Jonathan Morse's Page

Let’s start at the beginning….sales. The sale generally starts with an inquiry, no mystery there, but what has changed is how the inquiry is received. Consumers are starting their buying cycle on the web. A recent Cornell study showed that consumers (your potential customers) prefer reservation style solutions over more traditional methods like phone and e-mail for communication. This is good news because the recent survey from Quality Track International clearly shows the phone inquiry process… Continue

In a recent article “Happy days (sort of) here again” about holiday parties from the Boston Herald Jason MicKinley-Babb the General Manager of Grill 23 (one of our customers) is quoted as saying ““We’re going to come out looking better than last year…”



Why the success for Grill23 when many others are struggling?… Continue

The similarities between General Motors and the Restaurant Industry are very striking. Please let me explain:

6 Reasons (in my opinion) General Motors failed?

1.Head In The Sand-stuck to their ways and felt that they “knew best”

2.Stubborn-Refused to adapt despite all the warning signs

3.Failure to Launch-To much bureaucracy to make decisions in a timely manner

4.Action vs. Momentum-Busy doing “things” that got confused with momentum which… Continue

So no matter how hard you try (or beg) you cannot get that Private Dining room full on Monday’s or Tuesday’s. You should try ChefAMe.



Let Springwise explain:



Through the participation of a few Philadelphia restaurants, Open ChefAMe offers what it calls an “open mic night” for local aspiring chefs on one Monday each month. The chosen culinary talents for each event get to pick the menu for a three-course meal, take over the kitchen at the… Continue

“Group Dining is “found money” for restaurants! How hard is that to understand?”



That was a recent quote from an e-mail exchange that I had earlier with someone in the restaurant and software business. It made me chuckle at first, then, when I thought about it, I felt frustrated.



Let me explain. Group Dining, Private Dining, catering, whatever you want to call it is more than “found money” it represents over 30% to 40% of a restaurants entire revenue. If a restaurant is… Continue