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 Content That Writes Itself
One of the big barriers to doing a regular email newsletter is the question, "How do I fill my newsletter each month?" Many restaurant owners and managers don't consider themselves writers. Nevertheless, they understand the value of content-rich newsletters being delivered to their customers and prospects as a means of filling tables day after day.
Fortunately, you don't have to be Anthony Bourdain to fill your monthly newsletters with content that your subscribers find useful. Your newsletter can virtually write itself.
Here are four suggestions for generating newsletter content:
Link Articles of Interest
As a restaurateur, you're continually educating yourself about the industry and culinary trends by reading material from magazines, websites, and industry related publications. Your customers may not have access to this information (and who could blame them). Take snippets of information from the article you're reading and share it in your newsletter using a link. Use a couple lines of introduction explaining the article, and share its usefulness.
Find an article about cutting down sodium content in a dish? Share it with your subscribers. See a new recipe that might not fit your menu, but may interest your readers? Link to it and tell you subscribers why you think they'll enjoy the new dish.
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 A Look at Restaurant Online Ordering Trends
Fast-casual chains lead the restaurant industry when it comes to offering online ordering tools, according to a new study by Cornell University.
Nearly half, or 48.5 percent, of the fast-casual chains surveyed by Cornell researchers offered online ordering, compared with 23 percent of chains across all segments, according to the study on online, mobile and text ordering trends in the restaurant industry.
Quick-service restaurants had the second-highest rate of adoption of online ordering technology, at 22 percent, the report found, followed by casual-dining operators, 18 percent, and midscale full-service chains, 8.9 percent. None of the fine-dining operators surveyed by Cornell offered online ordering.
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 The Economics of Green: Cutting Costs, Reaping Profits
It seems that the most prominent question involving "greening" one's operation is no longer "is it needed?" but "does it pay?" While the environmental necessities of sustainable practices are well-known, the cost implication of "greening" a business is still somewhat unknown to many interested businesses. Many restaurateurs still believe that "going green" costs more "green" than it saves.
A business that is becoming a Certified Green Restaurant® must meet a total of 100 points with a minimum of 10 points in six of seven environmental categories: Energy, Sustainable Food, Water Efficiency, Waste Reduction & Recycling, Disposables, Chemicals & Pollution Reduction, and Sustainable Furnishings & Building Materials. Each of these categories presents restaurateurs with unique opportunities to cut operational cost and in some instances, reap profits. Here's how three Certified Green Restaurants® discovered the economics of green.
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Serve Up Savings and Simplicity
Managing a casual dining restaurant is a difficult endeavor. Managing 72 of them across the Midwest can be quite daunting. For cost savings, simplicity, and significant benefits for both the company and its employees, our client found Skylight to be the right solution at the right time.
The perils of paper paychecks
Before seeking the help of Skylight, the company would have to distribute thousands of paper paychecks each payday. Because those checks were distributed from the home office, that involved bundling the checks up and sending them out through an overnight shipper.
Once the paper paychecks arrived at the restaurant locations, employees would have to come in on their days off and seek the help of the manager to get paid. The manager would have to stop his or her normal duties, walk back to retrieve the check from the locked office, and have the employee sign for it. Needless to say, on paydays productivity plummeted because managers were getting little else done (and working employees were spending time chatting with their off-duty friends).
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At Sysco iCare , we've done
our homework, so you don't have to. iCare partners are Sysco approved and
uphold the highest service levels, quality standards and performance guarantees
of anyone in the industry.
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