When it comes to managing a successful restaurant one of the most important numbers to know is food cost. Any restaurateur worth their salt knows their food cost percentage and how to keep it in check while running a restaurant. David Domzalski, who works with Bar Metrix, a consulting firm with offices in the UK, […]
Back in June, pub chain JD Wetherspoon announced the scrapping of their monthly newsletters. The reason? Worry that some considered the marketing approach too ‘intrusive’. Wetherspoon subsequently deleted their email database – customers were encouraged to keep up-to-date with Wetherspoon’s news updates via their social media feeds instead.
Tipping. It’s an issue that’s gripped the industry for as long as we all remember. For a lot of restaurateurs, the stigma associated with tips and where they go is something they can live with. For others that may want to change the traditional tronc system, there’s the fear things will only get worse for […]
Team OpenTable spent the weekend as sponsors of the 4th annual Cherry Bombe Jubilee, two days of networking, conversation, and celebration among some of the coolest, most successful, and most inspiring women in the world of food. Throughout the course of the Jubilee we had the honour and privilege of hearing from leaders like chefs […]
It’s becoming increasingly obvious that people – particularly the upcoming generations – want more than just food and drink when they sit down at a restaurant. An Eventbrite study, for instance, estimates that 78% of millennials would choose to spend their money on a desirable experience over purchasing something material. The idea here is that […]