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  • Restaurant marketing tip: Start a birthday club
    Go Starting a birthday club January 16 2012 Leave a comment Birthdays are the number one occasion that people go to restaurants to celebrate The right birthday program can help you increase sales by garnering more frequent returns from your existing customers as well as several new customers who are invited to come celebrate Send your customers a personalized birthday email or card with an offer to entice them to

    Original URL path: http://www.restaurantcentral.ca/Restaurantmarketingbirthdayclub.aspx (2016-02-14)
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  • Today's tip for the restaurant industry: How to lower your labour cost per guest
    Training Recruitment Retention Workplace Safety Business Finance Accounting Business Plans Success Stories Franchising Business Strategy Buyers Guide Restaurants Canada Buyers Guide Q Would you enter into a promotional partnership with other local businesses Link Click here Diane Chiasson Chris Elliott Roger Mittag Janine Windsor Devon Peart Chad Finkelstein Kristin Menas Liana Robberecht Jordan Knox Go How to lower your labour cost per guest May 7 2012 Leave a comment Friday night is when you have your lowest labour cost per guest Do the math it s easy Take your payroll and take your guest checks for each day of the week and see how much more you pay in labour cost per guest when business is slow Now if you are like many operators you will have too many people working on the slow days or you will not send them home early enough Fix that problem and then do this take the staff hours you saved on the slow days and put them on the busy days to improve your guest service and throughput The win should be sustained higher sales at the same labour cost which equals overall lower costs per guest Courtesy of Hugh Johnston CA CMC

    Original URL path: http://www.restaurantcentral.ca/lowerlabourcost.aspx (2016-02-14)
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  • Pushing the V: Adding value to vegetarian dishes
    takes place to set a plan in motion for these requests Attention to details in vegetables are heightened flavour profiles are well researched before service begins Asian Indian Italian and Mediterranean profiles are in the forefront lately using a multitude of techniques to achieve different flavours and textures Fried steamed and blended the dehydrator has also become a popular tool in the kitchen intensifying the flavour for vegetables and peels Puréed chickpeas tofu kale quinoa and other ancient grains are used to achieve interesting dishes worthy of a vegetarian s tongue We are perpetually researching and sound boarding ideas amongst staff in order to enrich our vegetarians experiences Working in private clubs we have all seen a number of fad fashion food trends and diets come and go through the swinging kitchen doors From the cabbage soup diet to the craze of the Atkins diet catering to our members to meet their demands and whims of the plate is always priority But vegetarianism is no fad It has been growing in popularity and separates itself from trends due to its plethora of practitioners both voluntary and medically and religiously influenced the growing number of reasons to be a vegetarian and its shear staying power Whatever form of vegetarianism our members are choosing they are choosing for a reason their lifestyle and it is permanent Incorporating vegetarian philosophy and understanding is important for every club and especially the kitchen Taking the old fallback pasta and tomato sauce dish beyond to meet today s standards is a must A great way to start is To understand the definitions of vegetarians If you know what you re dealing with you can rise the challenge successfully Communicate with the front of the house It is vital that both front and back of the house

    Original URL path: http://www.restaurantcentral.ca/Addingvaluetovegetariandishes.aspx (2016-02-14)
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  • Creating brand love: How to become – and remain – your guest’s favourite restaurant
    Offer great value Consumers love getting great value and BrandSpark shopper studies have consistently shown that Canadians seek out great value more than anything else In fact it often comes up as a point of pride Canadians brag about and helps explain everything from why many relatively wealthy consumers spend a lot of time parsing through flyers for great deals to why they haggle beach vendors in far off countries down to the cheapest price possible while on a luxury vacation Offering great value puts your restaurant in the running for an ongoing relationship with the guest But there are two key considerations when thinking about value Value isn t just about the price you pay it s what you get for the money you spend Too often people see the word value and immediately flip into pricing and discount promotion discussions While these can sometimes help some of the brands we ve seen hardly play this game at all instead they focus on delivering great experiences while being reasonably cost competitive Value alone rarely creates a truly loyal guest If your restaurant has high value scores but little else going for it it s unlikely guests are truly loyal Instead they are just sticking with you until something better comes along Keep it consistent and responsive Build brand trust The next stage of building the relationship comes down to establishing trust While marketing can play a role this is where operations does most of the heavy lifting making sure the guest can expect and rely on a consistently great experience when they visit and that they feel the restaurant cares enough to deal with any issues that may come up Again think of it like an evolving relationship Trust takes time to build and it s not uncommon to

    Original URL path: http://www.restaurantcentral.ca/brandloveguestsfavouriterestaurant.aspx (2016-02-14)
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  • Restaurant marketing tip: Sell your menu
    5 2011 Leave a comment Restaurant owners and operators want to present their product in the best way possible so that customers feel that the establishment cares about the whole package All restaurateurs know good care needs to be taken with the interior of the restaurant clean tables and table cloths glassware cutlery windows décor all make a difference Menus are just as important They are the first thing customers

    Original URL path: http://www.restaurantcentral.ca/Sellyourmenu.aspx (2016-02-14)
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