From happy hour specials to prix fixe menus, promotions are a great way to reach a new customer or bring people into your restaurant during slow times. Because the Garces Group operates more than a dozen restaurants concepts in Philadelphia and beyond, we asked Vice President of Restaurant Operations Scott Steenrod for his top tips to make new promotions work effectively. Read on!
There’s an art and a science to choosing the right music for your restaurant — and Jeremy Abrams has mastered it. He’s the co-founder of Audiostiles, a music consulting company that creates customized playlists for restaurants, hotels, retail stores, and more. Here, Jeremy shares his top tips for creating a killer restaurant soundtrack and shares a new playlist exclusively for Open for Business.
Getting involved with a charitable cause isn’t just good for the community — it can grow your business, too. We asked Tori Tsu, who heads up OpenTable’s Social Impact program, to share her tips for restaurants looking to give back. From charity dinners to special events and volunteering, here are a few ways you can make a difference.
Before he joined OpenTable, Charlie Roberts spent a decade working in restaurants in the San Francisco Bay Area — he was a GM at Oliveto in Oakland and also held positions at Aperto and NOLA. After two years as an OpenTable Account Manager and another year as a Sales and Restaurant Relations team trainer, Charlie is a pro at helping restaurants maximize their reservation books. We asked him for an insider’s tricks of the trade to get the most out of OpenTable.
In this second installment of her How to Open a Restaurant series, hospitality consultant Alison Arth takes on one of the biggest decisions for any new business: location. Read on to learn tips for choosing an area that will set you up for success from day one.
For those in the restaurant business, “location, location, location” is a phrase we’ve all heard more times than we care to count, and for good reason. Choosing a location is a critically important decision that can quickly turn a solid, well-conceived business plan into a failed restaurant if not handled properly. In addition to being one of the most significant determinants of your financial viability, decisions regarding location aren’t easy to undo. Changing your mind will be expensive, difficult, and damaging to the perception of your brand.