGKiPjlZPqJ0DuSTdOlPjyQiU5Z3lcx7As/s1600/organic.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOTnAr80d4wS-qt2-Mj3MEpw5XDSlBM9iNFRokEZfM2q9KhPhTb8PcbiO8MoDFGqaKzeMXkozLZ58jpLudTcEsFsgrBzaIgkaV0EjVAiUvIGKiPjlZPqJ0DuSTdOlPjyQiU5Z3lcx7As/s1600/organic.jpeg" width="320" /></a></div>Today people are increasingly concerned with the origin of their food, and are more interested in organic food that is raised using natural resources. Therefore, there is a rise in demand for such food. You must have seen labels on food packages, so what do they mean? Do you really get what you think when you buy all natural organic beef or granola bars? And how local is the “Local”?. Let’s have a close look at some important facts about local, organic and natural food labels.<br /><br />What’s the legal definition of “natural” when it comes to food?<br /><br />Currently there’s no government regulation that clearly defines the word “natural” for any food. Even though food labels for most foods are regulated, the word “natural” is still undefined. So the only inference you can derive from this word is that there’s nothing synthetic or artificial in it.<br /><br />The world “natural” is not legally defined at all in the regulations. Almost all food items are processed in some way or the other. So how can you say which food is more natural than other? Are chemicals derived from various compounds found in natural? Is beet juice natural if it’s squeezed out of the beet? Well, these are hypothetical question, and it can sometimes get rather heady.<br /><br />So, does that mean that anything can be labeled as “natural”?<br /><br />Definitely, there are many lawsuits against top processed food companies that dubiously claim that their products are natural. General Mills was sued in 2012 for misrepresenting the facts about its 100 percent natural granola bars that contain high maltose corn syrup and maltodextrin. Snapple faces same kind of lawsuit in 2011.<br /><br />In a 2014 survey, it was found that while 60 percent of buyers look for word “natural” on the foods they buy, about two thirds of them believe that natural products contain now pesticides, artificial ingredients, or GMOs, including things such as antibiotics, artificial growth hormones and drugs in meat they buy.<br /><br />What’re the facts about “local” food? Is that regulated?<br /><br />That’s another vague label. Till date there’s no legal definition of what makes any food “local”. Some consider this as food produced in 400 mile radius, others believe it within 100 miles. It all depends on who you ask.<br /><br />Amid the debate on this subject, there’s an argument that food miles are just one component for calculating any food’s carbon footprint. Production and its storage are bigger factors.<br /><br />So is it the same story with the word “organic” on food labels?<br /><br />Not anymore, but sometime ago it used to be. It took years for the government to clearly define the word “organic” but today our organic industry is highly regulated. Producers have to follow stringent rules as per USDA regulations; they can’t use GMOs, chemical fertilizers or pesticides. Organic egg, meat and various dairy products cannot include antibiotics and growth hormones. Livestock now are required to have year-around grazing access, and cannot be give GMO feed. In addition, farms cannot use prohibited substances on its land for three years pior to getting the USDA Organic status.<br /><br />Is there any difference between “organic” and USDA Organic?<br /><br />Yes, there’s considerable difference between the two. First, its more expensive for any farm to apply for USDA Organic certification. Second, some farmers don t’ believe in USDA’s organic regulations and feel that no synthetic materials or pesticides should be used once a farm gets organic certification.

Important Things you Need to Know-What does Local, Natural and Organic Food Mean?

Today people are increasingly concerned with the origin of their food, and are more interested in organic food that is raised using natural ...

6:38 AM

Tips That Will Help You To Smooth Out Your Restaurant’s Cash Flow

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_tzYDRzqZMDjLk_SXOeGNEBjNGdAQMf9JHaiK7bcyKk7FVIAZSgVHB04ZPAt37pFz8KJDllVrI_Cv8KyAKJqBOrw3imPfPAEhbGiSaNiwgR5kgiYyMrNLV-ciUK4O87s8CQsbjz3mE/s1600/restaurant+cash+flow.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2_tzYDRzqZMDjLk_SXOeGNEBjNGdAQMf9JHaiK7bcyKk7FVIAZSgVHB04ZPAt37pFz8KJDllVrI_Cv8KyAKJqBOrw3imPfPAEhbGiSaNiwgR5kgiYyMrNLV-ciUK4O87s8CQsbjz3mE/s1600/restaurant+cash+flow.jpg" width="224" /></a></div><div class="MsoNormal">A reputable accountant will tell you that a restaurant cannot survive without cash flow. If you don’t have the money to pay vendors, meet payroll, cover the rent or pay the utility bills, your restaurant won’t make it to see the next day. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Because of poor cash management practices, a significant number of restaurant owners have experienced financial strains in their business. The following are some few tips on how to handle your income and expenses:</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Avoid paying for everything at one go</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Most people tend to pay all their bills at one go because they want to set aside some money. They write all their checks at once. This means that all the cash flow will be used up and any bounced checks might kill the relationship you have with your creditors. Every envelope containing a check should be marked with date it ought to be delivered. By putting them in such a pattern, you will ensure that they don’t crash into each other. The envelopes should be stacked according to priority. For example, the highest priority accounts such as rent, taxes and utility bills should be sorted out first because they can hurt your ability to do business if they are not dealt with early enough. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Even though insurance payments and utility bills tend to have a grace period or a modest financial penalty, they should still be paid in due time. Having your lights turned off during the Saturday dinner rush can be quite costly. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">You should also look for any vendors who offer flexible payment options. Restaurant suppliers are usually open to the idea if the payments are scheduled. It doesn't really matter if they are small or not. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Stick to reality</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Any payments you make should be based on the revenue you have and not the sales you are going to make. Don’t assume anything, only work with what you have. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Invest in a good payroll service</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Payroll and sales taxes are the biggest drainers of cash flow. A good payroll service can do wonders for a restaurant business, especially in the collection and payment of payroll taxes. Avoid any unnecessary costs by letting the professionals handle your service. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">An innovative payroll schedule</div><div class="MsoNormal"><br /></div><div class="MsoNormal">A restaurant business is based in taking in daily revenue, especially on weekends. As a result, you will need to implement innovative cash planning to make sure that outflow is covered by incoming sales and cash on hand. In some states you can have a bi-weekly or bi-monthly payroll to assist you with your outflow. It’s important that you spread out your payroll periods.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Build relationships with reputable credit providers</div><div class="MsoNormal"><br /></div><div class="MsoNormal">By building a good relationship with your creditors, you will have access to working capital if your business is ever low on cash. This is a good way of planning for a rainy day.</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Build a strong relationship with your banker</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Even if your banker doesn't provide you with a loan or a letter of credit, they might offer you some assistance in cases of bounced checks or NSF fees. It’s important that your banker knows where you stand and how your business is going. They could provide you with help you need. </div><div class="MsoNormal"><br /></div><div class="MsoNormal">With smart planning and effective communication, you can manage your cash flow effectively.</div>

Tips That Will Help You To Smooth Out Your Restaurant’s Cash Flow

A reputable accountant will tell you that a restaurant cannot survive without cash flow. If you don’t have the money to pay vendors, meet pa...

11:18 AM

4 ideas to boost patio business

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo4H28O_bS4LtQaMKi60lv_DTmOgrJWix9FOtCPHvx7MDv5Xjyz6gmCB8Ep14o8Np-Xr6bbhS3PAISXijnvsC3P8-96OZDsZEEMlsGlb4UqZi6BLSe6mG2lRoN7dQvUTm923BW7k8uFM/s1600/patio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqo4H28O_bS4LtQaMKi60lv_DTmOgrJWix9FOtCPHvx7MDv5Xjyz6gmCB8Ep14o8Np-Xr6bbhS3PAISXijnvsC3P8-96OZDsZEEMlsGlb4UqZi6BLSe6mG2lRoN7dQvUTm923BW7k8uFM/s320/patio.jpg" /></a></div><br /><br />Here are some of the ways on how to turn your typical restaurant, into an elegant outdoor space. No need to worry about how much capital you need to invest. A minor investment, that wouldn't even cost a fortune, could definitely give a major boost in your future revenues.<br /><br />1. Visibility and appeal<br /><br />As a dedicated owner, chances are, you usually exert a lot of time and money into your restaurant's marketing effort. You want to make sure that the brand you're trying to promote would be well-known in your community. During the summer, spring, and the beginning of autumn, most people would prefer to dine outdoors. With this, you could be attracting in (or shooing) them away because of how your place looks like from the outside. Who knows, maybe some of your nearby competitors are already trying to lure your loyal customers by having a more enthralling restaurant fronts.<br /><br />What you should do. Why not bring your restaurant to the next level? You can do this by utilizing some attractive and cozy-looking alternatives on the sidewalk, as part of a patio or deck. When it's nice out, people would prefer to dine outside. Likewise, if they haven't chosen their restaurant yet, the look of your sidewalk cafe or patio could draw them in.<br /><br /><br />2. Seeing is wanting<br /><br />Try to observe how advertisers manipulate the viewers with their TV commercials. They tap into the viewers' inherent peer mentality, and the attitude that they shouldn't miss out the fun. With this, if individuals, families, or couples pass by your store and notice the other families enjoying the outdoor space, they'll be enticed to try it as well. Most people tend to follow the actions of others, such as; they'll want to check out the latest establishment that caused a major stir.<br /><br />For this kind of customers, seeing people enjoying your al fresco dining would act as a living commercial. Who wouldn't be seduced once they smell your mouth-watering dishes and see people enjoying themselves. With this strategy, passersby would be more inclined to pick your restaurant next time they head out for lunch or dinner. If not, they'd surely make a mental note of visiting it in the future.<br /><br /><br />3. Work with the seasons<br /><br />For those who are blessed with a few months of nice weather, they should take advantage of that. People would want to be outside-- especially those who were stuck inside their homes during cold winter months. Nothing beats sharing a drink or two, a meal, or an appetizer under the sun.<br /><br />However, if your location is one of the places where only a few months of summer could be enjoyed; there are several ways on how you can still stretch your al fresco experience-- even during the cooler months. To fight against cold temperatures, you could utilize gas heaters and tents. Likewise, outdoor fireplaces, fire pits, and torches could be very ideal too. Though, when the heat reaches the top of the thermometer, you could use umbrellas, fans, and misters to cool off your valued customers.<br /><br /><br />4. More seats, more bucks<br /><br />An outdoor space is more advantageous. For one, it gives you the privilege to have more seats without any massive investments. Particularly during busy periods, if you'll be able to accommodate more customers, that means, you'll be generating more income. Aside from having a larger dining area, your loyal customers won't be disturbed by any influx of new patrons. Lastly, more satisfied customers means, the word-of-mouth marketing would be promising.<br /><br />The possibilities of improving your patio businesses are virtually endless. The only limit would be your imagination. In case that you don't have one yet, you should try to get in touch with the agency that handles your city's outdoor dining permits and get acquainted with the requirements needed. Also, you could have a talk with your landlord and figure out if it's possible to add a patio or deck to your restaurant's location. Don't forget to consider what you can do to enhance the look and ambiance of your outdoor dining; and be ready to attract more customers.<br /><br /><br />Take advantage of the season where most people would prefer eating outdoors. A well crafted plan when it comes to an outdoor dining experience, would result in a sudden increase of customers, and a promising revenue all year round.<br /><br /><br />

4 ideas to boost patio business

Here are some of the ways on how to turn your typical restaurant, into an elegant outdoor space. No need to worry about how much capital you...

11:19 AM

Ten Food Cost Fixes You Can Do Right Now!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7zRbEBoaN-jJE_eqlFwaAXONS_v2ISMC-Zd3IMRqmbnE0ZP_rwgEdYkoJkNW9q8FeLkvvpE1T9RJsNtFF7w5I25r-KF6yYaZYHKqgFKG3w52hxD97S_YQTpNG6vezoHbkmi6dHXA8XE/s1600/food.jpg" width="320" /></a></div><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise quality, yet an increase in prices may drive your traffic down. Read on to find ten food cost fixes you can do right now!</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Take full advantage of fresh foods when they are in season. This is not only produce, but also items such as certain kinds of fish. Plan your menus around these tasty seasonal foods, at least for a few key dishes.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Another way of looking at your menu planning is to categorize your foods into three categories. The first is signature dishes that are unusual and the stars of your cuisine. The second category is less costly dishes that use up the leftovers from the signature items. The final category is the standard fare that more traditional diners want.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Consider items that are not as well known to create unique dishes or reflections on more standard fare. Certain cuts of fish are quite inexpensive and could be used in fish sandwiches. Watch for these items and design unusual menu items that pay off in a big way.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Keep the number of options to a minimum. These can be done extremely well. This concept makes for simplicity in ordering and less waste.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Just because the food costs less, it doesn't mandate less flavor or appeal to diners. Challenge the chef to come up with imaginative dishes from lower cost foods. A few of these items can even attract customers who want to try something new and different.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Use your imagination when starting with an inexpensive basic food item such as pizza dough. The items you place on the bite size can become star appetizers. You should choose items which have a strong value-added appeal.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Do a quarterly menu review and use it to exchange at least one dish. You can then adjust the price on that one item without it becoming a glaring boost. It also keeps interest in your fare at a high level.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Keep the presentation in mind. Even a Plain-Jane menu can be dressed up with garnishes. Adding touches to make the foods look more substantial allows for a higher price.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Incorporate ethnic items into your menu. Often, lower cost meats are used in single pot dishes. Garnishes are an effective way to make your menu sparkle.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Look at the larger picture. A tiny bit of an exotic spice can make the entire dish something outstanding. Put your creativity to work on the above ten food cost fixes you can do right now!</span>

Ten Food Cost Fixes You Can Do Right Now!

Food costs keep rising, whether it is for home grocery shopping or wholesale items for your restaurant. You don't want to compromise qua...

11:15 AM

The Role Of Supervisors In Restaurant Operation

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s1600/in-charge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1hD6HqIp1UH__P08-buy7LhzsLr-Ai6GTL8X-eQ03jp3X8XL_ogC2KYmfDAO9Bjh9o4w5RUWb1n6Hv8CGhyphenhyphenxtWFeFWIM17BsaKuU5519bQfJKv5zE-_b4jGs2MZaocoNLZS1xbECPsU/s320/in-charge.jpg" width="320" /></a></div><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the title of General Manager, or the owner could consider that all supervisory activities to be his or her responsibility. In practice though, trying to micro manage each aspect of the day-to-day operation is a sure path to burnout. Here are some tips for ensuring that supervisory tasks are clearly defined.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Be certain that each employee understand who they report to. Conversely, the supervisor or manager should have a clear understanding of their precise supervisory responsibilities. Setting up organizational charts is often a good way to visualize duplications is duties. These charts can be expanded to become a starting point for position descriptions. In some instances, additional supervisory training may be provided to a new supervisor.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Some finesse is required when you are selecting people to perform managerial or supervisory duties. They must be trustworthy and have the necessary people skills to handle the required tasks. Look for those potential supervisors that are good communicators and who have an innate tactfulness. While it is hoped that the supervisor will be able to avoid charges of favoritism or over familiarity with employees, the workers must have a way to register legitimate complaints without fear of reprisals.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Another facet of the supervisor's training and expectations is the ability to distinguish between responsibility and authority. There are few work situations more intolerable for a manager than to be given the responsibility of accomplishing a particular task without the authority to carry it out. The flip side of this situation is when an owner turns over an unhealthy level of responsibility AND authority over to a manager who is unable or unwilling to meet the requirements of the job.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">When you are defining the responsibilities and authority of a supervisor, as manager or owner, you will want to define who the supervisor is responsible to. Don't allow for end runs from any employee or supervisor to those at a higher level of authority. Make it clear that only if an employee has issues that cannot be resolved with the immediate supervisor, are upward actions allowed.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">The role of restaurant business supervisors in a level between the General Manager or owner and the rank and file employees is important. Delegating supervisory activities helps to reduce stress and overwork for the owners. Employees have a clearly defined supervisor to contact for questions about duties or requests for conflict resolution.</span>

The Role Of Supervisors In Restaurant Operation

In some restaurants, there is not a clear understanding of who is in charge of which aspects of the operation. There may be someone with the...

1:57 PM

How Facebook's Graph Search Could Affect Your Restaurant

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLq5M9xmHQ5sQXerdinG8BLU647IsEs_1zJ1Szx-M8A5JYAFX8fdt3UBPtQIPkqTrMsQ3tdGcgSlw99jpsoaf2QtldeuTWjmooCCAe_avaIfiXGxEkv-E6aIVvwkqz_aJwSJvm-_N1X8/s1600/facebook-graph-search.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLq5M9xmHQ5sQXerdinG8BLU647IsEs_1zJ1Szx-M8A5JYAFX8fdt3UBPtQIPkqTrMsQ3tdGcgSlw99jpsoaf2QtldeuTWjmooCCAe_avaIfiXGxEkv-E6aIVvwkqz_aJwSJvm-_N1X8/s320/facebook-graph-search.jpg" width="320" /></a></div><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Since Facebook started beta testing in January, using social media marketing has been turned on its ear. Previously, those business owners, particular restaurant, service and hospitality businesses, which had a national presence tended to expend marketing efforts on the corporate pages with little attention paid to local markets. It is useful for business owners and managers to understand how Facebook's Graph search could affect your restaurant.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Graph Search uses photos, likes and check ins to identify local restaurants that have been recommended by "friends" in the area. It is based on the concept that prospective patrons are more likely to try out a new restaurant if it is liked by a friend who has tried the eating establishment. The product is currently in beta testing and is showing good results for those restaurants and other businesses that are shifting marketing resources to emphasize the "Parent-Child" relationship with local bricks-and-mortar establishments, if any.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">The search software is the third leg of the Facebook platform. Previous elements of Facebook marketing are Timeline and News Feed. Timeline is used for posting content to Facebook sites, while Newsfeed is used for the purpose of distributing content. Like the other two elements, Graph Search uses connections between friends, locations and liked brands to return search results to users.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">For restaurants without a brand presence, building the social networking "likes" and "check-ins" is an opportunity to take advantage of Facebook's new focus on the local firms. It appears to be a deliberate action of the part of the social networking agency. Prompt action on the part of restaurant owners could place them in a position to ride the wave of users turning to Facebook as a type of search engine. It is uncertain at present whether Facebook will be able to provide serious competition to the existing search engines in this niche, but it is certainly boosting the rankings of those firms that are making use of the features.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Specifically, owners and managers should take action to update contact information on local pages, categorize the type of bricks-and-mortar establishment, and include the geocode.  Dave Lipson of <a href="http://reservationbooks.com/">ReservationBooks.com</a> suggests that existing customers should be encouraged to like the restaurant and to recommend it to their friends.  Tagging photos is also another way to build presence on the internet. As a restaurants brand owner, you can publish content on local pages to enhance visibility of both.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Learning how Facebook's Graph Search could affect your restaurant increases the likelihood of discovery by referral traffic. In turn this generates new patrons to receive offers. All the local diners need to do is like the page, check in regularly, rank the service and tag photos. This becomes a virtual circle that is highly successful in growing your customer base.</span>

How Facebook's Graph Search Could Affect Your Restaurant

Since Facebook started beta testing in January, using social media marketing has been turned on its ear. Previously, those business owners, ...

12:24 PM

Reservation Books 2013

<h2 style="text-align: center;"><span style="color: #cc0000; font-size: x-large;">Restaurant Reservation Books</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCY3erOmI-2cHINGeWthBqDSBc37OojTFrmKBT5hRGiFBxSXXDAM2iYwF1cP7wLSVpXf10Uxe-xHo7jsdTCNrRlx0kPgPNEmMBFOIe1k-LSKSOsCL4VyENPQmBEY3MMpNPmTNkM3eeczg/s1600/2011-01-10_1546.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="92" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCY3erOmI-2cHINGeWthBqDSBc37OojTFrmKBT5hRGiFBxSXXDAM2iYwF1cP7wLSVpXf10Uxe-xHo7jsdTCNrRlx0kPgPNEmMBFOIe1k-LSKSOsCL4VyENPQmBEY3MMpNPmTNkM3eeczg/s400/2011-01-10_1546.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="266" mozallowfullscreen="mozallowfullscreen" src="https://www.youtube.com/embed/r4d-Tn_Cv14?feature=player_embedded" webkitallowfullscreen="webkitallowfullscreen" width="320"></iframe></div><br />

Reservation Books 2013

Restaurant Reservation Books

9:34 AM

Calculating The Cost Of Labor

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1d63D2Jwzhxi2kSbRedF2jeY96tgfKzk0_Zmd5LD5ubW64V7N8q8O6f_P6Vk4DkqDJUCzwP-1r0CrSN2vKhOR_sVN_5Lcm1GI73BCr6CRr3xsM1OSOcADOxU8Z6eVrjIhV1-uN0kojU/s1600/busy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1d63D2Jwzhxi2kSbRedF2jeY96tgfKzk0_Zmd5LD5ubW64V7N8q8O6f_P6Vk4DkqDJUCzwP-1r0CrSN2vKhOR_sVN_5Lcm1GI73BCr6CRr3xsM1OSOcADOxU8Z6eVrjIhV1-uN0kojU/s320/busy.jpg" width="320" /></a></div><br /><br />There are a number of obvious components that enter into the cost of operating a restaurant successfully. The space, equipment, food and supplies, marketing costs and one other significant factor, that of labor. If you are the owner or manager of a restaurant, paying employee costs is often one of the largest expenses to continue operation. Here are a few tips that will help you determine how to operate with reduced labor costs.<br /><br />You must consider all the costs related to labor. This includes management costs as well as those related to waitpersons and dishwashers. Labor costs typically are made up of salary or wages, benefits and taxes, and training costs. There are extra expenses for items like employee recognition.<br /><br />Looking at each of these elements separately may help you to see some places where savings are possible. However, you may also find that combining the separate elements will actually enable you to pay less. For example, if you pay a little more than the going wage of the area, you may find that your employee turnover rate is lower. If you think about it, the cost of recruiting, training and outfitting new employees can be significant. It may be significantly less costly to retain the existing top quality trained and experienced people by paying a little more.<br /><br />Employee benefits can be a significant expense, but there are ways to reduce those costs without reducing quality. Health insurance may be another way to attract and retain quality people to work for you. The type of benefits that you provide can vary according to the pool of potential employees that you are drawing from. For example, family medical benefits may be more important if most of your waitpersons are single parents. Tailor your benefit package to match the needs of people in your employee pool.<br /><br />If your employee pool is mainly from college students, flexibility in hours may be more important than health care. Offering work for students in culinary arts may be another way to reduce costs. On-the-job training opportunities are a great way for getting subsidized or partially subsidized workers who are anxious to offer good service.<br /><br />It's important to consider your own labor when calculating the cost of staffing your restaurant. It may be tempting to spend your time doing a lot of tasks that could be done by employees, thinking that this will save money. In fact, calculate the actual cost of your time and determine, if you would be more profitably employed by concentrating on management and marketing, rather than filling in for a dishwasher or waitperson.<br />

Calculating The Cost Of Labor

There are a number of obvious components that enter into the cost of operating a restaurant successfully. The space, equipment, food and sup...

9:45 AM

Meanwhile at the North Pole

<br /><div style="background-color: white; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.5em; padding: 0px 0px 10px;"><h2><span style="color: red;">Happy Holidays!</span></h2></div><div style="background-color: white; color: #414141; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.5em; padding: 0px 0px 10px;">From myself and our Team here at ReservationBooks.com, we sincerely wish you<br />a festive holiday season, and all the best for 2013!</div><div style="background-color: white; color: #414141; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.5em; padding: 0px 0px 10px;">Sincerely,<br /><br />Dave Lipson<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="560" mozallowfullscreen="mozallowfullscreen" src="https://www.youtube.com/embed/nAUE6XdPovM?feature=player_embedded" webkitallowfullscreen="webkitallowfullscreen" width="315"></iframe></div><br /></div>

Meanwhile at the North Pole

Happy Holidays! From myself and our Team here at ReservationBooks.com, we sincerely wish you a festive holiday season, and all the best for ...

6:23 AM

The Need For A Flexible Business Plan

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2UpgtouMWPlj3PRlJqUyr5mEP43E-8u2OHUgsUIkQIR_v1uPzoIAt_HYxaLSb_GwKLPda_9_Y7-jzGjnBYkn9RENz7f61WutB9yYVB_P-Zqjg2vVzzMXyIkbD0uE7AUTMWgoKvqAfB8/s1600/startup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO2UpgtouMWPlj3PRlJqUyr5mEP43E-8u2OHUgsUIkQIR_v1uPzoIAt_HYxaLSb_GwKLPda_9_Y7-jzGjnBYkn9RENz7f61WutB9yYVB_P-Zqjg2vVzzMXyIkbD0uE7AUTMWgoKvqAfB8/s200/startup.jpg" width="200" /></a></div><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">While many entrepreneurs take the step of preparing a <a href="http://www.reservationbooks.com/">restaurant business plan</a> before opening a restaurant business, they may not realize the importance of tweaking that plan on a regular basis. Very few people going into an enterprise are able to forecast the exact pathway the business will take in the future. Keeping the business goals current allows the personnel in the management or ownership part of the business to maintain a close watch on what was planned and how closely the actual results match the plan.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">You may wonder why the variance occurs. It can result in fewer sales or higher expenses. Either of those factors could be from inadequate knowledge of the marketplace, the products or the costs. Sometimes expenses increase in ways that could not have been foreseen.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">There are many resources that can offer directions on how to develop a good plan. Other resources are devoted to tracking the elements that will tell you whether or not the plan needs to be revised. You should be sure that each element that you used in designing the plan is measurable. Identify the factors that will allow you to know whether or not you are meeting your goals. These can be financial or development goals.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">There are benefits in being up-to-date for the business plan features. If you are falling short in meeting revenue goals, you may need to adjust your spending. Unless you review the plan regularly, you won't be able to make revisions in a timely manner. Another benefit you get when you maintain your business plan regularly is fast response if you need to apply for commercial credit or acquire new facilities.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">A business plan should be detailed for the next fiscal quarter. You can be more general when looking at expectations for a year in the future. The plan should always be in place for three years. You are able to build in emergency funds or long-range capital acquisition because you have a plan and have allocated funds for the future.</span><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">Taking time each month to review your business plan and compare it to the transactions that have transpired during the period can help with your future planning. Record keeping in a responsible manner is part of being successful as a business owner. Creating the initial plan is confusing and time consuming to most people, but help can be obtained through internet classes or local low-cost classes.</span>

The Need For A Flexible Business Plan

While many entrepreneurs take the step of preparing a restaurant business plan before opening a restaurant business, they may not realize t...

5:30 AM

Looking for ways to cut down on expenses when running your restaurant?

<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvBUZ90l-caaU1av2nCDeOV1rvIL4exKMF6V4nCp0QpMCRhxPRzL7hcQvBVnuXS2a7AcxaNX-Gm36sj2CC4dsJUJC_jkjF9_SnMsm34H_wEJoFl1Gx4fVixJt47dcKPf0HjAD0tVefdI/s1600/Expenses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidvBUZ90l-caaU1av2nCDeOV1rvIL4exKMF6V4nCp0QpMCRhxPRzL7hcQvBVnuXS2a7AcxaNX-Gm36sj2CC4dsJUJC_jkjF9_SnMsm34H_wEJoFl1Gx4fVixJt47dcKPf0HjAD0tVefdI/s320/Expenses.jpg" width="320" /></a></div><br /><br />1. Menu Streamlining<br />A restaurant operator should have a menu that most efficiently utilizes the space, labor and inventory available. Most restaurants have bulky menus with non-moving food items.  Take the time to review your sales of each item and cut down on items.  Look for menu items that have unique ingredients and may be costly to source.  Also take into consideration the labor that comes with preparing a menu item.<br /><br />2. Develop and have operating standards<br />Have standards and procedures to be followed at all service levels of the restaurant. To ensure compliance, ensure consistent monitoring. This does not only help you serve your restaurant clients better, it also helps you save on costs, especially if some of the measures taken are on cost cutting.<br /><br />3. Alternative energy Sources<br />Green energy is not only appealing to customers, but it also helps restaurant owners cut down on energy costs. Dishwashers, sinks and bathrooms can have their water heated by a solar heating system. Furthermore, some states offer tax credits on renewable energy. In addition, the restaurant owner can sell excess power to the national grid.<br />Restaurants can also use equipment that do not consume a lot of energy to cut down on energy expenses.  Take a look at your light bulbs and what an LED can save you per day and what the government is willing to give you back in a rebate.<br /><br />4. Rethinking layout and equipment<br />Prices of food and guest palates fluctuate with time. Similarly, operations within a restaurant also need to change with time. Efficiency can be improved through regular reviews of layouts and equipment. Outdated practices and services need to reviewed. For instance, orders can be made online while still using telephones. Similarly, the best selling food item should be placed closer to the pick up window to minimize on movement within the restaurant. Its ingredients should also be readily available to the chef.<br /><br />5. Have your bills rechecked<br />Have your restaurant accountant or better your audit company (3rd party) sift through bills looking for errors, overcharges and can eventually negotiate a better deal for services provided to the restaurant.<br /><br />6. Credit cards real cost<br />A majority of restaurant owners are faced with expenses relating to credit card processing fees. Such an owner is advised to contact their processor and have their company explain all the fees charged as per the monthly statements. If the company fail to explain the fees, then the manager/owner should look for another processor. Such knowledge of all the fees and charges in processing credit cards assists the managers/owners control processing costs. Since manual entry of credit card numbers costs more to process, mobile payment units may be used in the case of delivered orders.  In this day and age there are so many options here with new smart phones and smaller processors.<br /><br />7. Better inventory management<br />Inventory management has direct impact on profit margins, cash management, asset turnover and return on investment. This management can be done by labeling perishable products with dates to minimize on spoilage, reconciliation of orders vs supplies.<br /><br />8. Co-operate with other restaurants<br />This might be of help especially when it comes to purchasing supplies. Join a buying group that allows restaurants to purchase in a group which not only saves on purchases, it also eliminates the need to deal with multiple sales people or negotiate for better prices. Furthermore, it also protects the group members from price volatility especially if the group had a contract on a lower price.<br /><br />9. Ask for Vendors' Help<br />Suppliers have a vested interest in making you happy and can similarly assist when it come to cheaper options of products or techniques. Since they are not familiar with how you manage your costs, asking for several tips on costs cutting from them might give you new ideas. On the other hand, they might be knowledgeable of places you can purchase new equipment at a cheaper cost.<br /><br />10. Think before signing any contract<br />Restaurant owners should avoid contracts that auto-renew themselves if the services being provided aren't cancelled within a given time frame, contracts with pricing running out before the contract, contracts that cannot leave you even if you relocate the business, contracts with more details about it being offered online as well as contracts that are electronically signed as changes or negotiations are pretty harder for such contracts. This will assist the owner not to be stuck with unsuitable and non-beneficial terms that come with a contract.<br /><br />For more information on how you can run and improve your restaurant business visit us at <a href="http://www.facebook.com/reservationbook">http://www.facebook.com/reservationbook</a><br />Looking for some great restaurant forms and inventory forms to help you in your pursuit visit us at <a href="http://www.freerestaurantforms.com./">www.FreeRestaurantForms.com.</a><br />

Looking for ways to cut down on expenses when running your restaurant?

1. Menu Streamlining A restaurant operator should have a menu that most efficiently utilizes the space, labor and inventory available. Most ...

6:23 AM

Why Your Restaurant Needs A Blog

<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCd7aaQAxh7WkRXZN9_HyMm5PSC99E43sjsE209DvxwKe7ooFphqMl7GN824LkDhqkYQbpPNG7YxtAiJ1f2sb-bOHbNK-KEv47taPSQF_Eb2bV_LN17HDXonvSRwnf9E6XahyCCBAYB0/s1600/blogging.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCd7aaQAxh7WkRXZN9_HyMm5PSC99E43sjsE209DvxwKe7ooFphqMl7GN824LkDhqkYQbpPNG7YxtAiJ1f2sb-bOHbNK-KEv47taPSQF_Eb2bV_LN17HDXonvSRwnf9E6XahyCCBAYB0/s320/blogging.gif" width="228" /></a></div><div class="MsoNormal"><span style="font-family: Arial;">A<span class="apple-converted-space"> </span>blog<span class="apple-converted-space"> </span>is a<span class="apple-converted-space"> </span></span><span style="font-family: Arial;"><span style="color: black; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">journal</span></span><span class="apple-converted-space"><span style="font-family: Arial;"> </span></span><span style="font-family: Arial;">published on the<span class="apple-converted-space"> </span></span><span style="font-family: Arial;"><span style="color: black; mso-bidi-font-family: Arial; text-decoration: none; text-underline: none;">World Wide Web</span></span><span class="apple-converted-space"><span style="font-family: Arial;"> </span></span><span style="font-family: Arial;">consisting of posts typically displayed in reverse chronological order so the most recent post appears first. Blogs are usually the work of a single individual, occasionally of a small group, and often are themed on a single subject.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">A blog by no means is a short term marketing solution.  It is however a long term marketing asset that will bring you traffic “or eyeballs” to your restaurant website.  <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now I know how busy restaurant time can be and there is very little time for sitting down and writing about things to post online.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">However here is a cool fact:  Companies that have blogs have 55% more website visitors.  Can you restaurant afford to not use this indispensable marketing tool?<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;"><br /></span><span style="font-family: Arial;">At the end of this video and in the text below <st1:state w:st="on"><st1:place w:st="on">Ill</st1:place></st1:state>give you some inexpensive tools to use to make blogging a little easier.</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">So you might be wondering what do blogs do and why do I need them for my restaurant?<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Well, Blogs are used to earn peoples trust that your restaurant is the place they want to dine.  <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now it is up to you how many times you blog.  The more the better but in this busy world; who has time to continually be writing while running a restaurant?<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">You need to add some sort of value for the reader. Entice them with a coupon.  Show them why your restaurant is the place then need to be.  Post pictures, Build a relationship with them.<o:p></o:p></span></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="allowfullscreen" frameborder="0" height="266" mozallowfullscreen="mozallowfullscreen" src="https://www.youtube.com/embed/v83LgNOZ2mI?feature=player_embedded" webkitallowfullscreen="webkitallowfullscreen" width="320"></iframe></div><br /><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now when setting up your blog for you restaurant I suggest you set up 5 or more blogs. Let me explain.  The more written original content there is online about your restaurant the more Google will think you are an authority.  Meaning they will put you higher up on Google when people search for you.</span></div><div class="MsoNormal"><span style="font-family: Arial;"><br /></span><span style="font-family: Arial;">Now, you may be wondering how Google picks your restaurant to show on Google. It is done by keywords and similarities to what the user is looking for.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">So the 1<sup>st</sup>thing you need to do is figure out what are the best keywords to use for your restaurant.   What would a person enter into Google to search for your restaurant?</span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Maybe <o:p></o:p></span></div><div class="MsoNormal"><br /></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span style="font-family: Arial;">Wing night<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Restaurant on YOUR Street<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Restaurant at YOUR Mall<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Live music in YOUR city<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Your restaurant feature like Martini Mondays</span></li></ul><div class="MsoNormal"><span style="font-family: Arial;">So now that you have a keyword list you can start to build your blog.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">I suggest having 5 blogs that you use for advertising purposes and setting these up in Blogger.com. Now I suggest using Blogger.com as it is owned by Google and … Do you get how using their tools may help your efforts?<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now the key to remember is to use one of the keywords in the title of each blog you set up.  So for instance here is a blog that I have set up as “Kanata Irish Pub” because <st1:city w:st="on"><st1:place w:st="on">Kanata</st1:place></st1:city> is the city the restaurant is in and Irish Pub is one of the keywords that a person might use to search<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now, in blogger you can pick nice background images and change the appearance of the blog to suit your tastes. </span><br /><span style="font-family: Arial;"><br /></span></div><div class="MsoNormal"><span style="font-family: Arial;">So once you have this done you can set up your 1<sup>st</sup> blog posting.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">So go ahead and write about what you think will be of value to your restaurant audience.  In this example we talk about the restaurant and the deal of dinner and a movie.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Make sure you add compelling images that catch the reader’s attention and draw them into your story.  This also helps by breaking up the text and making it easier to read.  You can even embed your YouTube videos.  This makes for a very compelling story.  Imagine a restaurant without a blog and a future customer is searching for where to eat and one of the websites they come across is your blog and it contains fabulous stories and videos of your restaurant. Then there is your competitors page that just has one plain Jane website with very little content and imagery.  Where do you think they will dine?<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now do not forget somewhere in the blog to put a link to your website.  <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Also you will see labels listed at bottom, these are important as well.  Insert your keywords here and always put more than one.<o:p></o:p></span><br /><span style="font-family: Arial;"><br /></span></div><div class="MsoNormal"><span style="font-family: Arial;">Also one image per post and rename your image one of your keywords before you upload it.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Your good blog should be on your domain like www.restaurantname.com/blog<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">To do this you will need to get your website administrator to install Wordpress on your domain and use this for your professionally written blogs. The ones you add to your advertising and links form your website.  The reason you use Wordpress and attach it to you restaurant domain is that it will build up the reputation of your domain name but it needs to be hosted on your website address <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now make sure you do not always just talk about your restaurant. Readers do not always want to read about your restaurant.   <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Here are some great things your can blog about for your restaurant<o:p></o:p></span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span style="font-family: Arial;">Your neighbourhood and other businesses in and      around yours.<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Your city that you do business in.<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">A team you sponsor.<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">A regular customer.<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">A staff member that went above and beyond to      please a guest.<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Your family story<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Blog with images about past entertainment like      bands in your bar, even maybe a video<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Special events like St. Patty’s day<o:p></o:p></span></li><li class="MsoNormal"><span style="font-family: Arial;">Charitable events that your restaurant      participates in.<o:p></o:p></span></li></ul><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Now don’t for get the title of a blog post is very important.  It needs to capture the reader’s attention.  It also needs to contain one of your restaurant keywords like your restaurant name, where your restaurant is etc.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Here are some resources<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: Arial;">Blogger link up </span><a href="http://www.bloggerlinkup.com/">http://www.bloggerlinkup.com/</a><span style="font-family: Arial;"><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Here is a cool blog I have learned tons from <a href="http://www.ppchero.com/">http://www.ppchero.com/</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Blog writers <a href="http://www.iwriter.com/">http://www.iwriter.com/</a><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Use the<span class="apple-converted-space"> </span>Google keyword tool to assist with your research <a href="http://www.googlekeywordtool.com/">http://www.googlekeywordtool.com/</a><o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div>

Why Your Restaurant Needs A Blog

A blog is a journal published on the World Wide Web consisting of posts typically displayed in reverse chronological order so th...

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