Don’t Drop the Ball on Your Restaurant’s New Year’s Eve Events

Confetti

The beginning of a new year is an exciting time! People use it as a clean slate and a way to start over. Have your customers end their year and turn over a new leaf in your restaurant with New Year’s Eve promotions that will let them have the time of their life (*cues up Dirty Dancing theme*).

Choose Your Atmosphere

People Dancing on New Years Eve

When you think of New Year’s Eve, sounds of champagne bottles popping and glasses clinking may come to your mind in a more adult setting. But the beauty of a New Year’s Eve party is that it can be geared toward whatever audience you want! While it obviously works well in bars, there are other establishments that can still get in on the holiday festivities. Are most of your customers families with younger children? Have a New Year’s Eve early dinner with kids’ activities and crafts so everyone can be entertained. Even breakfast joints can get in on the celebration by hosting a New Year’s Day brunch and catch the crowd the morning after, bonus points if you have a build your own Bloody Mary bar.

Choose Your Theme

New Year's Eve Hat and Champagne

A theme is very important for creating hype and interest. It’s easy for customers to justify popping a bottle of champagne and watching the ball drop from the comfort of their homes, but a good theme can entice them to see the value in the experience (around 9% of Americans go out for New Year’s). Pick one that you think would be the most fun and memorable for your guests to enjoy. Some popular themes over the years include reality TV, roaring 20’s, beach, New Orleans, and 90’s throwback. Although a theme isn’t necessary (even just New Year’s Eve could be your theme!), it can really lend itself when you’re decorating your space and creating a memorable menu.

Choose Your Promotion Method

Tickets

The key to get people to show up? Make sure they know about it! With so many other holiday gatherings happening, all around a few weeks span, it’s important to promote your New Year’s Eve party around the beginning of December.

Try some of these methods to advertise your party and keep it marked on their social calendar.

  • Flyers in your restaurant, on community boards, and on customer receipts
  • Email blasts
  • Mentioned by staff
  • Menu inserts
  • Text alerts
  • Social media advertisement (Facebook, Twitter, Instagram)

If you’ve had prior New Year’s events, be sure to send out notices to past attendees that they are not going to want to miss this year!

After you have their attention, consider selling ticket packages to the event. This can help lay out what guests can expect from the event and people are more likely to follow through if they have already paid the money upfront to attend an event. For example, packages could include appetizers, dinner, drink tokens, or even a champagne toast. Having these preset packages can help you order food/drinks appropriately for your crowd and prevent overcapacity. You could even incentivize your staff with who can sell the most tickets for a prize to keep them engaged and customers informed!

Choose Your Entertainment

Live Music Performance

Music or some sort of entertainment is a must for your New Year’s Eve party! Having entertainment completely transforms the whole feel for the evening. Whether it’s a DJ, live band, magician, or any kind of performer, give your attendees some sort of show they can enjoy while they wait for midnight. You can factor this into the cost of a ticket to your event.

But don’t forget to make a countdown announcement or put the ball drop on a few minutes before midnight so guests can officially ring in the new year as it happens.

Choose Your Staff

Bartenders at Bar

It may seem obvious that since your doors are open, you’ll need to schedule your staff. Customer service needs to be at its highest since your restaurant has transitioned to more of an event center than its normal eatery operations.

Bartenders should pay careful attention to how much guests are being served, since overserving is a big issue with the holiday. In fact, DUI arrests are at their highest between Thanksgiving and the end of New Year’s weekend. Having the right staff members on hand to make sure guests have a good and safe experience is crucial to helping everyone have a great time.

Planning a New Year’s Eve party for your restaurant may seem overwhelming but it’s a great way to bring your customers (and maybe some new faces) in for the holiday. A successful New Year’s event, especially those that are ticketed, can be a lucrative start to what may be a slower month in business.

Does your restaurant host an event for New Year’s Eve? What do you found that has worked for your business in the past? Tell us below!

Game Day Restaurant Promotions

Sports Fan at Bar

It’s finally fall and football season is here! Many restaurants take advantage of their region’s teams and factor them into a seasonal promotion. And why not? Fans hunker down for three to four hours at a time, consuming your drinks and food during the course of the game, making them a great market to tap into if you don’t already.

There are many ways your restaurant or bar can start integrating “game day specials” into your weekly plan.

Advertise ahead of time. If your regular customers aren’t aware that their favorite hangout is going to start showing their team, it’s not going to be good for business. Promote on your social media and website why your place is the best to watch the big game. This is crucial if you haven’t been a hub for spectating before. To tie in with advertising your location, try and incentive patrons to get there early. Get swag from beer or liquor companies you work with to give away to the first 25 customers in the door or have little raffles during the game.

Open a little earlier. For Sunday games, there’s always the possibility that your team could be playing in the early afternoon. Try opening your doors a couple hours beforehand to encourage people to either arrive early for the game and grab a seat. Or remain a desirable option for other customers that aren’t concerned with the game because they know they can eat and get out of there before it starts.

Bring on the booze. If you sell beer of any kind, you can offer some sort of bucket or pitcher promotion where guests purchase larger quantities of beer at a time for a deal. Again, these fans are likely to be holding up a table for longer periods of time than your average customers, so why not give them a further reason to keep buying drinks? These games are a socially acceptable reason for patrons to drink on what’s typically an “off” time for your bar.

Don’t forget the food! Just like beer, you’ll want to be able have the ingredients for your game day menu prepped and ready. If you’re looking to add a little something to your regular menu, try loaded nachos or fries. These dishes can be put together using leftover pieces from other menu items so you’re preventing food waste and giving your spirited customers another choice. Plus, a lot of this food is on the saltier/spicier side, which will leave customers feeling thirsty…

Offer to-go options. Sports fans can be a superstitious crowd. Some of them have to sit in the same chair by an east-facing window where, by coincidence, their team hasn’t lost since ’82. Turn this crowd into customers by beefing up your take-out options. You can offer take-out specific items, larger platters for viewing parties, or allow ordering the day before to relieve some of the pressure on your kitchen staff. Having these choices for people who would rather watch at home can help you take advantage of a higher portion of your customer base and you can make a sale without giving up any space!

Make sure the game is visible. There’s nothing worse than having a group coming to your establishment to specifically watch the game and not being able to see the screen. Be sure to have enough screens so people can view the game from different vantage points. And, because games can start anywhere from the afternoon and into the evening, make sure you can adjust your blinds when the sun is shining in.

No matter where your bar or restaurant is located, there’s always a team that your patrons can rally behind. It could be a national, college, or high school team, or even all three depending on your location! Game day promotions are a great chance to bring customers in on what might traditionally be slower days and engage them in your restaurant or bar’s atmosphere.

Ways To Make Your Restaurant More Instagram-Worthy

There is no denying that social media is a powerhouse. Every day new accounts are being created at a rate of one new social media user every 15 seconds. There are 3.03 billion active social media users, with the average number of social media accounts being 5.54. The average daily time spent on social is 116 minutes a day.

Instagram is right at the top with over 800 million monthly active users and over 95 million photos uploaded every day. That is a huge market and a fantastic tool that you can use to reach current and potential customers. Instagram can be a powerful promotional tool if used the right way. Yelp data shows that more users are looking up restaurants based upon how “Insta-worthy” they are. There are a few things that you can do to up your game, get those double taps, and use Instagram to fill your seats.

Beautiful Food

As a restaurant, your top priority is the food and the way that it tastes, but nothing says that food can’t be both delicious and photo worthy. Many restaurants are seeing success with creating a novelty food item that brings people in just for the photo opportunity. Bloggers compile lists of the most
Instagrammable food in each city. Readers then flock to these locations to get that next great picture. By offering an item that is a little over the top, you can bring in a lot of business. Hybrid foods such as the Cronut, are also very popular.

Don’t rework your entire menu just to make it Instagram worthy but consider creating a monthly special that is fun to photograph. It will get people in the door and it’s a great creative exercise for your staff.

Presentation of food is always important, but there are a few easy ways to up you game. Investing in some white plates is a great way to show off your food. It helps to accentuate the colors of the food and has a nice minimalistic feel, perfect for photographing.

Many of us can agree that greasy foods are delicious, though packaging with giant grease stains aren’t the most appetizing looking. To avoid grease ruining a Kodak moment, invest is some grease proof paper. It allows fried foods to look their best all the time.

Lighting

As any photographer will tell you, lighting is crucial to the perfect photo. Take a moment to evaluate the lighting in your restaurant to make sure it fits the image you want to create. Are you a dark and moody bar looking to reach college students or a light and airy bakery catering to families? If you are trying to go for a darker vibe, try having a few areas that are well lit enough for a good photo op. Neon signs can be great for this. They also create a signature piece to identify your location.  Photographers love spaces with good natural lighting, it makes taking the photo easier and allows your food to look its best.

Décor

You don’t need to completely redesign your restaurant just for Instagram opportunities. A few small adjustments can be made to encourage guests to take photos. A wall with a quote that embodies your brand, unique wallpapers, and furniture can all enhance the experience offered at your restaurant and promote customers sharing on their account.

You can help set the tone with what part of your décor you would like featured in photos. Do you have a fancy tiled floor? Or perhaps you spent hours obsessing over the perfect counters, feature them as a consistent backdrop on your feed and customers will follow suit.

Murals

Finding a mural and posting a picture with it is a new trend to hit Instagram. If your building has a beautiful blank wall indoor or out, consider pairing up with a local artist to create something unique to your area or restaurant. Brainstorm a signature hashtag and a location tag and you’ll have people traveling from all over to come take pictures. In some cases, people stand in lines down the block to take pictures with certain murals. If foot traffic is an issue this is a sure-fire way to increase passersby.

Hashtags

Share your Instagram account name everywhere. On your menu, on a chalkboard sidewalk sign, or on a receipt. Make sure that your customers know where to find you online. They can’t follow if they don’t know where you are posting. Create a custom hashtag that either references the name of your restaurant or a fun aspect of your brand. This will encourage any Insta-lovers to start snapping and tagging your restaurant.

Hosting a photo contest with a signature hashtag is a great way to improve engagement or get the momentum going on a new account. To encourage participation, offer customers a percentage off if they come in to eat and post.

Your Feed

Most importantly, don’t forget to include a human element to your posts. Gorgeous photos of your food are great and can create craveability ideal for generating new customers. That being said, a huge part of the industry is the people and their stories. Integrate photos of people enjoying themselves on your feed, it’ll inspire other to come and join the food party.

Just be yourself. Share photos of your customers enjoying the food or photos that illustrate the story of your business and what makes you unique. In a world of cultivated content people often crave realness.

Social media is a great marketing tool and Instagram is at the forefront of the social media game. Instagram is an excellent tool for meeting your customers where they are at. By making a few adjustments to your current design or marketing plan you can increase your customer base exponentially.

Have you seen results by using Instagram? Let us know in the comments below!

What to Consider Before Opening Your Restaurant for Breakfast

Waiter Serving Breakfast

Bacon sizzling on a grill, crisping in its own grease. The smell of pancakes wafting through the air greets customers at the door. An orange light comes to life as the coffee signals its readiness. Breakfast is served.

These are just a small sampling of the sights, sounds, and smells that await you and your customers when you open for breakfast. But, deciding if you should open your restaurant is all about crunching the hard numbers, not just fantastical sensory feelings. Are you ready to add the “most important meal of the day” to your offerings? Here are some things to consider before you open your doors earlier than ever before. They could also make or break your breakfast business.

Do you have resources to advertise? This doesn’t always boil down to budget. Do you have the time to design promotional materials or to post on social media? It’s not enough to just fling your doors open at 7 am and expect a crowd; people need to be reminded numerous times to have something sink in. The old rule was that people needed to see or hear something about seven times to have it stick with them. Now, in the social media age, it will take more than seven exposures for your target audience to carry that message with them. Put inserts in your menu, promote it on your social media, or even hang posters in your restaurant. These can attract new customers while giving current customers the opportunity to try your breakfast out.

Can you price competitively? Breakfast is often touted as an inexpensive meal because the dishes rely on a lot of commoditized items. These dishes can give you a higher profit margins with their low cost. Which is great for your bottom line, but It’s important to remember guests won’t feel the same way. Somehow, it’s more painful to shell out twelve dollars for avocado toast than twelve dollars for a lunch sandwich. A popular trend right now is to have alcoholic cocktails, like Bloody Mary’s or mimosas, on your breakfast menu. This is a good way to offer something indulgent for the customer and profitable for you. It’s okay to make a profit off your breakfast items but you don’t want to scare off customers with sticker shock, they likely won’t return, damaging your profits for the future.

Will your location support the traffic you need? A good traffic flow is crucial to having a successful breakfast set, especially if you’re not used to opening your doors that early. Having breakfast hours during the weekdays can be successful if you are situated in an office district that has early morning traffic. On the contrary, you can snag church-goers and more casual breakfast eaters in other areas if you focus on weekend hours. It’s important to analyze the traffic ebbs and flows around your location to figure out if you justify the hours open. You might even find that you gain customers by being open at hours you weren’t before.

What time of day will you serve breakfast? The answer to this might be a little harder to come up with than what you would think. Are you willing to offer breakfast dishes all day or would you rather confine it to a time frame? Consider your menu (breakfast and lunch), the space you’ll need to store and prep ingredients, kitchen flow, and staffing.

How will this affect your staff? Knowing your workforce will be an essential factor when figuring out if your restaurant can offer breakfast. You may find that some would prefer to bank on a typically busier lunch or dinner rush to for tips. Others may find that an earlier shift could be better for their family’s schedules. Besides scheduling, you’ll want to make sure that you have enough staff in general and the resources to add more if necessary. Not factoring in your staffing situation could cause tension if not addressed properly and can boil over into a bad customer experience.

What kind of format will you offer breakfast? There are so many ways to provide breakfast options in your restaurant. Will you offer a buffet-style meal, items from a fixed menu, or take-out items? It’s all about the needs of your current and potential clientele in the area. Thinking back to location, if you’re in a bustling business area that has a lot of traffic in the morning, consider light take-out options like breakfast burritos that are easy to just grab and go. Buffets and breakfast cocktails are often best served on the weekends when people really take the time to enjoy their meal.

Breakfast works the best for restaurants when prices are fair, the restaurant is staffed appropriately, and has enough traffic is coming in to justify being open. Opening earlier can be a great way to compete against other businesses in the area and provide more time to make a profit.

Order Up! Four Food Delivery Technology Giants You Need to Know About

Cell Phone Ordering

The newest trend in the restaurant industry? Cuisine on the couch, your customers’ couch that is.

The decline of customers stepping into retail stores has finally caught up to the restaurant industry with a surge in food delivery technology. Because, in the evenings, the hardest question customers want to answer is the slightly judgmental “are you still there?” from Netflix.

It’s all about convenience.

Yes, there is normally a delivery fee of some sort, and yes, they should tip your delivery driver, but often, customers are fine with paying a little more for convenience. Think about Amazon Prime. People pay an annual fee just to guarantee their purchases arrive on their doorstep within two days. Now that’s convenience at its finest and it’s something that more people are finding desirable in their eating establishments.

If a customer wants a meal from an across town restaurant that doesn’t deliver and can’t see the drive, wait time, and drive home as a valuable use of their hours, they are likely to pay for the convenience of that meal coming to them.

It can be intimidating to launch a delivery program, consider partnering with one of the restaurant delivery service apps that can get your meals into the hands of hungry, homebody customers. So who are the big players you need to know as a restaurant owner?

Takeout Box

Grubhub holds the bulk of the market share by being in 1,600 US cities including Philadelpia, Boston, Denver, and San Antonio. In 2013, Grubhub merged with Seamless creating a powerhouse portfolio of 80,000 takeout restaurants with the acquisition of Eat24, AllMenus, and MenuPages. The most recent reporting, according to GrubHub’s About Us page, shows Grubhub sending “nearly $4 billion in gross food sales to local takeout restaurants”. Grubhub/Seamless is noted as the delivery service of choice, used whopping 92% of the time in El Paso, Texas, and preferred in New York and Jacksonville 85% and 72% of the time, respectively. Grubhub can be ordered through both iOS and Android device apps that give customers a variety of payment options, saves your order history, and the ability to pre-order a food delivery.

UberEats, it’s like Uber, for your dinner! Even though it’s a separate app, UberEats works very similar to the Uber you’re used to. Customers can order UberEats delivery in 12+ US cities from hundreds of restaurants by using their website or app to browse, order, and track deliveries. This service is available nationally but is used most prevalently in Texas. UberEats ranks as the top delivery service in Houston, Austin, and Dallas. One of the most unique qualities about UberEats is their GPS locator. Like the ride app, customers can watch their dinner make their way to them via their delivery car. For the most part, UberEats charges a flat $5 delivery fee which can be a drop in the bucket or double your cost, depending on what you order.

Amazon Restaurants. You may have heard of a little thing called Amazon? It now offers food delivery through its Prime Now feature for 20 US cities and around 10,000+ restaurants, with its popularity peaking in its home stomping grounds of Seattle. But here’s the catch, this service is exclusive for Amazon Prime members. Integrating restaurant delivery seems like a natural fit; what can’t Amazon do? For those who read on an Amazon device, receive Prime packages every couple of days, and are fine with shelling out for a Prime subscription, using Amazon to order your favorite takeout probably makes a lot of sense. Amazon Restaurants is still in the beginning stages and is no small contender considering the experienced infrastructure and delivery network of its parent company.

DoorDash, from start-up to starting lineup. This service is available in large regions across the US including Southern California, Minneapolis, and Atlanta. DoorDash focuses on building partnerships with national chains like Jack in the Box, Wendy’s, and El Pollo Loco. DoorDash blankets most of the market share in San Jose with 78% usage with Fort Worth and Indianapolis close behind. Of course, it’s easy to know what you want from restaurants you’re used to ordering from, but what if you wanted to try something new? DoorDash make it easier to explore the unknown with its “DoorDash Delight” system. This score rates a user’s overall experience with the restaurant’s delivery program, which can help customers decide between Restaurant A or Restaurant B. Users can order through DoorDash with an iOS or Android device.

Cell Phone

Food delivery technology has come leaps and bounds from where it was 10 years ago but this technology is still highly concentrated in major cities where delivery is second nature. It’s important for restaurant owners to understand the appeal of the food delivery technologies that are out there because they say a lot about customer preferences. Using a food delivery technology, is not always going to be the largest portion of your sales but it is interesting to add that touch of convenience for your customers.

The restaurant industry is changing and evolving at a high pace, and with more pixel power than ever before, can your restaurant keep up?

Valentine’s Day Promo Ideas For Restaurants

One of the busiest days in the restaurant industry is fast approaching, and you don’t want to be caught off guard. Valentine’s Day is the second biggest day for dining out, second only to Mother’s Day. A quarter of Americans eat out to celebrate the holiday with their special someone. That totals about 8 billion dollars spent in restaurants across the United States. What restaurant doesn’t want a piece of that? As a restaurant owner, you want to make the very most of this opportunity.

What can you do to make your restaurant stand out among the competition? We’ve gathered together some Valentine’s Day best practices and brainstormed some fresh ideas to help you create a memorable and lucrative night.

Menu

First things first, you need to think about your menu. To make it easier for you and your staff consider offering a preset prix fixe menu, otherwise known as a fixed price menu. It will cut down on wait times for guests and give you a better understanding of what needs to be ordered for the night, helping to increase your profits by lessening waste.

Having a prix fixe menu can also be beneficial for customers. They know exactly what they are getting and at what cost. No unexpected surprises for either of you.

As part of your prix fixe menu, consider including a starter, main course, dessert, and a recommended wine pairing. If you want to go the traditional route, try to incorporate pink or red foods into your menu and a chocolate dessert.

Valentine’s Day can be a great time to incorporate some current food trends into your meals. A little bit of fun experimentation can help to set your restaurant apart from others who might be offering more traditional entrees. Perhaps offering a dessert sampler instead of a complete dessert would appeal to an audience looking for that extra special experience.

Beverages

Altering your beverage service can also be beneficial for the busy day. Make sure to have suggested wine pairings available for guests who might not be very knowledgeable. Also, make sure your staff is well educated on the different wines and specialty cocktails you are offering. Fruit flavored red and pink cocktails are a favorite, but taking a risk could pay off too.  Consider adding a chocolate martini with chili pepper for an added zest.

 

 

Atmosphere

Having the right atmosphere is crucial. Everything other detail can be perfect, but if the atmosphere is off, it’ll still feel like something just wasn’t quite right. Make sure to give your patrons the whole package. Dim your lights a little extra. Take a look at your music for the night and make sure it fits with the rest of your ambiance. Consider reusing those string lights you brought out for Christmas time to create a romantic lighting for your guests, or perhaps some candlelight to dine by.

Reservations

To help the day run smoothly, encourage guests to make reservations early. To encourage reservations, you can offer promotions, such as a free dessert, to those who book ahead. As tempting as it may be, do your best not to overbook. Consider that guests might want to take their time and linger over dinner to fully enjoy the experience. You don’t want a bad review showing up on Feb. 15th saying that guests had to wait hours, even with a reservation.

 

 

Staffing- Call In the A-team

Make sure that you have your A-team working. Your most experienced workers should be present in both the front and back of house. Valentine’s Day is not the time to try training a new host or waitress. Leave that for the 15th when the rest of your staff has earned a day off.

Valentine’s Day is all about the specialness. Going above and beyond for the people you love. The restaurant industry is no different. You want your customers to leave feeling that they had the best food, drinks, and service. Take a moment to speak to your staff about the importance of offering an extra special experience. Try to have your most experienced servers working that night. You can trust them to give the kind of service you expect, and more experienced servers tend to be better at up selling a customer.

You can also offer take home gifts for customers. A custom wine glass or even something as simple as a flower can set you up as going above and beyond in the mind of a customer.

 

 

Marketing

Make your Valentine’s Day specials and hours as easily accessible as possible. If customers can’t find the information, chances are they will move on to someone else who already has theirs readily available. Create a graphic and post it on your social media accounts and start a Facebook event. It also never hurts to print out some flyers and hang them around your restaurant or hand them out with receipts during January and February. The easier it is to access your important information, the better the chances you will have a full venue for Valentine’s day.

Thinking Outside of the Heart Shaped Box

If you are looking to try something new this year, we’ve got a few ideas for you that are a twist on the classic Valentine’s day meal that we all know.

Wine Tasting or Beer Tasting – For those who love the beverages more than the food. Local breweries and wineries are popping up all over the United States and consumers are responding positively. Join up with some wineries or breweries in your area to offer a tasting night.

Offer Valentines Meals the Weekend Before and After– Some people just can’t make it out on a weeknight to celebrate. Offer them the same meal the weekend before and after with a discount or a promotion. You can bring in even more business and will be able to offer it as an option to anyone who asks for a reservation for the 14th after you are booked up.

Galentine’s Day Brunch – Galentine’s Day is a day where women across the world celebrate their female friends. And what do gal pals love? Mimosas. Galentine’s Day is February 13th but you would probably do best on the Sunday before or after Valentine’s Day.

DIY Dinner – DIY is all the rage and that extends to the restaurant industry. Talk to your chef and see if they would be willing to offer a class to customers on how to make their own Valentine’s dinner. What could be better than having customers pay you to make their own meal?

Takeout Meals – We all have one in our lives that we know and love. An introvert, someone who works odd hours, or even moms whose only chance at a peaceful dinner is after the kids have gone to bed. You can still market to the person who wants to eat in but doesn’t want to spend hours cooking the perfect meal? That is where you come in. Offering takeout meals are a great way to continue to offer food, even after your reservations are full. Consider asking customers to order a few days in advance to give your team plenty of time to order and prepare the extra meals.

Whether you stick with the traditional candlelight dinner or do something a little different, a few ideas will remain the same. Good marketing, great food, perfect atmosphere, and a staff that goes above and beyond for the customer, will make your Valentine’s day a success.

Do you do something for Valentine’s day that your customer’s fall in love with every year? Let us know in the comments below.

Closeout Craziness

As a company, we take pride in offering our customers the lowest prices in the land, but there is one section of our website that has exceptionally great deals. That is our Featured On Sale Items page. And right now that page is full of closeout items at prices so low they will blow your mind. Let’s take a look at some of our newest closeout additions to the page.

Reversible Laminate Café Table Tops

These table tops come in a variety of shapes, sizes, and colors.  For shape, you have your choice of round, square, or rectangular. Once you decide on the shape you can choose from an array of sizes. Finally, you can choose between Mahogany/Black and Oak/Walnut colors. Bases for these table tops are sold separately. With prices starting at $10.00 a top these table tops are sure to sell out quick.

Clear Coat Bar Stools and Chairs with Rust Markings

Due to some issues at the factory, we have received an order of clear coat chairs and bar stools that have unique rust blemishes underneath the clear coat. These blemishes do not compromise the structural integrity of the furniture in any way. The rust markings are sealed and will not change in shape or size. Made of the same 16-gauge steel as their non-blemished counterparts, these pieces are able to stand up to the rigors of everyday commercial use. Each piece is unique in no two markings being the same. These items are priced to sell at $14.00 for chairs and $16.00 for bar stools.

If you are on the hunt for an amazing deal one of these closeout pieces could be great for you. But be sure to hurry, stock is limited and once they are gone we won’t be ordering any more. Click the link below to start shopping now.

 

http://www.tableschairsbarstools.com/featureditems.html

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5 Restaurant Trade Shows You Won’t Want to Miss in 2017

Trade Show Set UpIndustry trade shows are crucial for top players in the restaurant business. Owners, managers, and decision-makers can network, sample new food methods, test top of the line technology, and discover upcoming trends within the industry. Trade shows bring together the moving parts of the restaurant community with the common goal of bettering businesses.

Whether you’re just breaking into the industry or you’ve owned your restaurant for 30 years, these five trade shows are a great place to reignite your inspiration and make connections to further your restaurant.

International Restaurant & Foodservice Show- New York, NY

March 5-7, 2017

Calling all food lovers! Celebrate the City that Never Sleeps with the International Restaurant & Foodservice Show. Enjoy the newest food trends at the “Taste NY & Craft Beverage Showcase” pavilion or spectate the “27th Annual U.S. Pastry Competition” for a deliciously good time. One of the largest trade shows on the eastern seaboard, this trade show is a must-see for restaurant owners. Located in the Javits Center, you’ll find 550+ exhibitors to interact and network with. Previously this trade show boasted 20,000 attendees and is limited to restaurant and foodservice professionals. Industry insiders can buy a 3-day pass to enjoy vendors, live demonstrations, and educational opportunities. Gain a fresh perspective on your business and get inspired with specialty events and pavilions. If you’re looking to bump elbows with some of the most experienced individuals in the restaurant industry, make sure to check out this trade show!

Nightclub and Bar Trade Show- Las Vegas, NV

March 27-29, 2017

Bringing the neon and glamour of the Vegas strip, the Nightclub and Bar Trade Show sparkles at the Las Vegas Convention Center. Work hard and play harder at this trade show with an estimated 39,000 attendees and more than 600 exhibitors. The NCB show caters to everyone from single owner operations all the way to multi-location tycoons. And don’t be fooled by the name, restaurants and hotels alike frequent this show with its Vegas-like atmosphere. This show is not open to the public, giving attendees a more exclusive and efficient interaction with suppliers. It also offers additional conferences and networking parties to further the education and connections of attendees. Show-goers can choose from a series of ticket packages to customize the experience. Whether you are an owner, buyer, or industry newcomer, this trade show is a great place for networking and experiencing the nightclub industry at its truest form.

Craft Brewers Conference and Brew Expo America- Washington, DC

April 11-14, 2017

If brewing is your game, the Craft Brewers Conference and Brew Expo America is the show for you. Taking place in the Walter E. Washington Convention Center, this trade show brings in 11,500 attendees and 700 exhibitors. This show takes a large part in providing education, services, and technology for the ever-expanding brewing industry. Because it is an industry trade show, the conference and show is not open to the public. For industry-insiders, different ticket packages are available depending on which events you wish to attend. To stay updated in this industry, seminars are offered at this show with titles like “Starting a Quality Lab in a Craft Brewery”, “What I Wish I Knew Before Opening a Brewery”, and “101 Ways to Blow Up a Bottle/Can and How to Not Do It”. From brewing masters to industry newbies, this trade show brings together the brewing community to new heights.

National Restaurant Association Show- Chicago, IL

May 20-23, 2017

If you’re looking to have plenty of vendors and options in one space, the National Restaurant Association Show in Chicago is definitely one to check out. One of the largest trade shows in the restaurant industry, the NRA show spans four days and requires at least two of these days to walk the entire show floor. Simply put, this trade show is enormous. Located in McCormick Place, this trade show rakes in 44,000 attendees and 1,300 exhibitors. While this show presents a great opportunity for start-up businesses to be launched into the restaurant industry, this is a popular show for larger chains and veterans to hit up because of the vastness of the offerings available. Needless to say, this is a great show to make connections from all over the country. This show is not open to the public, but is accessible for anyone involved with the food service or hospitality industries.

Florida Restaurant & Lodging Show- Orlando, FL

September 10-12, 2017

Whether you’re in the beginning stages of managing a restaurant or have 15 locations, the Florida Restaurant & Lodging Show is a must-attend show this fall. Located in the Orange County Convention Center, this trade show boasts around 8,000 attendees and approximately 400 exhibitors. Don’t let size full you, this trade show is highly attended by large resorts and corporate chains. Exclusive to the restaurant and food service professional industries, the general public is not permitted to attend this show. The FRLS excels in food demonstrations and culinary experiences. This trade show offers over 40 education sessions, informational forums, and a variety of exhibits to keep your Floridian stay filled to the brim.

IFRS in NYC

Photo via International Restaurant & Foodservice Show

Ready to attend an industry trade show? Make sure to check out these tips before you go to get the most out of your trade show experience.

Are any of these trade shows on your short list to attend this upcoming year? Let us know in the comments below!

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Popular Restaurant Trends Throughout the Years

Popular Restaurant Trends

How many times a day do you see blog articles pop up on social media titled “25 Most Embarrassing Food Clichés of (insert year here)”? And once your curiosity has gotten the best of you and you’ve clicked on these articles, you see a list teeming with negativity about food and restaurant trends from years gone by. While these articles can be entertaining, hindsight is always 20/20.

It’s safe to say that the restaurant industry has had plenty of changes occur from its inception, some of them better than others. “New” trends are difficult to come by in the restaurant industry, with many ideas being perfected over the years. But as restauranteurs, it’s necessary to look back on restaurant history to see what’s coming in the future.

The 1950’s

The 1950’s easily became the golden era for American restaurants. The Great Depression and war were a thing of the past and left the economy booming. This time of prosperity made it simple for other industries to flourish as well. Due to improvements in the nation’s highway system, the need for stops along interstates grew. With more and more travelers on the road, franchise restaurants became more in demand.

McDonald's in 1954

Photo from allday.com

Many of these franchised restaurants are still popular today. In 1954, the McDonald’s restaurant we know today was bought from the original McDonald brothers and transformed into franchise gold by Ray Kroc. McDonald’s was not the first fast food restaurant, but the assembly-line system was revolutionary for fast food restaurants to come. Kroc was able to turn this humble hot dog stand into a quick and efficient franchising opportunity. McDonald’s franchise model became a beacon of success for other restaurants, like Kentucky Fried Chicken and Dairy Queen, to follow in suit.

Highway System

Photo from nesbittrealty.com

With the highway system improvements also came advancements in the automotive industry. The 1950’s was filled with car culture; so why would restaurants be any different? While the first drive-in was opened along the Dallas-Fort Worth Highway in 1921, the 1950’s were the true heyday of drive-in diners. Serving up burgers and shakes, sometimes on skates, these diners became social hangouts for teens and families alike. The drive-in trend continued through the 1960’s and then declined with the increasing number of drive-through options in restaurants.

The 1960’s

Steak and Ale Menu

Photo from cravedfw.com

Although processed and junk food captured much of the baby boomers’ attention, it wasn’t the only trend happening in America at the time. Steak and Ale (casual dining) began offering a salad bar buffet to guests, keeping them occupied while waiting for their dinners. Soon enough, salad bars were popping up in steakhouses all over the country as a way to customize a guest’s appetizer.

Dining in the 60's

Photo from petermoruzzi.com

This decade was also defined by the meats served in restaurants. Most entrees at this time were focused around beef of some sort. Beef wellington, steak Diane, and Swedish meatballs were all popular beef dishes of 1960’s. In middle class restaurants, beef and lobster (or surf n’ turf) dinners were commonly seen on the menu.

Howard Johnson's

Photo from slate.com

At this point in history, there was an increasing emphasis on family time outside the home (vacations, a meal out, etc.). Popular restaurants of the time, Japanese steakhouse Benihana and Howard Johnson’s were often patronized by these families looking to spend quality time together and bond over dinner. In the 1960’s, dinner became more than just food and more focused on the emotions associated with it as a family.

The 1970’s

The 1970’s marked the beginning of environmentalism as the newest social cause, affecting the food and restaurant industry. Changing their tune from the 1960’s, customers wanted healthier options that were unprocessed and uncomplicated. This shift led to a rise in vegetarianism and health food stores.

At this point in time, there was a shift in gender roles. With a larger number of women in the workforce, restaurants were used as experiences with the family or a chance to get away from the preparations and cleaning up required of cooking at home. More casual-dining chains began spreading across the nation like the Cheesecake Factory and Ruby Tuesday, both opening their doors in 1972. For a quick bite, the 1970’s marked Subway’s start into franchising. Much like the fame of the McDonald’s assembly line from the 1950’s, the Subway assembly line was just as important for future restaurants in similar niches.

In finer dining, Le Cirque (New York City) opened its doors in 1974 by Sirio Maccioni and became a landmark in the city. One of the most infamous dishes to come out of Le Cirque was pasta primavera. This entrée soon became one of the most ordered items at restaurants across the country, its popularity spilling over into the 1980’s as well.

Le Cirque, New York City

Photo from insatiable-critic.com

The 1980’s

Innovation ran rampant in 1980’s restaurants. Chefs were taking creative license to create new combinations and dishes, making restaurants trendy and modern. While there were many traditionalists who argued against these new methods, it was certainly an exciting time to be in the restaurant business.

Nouvelle Cuisine

Photo from caraandco.com

Nouvelle cuisine was popular especially in finer dining establishments. Chefs worked hard to create elaborate presentations with their dishes, using the plate as a canvas. Popular New York City restaurants like Odeon and Quilted Giraffe used this style quite fervently throughout the 1980’s. Championed by chef Michel Guerard and food critics Henri Gault and Christian Millau, nouvelle cuisine allowed young chefs to be more artistic and not held to the restrictions of traditional French cooking.

Although this cooking style allowed chefs to be more creative in their practice, it ended abruptly with the stock market crash of 1987. With the largest one-day drop of the Dow Jones in history, customers expected more out of their restaurant helpings than the smaller, artistic portions of the time.

Chef Paul Prudhomme

Photo from investors.com

Another popular trend in the 1980’s was Cajun cooking. While other American chefs looked to other countries to inspire their dishes, chef Paul Prudhomme looked to his Louisiana roots. Prudhomme used classic Louisiana ingredients like blackened beef, crawfish, and shrimp to create exciting menu items such as Chicken and Andouille Gumbo and Cajun Jambalaya. The blackening technique became very popular in the 1980’s, being used in fish and other meat entrees.

The 1990’s

Fusion cooking was on the rise in the 1990’s. A trend, fusion cooking is the combination of different cultural dishes to create something new. Laying the ground work for this new trend, celebrity chef Wolfgang Puck served dishes that combined French and Asian influences for an interesting mixture. Items on Puck’s Chinois on Main menu included foie gras with pineapple and catfish with fried ginger.

Wolfgang Puck

Photo from minnpost.com

While these dishes could be highly creative and delicious (like this Thai-inspired pizza), some chefs took it a step too far and created “con-fusion” which were unexpected flavor hybrids that didn’t complement each other well. The “con-fusion” was a result of the chefs trying to jump on the bandwagon and allow their restaurant to have the next big thing, which doesn’t always coincide with a customer’s palate. It is very difficult to specifically label certain “con-fusion” recipes as a failure because taste is extremely subjective. But something tells us that a recipe for spicy Asian green beans with blue cheese isn’t going to be our new favorite food either.

Fusion Cooking

Photo from guyeatsfood.com

Many chefs are not a fan of the term “fusion cooking”, claiming negative connotations from the 1990’s. Even though it is still a popular cooking style in the modern world, the term fusion cooking is not normally used.

The 2000’s

At the turn of the century, America became much more conscientious about their foods. Consumers were more concerned about where their food came from, how it was processed, and what was in it. This kind of curiosity led to many consumer-driven changes that effected food suppliers, distributors, and restaurants.

Super Size Me documentary

Photo from netflixlife.com

One of the most revolutionary food documentaries to ever hit the small screen was Morgan Spurlock’s Super Size Me, which premiered in 2004 to a shocked America. It was common knowledge at this point that fast food was not the ideal meal for a healthy diet, but this documentary took just how unhealthy fast food could be and made it a living nightmare. After this documentary, many fast food chains began to evaluate their menu offerings.

Fresh food

Many consumers demanded more health-conscious options from all of their eateries. Even big-box retailers like Walmart were starting to offer organic options to their customers. So why wouldn’t restaurants as well? More restaurants began creating and marking healthier choices on their menus while others provided more detailed information about where the food came from. This kind of communication with the customer makes them feel more in charge and able to make more educated decisions based on the information that is provided to them.

Because consumers were aimed to obtain healthier foods (for the most part) they frequented businesses like Subway, Jamba Juice, and casual dining establishments like Applebee’s and Olive Garden. Some of the most popular foods of this decade included sushi, bacon, super fruits (blueberries, acai berries), and cupcakes. Many restaurants assimilated these flavors as a part of their core offerings.

The 2010’s

While we are 60% of the way through the 2010’s, there are still prominent restaurant trends that will have sticking power throughout the remainder of this decade.

Chipotle Assembly Line

Photo from qz.com

Restaurants that offer assembly line-like service allow for customers to choose how they want their food prepared are huge right now. The customer is able to tailor their experience from station to station to have their food made exactly the way they want it. This customization ability can be seen in restaurants like Chipotle, Blaze Pizza, and even Starbucks.

Coffee craze

Speaking of Starbucks, the 2010’s are drink-crazed. Whether it is coffeehouses or microbreweries, the interest in mixology has skyrocketed. Many restaurants are not limited to regular or decaf coffee offerings anymore. Similarly, restaurants are also producing their own type of craft beer or wine. There is a certain fascination with making these concoctions because it is all about creativity, and is great for expanding your profit margins.

In urban areas where rent is astronomical and constantly changing, the newest restaurant trend isn’t to become a physical building; it’s to have a food truck. This trend has roots starting in Los Angeles with Kogi BBQ truck and chef Roy Choi. With the help of Twitter and the combination of Korean and Mexican cuisine, the Kogi BBQ truck became a success that inspired restauranteurs to take an alternative route for restaurant ownership.

If you’re looking to create something new in your restaurant, it is always helpful to look to the past for inspiration to create your future. These popular trends from the 1950’s all the way to today have their time and place in history. The restaurant industry has a cyclical nature; trends are bound to find their way around again. While the subject matter of the trends may not be your restaurant’s cup of tea, at the very least, you can get a theme night out of it!

What are some trends (modern or older) your restaurant has tried? Let us know in the comments below!

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How to Make Your Restaurant Successful on Yelp

Find Us on YelpFaced with large amounts of competition, businesses are constantly fighting for their customers’ attention. Word-of-mouth marketing is a powerful driving force in today’s society and has the ability to sway decisions like what to buy and where to eat. This type of marketing may seem difficult to harness, but with programs like Yelp, businesses have a way to engage with customers and help mold their opinions.

Yelp is a great way for small businesses to compete with larger chains by showcasing what they have to offer. In Q2 of 2016, Yelp had a monthly average of 23 million unique visitors who went through Yelp’s mobile app and another 69 million unique visitors who visited Yelp via the web. A Nielsen study reports that 78 % of users rely on Yelp to find restaurants (out of all categories), capturing the highest percentage of the categories. Needless to say, Yelp is a well-used resource for restaurant-goers whose importance is often under-estimated by restaurant owners.

How It Works

Imagine you’re on vacation and it’s your first time at a destination. Up and down your hotel’s strip, there is dinner option after dinner option. As a consumer, the choices are overwhelming. How do you even begin to choose? You could just waltz into the first place you come to and take your chances.  Or, you could leverage the experience of thousands of Yelpers that have visited before you and have left reviews of just about every restaurant in town.  Without the uncertainty and risk of visiting an untested spot, you and your family can get down to the business of enjoying your vacation.

According to their website, Yelp’s purpose is to “connect people with great local businesses”. Their automated software program scours the top reviews that are written by users (“Yelpers”) based on quality and helpfulness, and it ranks businesses according to a proprietary algorithm. So how does your restaurant get the highest ranking? Typically, a larger number of reviews lead to a higher ranking in Yelp search and many other search engines.  The strategy then with Yelp is to get your restaurant as many good reviews as possible.  In this article, we are going to show you how to get started.


Yelp Ads
Claim Your Business

Claiming your business is the starting point for all businesses on Yelp. To be proactive with a Yelp strategy, you must claim your business to have control of that page. After you claim your page, you can then personalize it to help distinguish it among other pages. The goal of this page is to drive traffic to your own site. Optimizing this page will help your restaurant appear, not only in yelp searches, but also in search engine queries like Google.

It is interesting to note that according to a Boston Consulting Group study, businesses that simply claimed their Yelp profile generated incremental revenues of $8,000 annually just from being on Yelp.  Wouldn’t it be nice if your business could bring in an additional $8,000 per year by spending a small amount of time setting up you page and managing your reviews?  By the way, according to the same study, those who claimed their profile AND advertised on Yelp through PPC campaigns (more on that later) generated additional revenue of $23,000.

Rack Up the Reviews

Although it is the core function of Yelp, many businesses may wonder how customers will know to leave a review. Be cautious of how you approach this topic.  Yelp prefers “organic” review, which means reviews that have not been solicited or, worse, paid for.  It’s understandable if you think about it.  Most businesses only ask for reviews from their happiest customers, not those who have had a bad experience.  That might be great for the restaurant, but it damages the overall credibility of the review system. Yelp wants your restaurant to earn great reviews through exemplary business practices, not through solicitation and/or reward.

Even though Yelp discourages direct solicitation, they do leave the door open for more subtle ways of generating reviews.  The first, and most obvious, is to make sure that your customers know you actually have a Yelp account. You may have a customer that comes to your restaurant every single day for their morning coffee, but if they don’t know you’re on Yelp, how will the world know that you have nurtured and cared for this customer, so much so they visit your business every day? Make customers aware that you use Yelp by using this form to receive a window cling for your business. Also, remind customers to visit your Yelp page with a link in your email signature and/or a badge on your website.

To attract customers that are in the decision stage, use a Check-In Offer to entice them. A Check-In Offer is a reward a customer receives when they check into a business on Yelp. This reward is redeemed by mobile device at the place of business. After a checking in from a mobile device at a restaurant, the user is later asked to write a review of where they checked in at. Be careful not to offer incentives to customers who give better reviews, which is against Yelp’s policiesCheck In Offer

While the tactics above are handy with a new restaurant or during a slow time to jazz up reviews, you should always try and go above and beyond for customers. Have the mindset of what kind of experience you want your customers to walk away with, and then double it. What sets your business apart from the competition? Is your atmosphere, food, staff, or price point? Find what makes your restaurant original and makes for a memorable experience for your guests. Inspire people to choose your restaurant, enjoy themselves, and then right a smashing review because their experience was just that good.

Take a look at this improvement calculator to see how many reviews it will take to attain a certain rating for your restaurant.

Interact with Customers

You’ve put the work into claiming your business, spruced up your Yelp page, and the reviews are pouring in. All of a sudden, your first bad review comes in: a piece of coal in your carefully cultivated glittering diamond mine of positive reviews. Your first instinct might be to ignore the review, hoping it gets lost in the sea positive reviews. Maybe no one will see it?  That is a big mistake.  You should always respond to a negative review, even if the response is private.  The last thing that you want is an already upset customer feeling like you’re ignoring them.  You’ll definitely want to reach out to that Yelper in a way that lets them know that their concerns have been heard and you will take their input into consideration when shaping future decisions.

Whether you handle bad reviews publicly or privately is up to you, but maintain consistency – don’t respond publicly to the reviews where you feel like a customer is wrong, and privately to the reviews where you know you messed up. The flow chart below outlines Yelps best practices for responding to reviews publicly or privately.

Review Flow ChartFinally, remember that your public responses will be seen by existing and potential customers so always be courteous and understanding. Practice up on your PR skills and don’t isolate customers. You don’t want jeopardize your future business with a poorly worded response.

Free Assets for Business Owners

Yelp has many free resources for business owners to use, making it effective and easy on a budget.

Yelp for Business Owners app is the most comprehensive of these resources. With the app (available in the App Store for iOS and Google Play Store for Android), businesses track engagement, leads, and clicks to their site from Yelp. The app also has the capability to track the number of check-ins to a business, calls (from clicking the phone number), and the reservations made off of Yelp. Not only do these factors help you gauge your success on Yelp, but could justify an increase of foot traffic in your restaurant. Through the app you also have the capability to respond (publicly or privately) to messages, upload photos, and report reviews or messages. For a busy, on-the-go restaurant owner, the Yelp app is extremely valuable in managing your presence on the site.

Again, you don’t want to come right out and ask for reviews. But if you want another, more discrete way to remind customers about giving you a review, place a Yelp review badge on your website. By placing a review badge on your site, your customers can see that people have a reviewed your restaurant and prompt them to check out your Yelp page. Potential customers will be more inclined to visit a restaurant with many positive reviews, which the badge helps them see at a glance. Every time your business is reviewed, the counter clicks up and/or reflects in the stars. Per Yelp’s brand guidelines, there are only two badges allowed on a business’ site that shows their association with Yelp.

Web Review Badges

It is important for business owners to stay up to date on ways to effectively use Yelp. Yelp offers free 30 minute webinars that improve upon your existing Yelp knowledge. Topics range from how to respond to reviews to becoming a 5-star brand. These webinars help clarify how your restaurant can use Yelp as a sustainable, effective strategy for the long term.

Yelp Ads

While Yelp has plenty of free resources for businesses, there are also advertising packages to enhance your profile even further.

Yelp’s advertising packages operate on a cost per click (CPC) basis and could be beneficial for your particular niche. There is no pre-determined set cost because the cost depends on the competition and relevance of your advertisement to the user’s search. Yelp Ads can help your business with targeted local advertising and a more prominent placement on search and competitor pages.

If you want to upgrade your Yelp experience by paying for advertising, the Call to Action button may be one you want to take advantage of.

Whenever potential customers have searched and found your business on Yelp, what is the next steps you want them to take? The best way to provide a specific direction for these customers is to have a Call to Action button. When set up, this button appears towards to the top of your business’ page, underneath the location and uploaded photos.
When narrowing down what your Call to Action should be, think of what your desired end goal is. The button will take customers to more information in the form of a specific page of your website or coupon.

Call to Action
In the example above, Olive or Twist’s Call to Action button promotes their happy hour and links to their specials section on their website. Make sure your button is labeled with a broad, but relevant statement. You don’t want to give away all the information on your Yelp page, because then there is no need to click. This button provides a next-steps for potential customers to take part in.

Compare the different products that Yelp Ads has to offer with this chart.

Please note that just because a business advertises on Yelp does not mean they automatically get better ratings. A business could be rated two stars and advertise, leading to more people seeing that rating. On the other hand, a business that does not pay to advertise can have a five-star rating. For more information on Yelp’s advertising policy, feel free to check out their FAQ page.

If you own a restaurant that has never used Yelp or only as a consumer, go claim your business. Doing a simple Google search will leave you with endless results on how to optimize Yelp and best practices. But the best way to use Yelp is to jump right in! There are so many free resources and options for a business getting started on Yelp. Don’t think the only way to be successful on Yelp is to shell out a portion of your advertising budget. Let your customers know that you have a Yelp presence, respond thoughtfully to their reviews, and keep providing excellent experiences to make Yelp work for your business.

Does your restaurant or business currently use Yelp as a strategy? If so, what’s your experience with having a page? If not, what are your reservations about it? Let us know!

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