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 3 Ways to Keep Your Growing Email List Fresh
All lists need a little maintenance to keep communications relevant
How is a permission-based email list like a vegetable garden? You want both to grow in size and continue providing sustenance. And, like a vegetable garden, a growing email list needs some care and maintenance along the way to ensure healthy growth continues. Giving a little TLC to your newsletter subscriber list also helps reinforce that you're continuing to send relevant information to each of your diners and prospects.
Here are three surefire ways for maintaining a healthy email list:
1. Segment your list
When you have a larger list and send everything to everyone, you're basically doing what some in the marketing business call "spraying and praying." You're playing a numbers game and hoping that more people will open your establishment's messages.
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 Are Restaurant Facebook Likes Just One-Click Stands?
New studies show that when potential patrons hit the "Like" button on your restaurant's Facebook page, the payoff is probably less than you hope.
There's no denying that full-service operators should leverage every social media marketing opportunity possible, especially because it costs so little to do so. But effectiveness? Two new studies have found that tapping into the power of Facebook is a lot trickier than merely convincing people to "Like" your restaurant online.
The billion-dollar question for e-marketing pros and restaurant owners alike revolves around the behavior of consumers who "Like" a brand on Facebook. Are "Likers" professing true loyalty? Or are they merely on the hunt for special deals, buy-one-get-one offers or freebies? Which is to say, do "Likes" ever translate into full-price meals bought from you?
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 Mintel: Customization, Healthful Foods Top 2012 Restaurant Trends
Healthful menu items, local foods and customization will be key sales drivers for restaurant operators in 2012, a forecast released Monday by Chicago-based market research firm Mintel finds.
Mintel made predictions on menu and operations trends:
* Since consumers are more interested in where food comes from, restaurants will focus on American regionalism.
Among geographic claims on restaurant menus, however, "New York-style" showed up the most last year, followed by Texas. For the first time, "Philly-style" surpassed "New England" in menu mentions.
* Menu labeling will lead more operators to offer "double-sided menus," offering something for everyone in terms of both nutrition and price.
Customization will continue to drive consumer satisfaction, as guests are offered more opportunity to control their selections.
The barbell approach to pricing will morph into a more consumer-focused tiered pricing approach, Mintel said.
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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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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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