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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How to Market Your Restaurant to Millennials: Getting Social

Millennials

United States millennials span the ages of 18-35 and are a force to be reckoned with. This generation, also known as Generation Y, has surpassed the baby boomers (1946-1965) and now number 75.4 million.

Even with millennial numbers increasing, they don’t have control of the market at this point. Baby boomers still hold the buying power in today’s market; almost 50% of retail sales can be traced back to this group. But, millennials’ spending power will only continue to increase as they begin to earn more.

The true difference lies in how these generations communicate with businesses and brands. Generation Y is made up of extremely vocal consumers that are inter-connected and are not afraid to let others know what kind of experience they had at a business.

The millennial generation is often described negatively by their predecessors, but millennials are socially conscious and creative individuals that are becoming an increasing power in the market. This group’s craving for their peers’ opinions can often dictate many buying decisions, including where they choose to eat or drink.

Learning how to market to this rising group should be a priority for restaurant owners. By understanding the mind of a millennial, restaurateurs can uniquely tailor their marketing communications for this generation. Some call them self-oriented or naive, but millennials are changing best practices of the restaurant industry.

Social Media

Social media is an essential tool for restaurant owners to use when marketing to millennials. Restaurants that don’t use some form of technology platform to reach out and interact with customers seem out of date in today’s constantly changing society. Social media can give your business validity to those searching on the internet.

Celebrate what your business has to offer with your social media. Food is a visual commodity. Those who love to eat don’t only want flavorful bites; they want an aesthetically-pleasing experience they can share with others. Tailoring social media to your restaurant, guests, and mission can further brand your restaurant among many. For example, the “food and drink” category on Pinterest is the most pinned and browsed of all the categories and 90% of pinners are saving food and drink recipes on their mobile devices. This is a great indicator that these are items that people have interest in, so cater to it and get guests inspired by your selection.

You can promote events, menu additions, and even new staff on social media to give your business a face. Encourage your guests to check-in, tweet, post, and pin about your restaurant. Restaurants and bars that take the time to create quality content in their social media interactions can increase top of mind awareness and brand recognition. According to the State of Inbound Marketing, social media has a 100% higher lead-to-close rate than traditional outbound marketing. Use that to your advantage!

Although it is on a larger scale, Chipotle does this very well and it is a brand that millennials want to follow on social media to see what they will post next.

Chipotle

Think of your business as a lifestyle brand that you need to promote. Consumers want to learn more about you and your company’s background and be able to relate on a personal level. Whether it’s about the latest rules on food safety or what your lunch specials will be, creative content about your business and its industry makes you an authority on the topic. Millennials appreciate the diverse but relevant subject matter and your business becomes a reliable resource your niche.

Do's and Don'ts of Social Media

Social Experience

Millennials are constantly branding themselves. By sharing their organic mango and black bean salad on social media, this generation expresses more than just what they’re having for dinner. When looked at closely, these actions say this consumer supports the story behind their food and that this is the type of restaurant they frequent.  Millennials brands themselves to coincide with the identity of the business. They are proud of their decision to eat out, and they want to share their experience with others. Of course, an Instagram feed is often a very skewed perception of reality but still presents a rose-colored lens for the rest of the world to take a peek.

Because of this show-all, tell-all way of thinking, millennials are buying experiences at restaurants instead of just food. Restaurants and bars take on a form of escapism where they can get away and have a gastronomic adventure. Going out to eat is seen as an event by millennials, so always try and exceed their expectations with your restaurant practices. For example, Jimmy Buffet’s Margaritaville has risen far above the standards of just being a restaurant chain; it’s now a lifestyle choice. This may seem like an overwhelming feat for a small business but it is possible! Rosarito’s Fish Shack (Williamsburg, New York) does a great job as a single location restaurant that brands themselves as a lifestyle. From its tasty Instagram pictures to the nautical exterior, Rosarito’s Fish Shack transports guests straight to the New England coast for a seaworthy experience.

Be proactive with your customer’s experience by training and communicating with your staff appropriately. A restaurant’s staff can make or break whether customers enjoy their stay. Take the time to show them the over-arching goal of the restaurant and your expectations of the team. How you train and communicate with your staff can be the difference between a good and bad experience for your customers. It is these little things that seem insignificant that truly add up in a consumer’s decision to visit a restaurant again.

Do's and Don'ts of Social Experience

Social Responsibility

Consumers can evoke change in the way that restaurants do business, especially consumers that are as vocal as the millennial generation. This generation is extremely cause-driven and wants to see their patronage to a restaurant have a deeper meaning.

Generation Y customers feel the need for a greater value proposition in purchases; they want to know they are making a difference in the world. As science and communication have improved, sustainable movements have been center on the world’s stage for the lifetime of millennials.

Eco-friendly activities strike a chord with this generation quicker than their predecessors. Millennials want the food and restaurant industry to share these same values.

To narrow down what works the best for your restaurant, you have to know your situation. What’s best for your theme, customer, and price point could be completely different than the restaurant next door to yours. This being said there are lots of ways to improve sustainable practices in your establishment. Use local meat sources, beef up recycling efforts, take steps to reduce food waste, find ways to reduce energy output, and visit farmer’s markets for produce.

Millennials are willing to spend more to support businesses that have these values in mind. Whether this way of thinking is selfish or not, Generation Y makes decisions that will increase self-esteem, which, in this case, works to the benefit of the environment. There are multiple ways for you to get involved in your community while also using it as an edge to market it to millennials. It’s not only social responsible for you to consider local and organic options for your restaurant, it could be lucrative as well.

Do's and Don'ts of Social Responsibility

Social Cause

The millennial generation is a melting pot of beliefs and cultural traditions. The widespread effects of social media have made them more aware of the world around them. This drives millennials to search for a greater purpose of community, which restaurants can get in on as well.

More and more restaurants and businesses are using cause marketing as a strategy instead of just an added bonus when you buy that certain product. This technique is attractive for both business owners to increase patronage and also millennial consumers that have deep interests in bettering the community around them. Cause marketing can inspire people to eat at your restaurant because you stand for something, especially if it is a cause already near and dear to that particular community.

For example, Rosa’s Fresh Pizza in Philadelphia started a movement where for a $1 you can prepay for a pizza slice for a homeless person. Rosa’s has championed single location cause marketing that has reached national recognition, with over 10,000 slices pre-purchased for others. This helped grow and aid the Philadelphia community to be more aware of others.

Another example of restaurants doing good (and through pizza) is the mission behind Malawi’s Pizza. This pizzeria’s “Pizza with a Purpose” tagline promotes the restaurant’s buy one, give one strategy. For each meal purchased here, another is given to a child in Malawi.

Pizza

Both of the restaurants are great cases for the success of what combining cause marketing and community can do. Championing a cause is a great way to actively earn free advertising but also allows customers to feel good about eating or drinking at your place of business.

Cause marketing campaigns can help your restaurant differentiate from your competition and do good deeds at the same time.

Do's and Don'ts of Social Cause

As they grow older and acquire more disposable income, millennials are becoming more of an influence in the restaurant industry. Restaurants need to know how to incorporate this demographic when making decisions. The connection that Generation Y feels for the world around them is unique, and it presents a great opportunity for restaurants to appeal to them. As these millennials become bigger consumers, it will be crucial for restaurateurs to craft their businesses to what is important to this generation.

How to Increase Summer Traffic in Your Restaurant or Bar

patio

Days get longer, the sun gets stronger, and everyone is taking vacation days. After Memorial Day Weekend comes and goes, summer is here in full force. This can mean more traffic, different clientele, and new struggles for your business. But no need to stress, there is more opportunity to summer than what meets the eye.
This transition to a new season is an easy way for you as a restaurant or bar owner to include fun activities into the calendar. Summer is a great time to differentiate your business and show off your niche!
Here are some tips to start sprinkling a little summer sunshine (and beat your competitors to the punch).

1) Know Your Audience
Market to your audience smarter, not harder. It is essential to know who you are trying to draw in. Is it all out-of-towners that flock to you during this time or is it your regular crowd shuffling in? By doing a little research, you will have a better idea of interests that attracts this group. If summer also means tourist season where you are, be ready for traffic increases. Train the staff on this shift as well, explain the importance of making sure each guest has a memorable experience (in a good way). Understand what you have to offer and who you will be offering it to.

OutdoorSpace

2) Spatial Awareness
If you are the type of establishment lucky enough to have an outdoor area, it’s time to break out the patio furniture. The end of May is a great benchmark to start having outside seating available to guests, but it all depends on your climate. Not only does it allow guests to enjoy a nice breeze, it helps with overflow seating as well! Just make sure your furniture is up to par before you stick it outside in the inevitable summer storms.

3) A Dash of Summer
Got a fierce strawberry spinach salad you’ve been dying to put on the menu? What about a frozen drink that your bartender came up with by just throwing a mix together? Take advantage of what’s now in-season to put on your menu and come up with summer specials. This is a great way to show off food or drinks that are too expensive to routinely feature. Highlighting these items will present more of an opportunity to be noticed by your patrons, and therefore, ordered. Take it one step farther and get some feedback from these specials. Finding what works may lead to a new staple for your regular menu!

Music

4) Turn It Up Some
While you’re taking the advice of tip #2, use your outdoor area to host live music. Whether it’s a singer-songwriter, DJ, or local band, find an entertainer that fits your genre. Bringing an artist in is a great way to publicize all the extras your establishment has to offer and it might even turn into a tradition. This type of event may also bring people to your restaurant or bar that wouldn’t typically visit. You may be introducing them to their new favorite haunt!

5) Fiesta Like There’s No Manana
There are quite a few holidays that fall within the summer months; so why not celebrate them? Between Memorial Day, Fourth of July, Labor Day, or just the fact that it is summer, you’ll be able to find a celebration that you can throw a party for in your restaurant or bar. Decorate, have themed entrees or drinks, sponsor a contest- the opportunities are endless! If your budget only allows for one of these types of celebration, no worries, just make it work for your restaurant or bar! Go all out without abandoning the main focus of your establishment or bankrupting your business.

Now that you have some tips to expand your summer plans, the key takeaway is to entertain your clients. Take this chance to have old customers remember why they consistently pick your establishment and invite new ones into an exciting environment to make memories. Variety is the spice of life; the same goes for your summer business when the seasons change.
Does your restaurant or bar have any summer traditions or any advice for starting them? Let us know in the comments below, we love to hear feedback from our readers! Check us out on Pinterest for more inspiration.

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Easy Tips To Create Fabulous Cinco de Mayo Promotions

If you’re looking for a fun and effective marketing promotion that’s sure to attract customers, maybe it’s time to create a new tradition using a popular holiday that’s become a springtime favorite around the country—Cinco De Mayo, the fifth of May.

 

Invite Your Customers to a Cinco de Mayo Party

Cinco de Mayo Promotions for Bars and RestaurantsThis Mexican holiday, celebrated mostly in the United States, has been popular in the southwest for a long time, but has been slowly spreading across the rest of the country for the past few decades. Even if your restaurant doesn’t normally serve Mexican food, you can still create a fun day (or weekend event) that will pack the customers into your place! Here’s what you can for Cinco de Mayo:

Food specials. There are many different kinds of Mexican cuisine that you can make: enchiladas, tacos, burritos, and fajitas. While it may not be your restaurant’s usual fare, maybe pick one or two dishes that you can make quickly and easily to tie in with your Cinco de Mayo promotion. Consider free food promotions, too. Create a mini taco station or nacho station with some fixings like cheese, beans, and ground beef, or hand out complimentary chips and salsa. If you have an outdoor area, consider setting up some food tents that carry different Mexican specialties, and include some drink pairings, too.  Be sure to have folding tables on hand in advance to set up your event stations.

Drink specials. Of course, Mexican-themed beers and other alcoholic beverages, like margaritas, should be on tap. Dos Equis, sangria, and tequila are all good choices. Give everyone a special price on these drinks on May 5—maybe tie in the number “5” into the prices ($5 margaritas, 3 beers for $5).

Music and dance. Featuring live bands and DJs is a Cinco de Mayo tradition. A mariachi band or tejano music will add to the atmosphere. Many bands enjoy getting a restaurant’s patrons involved by teaching them some short songs and dances, handing out maracas, and asking everyone to sign and dance along.

Family events. This year, Cinco de Mayo is on a Monday, which means that many places will be running weekend events to celebrate. During the day, attract families with the promise of face painting, small sombreros, maracas, and children’s Mexican dances.

 

Larger-scale Cinco De Mayo Celebrations

If there are other restaurants or bars in the area that are also running Cinco de Mayo specials, you may want to run a block party with an outdoor stage, different bands and singers, and games and prizes.

Remember to promote your Cinco de Mayo event on your website, and also by using social media outlets such as Facebook, Twitter, and Instagram. Offer Facebook coupons or “check-in” specials so that your customers’ friends know just where they’re going to be on Cinco de Mayo. The fifth of May is a great way to bring in new customers before the summer season starts!

Mother’s Day Marketing Ideas for Restaurants

When it comes to restaurants (and well nearly everyone on Planet Earth), mothers trump all.  Mother’s Day has historically been the busiest sales day in the restaurant industry, even ahead of Valentine’s.  With Mother’s Day just around the corner, this restaurant blog wanted to get you bar and restaurant owners thinking about how you could capitalize on all that motherly love.  After all, your customers want to celebrate Mom’s special day the right way, and it would behoove you (and your bank) to make it easy for them to show Mom just how amazing she is!

Create Mom-Approved Specials

A day that Mom doesn’t have to cook or do the dishes is special as it is, yes, but creating some extraordinary menu items at affordable prices will make her feel like royalty…and you’ll leave a memorable impression with your savvy chef skills.  Keep your ingredients fresh and creative, and remember, a perfect price point will ensure the special is ordered up without Mom feeling guilty that her son or daughter is flipping the bill. Plus, it might give you a chance to try something you’ve wanted to add to the menu!  Just keep in mind that with a busy day ahead, you’ll want to prep as much as you can in advance and not create a specials menu that relies heavily on one part of the kitchen over the other so there’s less of a chance of delayed tickets and over-worked staff.

Consider a Mother’s Day Brunch of Buffet

Carving out a specific brunch or buffet menu, available between certain hours of the day only, will drive traffic at strategic times of the day for you to guarantee staffing and hot-from-the-oven meals.  Perhaps you want to partner up with a local tea or coffee shop to provide gourmet café drinks, or maybe you go for a wine pairing later in the day.  Instead of a buffet style, you could consider multiple service times and take reservations for your pre-arranged “sessions”, e.g., brunch at 10 a.m., lunch at 1 p.m., and dinner at 5 p.m.  Set one flat rate and make it easier to plan your Mother’s Day success!

Set Tables for Larger Parties

Most likely, Mom and the gang are going to be a larger group than your average Sunday party size.  Are your tables set to accommodate parties of 5 or 6 or even more?  Make any changes to your table and chair configurations before your doors open on Sunday.  Your host staff will thank you for saving them the time (and sweat) it would take to pull those tables together during a crowded lunch service.

Give a Gift or Token of Mama-Appreciation

Whether you hand out a carnation to every mom, discount your gift cards for future sales, or give mom a free dessert, you want to make Mom feel loved and give her something <good> to talk about.  Maybe she’ll rave about the great day her kids (and you) gave her on Facebook, namedropping your restaurant and stirring all those warm-and-fuzzy feelings up that will continue to be associated with you.  Don’t forget to remind your staff to be extra sweet, even though business will be bustling.  You could even work with a local florist on a cross-promotion, or hand out certificates for a near-future visit.

Entertain Mom

Hire a local band, a harpist, or other entertainment to help you drive traffic to your restaurant on Mother’s Day.  With so much competition of choices out there, bringing in a “gotta see” act will help pack the house.

Promote Beforehand

Send an email. Advertise in the local paper. Post on all your social media accounts and your website.  Hang a few flyers in your store.  Add a memo to the bottom of your receipts a few weeks out.  Basically, you have to spread the word that your place is the place to be on Mother’s Day.  Invite your guests to come on Mom’s big day, so they remember you and know exactly what to expect when they make plans with the rest of their family.  Plus, the added online content will help your restaurant rank higher when potential patrons use search engines to find good “Mother’s Day restaurants” in your area.

Schedule Accordingly

If you are running a Mother’s Day promotion, you better be prepared for a full service.  Don’t be left understaffed on the busiest day of the year!  Also, come up with some simple ways to alleviate wait times at the front door, such as more bar seating or appetizer samplers in the waiting areas.

Reward Moms for <Positive> Yelping

(Or tweeting, etc.)  Set up a post-Mother’s Day contest for the moms who do brag about the special treatment your restaurant gave them.  Set clear time frames and rules, and either do a drawing or reward the mom who tells the most friends. Good reviews will boost your future business, and people who take the time to give you a good review online feel important and satisfied.

Hopefully, our Mother’s Day marketing tips for your restaurant will inspire you to have the best mother-loving day of the year!

Restaurants Ring in Chinese New Year

January 23, 2012, kicked off a 15-day traditional celebration of the Lunar – or Chinese – New Year with the new moon.  Following suit in the Chinese 12-year zodiac calendar, we have officially entered the Year of the Dragon.  For us at East Coast Chair & Barstool, it means giving our China-based manufacturers and friends time off to celebrate and planning ahead for the schedule of our container shipments of tables, chairs, and barstools.  But for you – as restaurant owners – it could mean attracting new business with traditional new year recipes, new year – inspired promotions or giveaways, and the chance to cross cultural boundaries and experiment with a new theme! Restaurants and event venues across the U.S. from L.A. to New York City will be adding festivities and special new year menu items, all in honor of the Year of the Dragon.

Because it’s a 15-day celebration, you still have time to plan something big for the Lantern Festival on the 15th day, or you could introduce a dragon-themed menu item(s) for the duration of 2012!  Get creative, as the possibilities are endless!

Here are a few links to help get you thinking:

  1. Nation’s Restaurant News posted a blog detailing how some national chains are celebrating the new year with specials (Read it here!)
  2. SmartBlog on Restaurants posted similar information and detailed what types of foods will be celebrated (Read it here!)
  3. The Daily Meal shares a recipe for Peking Duck in honor of the celebration  (Read it here!)
  4. The Daily Meal also shares 4 spirits you should offer in honor of the holiday (Read it here!)

Happy Chinese New Year to you, and best wishes for a festive Year of the Dragon!