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Fraudulent online reviews of restaurants are becoming even more widespread with the growing popularity of social websites. Paying for positive reviews may seem like a good strategy to manage your online reputation, but here’s why you should resist that temptation.
Profit Margins for Restaurants Growing: Will this Increase Continue?
Since 2008, profit margins in restaurants have grown consistently, but this increase is never guaranteed. With food and labor costs on the rise, how can you prevent your margins from eroding without losing your customer base?
Your Restaurant and Mobile Marketing: A New Age of Customer Engagement
The instantaneous nature of texting and the average person’s need to be attached to a mobile device makes mobile marketing a viable option to increase traffic in your restaurant, drive up revenues, and find new customers while keeping old ones.
Recent Changes in the Fast Food Industry: What Should We Learn?
Fast food giants have unveiled some dramatic changes recently, changes that not only reflect trends we’ve been seeing within the restaurant industry, they offer some important lessons for restaurant owners.
Tough Winter for Restaurant Owners – Sales Looking up for this Spring
After a harsh winter, same-store restaurant sales are seeing a rebound, although many still report traffic as a problem. Finding new ways to attract customers and drive restaurant traffic will help improve top-line growth and repeat business.
Restaurateurs | To Go Debt Free, or Not to Go Debt Free?
Some restaurants are going debt-free, but does that make sense for your business? Although some debt is decidedly “bad debt,” other investments can help accelerate your restaurant’s growth. Careful consideration of debt options is essential; read on for questions you can ask for a quick debt self-evaluation.
A Single Digit Percentage Can Double Your Restaurant Profits
A Restaurant Report article demonstrates how a restaurant can double its profit margin when it cuts expenses by a single digit percentage point. The authors assert that the “restaurant industry is a penny business—some would even say a half-penny business,” and as a result, cost-cutting strategies can be tricky. Restaurant owners are rightfully reluctant to sacrifice quality menu items and … Read More
Trends That May Affect Your Restaurant in 2014
2014 has kicked off with some “game-changer” trends that could shoot your restaurant ahead of the competition. Find out more about these trends and how you can put them in place at your establishments.
Sustainability Doesn’t Always Mean Energy-Efficiency: Reducing Food Waste Has Economic Benefits for Restaurant Owners
In the restaurant business, food is money. Reducing the amount of wasted food in your restaurant reduces the amount of wasted money in your business’s cost structure. But there are other ways that reduced food waste contributes to reduced operating costs.
Despite Uncertain Economic Outlook, Most Restaurants Plan Capital Expenditures in Months A
With access to capital limited, the result of tight credit markets and the recent government shutdown, which prevented the processing of SBA loans, restaurant owners are looking for alternative ways to fund their capital expense and growth plans.