Seeing the same people frequent your pizzeria means you are doing something right. There are aspects of your business that draw them back over and over again, whether it’s your great pizza, friendly staff or comfortable environment. Building regular clientele is what operators strive for.
In a recent article in The New York Times, former restaurant critic Frank Bruni raves about the joys of being a regular. “What you have with a restaurant that you visit over and over is a relationship,” he wrote.
“I’m a regular for the solace. The peace,” he continued. “When you’re a regular, you’re always forewarned, prepared: For the decibels. For the lighting. For the menu.”
To read Bruni’s full article, CLICK HERE.
As restaurant diners, we all have our favorite places that we frequent. What brings regulars into your pizzeria? How do you reward them?
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