Author Archives: DeAnn Owens

On the bubble: Marketing beer and wine

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Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers.More »

Building a Better Brand

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Operators know that reinvention is critical in the restaurant industry because there’s always a new trend to chase or create. Colors and décor go out of style before the paint dries. Customer service can up its game with a new gadget or technology tweak. And food allergies and the “hot” new dish can dictate aMore »

Use benefits of phone system to increase sales, productivity

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Investing in a call management system, whether simple or sophisticated, is money well spent when operators learn to take full advantage of the system’s features. Today’s call management systems have the capacity for multiple to unlimited phone lines, messaging capabilities that increase productivity and sales, integration with your POS and the ability to handle customerMore »

Food Sampling Builds Sales and Relationship with Customers

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Giving your product away for free to build sales may seem like a business oxymoron. But as the old saying goes, you have to spend money to make money. And although there is no such thing as a free lunch, food sampling is the next best thing for operators and for customers. For operators, itMore »

2009 June: Creating Consistency

2009 June: Creating Consistency

In order for their staff to stand out, operators should consider what their staff is wearing. Are the employees easy to spot? Are their shirts clean and wrinkle-free? Are their shoes appropriate? Do they look professional? Are their clothes accurately representing the image and style of the restaurant? What do customers see when they lookMore »

Clean Sweep

Photo by Josh Keown

Customers are restaurants’ biggest allies and their harshest critics. They are not shy about expressing their joy, concern or displeasure with an eating establishment. The wilting plant in the corner, the dust on the ceiling fan or the empty paper towel bins in the bathroom are details easily overlooked by operators and staff. But customersMore »

2009 March: Checking In

2009 March: Checking In

Travelers, whether they move to their destination by land, air or sea, often arrive at their hotels roadweary and hungry. And, more often than not, they ask their concierge for dining recommendations. Which means you need to cultivate a good relationship with the front desk staff members in your area. For pizza delivery, William J.More »

2009 March: Phone it In

2009 March: Phone it In

Just because everyone has a phone doesn’t mean they know how to answer it, especially when it comes to business. Pizzeria operators know how important the telephone is to the success of their business because a larger percentage of sales is generated from phone-in orders. So, having the right person answer the phone can beMore »

2010 November: Fire in the Hole!

2010 November: Fire in the Hole!

It is hard to imagine that your dream, your business, can go up in smoke. But fires are a real and daily threat to operators. Ovens, stove tops, grease traps and a variety of other items can literally burn the house down. When equipment like exhaust fans, hoods and ventilation systems fail, fires happen. InMore »

2010 June: Say What:

2010 June: Say What:

Is your pizzeria shouting or whispering? Because the noise a restaurant makes influences a customer’s dining experience, operators need to listen. “Acceptable noise levels in a restaurant or bar will depend on the type of establishment, its concept and general positioning. Noise control is actually quite rare in restaurants, as to some extent, the greaterMore »