How Merch Curates a Stronger Brand Identity for Your Restaurant
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Original story and image on Hospitality Magazine
How Merch Curates a Stronger Brand Identity for Your Restaurant
Restaurant merch has been on the rise since the beginning of the pandemic—from the classic canvas totes and apparel to matchboxes, mugs, and everything in between—restaurants churned out more branded products to subsidize the decline in in-person dining. Despite being an untraditional restaurant offering, it has proven successful as another revenue stream and even after a return to normal business operations, continues to offset the loss of revenue from rising wages and food costs.
Restaurants that take advantage of merch expand their reach, supplement revenue, and most importantly establish themselves as a brand, not just a restaurant. In doing so, they not only stand out against their competition, especially in larger cities, but they cement customer loyalty in a long lasting and tangible way outside the dining room.
Implementing branded merchandise as a marketing tool
How Merch Curates a Stronger Brand Identity for Your Restaurant
Original story and image on Restobiz
Restaurant marketing in 2024
Standing out from the crowd is vital for restaurants still on the road to recovery and while you might have some tried and true practices, this year offers some marketing trends that can help you get ahead in some new ways. Looking to switch up your marketing strategy and offer something new to your audiences?
Whether you’re comfortable with a new approach or just want to tweak your current strategy, 2024’s marketing trends offer something for everyone looking to grow their restaurant business.
Customer lifetime value
CLV is emerging as something that’s important to many industries, and it means prioritizing a small group of core customers who make up most of your business.
Original story and image on Gourmet Traveller
Bigger is better: Is this future of Australian restaurants?
Supersize Me: The future of dining out in Australia
Australia’s multi-venue restaurant groups are going through a growth spurt. ALEXANDRA CARLTON investigates what’s driving it — and what does it mean for the future of eating out?
On the surface, your favourite local pasta place or New York-style bistro probably looks and feels like, simply, a restaurant. The menu is likely to be seasonal and constantly changing, designed for exactly that place and exactly that moment in time. That landscape oil painting or curved plexiglass sculpture looks like it was hand-chosen by the owner, and blends seamlessly into the rest of the streamlined design scheme. The staff know your name and remember your favourite cocktail and it all has the cosy, bespoke feel of a neighbourhood fixture.
Original story and image on Hospitality Magazine
Australian Professional Chef of the Year comp is back
The Australian Professional Chef of the Year competition will once again return in 2024.
The event will be held from 19-21 May as part of Foodservice Australia in Sydney, with individual chefs competing to win more than $25,000 in cash and prizes.
Participants have one hour to prepare two dishes for judges in order to progress to the grand final round.
“Chefs are competing each other and the clock,” says Competition Director Peter Wright. “You have to be calm, controlled, and talented.”
Another culinary challenge will also take place at Foodservice Australia – the ACF Restaurant Challenge.
Groups of four chefs will work together to serve a two-course meal to 50 guests and four judges.
Doing Rounds of The Kitchen Table
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