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Following the busiest season of the year (Christmas & New Year), this post offers expert advice from our data specialist Daniel on using data to address the restaurant industry’s no-show problem.
Key post takeaways:
Guest data: By collecting detailed guest information, restaurants can identify patterns in behaviour and gain insights that help manage no-shows more effectively. This includesusing contact details, reservation history, dining preferences, and past cancellations.
Smart data: Your booking system acts as a powerful tool to collect and store guest data, allowing restaurants to prioritise regulars, improve guest relationships, and better manage bookings.
Personalised approaches: Use data to create targeted marketing strategies that increase loyalty and encourage repeat business, ensuring your regular guests always have a seat at your table.
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With a growing demand for mocktails and non-alcoholic drinks, especially during Dry January -restaurants can capitalise on this trend. As health and wellness continue to take center stage, non-alcoholic beverages are becoming a key part of the dining experience.
Key post takeaways:
Meeting guest preferences: Offering mocktails attracts diverse guests, including non-drinkers, designated drivers, and health-conscious individuals. This can expand your customer base and boost sales.
Health trends: With alcohol consumption on the decline, especially in the Nordics, serving mocktails taps into a shift toward more mindful drinking habits.
Marketing & Profitability: Mocktails provide creative marketing opportunities and can offer decent profit margins, as the cost of ingredients is often lower than for alcoholic drinks.
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This post explores the importance of aligning your restaurant’s booking communication with its brand identity. Your restaurant is more than just a place to dine—it’s an experience, and every step of the booking journey should reflect that.
Key post takeaways:
What is brand identity? Your restaurant’s brand identity goes beyond logos and colors. It’s about defining the vibe, values, and mission of your restaurant.
Defining your tone of voice: Once you know your brand, your tone of voice can be made to resonate with your target audience. This should be consistent across all touchpoints, including emails, reminders, and text messages.
Personalising your booking confirmation: A booking confirmation should reflect your restaurant’s unique identity, setting the stage for a memorable dining experience. Injecting personality into your communication helps create excitement for the guest’s visit.
Well, that’s it for 2024! A huge thank you to all you Biz blog readers. We’ll be back in the New Year with more restaurant industry insights, guides, news, and interviews! In the meantime, catch up on the latest industry news via ‘What’s Cooking?’
