What Third-Party Food Delivery Services Have Taught Us

    Published By: Leon Tuberman  -  Friday, March 17, 2017

    Most restaurants allow customers to place orders over the phone for pickup, but far fewer offer delivery service. In many cases, restaurateurs would rather focus on patrons actually sitting in their cafe tables rather than the additional headache of delivery. Because of this, third-party delivery services, such as Seamless, UberEATS and GrubHub, have begun picking up food from restaurants that don't deliver and taking it right to a customer's door. It's been some time since this service became popular, and we've certainly learned a few things in that time.

    Food Costs Can Quickly Go Up
    Restaurateurs who choose to use these services typically understand what they entail. They'll be paying a fee to offer delivery service to their customers. That fee is often around 10 percent, and unfortunately, some don't realize how quickly this can add up. If a third-party delivery service isn't creating an influx of orders, it may be best just to stick with those in the restaurant chairs and tables.

    Sometimes Unknowing Relations Exist
    To be fair, most people who don't want to occupy a restaurant booth would likely just order from somewhere else if their favorite restaurant didn't deliver. Even so, restaurateurs should know if there's an implied relationship between them and a third-party delivery service. After all, these services make money by having eateries sign up for them.

    Culinary entrepreneurs might want to have a seat at their cafe tables for this: they may already be working with one of these services. In some instances, a third-party service will take orders for restaurants they don't have relationships with. They'll then deliver the food without mentioning to the restaurateur who they are.

    In the end, they hope to increase the demand for their service at the restaurant and show the owner real numbers related to their service. It's a sales tactic, but it can be an unwelcome surprise if a patron at a bar table is overhead speaking about how bad an eatery's delivery service is.

    Some Services Are More Accountable than Others
    As is the case with anything in life, there are some third-party food delivery services that are better than others. This is especially the case when it comes to accountability. If a driver shows up in street clothes, for instance, the buyer is likely to assume they're a restaurant employee. If something goes wrong during this encounter, the restaurant is going to be blamed.

    Unfortunately, one misperception that makes its way to social media or a review site can have a serious effect on how many cafe tables get filled on any given night. If partnering with a service, ask them beforehand how they separate themselves from the restaurant they're delivering for. Amazon Prime, for instance, actually has its drivers wear Amazon uniforms.

    Constant innovation in the food and beverage industry keeps restaurateurs on their toes. Whether or not utilizing a third-party delivery service will be beneficial for a certain eatery is something the owner must decide for themselves. The benefits are numerous, but by knowing the aforementioned facts, restaurateurs can decide whether to simply focus on filling their cafe tables or expanding their horizons.

    Fighting the 2017 Projected Decline in Restaurant Sales

    Published By: Leon Tuberman  -  Wednesday, March 15, 2017

    Ever since the Great Recession came to an end, many restaurateurs have been seeing sales so great they probably went out and purchased new booths and commercial restaurant equipment. It's good that those purchases are now out of the way, because Wall Street analysts have predicted drops in restaurant stocks and sales in 2017. They blamed an oversaturated market and several other factors, but restaurateurs who take appropriate steps can fight this potential rough patch.

    Don't Be Afraid to Offer Something Free
    One of the factors Wall Street analysts listed to explain a potential drop in restaurant stocks was another economic recession. If this comes to fruition and people do have to tighten their purse strings, the temporary occupation of restaurant booths will likely be one of the first expenses to go.

    Never forget, though, that people still have to eat. The only reason they'll stay in is to save a few dollars, but if a restaurant can offer that very possibility, individuals will likely still make the trip. It doesn't have to be anything huge. Maybe provide a free appetizer with the purchase of a meal. Simply using the word “free” during harsh economic times can be enough to bring in patrons.

    Have a Kids' Night
    Regardless of a potential economic downturn, parents will still occasionally want to take their children out to eat. When they're trading in the bar tables for restaurant furniture booths, though, they don't expect to spend too much money. This means hosting a Kids Eat Free night once a week will meet their expectations and improve the chance of them coming out.

    Kids Eat Free nights are some of the busiest times at a restaurant. Don't go too far out, though, by offering all children a free meal. Set it up so one child's meal is free for every adult entree purchased. Sales will pick up, and since a few chicken fingers or grilled cheese sandwiches won't put too much strain on that new commercial restaurant equipment, it's essentially a win-win.

    Create a Loyalty Program
    Having a loyalty program in place is the perfect way to keep people coming in even as sales are decreasing. Put some thought into the program, but if nothing comes to mind, the old “Get 1 Free Meal After 10 Visits” always pays off. Additionally, most of these programs are now run digitally, so restaurateurs will have the added benefit of gaining patron email addresses for marketing purposes.

    Offer Online Ordering
    While it certainly may take some time to set up, giving a restaurant website the ability to take online orders will pay off huge when traditional sales are faltering. Younger generations already enjoy eating at home, but they hardly ever want to cook. Take advantage of this fact and the potential recession, when people won't feel like tipping 20 percent, and offer a viable alternative.

    Whether or not this forecasted decrease in restaurant stocks will occur is unknown, but if it happens, culinary entrepreneurs can be prepared. Far too many eateries go under when things like this happen, but for those who follow the aforementioned tips, the chance of seeing their commercial restaurant equipment on sales sites is minimal.

    4 Trends for Restaurateurs Who Sell or Want to Sell Seafood

    Published By: Leon Tuberman  -  Monday, March 13, 2017

    The seafood industry accounts for a $1.4 billion impact on the American economy. In short, Americans love seafood. For restaurateurs who fill their cafe chairs with individuals who love fish and shellfish, it's important to recognize trends that could affect their overall sales. In fact, culinary entrepreneurs who are even considering integrating seafood into their menu should keep track of these trends. Here are some of the most important that are currently affecting restaurants.

    The Tide of Seafood Consumption Is Rising
    If there's one thing that restaurateurs who are considering offering several seafood dishes should know, it's that seafood consumption in America is currently rising. More and more people sitting at restaurant dining tables are looking for these offerings, and there's a very good reason behind it: seafood is healthy. 

    As people continue to become more health conscious, they'll keep looking for dining options that are both low in calories and healthier overall. In many cases, they decide that this food is fish. It has a variety of health benefits, so restaurateurs who opt to not offer seafood to those occupying the restaurant cafe chairs are missing out on an entire subset of diners.

    The Rise of the Anti-GMO Movement
    If you ask the overwhelming majority of scientists, genetically modified foods, usually referred to as GMOs, are just as healthy as any other food out there; however, this hasn't stopped the rise of the anti-GMO movement. Fortunately for restaurants that serve dishes containing background characters from Finding Nemo, fish is naturally GMO-free.

    There was recently news of a GMO salmon hitting the market, but most eateries are more concerned with keeping their restaurant furnishings in great condition than ordering a new type of fish for the menu. Whether or not GMOs are safe doesn't really matter if some patrons believe that they're not. In fact, it wouldn't hurt to insert some “GMO-Free” labels in the menu copy.

    Fish Belly Is Catching On
    While it may seem like just another part of trout or bass, fish belly is actually a meal that's really picking up steam in America. In fact, there was an 8.1 percent increase in menu mentions of the dish in the last three years alone.

    Like most other seafood dishes, fish belly will appeal to health conscious diners. Additionally, the meat is very sustainable, and mentioning that on the menu will impress the new generation of diners, which is socially conscious. And in the end, having healthy customers will put less stress on the cafe chairs

    Recognition that Not All Fats Are Bad
    In years past, the simple mention of fatty foods was enough to turn away those trying to eat healthy. With information now easily available at our fingertips, though, this has changed. People realize that some fats, such as omega-3 fatty acids, are actually healthy. What contains this healthy fat? Many types of seafood, and this is especially the case for tuna, lake trout and salmon.

    Trends come and go in the restaurant industry, but seafood will likely only continue to grow in popularity. When it comes time to pack every cafe chair in the restaurant, offering tasty and healthy seafood isn't a bad way to go.

    5 Ways Restaurants Can Survive During Slow Seasons

    Published By: Leon Tuberman  -  Friday, March 10, 2017

    When the tables for restaurant customers are full, culinary entrepreneurs can feel on top of the world. But when it comes down to it, these times rarely last. Every eatery has a slow season, and when this season rolls around can be dependent on everything from negative food industry news to the month of the year. No restaurant is able to avoid these slower months, but many survive the lull in patrons and carry on. In most cases, it's because they utilize one or more of the following strategies.

    Offer a Loyalty Rewards Program
    If there's one thing that never goes out of season, it's consumers' love of getting a great deal. Many restaurateurs offer loyalty rewards programs without even realizing such a program can help fill the cafe chairs during slower months. An individual who isn't motivated to eat out might just change their mind if they know there's a free meal in store if they make just one more visit. Take advantage of this normal behavior and keep revenue even in the off-season.

    Save Up During Peak Months
    Even restaurants in tourist destinations, which often see huge drops in revenue during certain months, have times when they're doing great. It's in these moments, when the tables for restaurants are in high demand, that managers need to improve their savings behavior. Put as much revenue away as possible during peak times, and when the slower months roll around, there won't be nearly as much pressure to keeping the place running.

    Host Events
    While many consumers will slow down spending at restaurants during certain times of the year, people still need to be entertained. With this in mind, restaurateurs should focus on filling up their bar tables by hosting events. This could be something as simple as setting up a trivia night once a week. Many eateries also work with local charities to hold events and fundraisers at the restaurant. Even if someone didn't plan on eating out on a certain day, they'll undoubtedly make a purchase if they're already in a restaurant booth for a popular event.

    Properly Manage Labor Costs
    Labor costs are a huge expenditure for many restaurants, and some food and beverage experts fail to reduce these costs during the slower months. There's no need to have as many servers scheduled during the slow months as in the peak season. This doesn't necessarily mean that a restaurateur should let people go, but when it comes down to it, a reduction in shifts is common and expected for those working in the industry.

    Offer Delivery Service
    A few changes here or there to survive slow seasons can certainly be beneficial, but in some instances, large modifications may be necessary. One increasingly popular way of keeping revenue flowing, even during slower months, is offering delivery service. The simple fact is that people, including those who want to eat at home, are cooking less. Make sure they still have the option to enjoy a great meal by bringing it to their doorstep or utilizing a third-party courier who will.

    Every business in every industry experiences seasonal lulls in revenue. Fortunately, this doesn't have to be a company killer. For those focused on having tables for restaurant customers full during the off-season, taking a few proactive steps can go a long way.

    How Restaurateurs Can Succeed at Employee Handbooks

    Published By: Leon Tuberman  -  Thursday, March 9, 2017

    The essential tasks to running a successful restaurant are seemingly never-ending. From securing the right local licenses to picking out the best restaurant furniture booths, it can sometimes seem overwhelming. One of these necessary tasks is creating an employee handbook. While this may not be mandatory, it can definitely make an eatery run more efficiently and even decrease liability. When creating such a handbook, though, it's essential to focus on a few things.

    Know What to Include
    The number of things that a restaurateur could include in their employee handbook is immense. There are a few things, however, that every restaurant employee handbook should definitely have. These should include time-off policies, workers' compensation information and non-discrimination laws.

    Some other vital policies that restaurateurs often forget are attendance information, harassment policies, cell phone use and injury reporting. Of course, culinary entrepreneurs are more well-versed in bar tables and bistro chairs than handbook policies, so it never hurts to do a little research online.

    Know What Not to Include
    Knowing what not to put in a restaurant employee handbook is almost as important as knowing what to put in it. The words “permanent position,” for instance, should never be used. While most business owners know what they mean when saying this, employees may interpret the phrase as thinking they're as permanent as the restaurant furniture booths.

    The term “due process” should also be avoided. While it's good for employees to be given ample opportunity to explain grievances or mistakes, it's best not to promise that this will be a given. Additionally, one of the most common mistakes in these manuals is the use of “probationary period.” This gives trainees and new employees the belief that they're set to go after the period. In many cases, though, additional training may be required or the individual might not be right for the job.

    Update Handbook When Necessary
    Developing a restaurant employee handbook shouldn't be a one-time process. Local laws will change, restaurateurs will improve upon policies, unexpected issues may arise and employees might have questions that aren't addressed in the original manual. If any of these things occur, an updated handbook and a pre-shift employee meeting around the cafe tables is ideal.

    Put It All to Good Use
    Creating a great restaurant employee handbook is pointless if the staff doesn't utilize it. This means each new employee should be given their own copy of the handbook. Of course, this is no guarantee that they'll read it, so having periodic quizzes both before and after training is a smart move.

    Additionally, restaurateurs should get employees' signatures acknowledging that they received a copy of the handbook. Finally, restaurant owners need to ensure that they understand the manual as well and abide by the rules when handling any issue that arises.

    An in-depth employee handbook is one of the greatest tools a restaurateur can have at their disposal. It ensures that everyone understands the rules that must be followed, and it can even simplify the training process. While filling the restaurant furniture booths might be priority one, having a great handbook available never hurt an eatery.

    3 Things You Never Knew About Your Restaurant Staff

    Published By: Leon Tuberman  -  Wednesday, March 8, 2017

    Regardless of how involved a restaurant manager is, it's likely that they don’t know much about their employees. Sure they might know a server's favorite bistro chair after a shift, or even if an employee is attending school, but it's difficult to find time to really get to know restaurant staff. Of course, this isn't really a necessity for running a successful restaurant, but if a culinary entrepreneur better understands their employees, it becomes easier to help them succeed in their positions.

    Your Cooks Likely Have Huge Egos
    There's no doubt that line cooks and chefs are an integral part to making an eatery successful. After all, having every restaurant booth in the place packed isn't as exciting if the kitchen is backed up and entrees are taking a long time to hit the tables. Cooks are part of a well-oiled machine, which includes hostesses, waiters and busboys, where every part is essential to a successful business. As it turns out, though, the cooks might just think they're a little more important.

    Payscale is a company that helps businesses set salary levels, and they recently did a study on egos in different professions. While private cooks have the biggest egos – maybe because they can afford their own bistro chairs – chefs and head cooks came in at No. 7 among all professions. In fact, they had the highest egos when compared to other employees in restaurants.

    So if a cook asks for a raise, they probably actually think they have earned it.

    Your Waitstaff Might Just Be Struggling
    Not many people view waiting on bar tables and booths as a final career goal. This is why many servers are actually young people just getting out of school or entering college. More and more, however, older adults are entering the industry. What restaurateurs need to keep in mind, though, is that it's unlikely the high pay in restaurants is what attracted them.

    That's because waitstaff doesn't actually earn that much. In fact, the actual average income for servers is just under $21,000. While this may not seem that bad in some lower-income areas, it's actually just above the federal poverty line for a parent with two children. Restaurateurs can probably take a seat at their bistro chairs, look around and point out at least three servers that meet this description.

    Some restaurant owners try to combat this by paying servers more and eliminating tips altogether.

    Half of Your Employees Aren't Happy
    Considering the aforementioned pay scale for servers, it's really no surprise that there would be unhappy employees in an eatery. Few restaurateurs understand, though, just how bad the issue is. A recent study out of Minnesota found that over half of restaurant employees ranked low for job satisfaction. This is very telling since minimum wage for servers in the state is over $7. Keep this in mind when considering time off, employee events, and other benefits that the staff enjoys.

    Having every bistro chair and restaurant dining set full means nothing if a restaurant's employees aren't motivated. Fortunately, by understanding just a little more about his or her employees, a restaurateur will be better prepared to create productive employees.

    Food Safety Tips for the Restaurateur Aiming at Success

    Published By: Leon Tuberman  -  Tuesday, March 7, 2017

    When at home, most individuals throw together a meal without thinking of food safety. Sure, they'll cook foods to a safe temperature and wash their hands after handling raw meat, but that's essentially where it ends. When serving individuals in restaurant booths, though, far more safety precautions must be taken. A single incident of patrons getting food poisoning can destroy a restaurant's reputation, so it's essential to implement these safety tips to keep the eatery running smoothly.

    Special Emphasis on Cross-Contamination
    One of the biggest food dangers in any restaurant is cross-contamination. Simply having an uncooked steak near a piece of unrelated commercial restaurant equipment can result in bacteria spreading to a patron's meal. While cooking food to the appropriate temperature eliminates most bacteria, this means little if cross-contamination occurred at some point.

    To combat this, many restaurateurs have color-coded knives, cutting boards and other equipment in their eatery. Eggs and raw meat should never come into contact with utensils or dishes that are used with vegetables and other foods. It's even imperative to keep veggies away from the sink that meat is rinsed in, and washing hands and food prep items can prevent the spread of disease.

    Food Safety Training Programs Should Be Engaging
    A large portion of employees in the food and beverage industry are under the age of 25. Because of this, their main goal is likely to get off work and have a beer in another eatery's restaurant booths. This means that employee training on food safety needs to be engaging. If it's not, the most important priorities could go in one ear and out the other.

    Many restaurateurs make their training more engaging by utilizing learning aids such as comics, games, videos and colorful posters to accomplish this. Some restaurant owners have even taken the seemingly drastic step of showing their cooks images of children who have died thanks to contracting foodborne germs. Whatever it takes to keep their attention is well worth it.

    Keep Tabs on Food Holding Temperatures
    Preventing foodborne illnesses isn't always about cooking foods to the right temperature and preventing cross-contamination. In fact, a patron sitting at a bistro chair can get sick just as quickly from a food that wasn't held at the right temperature as from an undercooked piece of chicken. Sadly, improper food holding results in bigger risks for restaurants than any other potential foodborne mishap.

    In most cases, ingredients and food are either supposed to be kept above 135 degrees or below 41 degrees. There's plenty of restaurant equipment that does just that, but it's not enough to simply trust that the job is being done. Employees should be mandated to periodically check the food temperature of materials held in this equipment. A simple problem with the equipment can lead to big restaurant headaches.

    While filling up the restaurant booths may seem like priority one for any budding culinary entrepreneur, this can quickly backfire if enough attention isn't paid to food safety. Any type of cross-contamination or other mishap on a busy night can lead to dozens of patrons falling ill. This must be avoided at all costs, so following proper food safety protocol is a must.

    Improving Credit Card Security at Your Restaurant

    Published By: Leon Tuberman  -  Monday, March 6, 2017

    Regardless of whether a company has restaurant furniture or diesel fuel pumps, they have to worry about the credit card security of their customers. When data leaks occur, they can quickly make the evening news. And if a restaurant's patrons feel their data is no longer secure, it's highly likely that they'll start frequenting another establishment. Fortunately, there are a variety of security measures that restaurateurs can take to protect themselves and their patrons.

    Have a No Cell Phone Policy for Servers
    Every culinary entrepreneur wants to believe they've hired honest employees. Unfortunately, statistics actually show that “insiders,” or those who are supposed to have access to the data, are the biggest current security threat. This means that if someone's credit card information is stolen in a restaurant, there's a good chance it was by someone who will be wiping down the bar tables later.

    This is why it's a good idea for restaurateurs to have “no cell phone” policies. Some eateries have even gone the distance of requiring servers to lock their cell phones up in the office desk or lockers before hitting the floor. It only takes a few seconds to snap a couple shots of the information on a card. Having this policy in place will reduce the likelihood of it occurring.

    Consider Using Chip Readers
    For years, restaurants have been using credit card machines that require only a simple swipe. The new credit and debit cards with chips, however, add an additional layer of security. These chips follow a standard known as “EMV,” and every business in America should be using them. Aside from protecting patrons' data, it also removes some liability from restaurants if someone does misuse a card.

    Always Ask for Identification
    Life would be much easier if there was some piece of commercial restaurant equipment that could immediately verify a person's identity. Since that technology doesn't exist, though, it's important to ask for a customer's ID if they're paying with a card.

    Unfortunately, rules often dictate that businesses must accept a card, even without an ID, if that card has been signed on the back. This means that, if someone refuses to show their driver’s license, it may be necessary to accept the payment anyway. Luckily, many criminals don't actually know this, and most people will appreciate the added security.

    Make Employees Familiar with the Payment System
    While employees may be the biggest threat against credit card security, there are certainly individuals from outside the restaurant who would love to gain this information. Sadly, there are pieces of hardware they could easily attach to terminals which would steal credit card numbers.

    It only takes moments to attach these readers, so it could happen without anyone even noticing. This is why all employees should be familiar with the credit card machines. If they know exactly what they're supposed to look like, there's a better chance they'll take note of something that's not supposed to be there.

    Filling up the restaurant furniture isn't the only important aspect of running an eatery, and if you're unable to protect your patrons' credit card numbers, that furniture will empty out quickly. Utilize the aforementioned steps and avoid the headaches of dealing with credit card companies, law enforcement agencies and angry customers.

    How Restaurateurs Can Utilize Staff in Social Media Marketing

    Published By: Leon Tuberman  -  Friday, February 24, 2017

    Imagine a restaurant with great food, beautiful restaurant furnishings and a perfect location. Now imagine it failing. If this were to occur, it would most likely be due to an imperfect marketing strategy. What once only required a nice sign and a newspaper ad now must include digital marketing, and social media is the platform that more and more restaurateurs are focusing on. Even with a great restaurant social media strategy, though, it's possible to improve upon it by utilizing the help of employees.

    Create a Brand Persona
    Posting great content will undoubtedly result in improved social media reach. In fact, employees may very well share this content even if it's shared with no additional narrative. To really get workers engaged, though, restaurateurs need to create a brand persona and stick with it.

    Doing this will promote the image that patrons are engaged with real people rather than a marketer, and numerous studies show that this increases social media reach. Even better is the fact that restaurant employees will be more inclined to share content with a friendly brand persona rather than bland content that seems focused only on filling the restaurant booths.

    Hold a Contest
    One of the best ways to get anything done is to provide an incentive. Even employees who want to keep their work and personal lives entirely separate will get engaged at this point. One idea is to host a contest where the staff member who gets the most people to come in on a certain day gets a paid holiday or gift card.

    When informing employees of the contest, suggest that they share a certain social media post from the main Facebook page. If this doesn't get staff members geared up to help fill the restaurant furnishings, nothing will.

    Encourage Employees to Create Content
    No matter how hard a budding culinary entrepreneur tries, it's going to be difficult to get employees to act as social media advocates if they're only bystanders. This is why more business owners are allowing their workers to create content and then following up by sharing it on social media.

    This could include photos taken behind the scenes, videos of patrons at bar tables having a blast or even important causes that the staff cares about. As it turns out, getting restaurant employees engaged on social media is often as simple as actively engaging with them.

    Show Workers the Fruits of their Labor
    When a restaurant shares a piece of content created by, or related to, a certain employee, that staff member can see how many “likes,” shares or comments it received. What they can't see, however, is the true engagement.

    How many additional people followed the page because of it? How many people actually clicked on the link? These are analytics that only the administrator of the social media page can see. By sharing these stats with employees, they'll know that they actually had an impact on the page. This in itself is often enough to encourage further engagement and advocacy.

    Social media marketing is much more than a trend. With over a billion users on Facebook alone, it's obvious that these social platforms are going somewhere. Considering this truth, there's no reason to not use employees to help fill up restaurant furnishings with the help of social media.

    Restaurant Takeout and Delivery Tips that Attract Millennials

    Published By: Leon Tuberman  -  Thursday, February 23, 2017

    Millennials have quickly become the largest age cohort in America, so marketing to them is a necessity. Getting these young adults seated at a restaurant's cafe chairs is obviously ideal, but research has shown that Millennials often enjoy getting takeout or delivery far more than dining in. Because of this personal choice, restaurateurs need to focus on reaching out to the group on this level. Fortunately, there are a variety of ways to accomplish this.

    Don't Offer Subpar Delivery
    There are countless restaurants who do delivery right. Of course, there are many others who don't. Just because someone isn't seated at the bar tables doesn't make them less important. Restaurateurs who offer delivery service need to make sure they do it right. Most Millennials have listed “speed” as the main consideration when choosing who to order from, so an eatery needs to make sure they can get the food out quickly. Treat delivery customers as if they were dining in, and they'll keep coming back.

    Offer the Option to Order Online
    While Generation Z may have been born into a digital world, Millennials were the first to experience it. This makes them digital natives, and restaurateurs need to remember this when appealing to the cohort. This means that offering online ordering is an absolute necessity.

    Young adults like to do things on the go, and whether they're studying at home or heading that way on the train, they often take to the internet to satiate their appetite. More often than not, Millennials will bypass a restaurant that doesn't offer online ordering of some kind, and if they aren't enjoying their digital experience with an eatery, it's likely they'll never occupy the establishment's cafe chairs.

    Make Pickup a Convenience
    When Millennials stop by a restaurant to pick up their food, they're not hoping to spend all day there. After a patron calls in, make sure to quote them a realistic pickup time. Additionally, make their visit a convenient experience. If possible, have a curbside pickup area for people to park—and having staff take food directly to the car is a popular perk. It's also essential to invest in sturdy takeout supplies and those that are more convenient—such as takeout bags with handles rather than simply folded-over flaps.

    Have Devoted Staff
    Many restaurateurs who provide takeout simply ask patrons to grab a restaurant booth or sit at the bar and wait for someone to help them. While this strategy is widely used, it also results in people having to sit and wait as if they were dining in. Instead, it's best to have devoted staff members who only handle takeout orders on any given day. This ensures prompt service, and in the end, that's exactly what Millennials expect from the restaurants they love.

    Even if someone orders delivery or takeout from a restaurant, impressing them in this area invariably results in their occupying a booth or cafe chair one day in the future. Millennials expect a lot from the companies they do business with, but they're not actually a hard bunch to impress. By following the aforementioned steps, a restaurateur will attract Millennials at an impressive rate.

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