Making a comeback in 2023
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Original story and image on hospitalitymagazine.com.au
Proud to be a Chef announces 2023 program
Proud to be a Chef is making a comeback in 2023 for their annual culinary mentoring program.
32 apprentice chefs from across the country will be given the chance to partake in the initiative, which is an all-expenses-paid experience that will run from 19-22 of February next year.
The four-day event will include masterclasses, skills workshops, dining at prominent restaurants, invaluable networking opportunities, industry leaders and program mentors and a first-ever farm trip to Victoria’s Gippsland region.
Original story and image on businessmonkeynews.com
Restaurant Marketing Techniques Geared Toward Millennials
Enticing potential customers to stop and grab a bite requires more today than it has in the past. Eateries need to determine the best ways to appeal to their audience and stand out from the competition.
One of the top ways to market to this crowd is to create a unique brand and live up to it. It’s advised to be different, as millennials embrace authenticity. They care about the culture of the establishment and what makes it different from the rest. However, it’s essential to live up to the hype and keep brand consistency in mind when constructing your marketing narrative.
They also care about an establishment’s values. Do you have strong sentiments on sustainability? They want to know. In fact, 85% of millennials believe it’s important for companies to implement programs to improve the environment, and doing so makes them stand out from the crowd. You could appeal to this with environmentally friendly to-go packaging, local ingredients, or with sustainably sourced decorations or building structures. Be sure to market such initiatives loud and proud.
Original story and image on restobiz.ca
How restaurants can create community by partnering with nonprofits
It’s not uncommon for restaurants and nonprofits to work together, mostly to raise money for that particular organization or because the restaurant supports it and wants to find a way to give back. One of the most common practices is for a patron to mention an organization by name at the restaurant and for a portion of the profits to be donated to that organization.
While that’s a great start, there are plenty of additional ways restaurants can partner with nonprofits and foster a greater sense of community.
If you’re a restauranteur or marketing manager for your restaurant, let’s look at how you can boost your local community, do something to give back, and potentially help your business grow all at once.
Original story and image on fsrmagazine.com
How Restaurants Can Use Incentive Marketing to Inspire Engagement
The right deal at the right time will often be the defining factor in where consumers choose to eat, or to eat out at all.
Recent data found that over the past year, the price of full-service restaurant meals rose 9 percent and the price of limited-service meals rose 7.3 percent. It’s no surprise, as restaurants continue to reel from supply chain issues, talent shortages and rising operating costs.
Soon enough, rising restaurant prices will reach a ‘tipping point’ where menu prices outweigh value received, causing a decline in consumer demand. Consumers are already changing purchasing behaviors by eating out less, ordering fewer items or cooking at home more often.
To combat the negative impacts of a guest tipping point, restaurants must adapt to the moment by using smart targeting strategies and incentive marketing to stay top of mind.
Doing Rounds of The Kitchen Table
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