Gregg Rapp is a “menu engineer,” which means he consults with restaurants to make their menus more profitable by designing them with visual and verbal psychology in mind. He’s spent the last 30 years helping restaurants grow profits and increase customer loyalty and frequency — often just by changing the presentation of what’s already being offered. We sat down with Gregg to hear his list of Dos and Don’ts for restaurant menus.
Main Street Hub is a do-it-for-you marketing platform for local businesses and has published more than one million pieces of content for thousands of restaurants across the country. Here, their team shares tips and best practices for managing your social channels, growing your audience, and representing your brand in the best possible light.
In this second installment of her How to Open a Restaurant series, hospitality consultant Alison Arth takes on one of the biggest decisions for any new business: location. Read on to learn tips for choosing an area that will set you up for success from day one.
For those in the restaurant business, “location, location, location” is a phrase we’ve all heard more times than we care to count, and for good reason. Choosing a location is a critically important decision that can quickly turn a solid, well-conceived business plan into a failed restaurant if not handled properly. In addition to being one of the most significant determinants of your financial viability, decisions regarding location aren’t easy to undo. Changing your mind will be expensive, difficult, and damaging to the perception of your brand.
Your website may be the very first interaction a guest has with your restaurant brand, so it’s critical that the site be visually appealing, easy to navigate, and optimized for performance. We asked the team at Squarespace for their top tips on creating a restaurant website (or improving your current one). Here are five simple things to make sure you’re doing right.
When it comes to opening a restaurant smoothly and running it successfully, Alison Arth is a pro. She held leadership positions on the opening teams of multiple restaurants within Daniel Boulud’s prestigious Dinex Group in New York before working as General Manager of Locanda and Director of Food and Beverage at The Battery in San Francisco. Now, as the founder and principal of hospitality consulting firm Salt & Roe, she partners with restaurants to create consistent, genuine guest experiences and build long-term success. To date, she’s been involved in 13 restaurant openings; most recently, she has consulted on the opening of Gavin Kaysen’s Spoon and Stable in Minneapolis. At Open for Business, we’re thrilled to partner with Alison for a new series on starting and growing a restaurant business, step by step.