Here’s What You Need to Know
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Original story and image on 1851franchise.com
Want to Start a Restaurant? Here’s What You Need to Know
Many people have a dream of opening a restaurant. But it’s a dream that requires a hefty amount of planning, commitment and sacrifice — not to mention capital. You’ll be working long hours, especially in the beginning, meaning you’ll be forced to miss certain holidays and family gatherings.
Opening a restaurant also isn’t for the faint of heart, with recent statistics showing that nearly a third fail within the first year.
Original story and image on mediaupdate.co.za
Restaurant marketing 101 in 2022
As a restaurateur, you already know that your customers is the bedrock of your business, says Zanthé Agrela, new business manager at Arc Interactive. Agrela adds that without regular diners at your key meal times, your restaurant wouldn't survive — especially with the pandemic's impact on the restaurant sector.
Important elements, tools and tactics for restaurant marketing can create a following of loyal and loving diners, which can ensure a regular flow of business for your establishment.
Original story and image on entrepreneur.com
The Digital Divide: 3 Reasons Why Some Restaurants Outperform Others
For two years, restaurants have faced a relentlessly challenging environment fraught with uncertainty, significant operational changes and supply chain disruptions — not to mention a labor shortage that is costing 71% of restaurants $5,000 or more per month.
So, how have restaurants survived, and even thrived, with the odds stacked against them? The pandemic shined a spotlight on two important factors influencing business performance: 1) the remarkable resilience of restaurant owners and staff and 2) their level of technology usage.
Original story and image on fsrmagazine.com
How to Breathe New Life Into Salads on Restaurant Menus
Techniques like pickling, grilling, and layering textures are giving customers a new spin on a classic.
From staples like Caesar and house salads to more international variations like Thai green mango and papaya salad, salads are one of the more versatile menu items. Fresh produce acts as a canvas for chefs to layer flavors and textures. The result can fall anywhere between light and refreshing to hearty and comforting.
Doing Rounds of The Kitchen Table
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