Menu Talk: Pat and Bret discuss the latest food and drink trends and share an interview with Trevin Hutchins of Aphotic in San Francisco. Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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11 times an hour your customers check Facebook, Instagram, and YouTube... will they see your restaurant? Check out the Restaurant Marketing Secrets podcast to get more insights on where customers spend their time online and how you can get more of their attention! LINK IN BIO. - #IndependentRestaurant #RestaurantOwner #SmallBusiness #FoodIndustry #RestaurantLife #SmallBusinessMarketing #facebookmarkeing #Foodie
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This week, Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, reported on happenings in New York City. Attending a party thrown by the Mushroom Council where he enjoyed cocktails as well as lettuce wraps and tostadas made with different varieties of the fungus, and learned that the trade association is trying to make Mushroom Mondays a thing. Learn more on this week's Menu Talk #podcast! https://bit.ly/3VZVTY7 #subscribe
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Hospitality Marketing Pro, FOH Vet, Bon Vivant | I help restaurants make more money by supercharging online visibility
Want to know the secret sauce to online visibility in the restaurant industry? Tune into this audio clip where I spill the beans on the three essential pillars of online visibility and, most importantly, how to master them.
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29% of diners think dishes taste better when they look better. 🧐 A thoughtfully plated dish can help customers better appreciate the flavors. And Instagram-worthy dishes can generate buzz. Here are our favorite quick tips for restaurant plating. 🎉 #kraftheinz #foodservice #chef #cheflife
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Are you a Restaurant Owner? 🥘🏡 Did you know a GREAT video has the power to motivate your audience to visit your restaurant. 😮👍🌟 Combine Fun & Fantastic FOOD in a video! 🍲😋✨ Contact us if you want to learn more about it or, share it with someone who might be interested. . . . . #videomarketingworld #videomarketingtraining #videomarketingtools #videomarketingtips #videomarketingstrategy #videomarketingservices #videomarketingservice #videomarketingsecrets #videomarketingpower #videomarketinghelp #videomarketinghacks #videomarketingforbusiness #smallbusiness #powerofvideo #socialmedia #businessSuccess
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Sauce dripping in slow mo 🤤 Gets me everytime 🥲 Are you showing your customers food videos like this daily? Do you want me to market your restaurant? #restaurantmarketing #restaurantlife #contentmarketing #socialmedia
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Suppose you go to an all-you-can-eat (AYCE) restaurant. You enter, pay the flat price, and take a seat. You start ordering from the menu and notice one of the best dishes listed. You ask the waiter to bring it to you, but he replies that they don’t have that dish. You then ask why it’s on the menu if they don’t have it. The waiter explains that while they don’t have the dish in-house, they can get it for you from another restaurant, that’s why it’s listed in the menu but it would cost extra. You point out that you’ve already paid the flat price and should be able to eat whatever you want from the menu, as you’re not requesting something outside of it. The waiter seems unsure how to respond, but you think Amazon prime Video might have the answer.
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Ironically, despite backlash within the fast food industry for rising menu prices, local, independent restaurateurs can now bring back the concept of a value menu. Some of the smartest restaurant operators I see are doing something of the sort. Consider… apps- whole or half?, light bites, small or large, “single” or “to share”… all these options allow the GUEST to choose their value proposition. I just want y’all to think about ways that you can offer VALUE to your guests in an environment where you’re getting nickel and dimed.
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Insights Turning Employees Into Advocates and Customer Magnets | Consultant, Speaker, Show Host, Columnist, CEO/Founder of Jill Raff Group, LLC
Food is just the beginning. Experience is what makes a restaurant above and beyond successful! Why? Because, if you can consistently produce good food, experience is the differentiator that will keep customers coming back. Watch the video below to see how Sam Oches shares his insights on why Experience is everything in today’s restaurant. #ExperienceIsEverything #ExperienceMatters #customerexperience #TableStakes #Differentiator #GreatFood #GreatExperience #CustomersComeBack
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Boost your restaurant or café's success with Quik Food! Attract more customers and elevate your business. Join now and start seeing the difference! #restaurantsuccess #cafegrowth #BoostBusiness #foodserviceexcellencesummit #CustomerAttraction #growyourbusiness #hospitalitybooster #restaurantmarketing
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