As a senior editor at Chronicle Books, Amy Treadwell has helped produce cookbooks with some of the top chefs in the industry (think Michael Chiarello). Here, she tells us everything a chef should think about before writing a proposal — and how to make it good one.
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.
Even after a successful opening, continued press coverage is the key to keeping up momentum around your restaurant. If anyone knows how to send a great media pitch, it’s Andrew Freeman. As President of Andrew Freeman & Co., a San Francisco-based restaurant and hospitality consulting firm, he’s represented clients such as Hopscotch, Gitane, Perbacco, La Urbana, and the Golden Gate Restaurant Association. Here, he shares an insider’s tricks of the trade.
When guests come in to eat at your restaurant, why not let them shop, too? Making branded merchandise gives you another way to connect customers with your business and expand the reach of your business. We asked Ursula Viglietta, Creative Director at Brooklyn’s Momofuku Milk Bar, for tips on making great swag — read on!
Gregg Rapp is a “menu engineer,” which means he consults with restaurants to make their menus more profitable by designing them with visual and verbal psychology in mind. He’s spent the last 30 years helping restaurants grow profits and increase customer loyalty and frequency — often just by changing the presentation of what’s already being offered. We sat down with Gregg to hear his list of Dos and Don’ts for restaurant menus.