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2017 Western Foodservice & Hospitality Expo
Sunday - Aug. 27 - 11am–5pm | Monday - Aug. 28 - 11am–5pm | Tuesday - Aug. 29 - 11am–4pm
Los Angeles Convention Center, 1201 S Figueroa St, Los Angeles, CA 90015
Restaurant Show Website | Driving Directions | Booth 2205
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    Why Restaurants Should Focus on Social Responsibility

    Published By: Leon Tuberman  -  Thursday, August 17, 2017

    Saving the world and filling up the seating for restaurants may seem like two unrelated issues, but in a time when social responsibility is becoming more respected, the two are certainly integrated. From sponsoring charities to utilizing “green” practices in running their eateries, culinary entrepreneurs have a variety of options when it comes to helping the world around them. If you’re unsure whether you should put in the effort, here are a few benefits of social responsibility in the restaurant world.

    A Way to Save Money
    Whether an eatery is undertaking a novel marketing strategy or investing in new restaurant furniture, their main goal is to attract customers. Of course, this is a goal because it puts money in the company’s pocket. There are other ways to accomplish this, though, that don’t include bringing in new customers. As it turns out, social responsibility can actually cut back on overhead costs.

    When “going green,” a restaurateur will undertake a variety of tasks focused on saving the earth. Fortunately, these tasks also can cut back on money spent. High efficiency lighting, for instance, will reduce the energy bill. Low-flow toilets, using less paper, and energy efficient commercial restaurant equipment will similarly take a bite out of a restaurant’s overhead.

    Attract New Customers
    Any list of restaurant benefits from social responsibility would be negligent to omit the fact that more customers will show up. In modern times, filling the seating for restaurants often equates to having similar views to patrons. As it turns out, more and more people are focusing on how important social responsibility has become. They want to do business with people who think like them, so any socially responsible steps you take can be used as a powerful marketing point.

    Bring in Better Employees
    It’s not every restaurant that gets the benefit of calling itself socially responsible, so if you pull this off, you’ll stand out among your competition. Fortunately, this means people will know about your efforts, and this might just attract employees with strong beliefs about certain issues.

    If an individual feels strongly about saving the environment, for example, they’ll seek out your company if in need of employment. When someone is working for something they believe in, they’re simply happier and more productive in their job. This will quickly translate into improved customer service and higher revenue.

    Build Relationships with Other Organizations
    Whether you’re donating to a local charity or simply purchasing produce from a nearby farmer instead of a national company, you’ll be building relationships with local organizations. These relationships can equate to saving money on certain purchases, getting referral business and a variety of other positive benefits. Regardless of how popular your restaurant is, it should never exist in a bubble away from all other companies.

    Social responsibility in the restaurant industry is certainly the moral thing to do. Fortunately, morality and strategies for increasing revenue sometimes go hand in hand. There are a variety of methods that can get the seating for restaurants full, and in the end, social responsibility should be one of your most utilized tools. 

    Have “No Tipping” Restaurant Policies Failed?

    Published By: Leon Tuberman  -  Wednesday, August 16, 2017

    From dealing with angry customers to cleaning the restaurant dining sets after said customers leave, servers have an indisputably difficult job. For centuries, waitstaff were rewarded for their hard work through tips, but in 2016, a “no tipping” movement picked up steam in America. Instead, servers were paid good wages without having to depend on tips, and many thought this was a great direction to take. No-tipping policies in 2017, however, have come under scrutiny.

    Benefits of No-Tipping Policies

    There are a variety of benefits related to banning tips and raising prices to ensure fairness. To start, it minimizes any disputes or bad feelings from the back of the house. Instead of seeing some servers walk out the door with triple what they made in a night, a line cook will benefit through increased salary as well. After all, these policies weren’t meant just to help out the waitstaff.

    Additionally, no-tipping policies ensure that servers aren’t getting burned when customers who spent five hours at a bar table decide to stiff them at the end of the night. Fighting for tables is also eliminated because servers are no longer in competition to serve as many patrons as possible. Many restaurateurs likewise thought the policies would make it easier on those utilizing the restaurant dining sets to enjoy a nice meal. After all, not everyone can calculate an 18 percent tip off the top of their head.

    It all appeared so easy, but just like the rest of the world, nothing is as simple as it seems.

    Downfalls of No-Tipping Policies
    No-tipping policies first made national news when one chain of restaurants decided to eliminate the practice in all of its locations. Some of the culinary entrepreneurs, including the owner of Union Square Hospitality Group, have stuck by and defended the practice. Other restaurateurs, however, have abandoned no-tipping policies altogether.

    Two restaurants, I Trulli and Craft, have made the news for abandoning their attempts at no tipping policies. It wasn’t because employees became upset or their revenue went down. Instead, they dropped these policies because customers complained. While younger patrons liked the new system, older individuals preferred to base their tips on the service they received.

    Additionally, many restaurants simply aren’t able to deal with the new reality. Eliminating tipping and raising prices means higher taxes for the restaurant. On top of this, managers and chefs have to start dealing with entirely different food-cost percentages. In the end, the magnitude of these changes are sometimes too much.

    What’s Next for Tipping Policies?

    Implementing no-tipping policies may not clear out the restaurant booths, but there’s little doubt that unforeseen consequences have arisen. In the end, each restaurateur must decide what works best for their eatery. In the short run, it may be difficult, but many restaurants have begun to thrive under the new system.

    The fact of the matter is that what works for one establishment may not work for another. If a restaurateur tries to eliminate tipping and realizes it doesn’t work, there’s no shame in reverting back to their old system. Whatever keeps employees and those occupying the eatery’s restaurant dining sets happy is the way to go, but at some point, these may be two conflicting interests. 

    How to Offer Flexible Scheduling to Servers

    Published By: Leon Tuberman  -  Tuesday, August 15, 2017

    The people occupying your café chairs are often viewed as the most important part of a restaurant. Without your servers, however, there’s not much hope in keeping these patrons happy. Studies have consistently shown that happy employees create happy customers, so you should strive at every turn to keep a smile on servers’ faces. One method of accomplishing this that always seems to work is offering flexible scheduling to the waitstaff. And although this may be difficult, there are a few ways to make sure it doesn’t have a negative effect on the eatery.

    Improve Hiring Practices
    The reason restaurant managers worry about being flexible with scheduling is they fear employees will take advantage of it. Far too many culinary entrepreneurs have given staff “necessary” days off only to see them occupying the café chairs with their friends for the employee discount. If you’re hiring the right workers, though, this becomes less of a concern.

    When interviewing applicants, the main goal is to find those who will really care about the business. Just because you own a restaurant doesn’t mean you have to hire waitstaff who are going to treat it as a temporary money source. Contact references and prior employers. By going the extra mile, you’ll find servers who won’t take advantage of the system.

    Have Enough Staff to Make It Work
    One of the most essential aspects of providing flexible scheduling for servers is having enough manpower. It’s important to not hire so many people that certain members of the waitstaff won’t get the hours they need, but you should have enough to maintain full floor coverage when others have to take time off.

    Fortunately, this isn’t that difficult in the food and beverage industry. Many applicants will be looking for positions where they can work just a few days a week. Others will have certain days they’ll need off every week. These servers, along with full-time waitstaff, can ensure you always have enough people on the floor while still being flexible.

    Use Apps or Online Software
    Technology has changed everything, and this is true whether you provide services to people in café chairs or movie seats. This provides a prime opportunity to be more flexible in your scheduling. By allowing servers access to a scheduling app or online scheduling, they can easily switch shifts amongst themselves. Not only will this make the lives of servers easier, but it will also save the time of managers who don’t have to deal with approving the changes themselves.

    Provide Set Schedules When Possible
    While a set schedule doesn’t sound very flexible, its a necessity that can actually allow for more flexibility. It may feel like you need to give each server at least one weekend shift, but this doesn’t work for everyone. If someone prefers to work just Monday through Thursday every week, it doesn’t hurt to permit it. This provides them with the shifts they need while allowing for further flexibility among other staff members.

    Providing flexible schedules for your servers isn’t just an option—it’s almost a requirement. Without going this extra mile, your staff simply won’t be happy. In turn, you’ll potentially lose great employees who are essential to great service. Whenever you’re making moves to fill up the café chairs, don’t overlook the people who keep patrons happy.

    Benefits of Offering GMO-Free Meals in Restaurants

    Published By: Leon Tuberman  -  Monday, August 14, 2017

    Scientific research has consistently shown that foods containing genetically modified organisms (GMOs) are just as safe as their organic counterparts. Of course, this simple fact won’t fill up the bistro chairs with patrons that believe GMOs are inherently dangerous. Fortunately, GMO-free foods are becoming more readily available and inexpensive—especially if purchased from restaurant suppliers. With this in mind, here are just a few of the benefits of offering GMO-free meals in restaurants.

    Brings in New Customers
    Even as the GMO-free movement becomes more widespread, there are still relatively few restaurants that offer such options. For culinary entrepreneurs who want to pack their restaurant booths with these health-conscious patrons, it’s really as easy as offering a few GMO-free meals.

    Due to the fact that all restaurants don’t have these options, if someone is interested in these items and there’s only one restaurant nearby marketing them, it’s easy to know where they’ll end up. In the end, this is going to attract new patrons who may have never ventured through the doors otherwise.

    Build Local Relationships
    For many restaurateurs, there’s access to a local farmer who produces organic produce. If this is the case, they’ll be helping the local community while building a relationship with other local business owners. There are a variety of mutually beneficial advantages when working with local farmers, but in addition to these, restaurant owners can also market themselves as an environmentally-friendly eatery because they’re working with local farmers. This means less fuel is necessary to get foods on site, and thanks to increasing social responsibility among consumers, this will attract patrons who want to “go green.”

    Patrons Get Fresh Food
    One of the quickest ways to empty out a room full of packed bistro chairs is offering food that’s not fresh. Fortunately, this isn’t typically a problem with organic foods. One of the main draws of non-GMO foods is that preservatives aren’t included. While this may sound like a way to have food go bad quickly, it actually creates more sustainable practices.

    With organic food, restaurateurs will have to ensure they’re purchasing exactly what they need. In turn, this teaches them to quit buying too much, and in addition to this benefit, patrons are getting the freshest food right from nearby farmers. Guests will take notice of this freshness, and it will benefit an eatery in the long run.

    Improved Employee Morale and Productivity
    While it may seem completely unrelated, studies have shown that restaurants that switch to organic and “green” practices have improved employee morale and productivity. There are plenty of potential explanations for this. Restaurants typically have jobs for those between 20 and 30 years old, for instance, and this age group is also more likely to be interested in socially responsible initiatives. Either way, it never hurts to have a more productive and happy staff.

    Organic foods might not be what their proponents think, but does that really matter in the marketing world? Filling up the bistro chairs means attracting patrons, and if those guests don’t show up until organic offerings are available, it’s certainly worth the effort to add a few non-GMO dishes. 

    How to Avoid Letting Running a Restaurant Run Your Life

    Published By: Leon Tuberman  -  Sunday, August 13, 2017

    Culinary entrepreneurs have hectic lives. Maintaining a successful eatery can consumer their entire existence, and it would be no surprise if an owner actually dreamed about restaurant dining chairs and talking to upset patrons when they slept. While there’s no question that owning a restaurant requires a ton of work, there’s no reason that it must completely consume you. These tips can help every culinary professional become successful while still maintaining a life.

    Prioritize Your Tasks
    Every professional—regardless of industry—should have a daily to-do list. If you really want to ensure that there’s life away from the restaurant, though, you need to prioritize the list. If you suddenly find yourself behind schedule or off task, look at the item you’re working on and decide if it’s really a priority. If you decide that it’s not, have someone else take over finishing it up or quickly knock it out so you can move on to better things. This is the only hope you have for free time later in the day or night.

    Learn to Use Automation
    Patrons occupying your restaurant dining chairs don’t really care how things get done—just as long as they get done. If you’re trying to run a successful eatery and manage your time appropriately, it makes sense that you would never choose the harder route to accomplish your tasks. Therefore, you should consider automating as much as possible.

    Do you handle your own social media? Use tools like Hootsuite to schedule your posts in advance. Do you take reservations? Try out the OpenTable app to avoid having to manually enter these reservations. Do you have certain bills each month, such as Wi-Fi, that don’t typically vary? Sign up for auto drafts from your account.

    Whenever you can automate a manual task, you’re going to save yourself time. This means you have a better chance of maintaining some life outside the restaurant.

    Hire a General Manager
    If you built your restaurant from the ground up—or even got in on a franchise and worked to become successful—it’s understandable that you may view the eatery as your “baby.” Every restaurant dining chair, bar table and piece of décor in the establishment was selected by you, and you may not want to leave it in anyone else’s hands. At some point, though, you need to accept that you can’t do everything on your own.

    As you grow, an attempt to deal with all the daily necessities at the restaurant can completely snuff out your personal life and leave you depleted. Don’t be afraid to look around for a great general manager. You can advertise the position and choose someone with a proven culinary management record. If you’re vigilant in choosing a great manager, they’ll be able to keep things running smoothly.

    Running a restaurant does not have to mean your restaurant runs you. It’s possible to become a successful restaurateur without completely sacrificing every other aspect of your life. If you’re able to manage your time appropriately, you may even be able to enjoy a nightly meal in another eatery’s restaurant dining chairs. 

    How Restaurants Can Boost Their Lunch Sales

    Published By: Leon Tuberman  -  Thursday, August 10, 2017

    Every restaurateur has walked into the dining area during lunch only to find several empty café tables. The sad fact is that it’s often more difficult to get people through the door during lunch hours than the dinner rush. This is bad for business and any servers who may be stuck on the shift not making tips. Fortunately, there are ways to combat this issue. In fact, the following tips can go a long way in helping restaurants boost their lunch sales.

    Offer Quick and Inexpensive Lunch Combos

    Most people are at work during the middle of the day, and they’re often given just a short period of time to enjoy lunch. Unfortunately, this often results in individuals bringing their own lunch or frequenting fast food eateries. With the right lunch combinations, though, restaurateurs can chip away at fast food’s dominance.

    Lunch offerings that don’t take long to prepare, such as soups, salads and sandwiches, can attract people who only have a short time to enjoy lunch. They’ll no doubt enjoy eating at a café table rather than their car’s front seat, and since these types of offerings are generally inexpensive, restaurateurs can use their lunch menu as a marketing point.

    Offer Takeout
    As mentioned, being strapped for time is one of the main reasons that people don’t frequent restaurants during the day. Even if they believe they’ll only occupy the restaurant booth for 20 minutes thanks to quick and easy offerings, they may not want to take the chance of being late back from lunch.

    This can be counteracted by offering curbside pickup and other takeout options. Patrons will be far more comfortable if they know they can just pull up, get their food and get back to the office. This might not help servers get any tips, but it will at least keep revenue flowing so that it’s worthwhile to actually schedule the waitstaff.

    Find Out Who’s Already There
    Different locations and demographics mean that what works well for one restaurant may not work well for another. This is true even if the food, café tables and brand name are the exact same in two different locales. This means restaurateurs should scope out their dining rooms to see who’s already showing up during lunch hours.

    Are they young college students taking a break between classes? What about senior citizens getting out of the house after the midday news? Whoever these patrons may be, targeting this demographic through marketing is the way to go. If the right people are being reached, the café tables will fill up during lunch.

    Offer Group Discounts
    Coworkers often enjoy eating lunch together, and when they don’t, it’s not uncommon for someone to call their other friends to meet up for a meal during their break. Companies around the world also occasionally hold lunch meetings at restaurants. Restaurateurs should reach out to each of these individuals by promoting a group discount during lunch hours. If a party of four or more comes in during these hours, they’ll get the discount.

    Getting a majority of café tables and bistro chairs filled during lunch can be a challenge, but it’s not one that can’t be overcome. The aforementioned tips will appeal to people out and about during the lunch hour, so if things are getting slow, these recommendations may be the path to success. 

    Going Green in the Restaurant World: What Are the Benefits?

    Published By: Leon Tuberman  -  Wednesday, August 9, 2017

    News coverage and consumer concern about environmental issues have reached a fevered pitch in the world. Even if some people don’t believe in human-caused global warming, there’s no denying the innumerable benefits of sustainable and “green” business practices. For professionals trying to fill up their bar tables, this presents a great opportunity. In fact, there are several benefits of restaurants going green that make the additional effort well worth it.

    Green Restaurants Are Socially Responsible
    Social responsibility is a great thing, and every business owner—whether they make their goods with factory machines or commercial restaurant equipment—should strive for this goal. It’s good for the environment, but it’s also good for business. People have become much more environmentally aware over the past few decades, and they want to do business with companies that share similar values.

    By undertaking environmentally friendly restaurant practices, culinary entrepreneurs show potential guests that they care about the earth. In fact, these tactics can be used as a marketing point that draws people in. When all is said and done, going green means more bar tables packed on any given night.

    Create Local Business Relationships
    While it may seem nonsensical to build relationships with other restaurants in an area, getting to know local business owners outside of the culinary industry is a great way to increase revenue. When restaurateurs are friendly with other local entrepreneurs, they can help promote each other and even do favors such as offering discounts to the other company’s employees.

    What does this have to do with restaurants going green? The simple fact is that going green means buying local produce and food. While one-time purchases such as restaurant furniture and point-of-sale systems can be bought from anywhere, an ongoing purchasing relationship is best to build with local companies.

    Having food delivered from local sources reduces a restaurant’s carbon footprint, and this green strategy brings with it all the aforementioned business relationship benefits.

    Lower Overhead Costs
    While going green might sound costly, it actually will save a restaurant money over the long run. Going paperless, installing low-flow toilets, switching to efficient light bulbs and a variety of other tactics will save money over restaurants’ traditional operations. While there might be upfront costs to going green, overhead will substantially decrease as time goes on. This will save money that can be used for better marketing, new bar tables or anything else a restaurateur can imagine.

    Potential Tax Credits
    The federal government has offered tax credits for businesses that utilize environmentally friendly practices for years. Even better is the fact that many states also offer tax incentives for doing so. Restaurateurs should look up local, state and federal laws having to do with these tax breaks. In the end, going green can save thousands of dollars every year.

    Going green in a restaurant isn’t an overnight strategy. It takes some planning and time to fully implement. Once restaurateurs start going in this direction, though, they’ll see the benefits almost immediately. From packing the bar tables to reducing operating costs, environmentally friendly restaurants are a step ahead of the game. 

    Restaurant Street Marketing Strategies that Actually Work

    Published By: Leon Tuberman  -  Tuesday, August 8, 2017

    Street marketing, which extends past the street and into any outdoor or public area, is a powerful tool for businesses that take advantage of it. Whether an entrepreneur fills up shopping bags or restaurant booths, street marketing is an asset. Of course, not every promotional effort that falls under this umbrella will be equally successful in every industry. The following street marketing tips for restaurants, though, will excel in the culinary world.

    Advertise with Vehicle Wraps
    Vehicle wraps aren’t new by any measure, but their use has become much more widespread over the last few years. It’s one of the few offline marketing measures that’s guaranteed to catch potential patrons’ eyes. Restaurants that deliver should certainly place these wraps on their company vehicles, and if delivery drivers use their own vehicles, a roof sign or large magnet logo can accomplish the same goal.

    The great thing about vehicle wraps is the fact that they can gain someone’s attention right as they’re going to get something to eat. Whether they’re on their lunch break or simply heading into town so they don’t have to cook, consumers will take note of these wraps and potentially be seated in the advertised eatery’s restaurant booths just minutes later.

    Event Marketing
    Marketing at certain events can also go a long way for those looking to pack their bar tables on Friday nights. This could be something as simple as placing a banner at a local charity event or purchasing a booth at an outdoor music festival.

    Not only can these events help get the word out about a certain eatery, but some venues—such as music festivals—offer the opportunity to sell food and gift certificates onsite. Additionally, a restaurateur can hold a raffle or contest where the prize is a free meal. This will get plenty of people involved who might decide to try out the eatery at a later date.

    Hand Out Fliers
    While handing out fliers might seem like an outdated tactic, it still does wonders for businesses in a variety of industries. Of course, a flier that says “Come visit us for a great meal!” might not fill up the restaurant booths, but one that says “Bring this flier for 15% off your entire meal!” will likely do the trick.

    Great places to hand out fliers include college campuses, sporting events and the aforementioned music festivals. Restaurateurs should just ensure that they have permission to do so before potentially catching a trespassing or soliciting charge.

    Utilize Guerrilla Tactics
    Many people see street marketing as a form of guerrilla promotion, but when marketers hear the term “guerrilla,” it typically involves an off-the-wall attempt to garner attention. These tactics could include hiring local actors to play out random scenes on the street, crafting giant hamburgers out of Styrofoam or engaging in recorded and playful practical jokes. Anything completely off the wall that grabs people’s attention can get a buzz going and even result in press coverage.

    There are innumerable marketing methods that culinary entrepreneurs can use to fill up their restaurant booths, and if they hope to be successful, they’ll utilize as many of these tactics as possible. While not every restaurant street marketing strategy will work for every demographic or locale, professionals in the food and beverage industry will find that at least one does wonders for their establishment. 

    3 Benefits of Digital Signage for Restaurants

    Published By: Leon Tuberman  -  Monday, August 7, 2017

    When restaurateurs think of being outside, their new outdoor restaurant furniture is likely the first thing to come to mind. As it turns out, though, they could also be utilizing digital signage for restaurants that can increase their revenue and attract new customers. Countless industries have already recognized the advantages of using digital signage to bring in new clientele, but the food and beverage industry has been slow to come around. After learning of the countless benefits of digital signage for restaurants, though, this trend is likely to change.

    Indoor Digital Signage Benefits

    Digital signage can exist both indoors and outdoors, so it’s important to consider the benefits of both. Indoor digital signage—typically used for restaurant menus—offers a variety of advantages over traditional signage. By using digital menu boards, for instance, it’s possible to update signage with limited-time deals and seasonal offerings.

    Additionally, this advanced technology makes it easy to change menus, and if different entrees are rotating every few seconds, patrons might see something they’ve never tried that convinces them to come back more often. While this type of digital signage is more appropriate for quick service rather than fine dining eateries, restaurateurs can make the decision of whether it will benefit their establishment or not.

    Attracting New Customers
    Once someone is already occupying an eatery’s outdoor restaurant furniture, indoor digital signage isn’t accomplishing much. If you purchase space on a digital billboard or buy your own signage for outside the restaurant, though, you might just attract first-time customers.

    These digital signs can display a variety of entrees and promotions in just a few seconds. This means that passersby could see something they never knew about and suddenly become interested in occupying the eatery’s café chairs. This includes individuals who may have never had the incentive to step foot through the door previously.

    Far More Compelling than Typical Signage
    A banner or billboard that reads “2 Meals for $20” will certainly appeal to some people, but compared to digital signage, it’s a bit bland. People who respond to non-digital signage are those who actually pay attention to plain messages. A sign that lights up bright and alternates between showcasing everything an eatery has to offer, though, is going to catch everyone’s attention. Many people may still enjoy reading books, but there’s no doubt that digital technology is far more compelling.

    Reduced Costs on Marketing
    The initial setup for digital signage is certainly more expensive than print or billboard ads, but in the long run, it will fill up the indoor and outdoor restaurant furniture far more economically. This is because digital signage is much more resilient than other forms of offline marketing, and when it comes time to change something about the board, a few keystrokes does the job rather than putting up an entirely new sign.

    Whether an eatery is just starting out or is well-established in the community, digital signage can do great things. It’s appealing to the eye, economical and resilient. Now might not be the time to purchase this advanced signage. After all, you may need to update your kitchen or purchase outdoor restaurant furniture that won’t be ruined by the weather, but when you have the funding to do so, this digital technology will quickly pay for itself. 

    How Restaurants Can Market to Senior Citizens

    Published By: Leon Tuberman  -  Sunday, August 6, 2017

    Regardless of how great your employees are, or the amazing deal you got from your restaurant supplier on food, you’re never really going to make money in the industry unless you attract customers. It’s important to never ignore any demographic when marketing, but there are times when you want to appeal to a certain sector of the market. And if you’re trying to scoop up your community’s senior citizen populace, these tips can go a long way.

    Don’t Overlook Social Media
    Marketers have long looked at social media as a way to attract teens and young adults, but this has changed over the years. While it’s still possible to fill your restaurant furniture with youthful customers through Facebook, senior citizens are now also using social sites in large numbers. In fact, between 2013 and 2016, the percentage of senior citizens on social platforms increased from 27 to 35 percent. Those 65 and over are the fastest growing demographic on social media, so targeting a few ads towards the elder generation can go a long way.

    Create Nostalgia
    Nostalgia marketing is huge at the moment. Pepsi, for instance, almost immediately sold out of their limited Back to the Future edition soda bottles. They offered another run of the bottles, and those sold out instantaneously as well. People love marketing that reminds them of the “good old days,” and as it turns out, senior citizens were around for the days that actually snagged the “good old” moniker. Whether promoting the eatery on Facebook or choosing décor from your restaurant supplier, don’t be afraid to toss a bit of Mayberry into the mix.

    Consider a Menu Revamp
    Reevaluating your menu can go a long way when trying to rebrand yourself or just attract new customers, but when appealing to senior citizens, it’s not necessary to reinvent the wheel. Something as simple as using larger font in the menu can make seniors appreciate the extra mile you’re willing to go to. Additionally, consumers enjoy independent options more as they get older, so a “Pick 2 for $7” promotion with soup and sandwich options—or something similar—can appeal to the wiser among us.

    Don’t Forget Traditional Advertising
    When you’re done getting new inventory from your restaurant supplier and paying your employees, there are several marketing strategies you can utilize to appeal to senior citizens. And while social media is certainly a growing fad among them, you can still reach older patrons more easily through direct mail and television ads. When using direct mailers, utilize large print for aging eyes. You can also speak directly with local television stations to find out the best programming to target your newly desired audience.

    Always Have a Senior Discount
    Last, but certainly not least, is the senior discount. If you’ve ever seen a senior citizen hear the word “no” after asking if there’s a discount, you likely saw the surprise on their face. Everyone, not just older individuals, expects businesses to grant senior citizens a discount. After all, they deserve it after walking to school in the snow uphill—both ways.

    Attracting senior citizens isn’t rocket science. After dealing with your restaurant supplier, the waitstaff and upset customers all day, in fact, attracting older patrons should be a cinch. The aforementioned strategies can go a long way, but make sure you’re always providing an experience that makes seniors want to come back. 

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