Barry Chandler's Blog (331)

6 Tips To Increase Pickup Orders At Your Restaurant

Your customers are busy people. If they’re going to order a meal from you, they need it to be as convenient and quick as possible. So how can you increase your pick up orders by taking advantage of your customers’ need for convenience? Follow these tips and tricks!

1. Online ordering.

From banking to shopping, customers today are used to doing everything online. Why shouldn’t they be able to order dinner, too? Make sure your menu is available and easy to read…

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Added by Barry Chandler on July 30, 2013 at 5:19pm — No Comments

4 Factors That Attract Millennials To A Restaurant

Millennials, those ages 19 to 34, are buying fewer cars, houses, electronics, and credit cards. Why is this? Being the group hit the hardest by the economy, they have less money than their parents did at the same age. In fact, the average worth of someone from the age 29 to 37  has dropped a whopping 21% over the last 30 years. What does this mean for…

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Added by Barry Chandler on July 26, 2013 at 10:39am — No Comments

Delicious Ideas And Inspiration For Planning Your Fall Menu

As we enter into late summer, chefs and restaurant owners are starting to plan and create their fall menus to entice and delight customers.

Fall is an ideal time to celebrate the bountiful harvests of the season, which brings with it an abundance of hearty vegetables, such as squashes and gourds, potatoes, and parsnips, as well as delicious and sweet fruits like apples, pomegranates and pears.

And as temperatures cool down, the fall season is also a time when Chefs can put fun,…

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Added by Barry Chandler on July 23, 2013 at 12:50pm — No Comments

Why Baby Boomers May Be The Key To Your Restaurant’s Success

study done by market research firm NPD Group (NPD) reveals that America’s 76 million boomers, born 1946-64, were responsible for 23 billion restaurant visits last year, generating $172 billion in sales for our America’s restaurants. Also according to NPD, diners age 55 to 64 make 220 visits a year, up slightly from 2008.

By sheer…

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Added by Barry Chandler on July 17, 2013 at 12:58pm — No Comments

5 Types Of Promotions Restaurants Should Never Run

Running a promotion might seem like a great way to get more customers into your restaurant. Discounts, contests, or other special attractions can only be good things, right? Well, not exactly. Although drawing attention to your restaurant is usually good, there’s definitely such a thing as the wrong kind of attention. If you’re not careful, your restaurant promotions could lose money, get bad press, or even put you on the wrong side of the law. Read on to find out what promotions your…

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Added by Barry Chandler on July 10, 2013 at 1:06pm — No Comments

4 Social Networks Your Restaurant Needs To Be Using

With new social media sites sprouting likes weeds, it can be overwhelming to figure out which to focus your time and energy on. Based off a recent survey from theNational Restaurant Association, the top four social media sites that customers use are: Facebook, Twitter, Pinterest, and Instagram.

Facebook

After…

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Added by Barry Chandler on July 2, 2013 at 11:00am — No Comments

OpenTable Vs. Urbanspoon: Which Online Reservation System Reigns Supreme?

If you use an online reservation system for your restaurant, since 1998, OpenTablewas the only tool available. However, a few years ago, Urbanspoon came out with its new online booking service called Rezbook, giving OpenTable a run for its money.

But what is the difference between them, and is one better than the other? Well like anything, both tools have their advantages and drawbacks, as…

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Added by Barry Chandler on July 1, 2013 at 11:14am — No Comments

5 Ways Restaurants Can Leverage The New Instagram Videos

Just last week, Instagram introduced its new video feature. Users of Instagram can now take videos up to 15 seconds long.

This was released In hopes of competing with Vine, a video clip sharing app, which was released on January 24th by Twitter. Just like with Vine, the…

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Added by Barry Chandler on June 26, 2013 at 6:15am — No Comments

Restaurant Bans Kids Under 18: Agree Or Disagree?

The Sushi Bar, a restaurant in Alexandria, Virginia has made a pretty big statement: “no one under 18 years of age is allowed.” While many other restaurants around the country simply create an atmosphere and price range that is not exactly family friendly, The Sushi Bar has made their intentions clear. Owner Mike Anderson, who…

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Added by Barry Chandler on June 21, 2013 at 11:00am — No Comments

6 Things Restaurant Servers Should Never Do

Your servers have more interaction with customers than anyone else. If your servers are well-trained, helpful, and friendly, this can be a good thing. But on the other hand, it can also be a very bad thing. Of course you want your servers to help your business, not harm it, so make sure they avoid doing the following things.

1. Make guests feel unwelcome

Every guest in…

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Added by Barry Chandler on June 18, 2013 at 10:46am — No Comments

Chain Restaurants Reveal 5 Sizzling Marketing And Promotion Strategies

America’s restaurant chains are pulling out all of the stops to stay ahead of the competition and grab more market share of the $660 billion industry.

Here’s a look at five sizzling marketing strategies offered by major chain restaurants, everything from chef-inspired recipes and full-course meals for one low price, to…

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Added by Barry Chandler on June 17, 2013 at 11:03am — No Comments

6 Ways To Increase Engagement On Your Restaurant Facebook Page

Social media is the way of the world these days and your bar or restaurant should be taking part in online conversations. Increasing customer engagement on your page means building relationships which can lead to more business in your restaurant. Try these tips to help you increase customer engagement on your Facebook page.

Ask Questions

Asking questions is an easy way to receive engagement. However, it is also great for learning more about your…

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Added by Barry Chandler on June 14, 2013 at 3:00pm — No Comments

Local, Sustainable, Organic: Are Restaurants Misusing These Buzzwords?

We’ve all seen these words getting thrown around in the food world since the day consumers started getting savvier and more educated about what they put in their mouths. But are these words being used just to have consumers buy in to the idea or to what it truly means to eat local, sustainable or organic food?

With vague explanations and no standard definitions, it’s important to understand what you are claiming when using them on your menu.  To help clear up any misconceptions and to…

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Added by Barry Chandler on June 13, 2013 at 1:01pm — No Comments

6 Things Restaurants Can Learn From The Amy’s Baking Company Nightmare

As many people are well aware, social media, specifically Facebook and Yelp, have become helpful tools for restaurants and bars to utilize.  They allow owners and managers to easily communicate and market themselves directly to their customers and receive feedback. However, as …

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Added by Barry Chandler on June 11, 2013 at 12:23pm — 1 Comment

6 Ideas For Bars And Restaurants To Cash In Big This Father’s Day

The National Restaurant Association (NRA) projects that 50 million Americans will dine out on Father’s Day this year (Sun. June 16). It’s also ranked as the third most popular holiday for dining out after Mother’s Day and Valentine’s Day.

NRA research also reveals that the most important factor for dining consumers when choosing a restaurant on Father’s Day is…

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Added by Barry Chandler on June 10, 2013 at 11:39am — No Comments

The Complete Guide to Drink Presentation and Preparation

Properly presenting and preparing drinks may seem extremely obvious, but it doesn’t hurt to make sure you’re doing it right. Take the time to properly prepare and present your drinks to help change your customer’s cocktail experience.

Ice, Ice, Baby

Cubed, cracked, and shaved. These are some of the basic forms of ice and knowing when to use each comes in handy. Cubes are  standard and can be used for almost any drink. Due to…

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Added by Barry Chandler on June 6, 2013 at 12:44pm — No Comments

New Study: Alcohol Prices Rise at Restaurants and Bars

Thrifty customers looking for a cheap night out are used to ordering more wallet-friendly beers. But according to Restaurant News, alcohol prices are going up, especially for mass-market beers. This means that when customers reach for a PBR or Bud Light, they may be unpleasantly surprised by a big price hike.

The study by Restaurant Sciences LLC also reports that craft…

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Added by Barry Chandler on June 5, 2013 at 11:11am — No Comments

Eat Your Drink: The Rise of the Edible Cocktail

There’s a growing trend in the bar and restaurant business that we’re really excited about.  It’s a little something called “edible cocktails”, and, trust us… it’s awesome.

So what is an edible cocktail? It’s exactly what it sounds like… it’s a drink you can eat. (Think Jello Shots, but much more exciting.) Restaurants across the country are adding these sweet treats to their menus, and the response appears to be validating the decision.

Now, there are purists who don’t…

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Added by Barry Chandler on June 2, 2013 at 2:16pm — No Comments

The Quick Guide to Food and Wine Pairings

Just about everyone loves a nice glass of wine to complement their meal, right? With so many bars or restaurants now offering food and wine pairing menus, this certainly seems to be the case. But how should you actually go about creating a winning food and wine pairing experience for your customers?

With so many complex flavors it may seem complicated, but it can be quite easy when you get down to thebasics. If you…

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Added by Barry Chandler on May 28, 2013 at 11:02am — No Comments

Why Your Customers Love to Dine Outside

For many people, sunshine and warm weather mean one thing: patio season! When summer’s on its way, customers don’t want to be cooped up inside for every meal. Instead, they want to enjoy the fresh air and soak up the vitamin D on their favorite restaurant’s patio. But what is it about eating outside that just makes food taste better? Here are some of the elements that make dining al fresco so irresistible.

A view.

No matter how lovely the inside of your restaurant is, you’re…

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Added by Barry Chandler on May 24, 2013 at 11:10am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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