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Do you eat out for Thanksgiving? How about on the day before it? This article emphasizes what restaurants that are open on or near Thanksgiving can do to make friends and family come in to eat instead of having a grand meal at home. It presents 15 creative marketing ideas tailored to enhance the dining experience. From offering to-go meals and charitable initiatives to hosting themed events like Friendsgiving buffets and trivia nights, these ideas aim to boost sales and engage customers during the holiday season while expressing gratitude to patrons. Want to learn more about what your restaurant can implement to bring in guests over the week of Thanksgiving? Read the article below to learn more! https://lnkd.in/ehxANzwZ

Giving customers options (without significantly increasing costs) seems like an obvious move for salad-centered restaurant/ fast food concepts. #strategy #moment #strategicthinking #strategicplanning #marketintelligence #strateg #strategy #strategicpartnerships #strategicthinking #businessconsulting #strategydevelopment #strategyandtransformation #businessconsulting #strategicplanning #consumers #businessmodel #bethechange #fundraising #cashisking

Top 9 Tips for Greater Palm Springs Restaurant Week

In the film "12 Years a Slave," there is a poignant scene where the overseer, citing the Bible, tells the slaves who can't read that they must labor tirelessly from sunrise to sunset, giving their all, and self-flagellate if they fail to meet expectations, to cleanse their sins. This scenario eerily mirrors the current dynamics between restaurants and food delivery platforms. These platforms, far from being charitable, continuously optimize their algorithms to their advantage, forcing restaurants to depend solely on them by phasing out their own delivery operations. This dependency has led many restaurants to shut down, while others struggle to reclaim their delivery services, realizing too late the damage done to their reputation and customer base. Personally, I don't blame these restaurant owners for their initial trust in a system they did not fully understand. This situation highlights the need for continuous adaptation and strategy refinement on my part to effectively support restaurateurs. Success in this industry is gauged by four critical factors: rating, staff service, delivery time, and packaging quality. When a restaurant effectively manages these areas, it significantly advances towards achieving success.

It's no secret that being alcohol-free has been a big conversation so far in 2024, and this can feel intimidating when it comes to being a bar or brewery owner. We are here to tell you it doesn't have to be! If you haven't already, embracing mocktails and canned drinks can be great for those who aren't wanting to drink alcohol! Elevate your bar experience with the refreshing twist of mocktails! 🍹✨ Satisfy every palate with vibrant, alcohol-free options that promise flavor without the buzz. Embrace inclusivity and choice – because everyone deserves a delicious drink that brings people together. #emailmarketing #marketingin2024 #digitalmarketing #bestofgwinnett #lovegwinnett #gwinnettcounty #PeachtreeCorners #IAmPTC #consulting #digitalmarketingagency #communitymarketing #developmentfirm #nonprofitdevelopment #smallbusinessdevelopment #barowners #mocktails #theyearofthemocktail

Econautics believes that the most critical issues of today are all interconnected. For example, you can't achieve health equity if patients don't have access to clean air to breathe, water to drink, and healthful foods to eat. That's why we are actively seeking out and #learning from other #nonprofits in the City of Fort Worth throughout our #reorganization this year. We are #listening to established nonprofits about their challenges, successes and opportunities. We are working to create new #partnerships and to incorporate this #feedback as we design our programs. #Together, we can create #transformationalchange. This week, we want to say thank you to Taste Project Founder Jeff Williams for his time! If you haven't heard of this awesome organization, Taste Project is a nonprofit with a mission to: "feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8. ...Our first project, a non-profit restaurant, focuses on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask guests to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra." Learn more on their website https://lnkd.in/gX-3HWxa or check them out at: Taste Community Restaurant 1200 South Main Street Fort Worth, Texas 76104 P.S. - Do you know of an awesome local nonprofit that we should check out? E-mail us at [email protected]!

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An interesting story of the gradual decline of a once ubiquitous roadside diner in the UK. Seemingly a lack of vision, focus on profit, missing the opportunity to adapt to changing customer desires and habits, and a reluctance to keep the restaurants appealing to customers as it cost money. In some ways, the definition of the business is key. Was Little Chef providing a relatively cheap roadside restaurant (focus on sit-down meals), or was it providing sustenance for travellers (providing food to eat-in or takeaway)? Even that small difference changes how you innovate and change. Dashboards will help you to see if you're doing things right, but sometimes you need to step back and ask if you're doing the right things to attract and retain customers and staff. For businesses, you also need products that they want at a price they are willing to pay. For charities, you need giving options that they connect with and a way to engage the donors through sharing the impact your having. Can you spot whether your business or charity is in decline? Have you been ignoring the facts? Have you looked at the bigger picture recently? Contact us if you want help to think about how your business or charity is doing. https://lnkd.in/eKHck_Qe

10 years ago, "Craft" was all about being different from big beer and clearly, the battle was in the Specialty segment which was "marginal". I mean.... was there a big guy brewing a Gose or an IPA really? In 2024 and going forward, "Craft" is first and foremost a mindset and brewing lagers, even American Light Lager is absolutely fine. And really that is going to change the game a lot as both will now fight in the central arena looking for consumer's attention. Here is Montucky. A beer from Montana, named after Montana backwood and rural side nickname. Tagline: Cold Snack. Giving 8% of profit to local charities. Great taste, cool design, priced between Busch and Bud. This year it made it in the 50 largest craft by volume and is available in 32 states. Oh and GALLO (Wine & Spirit) just made a strategic investment in Montucky, adding fuel to the fire! So we have more Wine & Spirit companies with a leg in the beer world, while the beer world is all about beyond beer. More fusions ahead!

Many memories of eating at Little Chefs back in the day. The gradual decline seems to have been spotted too late to save it. Was there too much focus on profit and not enough focus on 'how' they were working? It looks like it was seen as a cash cow that would never decline, leading to a lack of innovation and change. What are the aspects of your business or charity that you think couldn't possibly fail? Are you sure they won't? Take some time to see if there is slow decline that you're missing. DM me if you want help to think through how your business or charity is really doing.