4 Tips for Lowering a Restaurant's Food Costs

    Published By: Leon Tuberman  -  Saturday, January 14, 2017

    Cutting a Steak

    From seeking out discount commercial restaurant equipment to improving server retention, there are a variety of ways culinary entrepreneurs can reduce their overhead costs. This is an essential aspect to running an eatery, especially for restaurateurs just starting out. One of the main expenses associated with running a dining establishment, though, is food costs. Fortunately, there are a variety of ways to reduce these as well.

    1. Focus on Controlling Portions
    While controlling portion sizes might seem like a menial task, it can create substantial savings over time. And although many restaurants have decided to reduce the amount of food they provide as patrons focus on lighter meals, this isn't necessary to control portions. In reality, it all comes down to training.

    If the menu promises a four-ounce portion of grilled tilapia, employees need to be trained to ensure that's what's doled out. Appropriate training followed with consistent quality control can accomplish this. There's nothing wrong with giving individuals at the bar tables what they paid for, but making sure that's all they receive can easily reduce food costs.

    2. Conduct Weekly Inventory
    While it may seem like an added headache, restaurateurs with the lowest food costs conduct weekly inventory. This allows them to keep track of what they're going through, and in the end, this means more accountability for food that's being lost or potentially even stolen.

    Additionally, consistently keeping up with food inventory provides a host of other benefits. This includes making sure that food doesn't go to waste by ordering more than is needed. This additional bit of effort can free up more money for new bistro chairs, marketing strategies or even the newest shiny piece of commercial restaurant equipment.

    3. Keep Track of Purchasing Trends
    Restaurateurs just starting out in the business often make the mistake of thinking they can consistently place the same orders and be just fine. Unfortunately, this can easily result in food going bad. If orders during the winter are placed based on how much was sold in the summer, for instance, an eatery could easily order too much food while also facing reduced patronage.

    4. Join Restaurant Purchasing Groups
    Individuals running independently-owned restaurants often see it as them versus the world. After all, there are undoubtedly dozens of local restaurants competing for patrons. This doesn't mean, however, that's it's not smart to work together in some aspects.

    By joining a purchasing group, a restaurateur will become part of a larger unit that has higher purchasing power. This will usually result in restaurant suppliers offering reduced prices. Even better is the fact that the other eateries in this group might not even be local. This means the manager could have a price advantage over all other restaurants in the surrounding community.

    Getting good prices on cafe tables and commercial restaurant equipment is often a great one-time purchase, but controlling food costs can consistently save an eatery money. While they aren't the only ways to succeed in this endeavor, the aforementioned tips certainly go a long way in keeping food costs within reason.


    How Restaurateurs Should Respond to Negative Reviews

    Published By: Leon Tuberman  -  Wednesday, January 11, 2017

    Restaurant eviews

    Restaurateurs hope that everyone who occupies one of their cafe chairs walks away happy. Unfortunately, this isn't always the case. And since online review sites have exploded in popularity over the years, these bad experiences can be announced to the entire world by upset patrons. This occurrence, however, doesn't necessarily have to create a permanent mark on an eatery's reputation.

    First and Foremost, Apologize
    Many restaurateurs jump right into trying to handle a negative situation created by a bad online review. In doing so, they often forget how important the apology is. Whether someone is complaining about their food being late or their restaurant booth being dirty, starting with an apology sets the tone. Starting with this immediately lets others know the eatery cares.

    Take the Time to Respond
    Some restaurateurs don't even make it to the apology, because they opt to simply not respond to negative reviews. This is also a mistake. An eatery's cafe chairs simply aren't going to fill up if potential customers keep seeing upset patrons getting ignored. It's essential to monitor popular review sites and take the time to respond to those who weren't happy with their experience.

    Never Get Defensive
    One of the biggest mistakes business owners make in general is getting defensive over negative reviews. While it's true that these reviews can hurt a company, that's no excuse to get snippy with the patron. Business owners who respond negatively immediately look unprofessional in the eyes of others.

    Unfortunately for restaurant owners, this can be especially detrimental since most people have an abundance of eateries to choose from. Even if the reviewer is rude and creates a blistering testimonial with extra "facts" sprinkled in, it's necessary to take a moment to calm down and respond in a professional manner.

    Keep the Response Brief
    While it may seem tempting to provide a lengthy explanation for other consumers to see, this can sometimes do more harm than good. Most businesses simply apologize and then provide a customer service number for the upset patron to contact. For those trying to fill up their restaurant furniture, a customer service number might not be possible, but having the patron reach out on social media or call the manager directly can work just as well.

    Publicly Make Things Right
    Having a patron reach out directly is great for gathering more information, but it never hurts to publicly state how the situation is going to be rectified. Patron upset about cold food? Offer them a free meal for giving the eatery another shot. Is there an online complaint about long wait times? Apologize and explain how to make a reservation. Fixing the issue publicly is just as important as the initial apology.

    The internet has revolutionized the way the world works, and this came with as many negatives as it did positives. Restaurateurs who hope to keep patrons in their cafe chairs have an immense job in the online world. And while marketing may be the most important, making sure to respond appropriately to negative online reviews can prove just as essential. 


    Restaurant Benefits of Offering Catering Services

    Published By: Leon Tuberman  -  Monday, January 9, 2017

    catering

    Many eateries, especially those just starting out, are only worried about getting the tables for restaurants full in their establishments. As they grow, however, it becomes necessary to consider expansion opportunities. One idea that seems far more economical than simply opening a new restaurant is offering catering services. While this isn't for every culinary entrepreneur, there are distinct advantages to providing this service.

    Increased Revenue
    Maybe the most obvious benefit of offering catering services is the revenue the endeavor will bring in. For once, not all of the money coming in will stem from those sitting in the restaurant booths. Whether a father is trying to feed 20 kids at a birthday party or the top professional in a city is hosting a gathering of 200 people, this quickly turns into profit without weighing down the actual restaurant.

    And fortunately, this increased revenue doesn't come at much of a cost. Yes, there are food and transportation costs involved, but the restaurant itself doesn't have to suffer at all. Catering requests don't come in every day, so when they do, the restaurateur should have plenty of time to plan out the event and ensure the tables for restaurants at their establishment remain full.

    Take-Home Catering Is an Option
    When the word "catering" comes to mind, most people think of driving food out to an event and serving it to attendees. Fortunately, this doesn't have to be the case. In fact, a restaurant's entire staff could be sitting in bistro chairs at a staff meeting while the event is taking place.

    This is thanks to a little something known as "take-home catering." Instead of offering traditional catering services, a restaurant can simply provide party trays. This will remove the task of actually catering an event while simultaneously reducing the cost to customers. It's a win-win for everyone, and the lower cost is sure to attract more business.

    Gives Employees a Break From Daily Routine
    Most restaurateurs have worked as servers before, so they understand that doing the same thing every day can become mundane, tedious and a little disheartening. Catering provides the opportunity to let employees get out of the restaurant and do something different for a change.

    This can keep them happier than consistently being stuck indoors, and since studies show that happy employees are more productive, everyone comes out on top in this arrangement.

    Transition Slow Days Into Money Makers
    Most restaurateurs know the headache of slow days. In many cases, something specific about the location or town itself could result in the same day being slow every week. If this is the case, it's possible to turn this low-revenue day into a money-maker by offering catering services.

    Catering isn't something that has to be done every day, and the front doors of an eatery don't need to remain open every day. When these two realities are combined, it's very possible to turn a traditionally slow day into a profitable one by allowing groups to hold closed events inside the restaurant.

    Catering is something that can do great things for an eatery, but restaurateurs need to consider many variables before making the decision. These include local competition, whether the kitchen can handle an influx of orders, and what will be required to take on this endeavor. This might not fill the tables for restaurants any more, but the benefits are often well worth the commitment.


    How Restaurateurs Can Prepare For A Health Inspection

    Published By: Leon Tuberman  -  Saturday, December 31, 2016

    Health Inspection

    Preparing for a health inspection should never be an overly difficult process. After all, if the restaurant furniture booths get dirty during the year, it shouldn't be an inspection that motivates the owner to clean them. Even eateries that consistently focus on cleanliness, though, should do a few things to improve their health grade. Because in the end, a passing grade of 99 percent is much better than a passing grade of 95.

    Perform a Mock Inspection
    One of the best ways to prepare for an upcoming health inspection is to perform a mock inspection. While walking around the restaurant to ensure cleanliness can be helpful, it's a much smarter move to reach out to the local health department and see if they make their inspection forms freely available.

    Having access to these forms will tell a restaurateur exactly what the inspector is looking for. Whether it's keeping cafe chairs a certain distance away from trash cans or ensuring that refrigeration units stay at a specific temperature, knowing these things in advance can help even the tidiest restaurant make a higher health score.

    Overcompensate When Necessary
    There are aspects of most restaurants that go against the grain when it comes to health inspections. Fancy eateries, for instance, never have their servers wear hats or other head coverings. Doing so would snag them a few extra points, but it would also take away from the overall aesthetic they're trying to create.

    Because there are areas where an eatery won't secure the maximum amount of points, it's essential that they overcompensate in other areas. If the building is old and keeping the aesthetic entails not replacing the concrete floors, which can be more difficult to fully clean, having servers wear hats or making up in other inspection areas can go a long way.

    Consistently Train Employees

    A restaurateur cannot pass a health inspection on their own. In fact, everything the inspector gives a good grade on will have been prepared, cleaned or maintained by an employee. This is why proper training is so important.

    Training isn't just about learning to use the POS system and memorizing the ingredients in certain dishes. It's also about understanding OSHA requirements and basic hygiene rules. Hold periodic mandatory employee meetings to reinforce habits of cleanliness and keeping up to code.

    With those comfortable restaurant furniture booths and great food readily available, these meetings shouldn't be too taxing on the workers.

    Accompany The Health Inspector
    Some restaurateurs may think they're "all in" once the inspector arrives, but this isn't the case at all. Accompanying the inspector during their walk-through can accomplish a variety of things. First, the potential to notice small problems and nudge workers to handle them is present.

    Most importantly, though, is the fact that restaurateurs can see the restaurant as the inspector does. This means minor details that were overlooked become obvious, and this provides better preparation for future inspections. Additionally, restaurateurs can dispute or explain anything they think the inspector got wrong along the way.

    From reupholstering restaurant furniture booths to replacing commercial restaurant equipment, there are a variety of things culinary entrepreneurs can do to increase their inspection scores. Of course, these drastic measures are rarely necessary. By following the simple rules outlined above, restaurateurs can ace their next health inspections.


    Is It Okay To Buy Used Restaurant Equipment?

    Published By: Leon Tuberman  -  Tuesday, December 27, 2016

    Restaurant Equipment

    When a love for the culinary arts moves out of the home kitchen and into a restaurant, budding entrepreneurs have to worry about much more than simply making great food. On top of marketing and customer service, they must find equipment that can keep pace with a potentially hectic environment. Commercial restaurant equipment allows restaurateurs to get this job done, but is it okay to purchase these appliances used?

    Consider the Price
    Purchasing used commercial restaurant equipment is fine, but it's important to first look at the price. One of the main motivators of buying this equipment used is saving money, but in some instances, the savings aren't worth it.

    When looking at used equipment, check new prices as well. If used units are selling for more than half the price of new ones, it's likely smarter to purchase new. Restaurateurs wouldn't buy cafe chairs used if they were nearly as much as new restaurant furniture, and the same should go for commercial equipment.

    Can Equipment Pass Code?
    When purchasing used commercial restaurant equipment, it's essential to verify if the appliance adheres to local code regulations. Some outdated equipment does not meet modern ordinances, but if the appliance was already in a previous restaurant when the regulations changed, health inspectors may have overlooked the violation.

    Once a restaurateur attempts to put that appliance in a new eatery, however, inspectors will definitely say something. An appliance passing inspection in one restaurant doesn't guarantee it will pass in another. Always make sure the equipment is up to code before shelling out the cash.

    Choose Equipment Case by Case
    While it's okay to purchase a variety of restaurant machinery used, there are a few items that restaurateurs should be wary of. Oven ranges, convection ovens and Hobart brand items can typically be trusted to last a while.

    Refrigeration units, dishwashers and steamers, on the other hand, can accumulate considerable wear due to constant moisture. While these items can occasionally be purchased used with no problem, it's important for restaurateurs to pull up a bistro chair, hop online and do their research before buying.

    Existing Manufacturer Warranty
    Purchasing new commercial restaurant equipment comes with the peace of mind of a manufacturer warranty. When restaurateurs decide to purchase these appliances used, however, it doesn't necessarily mean they won't have access to a warranty. They simply need to spend a little more time searching.

    The truth of the matter is that some restaurants go out of business before their equipment's warranty even expires. This presents a great opportunity for restaurateurs looking for commercial appliances. If purchasing from a dealership, it's also imperative to get at least a 30-day guarantee. This is often long enough for any underlying problems to come to light.

    Nice restaurant booths, perfect ambiance and great service mean nothing if the equipment in the back doesn't work. While there are risks to purchasing used commercial restaurant equipment, most of these risks can be mitigated with a little knowledge and research. Purchasing used isn't always a bad thing, and in the food and beverage industry, it can save thousands.


    Should Restaurateurs Franchise Their Businesses?

    Published By: Leon Tuberman  -  Monday, December 26, 2016

    Franchise

    When a culinary entrepreneur sets up their first restaurant dining sets, they're hopeful that their business will "hit it big" one day. Once they have a few successful eateries under their belt, though, they're often left wondering what to do next. Franchising a restaurant is one of many options, but there are some serious considerations to make before doing this. The following can help with this big decision.

    Willingness to Negotiate
    Owning a franchise comes with several responsibilities, and one of these is the willingness to negotiate. It's okay to stand firm on franchising fees, but a restaurateur must be willing to work with their franchisees when changes are desired.

    This doesn't mean franchisees need to be consulted every time new bar tables are purchased. If a restaurateur comes up with a new product or other innovation, though, they may need to work with franchisees to ensure they're willing to accept the new direction.

    These people invested their money in a franchise, so they must be kept in the loop if the chain is looking towards change.

    Desire to Expand With Little Capital
    Many restaurateurs wonder why anyone would franchise when they could simply open a new store on their own. After all, it should be far more profitable, right? While this could be the case, the simple answer is that franchising a restaurant costs far less than opening a new business.

    When a franchisee decides to open a restaurant under the umbrella corporation, they have to pay a franchising fee. Additionally, they are the ones that lease the building, hire the employees and set up service contracts. The main restaurant's owner, on the other hand, may have to do nothing more than sit at their restaurant dining sets and sign the franchise documents.

    Understand Managerial Benefits
    When a restaurateur decides to open a new eatery, there's far more to do than find sturdy commercial restaurant equipment and nice cafe chairs. All of this could go to waste without the right people at the helm. Unfortunately, it's quite possible that a restaurant will hire and train a manager only to have that individual leave the company.

    This is less of an issue when franchising. If a person is willing to become a franchisee, which includes a huge investment on their part, there's a very good chance that they're committed to the brand's success. No longer will it be a crapshoot to find great management that will stick around. Instead, they'll seek out the restaurant themselves.

    Fully Vet Franchisees
    Franchising should never be taken as an "If they have the money, they have the restaurant" endeavor. Franchisees won't just have a new location; they'll have the good name of the franchise in their hands. Because of this, it's important to fully vet a potential franchisee, including their desired restaurant location and prior legal actions, before taking a chance with the eatery's reputation.

    No culinary entrepreneur wants the restaurant dining sets in their first location to be the only ones out there. The dream is to constantly expand. Unfortunately, this can be time-consuming and expensive, but if franchising seems like the right thing to do, expansion doesn't have to be an impossible task.


    Technologies That Every Restaurateur Should Be Using

    Published By: Leon Tuberman  -  Saturday, December 17, 2016

    Restaurant WiFi

    There was a point in time when restaurant furnishings were almost the most technologically advanced equipment in an eatery. Since science has evolved in leaps and bounds over the past few decades, though, there are now tools that can make restaurants incredibly more efficient. And while not every eatery needs a dedicated app like Taco Bell's, these are a few technologies that every culinary entrepreneur should be utilizing.

    Make the Most of Apps
    Again, most restaurants don't need their own app, but this doesn't mean they shouldn't use the technology. Signing up with programs like OpenTable and Zomato is ideal. Patrons can do everything from leave reviews to make reservations using these apps, and considering how much technology runs our lives today, many would enjoy interacting with restaurants digitally.

    Other apps, such as Meetup and Foursquare, don't offer the same services as the aforementioned smartphone mainstays. They do, however, allow patrons to check in wherever they are. It seems like a great opportunity to leave little cards at the booths for a restaurant announcing a 10 percent discount for anyone who "checks in" via their app.

    Wi-Fi for More Than Business Tasks
    There aren't many restaurants out there that don't already use Wi-Fi, but there are still some that don't offer it to their patrons. The truth is that customers would rather occupy restaurant furnishings where they can check their email and social media without using up their data. If all things are equal between an eatery without Wi-Fi and their competitor who does offer the service, it'll be the competitor who lands the guest.

    Electronic Point of Sale Systems
    Every restaurant once had the typical cash register where they'd ring up an order after writing it down. Most fast food and casual dining eateries, though, have moved past this. Electronic point of sale systems now allow servers to put in orders on the fly, and they can even cash out the customers themselves.

    Of course, some small town diners still do fine with the traditional written-down ticket orders. If nothing else, though, they should go electronic. A tablet with an app like Breadcrumb allows restaurateurs to keep a catalog of their menu, process sales and, on busy nights, immediately keep track of which tables are available.

    The Cloud
    Nearly every industry has recognized the importance of using the cloud, but for some reason, food-and-beverage entrepreneurs have been slow to come around. Many likely wonder, "How is the cloud going to keep my restaurant furnishings full?" It's a valid question, but this technology can do this and much more.

    To start with, eateries can save money on purchasing licensed software suites by utilizing service as a software (SaaS) via the cloud. Microsoft Word, for instance, is free when using cloud technology on Google. Restaurateurs will also find that their systems are more secure thanks to offsite backups. The cloud simply makes running an establishment more efficient, and this will always result in happy customers.

    Technology is constantly evolving, and many of the tools we use today may not even be around in a decade. While they're still here, though, budding culinary entrepreneurs should make use of them. It's come to the point where nice restaurant furnishings and great service simply aren't enough, but technology can definitely pick up the slack.


    How Restaurateurs Can Cultivate a Devoted Online Fanbase

    Published By: Leon Tuberman  -  Wednesday, December 14, 2016

    Restaurant Phone

    Marketing has evolved greatly over the years, and thanks to this, restaurateurs have to do much more than advertise in the newspaper to get people at their cafe tables. The world has moved online, and so must restaurant marketing. And while many may not realize it, online marketing effectiveness relies solely on creating an active internet following. These tips are a great way to get started.

    Consistently Interact With Patrons
    One of the key ingredients to successful social media marketing is interacting with followers. Fortunately, doing this will also build rapport with online followers. When someone tweets or posts that they enjoyed a meal, respond that it was great having them in. If they comment on a certain post from the page, take a moment to engage in a little banter.

    This builds a real connection with social media followers. Restaurateurs should also take the time to respond to negative comments. If someone didn't enjoy a meal, let them know how this will be rectified, and the whole world will see. Social media interaction carries a whole host of benefits.

    Don't Be Afraid to Link Out
    Many restaurateurs feel that they should only post blogs, photos and other content that's created by or directly connected to their eatery. And while the main focus is to fill up those cafe tables, it's important to remember that consumers want real value.

    It's okay to post a food-related article written by a restaurateur 500 miles away. It's even okay to post a link on how to build a bar table. And when a restaurant owner creates their own blogs, backlinks to reputable sources build credibility. Even in the food and beverage industry, people want real value in the content they consume.

    Offer Freebies for Newsletter Sign-Ups
    One of the most important aspects of building an online fan base is getting people on the restaurant's email list. Offering a gift card or discount for everyone who signs up is a great way to build the list, and once individuals are signed up, it's possible to send out event announcements, promotions, and a variety of other content that recipients will appreciate, and even feel privileged to receive firsthand.

    Avoid Shortcuts
    Knowing what not to do when building an online fan base is just as important as knowing what to do. With that in mind, restaurant owners should never engage in underhanded tactics like buying "followers." Many websites have offers like "Get 1,000 Followers Overnight," but it is always inactive accounts they're providing.

    This means when great content is posted, none of those new "followers" will interact with it. Thanks to Facebook algorithms, this lack of interaction will often result in the actual customers not seeing posts. Big numbers might look good on a restaurant social media page, but they'll never get people in the restaurant booths.

    An excited and involved online fanbase can do great things for a restaurant. In essence, these individuals turn into involved brand ambassadors. A bit of online success can remind a restaurateur that people behind the keyboard are often just as important as those at the cafe tables.


    How to Successfully Implement Curbside Pick-Up

    Published By: Leon Tuberman  -  Monday, December 12, 2016

    Restaurant Curbside Pickup

    Restaurateurs bring in the bulk of their revenue from the individuals filling the bar tables and restaurant booths. Others have discovered, though, that offering a curbside pick-up service can also be profitable. Most eateries have no problem with taking phone orders and letting patrons pick up food inside, but far fewer offer a "runner" who brings the food to their vehicle. This can attract new business, so a restaurant owner considering the service should know how to pull it off.

    Have Dedicated Curbside Employees
    While it may seem enticing to offer curbside pick-up, it should only be done if the restaurant can afford dedicated curbside staffers. Some eateries may attempt to just have a server take the food out when they have a spare minute, but what if that spare minute never comes? Making the customer wait defeats the purpose, and an upset curbside customer is just as damaging as an angry patron at a bar table.

    Keep one employee per shift in the curbside area. Their job should be making sure every order is right and getting it out to the customer as quickly as possible. Nothing would anger a patron more than getting home to find that their food has gotten cold while they were waiting at the curb.

    Offer Curbside Discounts
    When first starting out, it might not be completely economical to always have a dedicated staffer in the curbside area. This is why restaurateurs should strive to build excitement for this service quickly. Studies have shown that eateries with curbside service have seen 10 percent profit increases yearly since implementation, but they have to get the word out first.

    To do this, take to social media and provide "curbside only" promotions. On busy nights, patrons will love being able to eat at home with their families instead of waiting 15 minutes for an open table. That's when most will use these promotions, and once they try out the new service, they're oftentimes hooked.

    Have Reserved Parking Spots
    While this might be one of the simplest things to do when offering curbside pick-up, it's also one of the most important. Patrons need reserved spots right in the pick-up area. This ensures the staffer will see them and the customer isn't stuck looking for a parking spot.

    Get Better To-Go Containers
    When someone enjoys their meal at the bar tables and then asks for a to-go box, they have no illusion that their meal will be warm once they arrive home. This isn't the case for curbside customers. They want their food to be hot and ready to eat even after the drive, and traditional Styrofoam containers won't pull this off.

    That’s why it's important to invest in quality containers that keep food warm and won't leak. Applebee's, for instance, provides durable plastic containers that snap tight to prevent any spills. This type of container is ideal, and it ensures patrons will enjoy a hot meal without a mess, even when not occupying the tables for restaurants.

    Curbside pick-up might not be right for every restaurant, but for those who pull it off, it's a definite revenue generator. And even on slow nights, when the bar tables are empty and the restaurant dining sets go unused, curbside service will ensure patrons are still stopping by.


    3 Underutilized Tips to Bringing In New Restaurant Patrons

    Published By: Leon Tuberman  -  Friday, November 25, 2016

    Restaurant Friends

    Every restaurateur hopes that each night they're open will bring with it full bar tables and a constant influx of patrons.  And while keeping current customers happy is a great way to do this, it's also essential to consistently bring in new guests.  While everyone knows the tried-and-true methods, such as offering Facebook discounts or hosting a happy hour, fewer culinary experts take advantage of the following underutilized tricks of the trade.

    Discounts Connected to "Check Ins"
    Social media has effectively taken over the world.  If there are people at the tables for restaurants, they're no doubt occasionally checking their Facebook pages.  Restaurateurs can take advantage of this social media saturation by offering discounts related to the "check in" functions on numerous platforms.  

    Advertising a promotion of 10 percent off for patrons who "check in" at a restaurant offers a variety of benefits.  In addition to attracting new guests for the discount, all of the individuals following a "checked in" person will see exactly where their friend is.  This can tip off consumers who may have never even heard of the eatery, and within days, they might just be sitting at those bar tables.

    Send Out Birthday Emails
    With the right marketing company or email client, restaurateurs can send out targeted messages to those on their email list who are celebrating a birthday within the month.  Of course, this will only end up occupying the restaurant furnishings with patrons who have already visited, right?  This isn't a terrible assumption, but it is an inaccurate one.

    The simple fact is that no one goes out alone to celebrate their birthday.  And if they do, they could probably really use that free drink anyway.  In all likelihood, though, they'll have a few friends tag along.  Some of these individuals may never have visited before, and this provides a prime opportunity to create a new loyal customer.

    Bring In Live Entertainment
    Some people could go their whole lives without ever coming across a local restaurant in print or social media.  They're more likely to keep up with their favorite local band or up-and-coming comedian.  Restaurateurs should take advantage of this fact.  Offer to host these types of live entertainers and announce the event on social media.

    Additionally, most local newspapers have "Upcoming Event" sections online.  Make sure to post the upcoming entertainment there as well.  Restaurateurs should keep in mind that they won't be the only ones advertising this happening.  The performer will send the message out on their own social media pages, and this can result in droves of new patrons occupying the seating for restaurants.  

    There are a variety of marketing and outreach tips that restaurateurs can use to get new guests at their bar tables.  It's important, especially for culinary entrepreneurs on a budget, to utilize any of these methods that don't break the bank. Fortunately, the aforementioned fall right in that category and can create new customers for life.



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