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Episode 70 – Managing Restaurant Menus for Margin & Profit

Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.

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Episode 69 – QR Codes Are FREE

Luke and Samantha go off the rails in a light-hearted discussion about making the most of truly free QR codes. Whether for restaurant menus or online ordering, there’s a more than one way to go about it.

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Episode 68 – Scent Marketing

In this episode writer and marketing professional Marisa Sanfilippo joins the podcast to discuss scent marketing. Tapping into this powerful consumer sense can lead to increased sales and customer loyalty.

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Episode 66 – Workforce Development with Derek Fassett

Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.

Episode 65 – Peer-to-Peer Digital Presence

Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.

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Episode 64 – Press Record Already

In this episode, we’re discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, there’s a wealth of wisdom piled into this pod!

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How Data Mine Your Restaurant & Why You Should

Data makes the world go ‘round. At least, it’s one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!

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Guide to Restaurant Social Media Marketing in 2021

A good restaurant social media marketing strategy can help bring customers to your venue. This is because social media is an important tool people use to make purchasing decisions. This is especially true when it comes to choosing where to eat⁠…

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Build Sales, Get in on Grab-and-Go

How do you court busy customers and build sales? Make takeout more convenient and portable with grab-and-go options. Grab-and-go is growing fast due to customer demand for tasty food that’s instantly available.

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Restaurant Menu Strategies for 2021

As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.

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Grow Your Foodservice Business with Content Marketing

Content is as important to your digital presence and marketing efforts as the food you serve is to your dining room. It shows who you are, what you do and what you’re capable of – but most importantly – it can impact a visitor’s decision to return.

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Market Opportunity: Millennials and Their Kids

According to the NPD Group, Millennials with children increased their restaurant visits by 5% percent in 2018 over the prior year, at a time when the total restaurant industry experienced flat traffic growth…

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Leveraging Cookies for Customer Loyalty

Whether you call them guests or customers, whether they’re grabbing-and-going or checking out after a sit-down meal, they all have the same weakness… the allure of strategically placed impulse purchase items.

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Episode 54 – The Secret Social Sauce

Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media…

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The 4 Best Ways for Restaurants to Draw in Traffic

Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed…

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Communicate with Your Restaurant Customers Anywhere, Anytime

More and more people around the world are connecting through instant messaging—more than 1 billion people use Facebook Messenger each month. It’s a convenient way to let customers know you’re listening and create personal connections with them, and it’s automatically integrated with every Facebook Page.

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5 Free Ways to Get Customers Talking about Your Foodservice Brand

Most fast-casual operators believe that competency creates conversation. That being “good” equals word of mouth. But it often does not, because almost every competitor is at least good. If you want customers to tell others about your restaurants — and you do — you must be different in addition to being excellent.

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4 Ways to Appeal to Your Target Market

To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…