Competing with Fast Food
If you’re in the restaurant business you’re well aware of the trend toward fast-casual dining. A good definition might be “sit down dining at the customer’s pace.” An increasing number of surveys show dining customers are looking for something between traditional fast good and fine dining with many of the attributes associated with each.
Mobile Menus – And, We’re Not Talking About Smartphones
The fast-casual restaurant market has been hit hard with declining sales in the past few years. Part of the reason has been attributed to the 15%-20% tips expected in casual dining. Another reason is the fact many consumers prefer to stay at home. Even the increase in the use of Netflix and other streaming movie systems have contributed to keeping restaurant patrons at home. This has impacted many chains, some to the point of closing. However, there is a light at the end of the tunnel in the form of carry out.
Are Your Menus “Free From”?
There’s no doubt about it, Americans love to eat out. However, many are watching what they eat due to allergies or just the desire to live a healthier lifestyle. Patrons may be looking for menu items that are free from sugar, nuts, eggs and gluten, to name just a few. Many restaurants are updating their menus to include “free from” selections in order to better identify available choices for those with diet restrictions.
Using Direct Mail to Drive Sales
Direct mail in a postcard format has been an effective marketing tool for many years and continues to be one of the most successful media for driving customer responses. A postcard direct mail program does not have to be complicated, but there are some guidelines that should be followed.
Menus for Millennials
Millennials (born 1977-1995) are a major source of revenue for many restaurants and bars. Baby boomers (1946-1964), on average, eat out once per week, while millennials average three times that number. A survey report by Bankrate, states 51% of millennials visit a bar at least once per week and 54% eat out or order take out, three times per week. According to Food and Wine, the average is five times per week!
Be Easy to Buy From
One of the oldest business rules in the book, being easy to buy from applies to your menus just as much as your available parking. Great menus are not designed to just look good, they are designed to engage the patron and lead them to a decision. The decision to dine at your establishment has already been made, now your challenge is to help them decide what to buy. A professionally designed menu can help you drive those decisions.