Food Service Promos Blog
Hello FSP readers! Our last blog post focused on your food business in the 21st century, which included tips from using technology to capturing new customers. Today’s post will focus on consistently keeping customers happy (especially now with the holidays just around the corner).
A customer’s experience in your restaurant or food establishment can make or break you. It is one of the most important drivers of a successful business. These days are diners are quick to share their experience, whether good or bad, by word of mouth, on their social media profiles and food-related review platforms. The burden to provide an overall awesome experience falls on you, the owner, and your staff.
Here are four hacks to keep your customers happy and coming back for more.
- Great businesses start with a team of great people. From the owner to management to store level employees, your food business will not be successful without investing in your employees. Think of your employees as your brand ambassadors; they are the face of your business, and likely to be the first point of contact for your customers. It’s only right to arm them with the necessary training, tools and resources.
- Another “no brainer” is to determine what the perfect customer experience looks like. Meaning, your vision as the owner, as well as through the eyes of the customer. The easiest way to do this is to place your feet in the customer’s shoes.
- Let your customers take the lead sometimes. Design new food and drink pairings with the help of your customers, and add them to the menu. Ask your customers to complete a short survey (this is also a great way to build a contact list for future promos) that includes a variety of choices. Next, discuss the results with your chefs and staff, consult your budget, and decide what combinations work best. This is a perfect way to show loyalty to your customers. After all, you have heard their voices and have taken action.
- Use technology to your advantage by streamlining common processes and entertaining your customers. Whether you decide to add self-serving order/pay kiosks or tabletop video games, offer the fastest WiFi, implement engaging digital menus, or arrange weekly or monthly events (game nights, wine tastings, themed nights…), your customers will appreciate the extra mile you’ve gone for them.
It goes without saying that a little goes a long way. Next to your bottom line, customer happiness should be of the utmost importance. What strategies have you implemented to keep a smile on your customer’s faces?
For more awesome blog posts and access to valuable, downloadable foodservice rebates, register at Foodservicepromos.com for FREE.
If you missed it, October was National Seafood Month. It’s the month to recognize our sustainable fisheries and the nutrient-rich seafood they provide.
The NOAA (National Oceanic and Atmospheric Administration) enforce and monitor marine fisheries within 4.4 million square miles and 95,000 coastland miles of the U.S. exclusive economic zone. In turn, the U.S. has some of the most valuable fisheries, supplying nearly a fifth of the seafood we consume (Americans eat an average of 14.5 lbs of seafood annually).
As we’ve all heard before, seafood is brain food, offering a source of high-quality protein, vitamins, and minerals. Seafood is typically low in calories, as well as in total and saturated fats. Although some types of seafood contain naturally higher amounts of cholesterol and sodium than others, most are still well below the recommended per day intake.
Now that you have the lowdown on seafood, it’s time to spruce up your menus! FoodservicePromos.com is featuring a great rebate offer from King & Prince Seafood, one of the largest seafood companies in the United States.
In continued celebration of National Seafood Month, and the upcoming holidays, save up to $500 on King & Prince’s broad seafood portfolio, including but not limited to, shrimp, fish, calamari, crab, surimi, and seafood blends. Whether you’re a chef, restaurant owner, wholesale food buyer…, login to (or sign up for FREE) FoodservicePromos.com to download your rebate form. This awesome offer ends November 15, 2016 (must be postmarked by December 15, 2016).
For more awesome blog posts and access to valuable, downloadable foodservice rebates and offers, visit/register at Foodservicepromos.com for FREE.
Let’s face it, running a restaurant (or any kind of food business for that matter) in the 21st century, means going beyond managing inventory and making sure the look of the wait staff is uniform.
It means taking advantage of technology. It means keeping an eye on food-conscious, customer review sites, being bombarded with data and analytics about any trend you can think of, dealing with brand ambassadors, and offering services outside of your likely comfort zone. And it doesn’t stop there. Don’t forget about your employees. Now more than ever, there is a greater demand for “work-life” balance.
Again, welcome to the 21st century!
In order to run a successful restaurant, you’ll simply need to add certain activities to your to-do list. Two being, trying to understand the diners you serve and being creative and open-minded in your efforts to gain their trust and consistent business. As you may have noticed, the word ‘millennial’ has been left out. This is because millennials are not the only generation reaping the benefits of what technology offers the restaurant space. Diners of all ages, ethnicities, and backgrounds rely on technology to guide their dining choices.
It may sound daunting, but it’s up to you, the restaurant owner, to embrace the digital revolution. Below are just a few implementations and “nuggets” of information to keep in mind when thinking about enhancing your business and your brand.
1 – Because food in and of itself has become such a trend. Diners are looking for a blow-your-mind culinary experience. The foodie revolution has arrived and there is no end in sight, which means, if your establishment has the capacity, you must take chances. Not only are diners more adventurous, they are also mindful of the quality of food being served and are becoming well-versed in regards to food ingredients. Be prepared to answer specific food-related questions.
2 – Social media is one of the most important vehicles when it comes to communicating with your diners. Remember, it’s your brand we’re talking about. Diners have no second thoughts about sharing their dining experience via social media. They share their likes/dislikes, recommendations, and photos with ease. As a restaurant owner, keeping your social profiles up-to-date is a great start. Additionally, it’s a good idea to think of social media as a direct communication line, as it allows you to assess what your customers are saying and be the first to address any issues that may arise. Or, respond to any praise. The takeaway here is to encourage diners to share; it will make your job a little easier.
3 – Speaking of social media, if you have a brick and mortar establishment, consider offering free WiFi. This plays into the overall culinary experience. Aside from mobile phones, it’s not uncommon for diners to pull out a tablet or even a laptop. This means, you must meet your diners where they’re at. They could be conducting a business meeting, studying for an exam, writing an on-the-spot review, or simply browsing “the net”. In any case, WiFi is necessary; it will not go unappreciated.
4 – Consider offering a delivery option or even a food truck version of your restaurant. Convenience is the key word. At any given moment, diners want to have access to their favorite restaurants and food. Whether they are ordering their choice of entrees via their mobile device or standing in line at a festival, diners don’t see anything wrong with this expectation.
5 – One of the most important assets for any business is its employees. It’s a known fact that the restaurant industry suffers from high turnover rates. Value your employees. And yes, this will vary per establishment. This could mean offering competitive salaries and benefits, creative perks, or unlimited professional development…It could also involve acknowledging an employee’s birthday, greeting them with a smile, or making time to discuss their dreams and aspirations. A little goes a long way.
For more awesome blog posts and access to valuable, downloadable foodservice rebates, register at Foodservicepromos.com for FREE.
Author, speaker, chef and restaurateur Ryan Gromfin shares these 6 Restaurant Owner Mistakes are costing you the money, the freedom and the joy you deserve in your business and your life.
Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.
Consumers’ expectations for foodservice have never been higher. They demand transparency, locally sourced ingredients and customization — and that’s just the first course. Today’s consumer expects high-quality food. That’s become rather ubiquitous. What they demand, though, is an experience in which food is part of helping them live the lifestyle to which they have become accustomed.
There is a trend in restaurant design that you might’ve noticed, but never questioned. It seems that more and more new ones are opting for a paired down, more raw look–almost to the point where they look like they’re halfway done. A few key similarities: exposed light bulbs, brick walls, and steel details. Some offer a quirky feature, like a surprising approach to the bathroom, but those are mostly reserved for eateries where the aesthetic is more conspicuously-designed.
Industry experts think that this industrial style has less to do with trying to be cool and more to do with economics. Restauranteurs are converting spaces that at another time might not have been given a second glance. Rolf and Daughters, an up-and-coming restaurant in Nashville, used to be an old textile mill. Fearon Hay recently completed a similar project in...
National Restaurant Association study maps the restaurant industry technology landscape.
Roughly four in five operators agree that technology can help make restaurants more productive, increase sales and provide a competitive advantage, according to data from a study released by the National Restaurant Association. Conversely, half say technology also makes the customer experience more complicated.
“This research highlights the importance that user-friendly, streamlined tech solutions play in creating an innovative restaurant environment and that closing this divide will be a priority for the industry going forward,” said Annika Stensson, director of research communications for the National Restaurant Association.
Author, speaker, chef and restaurateur Ryan Gromfin shares three cost-saving ideas that you can implement
immediately after watching this video. These tips can save you money instantly and have a huge impact on your bottom line!
Time once again to experience all the activity, excitement and progress that draws 63,000+ foodservice professionals from around the world each year to NRA Show.
Every year there are new opportunities and new challenges in the restaurant, foodservice and hospitality industry. The NRA Show is where ideas take shape and deals get done. And every year, the Show delivers products, services, education and inspiration around the topics that matter most.
Whether you're a chain, an independent, a retailer, a non-commercial operator or a manufacturer—from the U.S. or abroad—you have the same charge: develop and deliver a foodservice experience that customers will love at a cost you can sustain.
To help do our part in keeping costs low, we are announcing a NRA Show Special for Foodservice Manufacturers who want to expand their reach and grow their base of independent operators.
FoodservicePromos.com program combines content and social marketing to reach over 1,000,000+ foodservice professionals with your rebate or promotion and completes the process with a fully automated redemption process on the back end. Our cost-effective program drives targeted, qualified and engaged independent commercial and noncommercial foodservice professionals to your offer!
Announcing our 2016 NRA Show Special…the starter marketing program for manufacturer rebates at the ridiculously low price of $499/mo...PLUS ONE MONTH FREE!
*Valid until June 30th, 2016
FOR FULL DETAILS ON THE 2016 NRA SPECIAL FOR FOODSERVICE MANUFACTURERS, CHECK OUT THE PDF BELOW!
- FSP_NRA_SS_2016.pdf (519 Downloads)
Rich, consistent and well-balanced, Filippo Berio has taken extra strides to make it easier for operators to offer their premium extra virgin olive oil. Filippo Berio Culinary Selection® introduced new, ultra-convenient, “EVO to Go” portion packets adds distinctive flavor and healthful nutritional benefits to multiple, single-serve menu applications.
From dine-in to take-out, Filippo Berio Culinary Selection®'s newest condiment packets are uniquely made from the first cold press of the olives and are ideal for a broad range of menu items. Additionally, the packets can be served alone or along with other condiments, and have no waste or "mess" associated with condiment stations or large bottles.
Another major benefit offered by Filippo Berio Culinary Selection® “EVO to Go” packets, besides being more healthful, is the versatility. Within the hospitality vertical, the packets are fitting for any segment from colleges and universities to healthcare facilities and all takeout and catering operations. Taking advantage of this offer is a no-brainer.
Be sure your professional operation is prepared by taking advantage of one or all of our featured rebate offers from Filippo Berio Culinary Selection (expiring in May). This awesome rebate has a minimum purchase of five (5) cases of Filippo Berio Culinary Selection brand products and a maximum value of $1500. Also included is a FREE autographed copy of Hero Food, written by Chef Seamus Mullen (with 5-case minimum) featuring more than 100 recipes by the award-winning NYC restaurateur, and three-time semi-finalist for James Beard Foundation’s Best Chef NYC.