The increasing importance of loyalty programs
August 27, 2021
Loyalty programs have become a vital tool for many restaurant operations. They’re nothing new in the foodservice space, but they are certainly evolving as a differentiator in a crowded industry. Not only providing an incentive for customers to come back and spend more money but also making it easier for them to do so in a ...Read more about this post11 social media marketing best practices for restaurants
July 8, 2021
You’ve pivoted. You’ve survived. Now, it’s time to thrive. By Sabrina Falone All marketing, both traditional and digital, is about sharing your brand’s messaging in a way that creates an emotional response that inspires people to spend money with your company. That’s certainly no different with social media marketing. Social media is a great way to connect and ...Read more about this postThe Instagram Effect: How social media impacts foodservice
June 3, 2021
By Sylvia Tomczak Influencers, inspiration, and innovation — that’s all part of the Instagram effect. The way we consume media has changed drastically in the last decade, pushing further away from print and closer toward digitally-driven media. As generations like Gen Z are raised on technology and computer culture, the world is continuing to undergo a ...Read more about this postRestaurant Branding During COVID-19: Being memorable
April 14, 2021
The final chapter of our three-part look at restaurant branding during the pandemic looks at how to build a unique brand identity to stand out in a crowded market. By Doug Radkey Within this series, we’ve learned the importance of a brand guide along with consistent brand messaging, and come to understand the elements of connection along with ...Read more about this postRestaurant Branding During COVID-19: Building connection with your community
March 17, 2021
In Part II of our three-part look at restaurant branding during the pandemic, we assess how operators can build a lasting connection with their community. By Doug Radkey In Part I of this series, the word connection was used often. When you are building or rebuilding the essence of a brand, it is all about the connection you build ...Read more about this postRestaurant Branding During COVID-19: Developing your brand guide
February 17, 2021
In Part I of a new three-part look at restaurant branding during the pandemic, we assess how operators can lay solid marketing foundations By Doug Radkey Hospitality, since the beginning of time, has been about building connections. That right there is not going to change, even with a global pandemic thrown our way. Even though we are seeing the ...Read more about this postMobile apps becoming a key focus for small businesses
January 21, 2021
A survey suggests one-third of small businesses currently have mobile apps, but 41 per cent plan to build one to support future growth Read more about this post5 ways restaurant owners can get their brand equity back
November 30, 2020
2020 has been a difficult and painful year for foodservice operators. What can restaurateurs do to retain their brand equity? Read more about this postGhost kitchen experimentation shouldn’t spook operators
November 19, 2020
David Segal’s Mad Radish is boldly riffing on the ghost kitchen model, what may be 2020’s defining foodservice concept. Read more about this postPutting the fun back into the restaurant experience
June 8, 2020
Guests are craving the fun and excitement of the in-house restaurant experience they once knew. Can Canadian operators live up to the task? Read more about this postMillennials changed foodservice. Now their kids are doing the same
April 30, 2019
By Mark Jachecki
Millennials are entering parenthood, and not surprisingly, their kids are picking up on their food savvy, creating an increasingly important family demographic in commercial foodservice in Canada. Brands have noticed, too. Operators and chains that didn’t offer kids’ menus previously, like Tim Hortons, have recently rolled out menus intended to appeal to Millennial ...Read more about this postBack to Basics: Why mastering hospitality is the key to marketing your restaurant
April 15, 2019
By Gregory Furgala
Remember charcoal? Remember how it was suddenly affixed seemingly every menu? If you don’t, here’s an incomplete list of what it made its way into: burger buns, pizza, lemonade, ice cream (and cones), lattes, macarons, croissants, crepes, waffles, wontons, ravioli, mozzarella and crusted on tuna. Chatelaine proclaimed, “This dark and moody food trend ...Read more about this postHow to solve the biggest problem with your restaurant marketing
April 24, 2018
By Donald Burns
How do you feel about your sales? Are you happy? Satisfied? Do you wish they were better? I’m going to take a wild guess that you want them to be better. Welcome to the common dilemma many restaurants face: trying to use marketing to drive more guests in the front door.
As more restaurants ...Read more about this postRestaurant concepts to watch for April
April 3, 2018
By Aaron Jourden
In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:
Una Pizza + Wine
Instagram: 15,000 followers | Facebook: 2,712 likes | Twitter: 13,000 followers
Locations: 3 (Calgary, Saskatoon)
Concept characteristics: Casual-dining concept with ...Read more about this postHow does your marketing strategy measure up?
March 13, 2018
By Kamron Karington
Millennials – the largest spending demographic the planet has ever seen – are coming your way. Maybe.
Shunning big houses and fancy cars, they’re flush with disposable income and spend more money in restaurants than any previous generation. They seek out fresh ingredients, organic and local. They value community, authenticity, and prefer the mom-and-pop ...Read more about this post