Both on social media and your website. Are you using Instagram? Take pictures of your food and post it on Instagram routinely, use hashtags to describe and elaborate on your food, connect your Instagram account to the restaurants Facebook page and Twitter, one post on Instagram and you’ve also posted on Facebook and Twitter. Do this routinely, even think about taking photos of your food on a day off, lots of items and have them in your photos to post on off days, be consistent.
Everyone likes FREE food!, so let Revonu help you create a loyalty program and keeps your customers coming back for the good food and say thanks with FREE food!
Let’s look at your menu, do you have items that are not selling? Maybe Mom’s stuffed cabbage is just not selling? Make it at home and let’s get it off the menu, Mom will understand. Keep the items that sell the best and make them GREAT! Add new items one at a time and test them first as specials.
One of the fastest ways to increase revenue is to offer customers another way to order from your restaurant. Let customers place their order online, select all of the items and have that order print right to your kitchen printer – no need to have someone on the phone making mistakes! REVONU POS users receive online ordering as part of their suite of POS features.
With Revonu your staff can login and log out on the system, helping you manage their time. Need a night off? Login to your Revonu back-office from home and see who is working the night shift and how sales are going from your couch!
Let’s work together to keep your restaurant busy and cash in on those folks who just don’t like to cook at home! We can help!Read MoreRead More
As we find ourselves in the second month of 2018, we at COCARD would like to do a quick check in for any New Year’s resolutions you may have made this year, or things that you’d like to improve on for the upcoming year. From money management skills to planning, how have you been doing with these things since January 1st?
How do you manage the money that goes in and out of your business? Money is the lifeline that keeps your doors open, and your business running. Without it, you and your business will have a difficult time existing. Did you know that 82% of startups and small businesses fail because of a lack of cash flow, according to a study from U.S. Bank, a financial services company? So take stock of where your money is coming from, and if needed, take stock of tip #2, reviewing your rates.
It is one thing to charge one rate as you start, but another thing to keep the same rate as you’ve gained more experience and can prove the value that you bring to another business or company. So look at rates in your industry, and make sure that you are charging a rate that fits your experience and worth. Anything less would be criminal, and would hinder your ability to bring in the right amount of money for your business and livelihood. So do your research, and even write down the value that you’ve provided to customers. Then set new rates.
As a professional in your field, you should continue to learn. Learning doesn’t stop after you make a certain amount of money. It also doesn’t stop after you’ve reached a certain professional marker. To stay current and at the top of your game, you should read books, take courses, and attend events that will help you to keep developing your skills. In this way, your business will continue to evolve for the better, and can continue to compete in the marketplace.
If you come up against obstacles or questions, you should focus on the things that work for you. If something isn’t working, toss it aside, and continue moving forward. This method allows you to make room for something else in the future, something potentially much better than what you had before.
As the year progresses, it is important for us as business owners to take stock of the roads we are taking and how we will get there, to our destinations. For all of us, “there” often means profitability along with a strong bond with our customers.
What else have you taken stock of as a business owner since this year has started?
Read MoreRead More
I have written before about my garden and passion for organic foods and organic restaurants. I found this article today and thought it worthy of sharing with our restaurant customers. Let me know what you think! Nelda
Read MoreRead More