In our white paper, “The technology you need to bring your restaurant into 2023” we look at rising technology trends and how they can improve your business.

Topics inside:

• A look at the restaurant industry in 2023
• Efficiency of Modern Point of Sales (POS) systems
• Boosting workflow with Kitchen Display Systems (KDS)
• Forecasting with Automated Inventory Management systems

Download this free white paper to discover why having a partner to help boost your tech will also boost your profits in 2023. 

The post The technology your restaurant needs to succeed in 2023 appeared first on Rewards Network.

Having a clear vision is only one piece of the puzzle, you’ll also need to have the structure and a plan to make your idea a place guests will want to visit again and again. Performing market research and crafting a comprehensive business plan is key. When building your business’ roadmap, be sure to consider all the variables that could affect your restaurant’s success. Then, once you have your plan solidified and your financing secured, it’s time to get to work making your dream a reality.

To help you get started, we developed an easy-to-use free checklist that outlines what to do and when to do it to get your restaurant up and running for a successful opening night.

The essential checklist to opening a restaurant

First

• Establish a restaurant concept
• Determine your restaurant’s name

5-6 months out

• Finalize a budget
• Find a building to rent or buy that fits in your budget for your restaurant location
• Curate and design a menu
• Find local distributors and food vendors
• Order equipment
  • Kitchen—Ovens, freezers, slicers, etc.
  • Dining Room—Tables, chairs, dishes, etc.
  • Safety equipment—Wet floor signs, fire extinguishers, floor padding, etc.
  • Office equipment—Pens, computer, paper, etc.
• Once you have a business address:
  • Apply for a business license with your city or county
  • Acquire signage permits with your local municipality
• Install outdoor signage and window lettering on location

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Obstacle one: Quality of staff and retention

Even before COVID-19 changed the food service industry, restaurants struggled to find and retain quality employees. Now more than ever, motivated and enthusiastic employees are few and far between, leaving restaurants under-staffed, with a limited pool of potential employees to choose from. And while it is difficult, placing a greater emphasis on quality staff to lower turnover rate can reduce overall costs and bring your restaurant experience to the next level.

Solution:

Unsurprisingly, you can’t magically flip a switch to make quality workers appear. You can, however, attract quality talent and improve the working environment for existing staff by emphasizing the importance of communication. To cultivate a welcoming environment, make sure to be transparent during staff meetings and encourage suggestions. Make your team feel heard and find out what motivates them, whether it’s bonuses, more recognition, schedule flexibility, free meals, or getting the proper training that helps them reach their goals. Once those pieces are in place, make sure you only bring in talent that is a good fit for your restaurant and not a reactionary quick fix.

Obstacle two: Increases in expenses and operating costs

It goes without saying, operational costs are rising – as much as 5% year over year – and restaurants are feeling the squeeze. We’ve seen restaurants close due to high costs of rent, food and liquor, back-of-house maintenance, credit card fees, uniform rentals, and labor.

Solution:

If managed properly, rising operational costs won’t break your business. Start by looking at your menu and consider reducing its overall size. Getting rid of unpopular menu items and sticking to a single style of cuisine can help reduce food waste and unnecessary costs. You can also work with suppliers to see if any items have less expensive substitutes. Most importantly, you need to monitor your cashflow to ensure your food and labor costs aren’t higher than 70%. If they are, it will be crucial to come up with a plan and adjust accordingly. A more modern approach you can take is to implement contactless payment. It is estimated that this payment method will triple from 2 trillion to 6 trillion by 2024. You’ll be able to lighten the load of your current staff while providing a more convenient payment option.

Obstacle three: Reaching new customers

In addition to the litany of struggles facing restaurants, there are new dining options opening every day, making it difficult to stand apart from the competition. The hard truth is that foot traffic alone probably won’t help boost your sales substantially and grow a loyal customer base. So, what can you do to make sure your operation gets noticed?

Solution:

Focus on going above and beyond customer expectations and create a unique selling point. That means pushing for quality in all aspects of your business, not just food and service. Your unique selling point will help set you apart from your competition and give diners an idea of what makes your restaurant special. Once you establish yourself in that regard, you’ll need to develop a solid online presence. This can be daunting but being easily accessible online and on social media can make a world of difference for your customers. Offering an online experience also opens the possibility for customers to leave a review of your restaurant. And while reviews can be a scary thought, 89% of customers claim they won’t act until they read reviews, so they are critical for your success. From there you can start pushing out special promotions and embrace your community to bring in even more potential patrons.

Implement your solutions

It can seem like quite an undertaking to address these major problems, but by making incremental steps and using the information at hand, you can start your journey towards lasting success. At the end of the day, it is all about enticing new and loyal customers, finding quality staff to serve them, and reducing your costs while doing so. They really do lead into each other and will make a substantial difference for your operation long into the future.

Be sure to regularly visit our free resource section dedicated to navigating the constantly changing foodservice industry. There, you’ll find blog articles, free downloads, and restaurant guides.

The post Three Major Problems Restaurants Face appeared first on Rewards Network.

Calculate the value of adding staff

Begin by asking the obvious question, “Is my current model working?” While we can’t predict exactly what post-COVID dining trends will look like, we do know that 15% of consumers plan to order carryout more often than dining in. Many restaurants are most successful offering only takeout and delivery, or those options with a limited dine-in plan. Take stock of the other establishments in your area: if they aren’t seeing long waits and multiple turns of full rooms, do you believe you will?

If the answer is maybe or a definitive no, consider keeping your staff tight and reducing your lowest earning hours to increase profitability. On the other hand, if you find that your wait times are steadily increasing, leaving money outside of your doors isn’t an option—you must hire. Don’t put out the sign just yet. Before you begin hiring in an employee market you need to develop a cost of acquisition threshold. In other words, you should have a good grasp on the value each staff member brings to the business and what you can afford in terms of acquiring and retaining them as an employee.

Promote from within

If you’re in the position to hire, it’s important to assess your current staff and evaluate their potential for promotion. Promoting a qualified staff member has two major benefits: the individual already knows your business, which not only means that there would be less training and staff disruption, but also that he/she feels a sense of connection and personal responsibility towards your brand.

Consider employees for roles different than their current positions based on individual strengths. For example, a food runner may not have serving experience, but she has in-depth knowledge of the menu, table numbers, and will acclimate much faster than a new hire. You may also find that promotion from within widens your options for hiring. It is much easier to find and hire entry-level employees as opposed to more skilled staff positions.

Referrals and bonuses

When hiring, one of the best things to do is leverage your current network and staff for referrals. While this is normal practice, in the current market you may want to sweeten the deal for employees whose recommendations lead to qualified hires.

Creating a strong bonus offer using your cost of acquisition threshold is the first step. For example, you could offer every referral and resulting new hire a $100 bonus after the first month and another $250 after 6 months. While these seem like large amounts to pay upfront, if you consider that the bonuses are being paid over the course of a 30-hour work week, then you are increasing the cost of an employee by less than a dollar an hour if they stay the full 6 months and that extra cost will decrease every shift after the initial 6 months.

Bonuses can be especially effective for enticing qualified back-of-house (BOH) employees who do not typically receive tips. The goal in hiring for any particular position is longevity—high staff turnover can be disruptive and may cost you money in the long run. To avoid this, make sure that your bonuses are drawn out over time, which keeps your risk low and the employees’ opportunity to continually earn more, high.

Sell the job

Before you dust off your old ad for line cooks and repost, consider that in the current environment, you’ll want to really sell your establishment to find the best, most-qualified applicants. While bonuses are great clickbait, writing an engaging, clear job description is more important than ever. State clearly how you value and reward your current staff when writing/updating your ads. Do you give free meals during each shift? Offer flexible schedules or the ability to work overtime? Consider asking your staff why they love working at your restaurant and incorporate the best responses into your posting.

If the open position includes tips with pay, be sure to include the average tipped value that people in those positions make weekly. While their base pay may be minimum wage, servers, hosts, and even bussers typically make much more when tips are included. These small additions can make the difference between a forgettable job post and a standout listing.

Pay for placements

Once you’ve written a great job listing, you may post on sites like Craigslist, Indeed, ZipRecruiter, and Facebook. Consider investing extra to promote your listing, which ensures that your ad receives top billing when candidates perform related searches. Ideally, you want the most eyes possible on your posts—a helpful way to build a large, diverse candidate pool. Posting on other, lesser-known sites may also help.

• Poached Jobs
• Restaurant Careers
• Hospitality Online

The three sites above offer hospitality-focused job boards.

Remember to post any position openings on your website and social media channels as well, a customer who loves your brunches may just be your next hire. Also, if writing isn’t your strong suit, be sure to have an extra set of eyes review your posting for grammatical errors, as an error-filled posting may raise red flags for potential applicants. Budgeting a small amount for a copywriter to craft engaging copy is always a great idea—upwork.com is a great option for hiring skilled writers for projects of any length.

Staff hiring can be a challenge, and COVID has created a new normal in the restaurant industry, but careful consideration of your establishment’s staffing needs and a look at best hiring practices can help you find the qualified staff you need to keep your restaurant running well!

Be sure to regularly visit our free resource section dedicated to navigating the constantly changing foodservice industry. There, you’ll find informative articles, e-tools, and restaurant guides.

The post Discover how to meet your changing staff needs appeared first on Rewards Network.

In our latest e-tool, “Seven steps for reopening indoor dining,” we share seven key steps to consider when reopening for indoor dining, including:

• Review local guidelines
• Evaluate staff needs
• Bolster food safety and sanitation practices
• Update your menu
• Launch promotions and specials
• Nurture off-premise sales
• Announce your reopening

Download this free e-tool to help you create a successful plan for your restaurant prior to reopening for indoor dining.

The post Seven steps for reopening indoor dining appeared first on Rewards Network.

Why meal kits?

Meal kits are a rising sector of the restaurant industry that’s predicted to grow 25% to 30% by 2022. This specific service is ideal for restaurant owners during unpredictable times because it allows them to plan ahead in terms of ingredients and kit quantities well in advance. Meal kits can be a consistent revenue stream that’s always running behind the scenes, even when restaurants fully reopen for indoor dining. Another silver lining is that meal kits require less assembly for your staff but are priced competitively with prepared options. It’s also important to note that uncooked ingredients tend to travel much better and remain fresher than typical takeout/delivery meals. This fact can also allow your customers to plan out their meals well in advance, placing your restaurant’s meal kit in their family’s usual meal rotation. The ability to expand and diversify meal kit options fairly easily in relation to customer feedback and sales data is also an attractive element of this type of service.

Steps to success

When beginning to set up your restaurant’s meal kit service, first decide what type of meals you’d like to offer. It’s a good idea to start with a top-selling dish that many of your patrons already associate with your restaurant. For example, if your Margherita pizza is one of your bestsellers, this may be a great test meal for your first foray into meal kit service. Then, explore what other dishes you’d like to include and how many options will be available each week to customers. Once you’ve decided which dishes you’re planning on offering, next it’s important to determine what days of the week they’ll be available for purchase. Find out which day(s) is typically your lowest-grossing for takeout/delivery (if applicable) and consider offering your meal kit options during this time to see if it helps to boost off-premises sales.

Once your restaurant’s meal kit selections are nailed down, you’ll want to calculate the amount of ingredients and supplies needed to fill the orders. Then, analyze your return on investment (ROI) for each dish sold by deciphering your added costs and comparing it to your regular operational expenses. Now, it’s time to choose if you’re going to run your meal kit service fully in house on your restaurant’s website, or if you’d prefer to use a third-party online subscription platform. Below are a few platforms that have gained traction since the pandemic.

• Table22
• The Third Place
• DailyKit
• Chef Meal Kits

Whichever option you select, ensure that it’s optimized for mobile, and that the platform is extremely easy to navigate for both customers and your staff.

Packaging and delivery decisions

Now that all of the logistics have been worked out, it’s time to launch and promote your restaurant’s meal kits. A good place to start is with your current customers—email your current base and let them know about your new meal kit service and how they can place an order. Then, post the launch announcement and link to the order page front and center on your website as well as on all of your restaurant’s social media pages. To round out the promotion efforts, it’s a savvy idea to reach out to any local reporters, bloggers, or community news outlets, making them aware of how your restaurant is adapting to the challenges brought on by the coronavirus pandemic. Take your marketing initiatives a step further by offering an online cooking class (prerecorded or live) for each specific meal kit dish that’s led by one of your chefs.

Along with the directions you’ll include on how to prepare the meal, feature a link on how and where customers can give you feedback on their meal kit experience. Gathering real-time consumer feedback can be an excellent source for unearthing areas in need of further optimization in a restaurant’s meal kit operation. This direction card is also a smart place to encourage people to follow you on social media and to post a photo of themselves enjoying their meal kits. Include your social web addresses, handles, and any applicable location tags and hashtags. Discovering what your customer base likes, dislikes, and expects from a meal kit service can be the key ingredients to a successful and revenue generating arm of business.

Be sure to regularly visit our free resource section dedicated to advising restaurants on how to navigate the changing rules and regulations during the COVID-19 pandemic.

The post How to launch meal kits for your restaurant appeared first on Rewards Network.

Rethink your outdoor space

If your restaurant boasts an outdoor patio, rooftop, or sidewalk seating, consider retooling this precious space for a St. Patrick’s Day celebration. This may include renting tents, heaters, or firepits along with featuring on-theme decorations—think shamrocks, green, and gold galore. Adhering to state and local guidelines surrounding coronavirus and outdoor dining regulations, you can offer ticketed timeslots that people can sign up for on your website. Place a limit on party size and how long patrons are able to reserve a table for to allow the maximum amount of people possible to enjoy your event. By having predetermined reservations and time limits in place, guests will understand the expectations and feel safer knowing that your restaurant is following social distancing protocols. If your restaurant is located in a cooler climate, consider referencing our blog, “How to prepare for outdoor dining during cooler weather,” to gather more tips and tricks for creating a warm and inviting outdoor space.

Supersize the entertainment

As one of the most popular bar and restaurant holidays, no St. Patrick’s Day celebration would be complete without killer entertainment. Look into booking a local Irish band or Irish dancers that can perform at preset times either inside your restaurant if indoor dining is an option or in your outdoor space. Don’t worry if live entertainment isn’t viable this year for your business, there are plenty of Irish bands such as Dropkick Murphys, an American Celtic punk band, and Thin Lizzy, a hard rock band formed in Dublin, that are crowd favorites this time of year.

Socially distanced yard games are a great idea if you have the capacity in your outdoor dining area. Bags/cornhole, shuffleboard, horseshoes, and bocce ball are all excellent options that can help keep your guests entertained for hours and spark curiosity in people walking by your spot. St. Patrick’s Day is a holiday that’s brimming with fun facts and trivia. For instance, did you know Chicago uses 60 pounds of green dye to turn its river green each St. Patrick’s Day? Hosting a themed trivia contest may be just the edge you need to entice local residents to book a table at your restaurant this year. You can even take this a step further by allowing virtual guests to participate in the game, increasing your revenue and brand exposure.

Curate a limited menu

St. Patrick’s Day is a holiday that’s synonymous with festive food and drinks. Delegate a portion of your outdoor space to be a beer tasting area, featuring a variety of Irish beers, spirits, and cocktails. Retool your drink menu to include popular Irish drinks such as Guinness, Baileys Irish Cream, Irish coffee, and Magners Irish Cider as well as tasting flights. Consider offering these beverages in branded souvenir glasses—a savvy marketing tactic. Shareable comfort food reigns supreme on St. Patrick’s Day. Work with your chef to add Irish-inspired items to your restaurant’s menu like bangers and mash, corned beef and cabbage sliders, shepherd’s pie, Irish stew, and soda bread. When planning your menu aim to choose items that have ingredient crossover to save on cost and reduce food waste.

Offer take-home kits

The COVID-19 pandemic has highlighted the many effective creative ideas implemented by restaurant owners across the county. One such strategy that has seen success is take-home meal kits and drink kits. A perfect solution for people who are not quite comfortable dining out yet, assemble to-go St. Patrick’s Day kits that allow customers to enjoy your restaurant’s menu from the comfort of their own home. You can include Irish meal staples like the ones we previously listed as premade, ready-to-eat dishes or opt to include the portioned ingredients so friends and families can cook together. It’s also a great idea to add your own twist on Irish-inspired sweets such as apple cake, Baileys brownies, shortbread, and soda bread pudding, in your takeout meal kits. St. Patrick’s Day is known for its fun drinks and cocktails. This holiday test out selling to-go drink kits that include all of the fixings for popular St. Patrick’s Day cocktails like Irish coffee, Old Fashioned, and Guinness floats.

Share on social

Spread the word about your St. Patrick’s Day options on your website and social media pages. Include a link to book reservations and/or to reserve a timeslot at your restaurant’s outdoor dining space. Consistently post about your St. Patrick Day offerings about a month before the day to give people enough time to plan and to stay on their radar. Feature mouthwatering photography of your Irish food and drink limited menu items. Also, be sure to promote your to-go holiday meal kit and drink kit options with a link to the ordering page. Sprinkle in fun St. Patrick’s Day trivia throughout the month to keep your followers engaged and consider posting polls for people to take that can lead to valuable insights for your business. Simply put, it’s important to let your audience know exactly how they can safely celebrate St. Patrick’s Day with your restaurant this year, even though it may look a bit different than years past.

Be sure to regularly visit our free resource section dedicated to advising restaurants on how to navigate the changing rules and regulations during the COVID-19 pandemic.

The post St. Patrick’s Day restaurant promotion ideas during covid appeared first on Rewards Network.

As part of our judging process, we set out to choose a geographically diverse set of winners, both customers and non-customers. Winners were chosen based on their answers to two essay questions:

• What do you think your restaurant means to your community?
• How would you use the $10,000?

We had hundreds of submissions and a committee of Rewards Network employees had a hard time choosing the award recipients, especially given the difficult circumstances so many restaurants are currently facing. While all of the entrants were certainly deserving of the money, we chose the five whose stories we found the most compelling.

And now, without further ado, here are the winners!

Wakin’ Bakin’, New Orleans, LA (Customer)

Conrad Chura created Wakin’ Bakin’ in 2010 to fill a neighborhood need for fresh, quality breakfast. It got its start as a delivery only “pop-up” restaurant in various shared kitchens before finding its current home in 2012. Today, the Wakin’ Bakin’ family includes sister restaurant Mother Mary’s, which serves late-night pub grub inside The Holy Ground Irish Pub, as well as a second Wakin’ Bakin’ location.

In addition to creating jobs in a certified HUBZone (historically underutilized business zone), Wakin’ Bakin’ also formed a partnership two years ago with their local Youth Works program, which works with at-risk youth between the ages of 16-24 in an apprenticeship-type program. The staff at Wakin’ Bakin’ helps teach program participants what it’s like to work in a professional environment, as well as what skills employers will likely expect from them.

Wakin’ Bakin’ was recently presented with the opportunity to play a larger role with Youth Works by joining the Eligible Training Provider List (ETPL), which allows Youth Works to send candidates of their choice directly to the restaurant. Wakin’ Bakin’ plans to use the $10,000 to convert the dining room to a training area and cover other associated costs involved in partnering with Youth Works in a larger, more efficient manner.

Rhythm & Booze, Kansas City, MO (Customer)

Rhythm & Booze was founded in 2009 by owners Jenn and Rhythm Piatt, who each have worked in the service industry for more than 20 years. Rhythm & Booze was created to provide a clean dive bar with a fun and entertaining atmosphere. There are currently two locations in Kansas City and another in Shawnee, Kansas, as well as a night club called The BatCave @ Rhythm & Booze.

Jenn and Rhythm opened the first Rhythm & Booze with a dream of becoming a neighborhood staple. They credit their community with helping them succeed as they never had any backers involved in the restaurant, just a passion for creating a great bar experience for their customers.

Rhythm & Booze plans to use the $10,000 to keep their lights on, staff safe, and business running during these hard times. They had to shut the bar down once last year, but still continued to feed their staff and their families. Jenn and Rhythm want to be able to continue to be of help and service not only to their staff, but their customers as well.

Immigrant Food, Washington, D.C. (Customer)

Immigrant Food is D.C.’s first cause-casual restaurant. It was founded to take a stance against a new intolerance against immigrants in America. The food reflects how the founders see America at its core: diverse, nourishing, and welcoming. Immigrant Food partners with five local immigrant-service NGOs that work in the trenches to help the immigrant community, and donates their space for citizenship classes, English lessons, client meetings, or volunteer training. They also encourage customers to take action through an “Engagement Menu” where customers can donate, volunteer, or take part in advocacy initiatives — all inside the restaurant.

Throughout the pandemic, Immigrant Food doubled down on their mission to help immigrants and educate customers about immigration. Owner Tea Ivanovic plans to use the $10,000 to provide continuity to the restaurant’s mission during the difficult winter months in two important ways. First, they’ll keep jobs for staff who, in turn, provide meals to needy immigrants through partnerships with community organizations. Immigrant Foods has partnered with World Central Kitchen to prepare nearly 15,000 meals for Martha’s Table, 9/11 first responders, and feed election polling station workers. With local NGO Tables Without Borders, they’ve supported immigrant chefs, and donated meals to hospital workers and the immigrant community. Second, the grant will allow the restaurant to continue educating the community about immigration through their digital publication, The Think Table. Every month, they take on an immigration issue (DREAMers, Sanctuary Cities, Asylum, Farmworkers, etc.) and cut through the noise in clear English and hard numbers with videos, infographics, and articles with leading immigration experts.

Lucille’s, Houston, TX (Non-Customer)

Lucille’s is a locally owned Houston restaurant specializing in well-refined Southern cuisine with roots that stretch back almost a century. Co-founded in 2012 by brothers Chris and Ben Williams, the restaurant is a tribute to the culinary tradition begun by their great-grandmother, Lucille B. Smith, a culinary innovator who founded her own food corporation. Today, Executive Chef Chris Williams and Chef de Cuisine Khang Hoang pay homage to Lucille by replicating and embellishing on some of her most famous recipes to create innovative takes on Southern food classics.

Since the start of the pandemic, Lucille’s has retained 100% of their staff. They also started a nonprofit that has donated more than 80,000 meals to the local elderly population, who have been uniquely affected by the virus. In addition, the restaurant launched a bar pop-up program for closed bars, allowing them to take over Lucille’s cocktail menu and generating $42,000 — which went directly into the bartenders’ pockets. Lucille’s owners plan to use the prize money to continue their meal donation efforts.

Dharma’s, Capitola, CA (Customer)

Founded in 1981 as a fast food vegetarian restaurant, Dharma’s food is completely vegetarian and preservative-free. Their mission is to provide more options for people with dietary restrictions, including organic, vegetarian, vegan, and gluten-free cuisine. Dharma’s offers a diverse menu — from simple healthy fare to complex international dishes, such as Thai, Chinese, Indian, Japanese, Mexican, Mediterranean, and American. They offer a relaxed, family dining atmosphere and have become a staple and hub in their community over their nearly four decades in business.

Bernard Shapiro and Yogesh Shapiro of Dharma’s say they will use the prize money to help pay employee wages; purchase food, produce, and supplies; and to keep the lights on and the stove flames lit. They added that this money will help Dharma’s continue to keep cooking and serving food, and keep their employees employed during the difficult winter months. In addition, they also plan to donate 10% of the $10,000 prize to local charities and nonprofits.

Be sure to regularly visit our free resource section dedicated to advising restaurants on how to navigate the changing rules and regulations during the COVID-19 pandemic.

The post Meet the Restaurant Resilient $50K Giveaway winners appeared first on Rewards Network.

Prix fixe menus

This is the main event, a romantic dinner for two. Work with your chef to create a few prix fixe menu options that will travel well and/or that guests can easily re-heat at home for that perfect meal. If possible, allow guests to choose between a few different options per course. A more inclusive menu mindful of guest dietary restrictions could lead to an increase in orders. Since many couples dining at home this year also have hungry kids to feed, offering a kid-friendly or slightly scaled down version of your prix fixe menu gives the whole family a chance to enjoy a special meal together (and brings in additional revenue). And, since Valentine’s Day falls on a Sunday this year, consider also offering a brunch option. If possible, include nods to the day with breakfast items like heart-shaped waffles, pancakes, chocolate-covered strawberries, etc.

Alcohol add-ons

If you are able to offer alcohol for pickup or delivery, this is a no-brainer to increase your profits. Include the option for guests to add a bottle of Champagne or other type of wine to their order, pre-mixed cocktails and mocktails, or even hot chocolate/mimosa fixings to accompany brunch offerings. If you have branded glassware, or have the budget to pick up some heart-covered glasses/mugs, consider making those available for purchase, or as part of your overall Valentine’s Day meal package.

Dessert

This is the time for your pastry chef to shine. Collaborate on a few different dessert options to tempt your customers’ sweet tooth, such as chocolate lava cakes, cheesecakes, heart-shaped cookies, hand-made chocolates, and more. These can be included as part of your fixed-price menu, or as add-ons for anyone looking to up their romance game and score points with their significant other. You could also offer dessert as an incentive to order two meals. For example, order two entrees, get a free dessert.

Ambiance

Since the holiday will look a lot different this year for many couples, it’s important to help set the mood. Some ways to do that is by offering more items as part of your prix fixe menu, or as additional options customers can add to their order, such as:

• A bouquet of roses or other flowers
• Candles, to help create the most flattering of lighting for couples
• A Valentine’s Day card signed by the owner and/or staff
• Items with your restaurant’s branding that customers can use for a home photo shoot of their romantic meal

If you decide to offer flowers, see if there is a local florist you can partner with. In exchange for promoting their business, you may be able to get a discount.

Entertainment

People are yearning for a return to the days when we could gather for live performances. Offer them a chance to experience that in a virtual form by partnering with a local performance space and adding on tickets for a virtual concert or comedy show. This can give customers another way to make their day feel special either before or after enjoying a delicious meal from your restaurant.

Singles

Tap into the desire by singles to not feel excluded by offering special menu options for solo diners. Many people are turning to self-care during our time in isolation, and a mouth-watering meal from your restaurant could be just what they need to feed their bodies, and their souls. If you can, take it up a notch by creating a virtual hangout for singles who order from your restaurant. You could even create breakout rooms for speed dating. Make it even more fun by asking your best bartender to lead a virtual cocktail class for guests who ordered a cocktail kit with their meal.

Galentine’s Day

While this may have started as a fictional holiday on the NBC sitcom Parks and Recreation, Galentine’s Day, which is celebrated on February 13, has been widely embraced as a way to celebrate the power and importance of female friendships. On the TV show, it takes place over brunch with copious amounts of waffles and champagne, so this is a perfect opportunity for restaurants who offer a breakfast menu. However, dinner options will likely also be welcome during this time of social distancing. A virtual cocktail class is another excellent option for honoring the holiday, as are add-on items such as flowers or dessert that customers can order for their favorite “galentine” (or themselves).

Social media

Promote your Valentine’s Day options on your website, social media, and through emails. You can also create a custom message on My Rewards Network to tell members about your Valentine’s Day specials. Encourage customers to order early to avoid disappointment, and help get them excited for the big day, even if it will look different this year. Consider holding contests that ask customers to share photos of how they celebrated the holiday with your restaurant this year. You could offer a free dessert (to be redeemed at a later date) for any customer who shares a photo of them enjoying their meal at home, or offer a prize for the best-decorated table that features food from your restaurant. Another way to engage with customers is by encouraging them to share their favorite romantic movie, or create a poll and ask customers to vote for their favorite. The goal is to get and keep your guests excited and engaged with your establishment, and keep them coming back for more.

Be sure to regularly visit our free resource section dedicated to advising restaurants on how to navigate the changing rules and regulations during the COVID-19 pandemic.

The post Valentine’s Day restaurant promotion ideas during covid appeared first on Rewards Network.

Research vehicles and evaluate costs

Prior to purchasing a food truck it’s crucial to thoroughly research all the various components. This means deciding which type of truck, layout, and mobile kitchen is the most efficient for the type of food you’re planning to cook. It’s also important to review any local regulations and permits that may be required prior to purchasing a vehicle. Food trucks can range in cost from $50,000 to $175,000, which is why some first timers opt to lease a vehicle or purchase a used truck when starting off. Keep in mind though that there are pros and cons to each option—a used truck may be affordable, but it could be hiding severe engine troubles, while a brand-new vehicle may be aesthetically perfect, but not worth the investment for the short term—so doing comprehensive research for your specific situation prior is a must.

It’s a good idea to factor in other startup and recurring costs at this time too:

• Point-of-sale (POS) system
• Truck wrap
• Fuel
• Vehicle insurance
• Staff
• Ingredients
• Equipment rentals
• Credit card processing fees
• Truck maintenance

Scout locations

Once you solidify your vehicle choice, it’s time to evaluate where the most optimal locations will be for your new on-the-go offerings. Research nearby parks and neighborhoods that allow food trucks and then test new areas each day or week to determine which locations on which days/times garner the most business. Some food truck owners are seeing success driving through residential neighborhoods, parking outside of hospitals, police stations, and fire departments, while others are testing their luck at state parks and local hiking trails. Another bonus of food trucks during the pandemic is that guests tend to feel safer since it’s a contactless environment. They’re able to get their food and eat it wherever they’d like—in their favorite park, in the car, or at picnic tables the truck owner has set up nearby. Typically, states with warmer year-round climates like California (753), Texas (549), and Florida (502) are home to the most food trucks. But COVID-19 has certainly challenged this trend as patrons located in all states and climates are eagerly searching for safe, contactless, and flexible ways to enjoy restaurant-quality food amidst shutdowns of indoor dining.

Build your menu

When curating your food truck menu one of the most important balances to strike is finding food that’s easy to make, tastes great, and will turn a profit. Easier said than done we know but start by taking inventory of your restaurant’s current menu, if applicable, to see if there are any popular dishes you may be able to tweak and feature on your new mobile eatery’s menu. Whichever dishes you choose to feature it’s important to put your own unique spin and recognizable mark on them to differentiate your truck from the competition. Some of the most popular and successful food truck offerings include burgers, pizza, fries, sandwiches, tacos, falafels, and mac and cheese. All of these menu options are quick and easy to make and don’t require a plethora of ingredients. A good rule of thumb when building your menu is to aim for five to 12 different menu items that include overlapping ingredients. The overarching goal should be to reduce waste and provide your customers with quick turnaround times.

Set up online ordering

To incite a second revenue stream for your food truck, aside from walk-up customers, consider setting up online preordering capabilities. Look into placing this functionality directly on your restaurant’s and/or food truck’s website and social platforms. Another savvy idea is to partner with industry sites and apps that help connect customers to food trucks in their area. For example, The National Food Truck Association launched an app called BestFoodTrucks that helps to sync people with trucks near them. Other food truck specific mobile ordering solutions to consider include Food Truck Pub and TruckBux. If an in-house or truck specific online ordering option isn’t feasible, determine if using a third-party takeout/delivery app could be the right fit for your business.

Market your food truck

Now that your food truck operation is fully up and running, it’s time to let people know you’re open for business! Add your food truck location, hours of operation, and menu to your website and social media pages. If your truck is in addition to your brick-and-mortar restaurant, you can place window signs on the outside of your building letting people know that you also have a food truck in the area. Be sure to cross promote and post on both your restaurant’s and food truck’s social accounts. Use vibrant food-focused photography to entice people to visit your truck and be sure to always tag your vehicle’s current location so followers can easily see where to find you. Also, if logistically possible, it’s a great move to market your food truck as a catering option people can consider for their next socially distanced outdoor event such as graduation parties, birthdays, wedding receptions, and baby showers.

Embrace flexibility

In the age of COVID-19 food trucks are uniquely positioned for success. A business built on the concept of having no space for diners, these vehicles can offer the convenience and safety/sanitation standards that today’s consumers are seeking. By having increased flexibility in where and how you serve your restaurant’s food, owners can now consider food trucks as viable brand awareness and revenue generators. With the future of the restaurant industry constantly shifting, it’s imperative for owners and operators to secure multiple avenues of revenue, so they can pivot their business operations quickly and effectively.

Be sure to regularly visit our free resource section dedicated to advising restaurants on how to navigate the changing rules and regulations during the COVID-19 pandemic.

Before undertaking any new business venture, make sure to consult with your legal, financial, and business advisors. Don’t make decisions based solely off of what you read here.

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