Customer Loyalty Programs Really Do Increase Business

Does your restaurant have a loyalty program? If it does not, you may want to consider implementing a program soon. According to recent data from the National Restaurant Association, approximately 30% of restaurant operators are offering frequent-diner programs to their customers in order to increase patronage and loyalty. The research found that 57% of all adults said they would be more likely to patronize a restaurant that offered a customer-loyalty and/or rewards program.

By offering a customer loyalty program, or a rewards program of some kind, you can give consumers the feeling of increased value. This is especially important in the mind of today’s consumer who wants to dine out, but may need a little more incentive to do so. A customer loyalty program is a terrific way for operators to thank their guests, as well as continue to build on their customer base going forward.

The National Restaurant Association posted a great article this week on how online marketing can boost traffic and sales to your restaurant or bar. If you haven’t taken any steps to market your business via the internet or through email, be sure to check out some of the ideas provided in their article.

Today, there are many free tools available for restaurant and bar owners looking to market their businesses online. One of the easiest ways you can connect with your customers is to send out an email once or twice a month. Emails offer and easy way to implement a loyalty program, build community involvement, and inform your guests of what’s new or changing in your restaurant or bar.

Fine china dinnerware leaves a lasting impression on your customers. Serving your patrons on china tableware gives the impression of quality and class—unless your china plates are chipped, your china mugs are cracked and the surfaces of your china serving dishes are worn.  If your china dinnerware sets are in poor condition, you are sending your customers a different message. Here are some common problems and solutions to care for your fine china tableware.

If you notice many rim chips on your china:

• Do not stack china mugs

• Check that china tableware is being dried on proper dish racks

• Line your soak sink

• Watch for overlapped china plates in dishwashing machine

• Be careful about mixing heavyweight and lightweight bodied china in dishroom

• Look for improper bus tub loading

If you notice a lot of surface wear:

• Minimize use of metal sponges

• Never use metal sponges on china. 

• White plastic sponges are made for ceramic dinnerware

• Unload china dinnerware from the dishwashing machine one piece at a time

• A quiet dishroom is evidence of longer dinnerware life

If you notice too much breakage:

• Avoid roughly placing china dishes in soaking tubs

• Always hold item using handle

• Check for improper rack height

• Use compartment racks for storage

• Be sure trays, not hands or arms, are carrying plates to the table

• Avoid thermal shock conditions, such as taking dinnerware from the freezer to oven to a cold surface. 

• Do not heat dinnerware over an open flame

Most importantly, invest in quality china dinnerware and replace as necessary. Your customers will appreciate the high quality experience.  

Is it time to change your menu? Some establishments choose to change the menu seasonally, others monthly, and others irregularly. In many instances, change consists of incorporating new limited-time offers. Here are some important menu factors to keep your restaurant competitive and increase your profit margin:

Does your menu lack variety when compared to your competitors? Consider adding any specific items that competitors successfully offer that are not part of your menu. If you can develop dishes that compare to competitors signatures, you may be able to draw in some of their customers.

Is there a menu item that we should have but don’t that is key to our concept? Explore the menus of other establishments that serve your cuisine. Are they offering ethnic dishes that would fit well with the theme of your menu? With the new emphasis on health in dining, maybe it’s time to expand your offerings of lighter fare.

Once you’ve decided what menu changes are necessary, it’s important to take into account operational considerations that can make the change easier and more profitable.

-Will your kitchen equipment be appropriate for the new items?

-Does the new menu item follow a similar prep process to items you already prepare?

-Does execution require special steps that will slow down your kitchen?

-Will the new item require any special ingredients not currently purchased?

When it comes time to put the changes in print, Serv-U offers menu jackets and high quality menu paper in a variety of designs. If you are testing out special, limited-time offers, menu clips are a great option to debut the selection to your customers. Menu development is an important process—positive changes will impress your customers and generate growth to your bottom line. 

Name your product--pizza, pretzels, pastries, bagels and more. When you can deliver these items to your customers at the perfect temperature and texture, you earn big sales for your deli, café, or concession stand. Heated display merchandisers are designed to deliver the profits. Serv-U offers a range of merchandisers to suit each product’s unique holding needs.

Pizza is a favorite product at sporting events, fairs and concerts for its alluring visual presentation and familiar taste. Appeal to all the customer’s senses by keeping your pies hot and delicious in a 1 or 2-door pizza merchandiser. For superior taste and texture, it’s important to invest in a humidified merchandiser. Slices stay soft and fresh for a longer shelf life because of the consistent heat. You can give your customers a piece of quality pizza, beyond the confines of the parlor.

Pretzels, pastries and other bread products are also best served by humidified display cabinets. Humidified warmers are designed for a more rapid rate of turnover, guaranteeing a fresh, soft pretzel always available for your customers to purchase. They allow you to control the temperature and humidity and are often illuminated for optimum display. The maximum capacity 3-tiered warmer can hold up to 72 pretzels, but if space in an issue compact models can save you money by not requiring too much additional room. Hanging racks can be replaced with flat ones to hold bagels, donuts, scones or sandwiches, depending upon your needs.

A state-of-the-art display case can set you apart from your competition. Tempered glass, digital thermostats, and bright lights are all available within Serv-U’s selection of merchandisers. Such features will assure your customers of professionalism and dedication to high standards.

A new wave of healthy habits inspired by holiday overindulgence and New Year’s resolutions sweeps the nation each January. Diet season is in full swing, something that many in the foodservice industry see as a customer deterrent. The key to drawing the crowds to your door during this time of year is catering to their calorie counting. Here are some tips on restaurant equipment to rev up your post-holiday profits.

Salads are an obvious menu selection for those with a health-conscious New Year’s resolution. Take advantage of this by incorporating a salad bar into the flow of your restaurant and advertising the healthy selection available. Mobile food and salad bars are an eye-catching addition to attract customers. If a stand-alone food bar seems like a design challenge, Serv-U also offers a variety of tabletop food bars. Portable buffet bars allow for easy loading and unloading.

Stock your salad bar with insulated drop-in ice pans to keep the produce crisp and appetizing. These pans can be frozen overnight for ease of service. The technique keeps pre-chilled product at or below 40 degrees for 8 hours. Toppings and dressings can be stocked in round food storage crocks on the salad bar. The crocks are both freezer and dishwasher safe.

For another profit-boost during the diet season, have your chef create an in-house dressing that can be marketed as a special low-calorie option. Placing a cold crock of the homemade dressing at the end of the salad bar decreases your food costs so you can profit from post-holiday health consciousness.

Salads prepared with kitchen equipment behind the scenes and served as entrees can be profitable in a fine dining environment. While a self-serve bar is the ultimate labor-saving route, a chef-prepared salad takes fewer ingredients and energy than many other menu items, thus increasing your profit margin.

By stocking up on salad bowls, tongs and serving accessories, you can turn salad season into a profitable period for your restaurant.

Serv-U is placing all Corect measured liquor pours any size & color on sale for 2.49 each! As we've talked about in previous blog installments, a measured liquor pour is a simple but effective means of increasing bar profit and customer satisfaction by ensure the same quality drink everytime.

So from now until Dec 31st, 2009, or while supplies last the Corect measured liquor pours are all on sale for 2.49 with collar or without in any available pour measurement or color. Call 800.797.3788 to inquire about overnight or second day shipping availability or purchase online via the following list:

Corect 1oz pour with collar - CPIB-2010
Corect 1oz pour without collar - CPIB-1010
Corect 1-1/2oz with collar - CPIB-2112
Corect 1-1/2oz without collar - CPIB-1112
Corect 1-1/4oz with collar - CPIB-2114
Corect 1-1/4oz without collar - CPIB-1114
Corect 1-1/8oz with collar - CPIB-2118
Corect 1-1/8oz without collar - CPIB-1118
Corect 7/8oz with collar - CPIB-2078
Corect 7/8oz without collar - CPIB-1078

Also Serv-U has 1 Colorama 100 Person New Years Eve Party Favor kit. Assortment includes: 50 - Full-size plastic Top Hats and Derbies, 50 - Printed Tiara's w/Fringe, 100 - 9" Printed Horns and 400 - fire proof Serpentine Throws.

If you have addition questions, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.

So far in this eight part series on revamping the décor of your restaurant we’ve covered everything that goes on the table like linens, glassware, china, and flatware. So the next logical topic to cover is… you guessed it; the dining table.

Before we can talk specifics about table selection it is important to know what type of seating requirements are going to be needed for the dining area. There are several factors that have an influence on dining requirements, some that are controllable and some that are not.

One of the areas outside of management’s control is the influence of the economy and the changes in behavior it causes within patrons. Ask any restaurant owner how the economy has affected their business and I’m sure they’ll say the same basic thing; people are not dining out as much as they used to and are entertaining guests at home rather than going out for dinner. However, in recent months there as been a growing trend toward dining out in large parties for special occasions like a birthday or anniversary. This trend requires restaurants to be able to accommodate larger parties more frequently than they may have in the past and part of that accommodation is having the ability to arrange for a large enough table.

An example of an influence that is completely within the control of the restaurant is the menu selection. What does the menu have to do with seating you ask? Different types of menus require different types of table space. Take for example an ethnic menu that requires the use of several large platters along with a plate for each diner, a regular table for two might not be big enough and make the diner feel crowded and uncomfortable while dining. To ensure that the diner has a pleasant experience a larger table than normal is in order.

Now that we’ve covered some of the influences that need to be considered let’s look at some of the solutions. For restaurants that frequently have large parties it is somewhat impractical to rearrange the dining area by pushing together several table tops. Enter the drop leaf table, with the ability to be reconfigured for additional dinners. This table makes perfect sense for restaurants with the space and need for them. Throw a linen table cloth over the top and you’ve got a beautiful dining area that is a combination of form and function.

However, maybe pushing tables together for larger parties works for the dinning area in question; then perhaps a laminated tabletop with a wood edge should be considered. This type of table offers many benefits to the restaurant owner because it is easy to clean and durable to wear.

Finally, one simply can not talk about table tops without talking about the solid wood table top. With a natural finish and availability in many different sizes, this beauty works great in a range of applications from a contemporary setting to a steak house. Featuring an inch and a half thick ash wood construction, these tables are finished in a catalyzed commercial grade medium gloss sealant for a final product that can hold up to the wear and tear of a busy restaurant.

If you have questions regarding the different table options available here at Serv-U, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat and one of our customer support staff will be happy to answer all of your questions.

Next time we’re going to move on and start talking about chairs, so be sure to check back for the seventh installment of our series on revamping the décor of your restaurant.

Welcome back to the Serv-U eight part series on refreshing the décor of your restaurant. In part five, we’ll be covering linens. If you were to do an exit survey on your patrons, what do you think they would say was the most memorable aspect of their dining experience? It is a safe bet that not one single customer is going to say that it was the napkin. Linens are one of those items that nobody really pays attention to, but helps establish the ambience of the restaurant and can turn an ordinary dining experience into an extraordinary one.

At the high-end scale of restaurants, linen is a staple and almost demanded. However, at the mid-level where patrons don’t expect to find linen it helps to move the patron’s opinion of the establishment up a peg. It’s one of those finer touches that they’ll remember, but doesn’t take center stage.

Normally, when one thinks of restaurant linens they immediately see crisp white napkins and tablecloths. However, many interior decorators are shifting to an unobtrusive color palette that matches and enhances the décor of the entire restaurant. Now it should be noted that the crisp white linens could be just the thing to enhance the overall décor but if it is not, there is a wide range of color choices to choose from.

With all the color choices available the desire to mix several different colors of table linen can start to creep into the mind. While it may sound like a good idea to jazz up the look of a dinning area, it is generally not as the space becomes too busy. A better approach to establishing contrast would be to use one color of table linen and a different color napkin or use the color in your china to establish contrast.

An alternate option to linen table clothes would be a vinyl table cloth. While a vinyl table cloth doesn’t have quite the same level of refinement as a linen one, it can still be a quick way to refresh your restaurant. The same rules for color and style that apply to linen also apply for the vinyl counterpart.

Look around the linens and vinyl tablecloth sections of Serv-U and you’ll be sure to find the perfect thing to refresh your restaurant’s décor. If you have addition questions, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.

Now that we’ve touched on the linens, next time we’ll cover tables.

So now that you’ve got your new dinnerware sitting on the table it is time to move on and bring the flatware in line with the rest of the décor revamp that we’ve been talking about. As with most of the topics we’ve covered in this series, we could talk for weeks about flatware and still not even scratched the surface of what goes into flatware, so let’s talk about the key points regarding flatware that you’ll need to know when choosing a set to go along with your dinnerware.

The first step in understanding flatware is to understand the nickel finish, how it is noted, and what means for you as a restaurant. Stainless Steel flatware is listed as being 18/0, 18/8, or 18/10. The eighteen denotes the metal content while the second number denotes the amount of nickel in each piece; the higher the amount of nickel the brighter the finish is going to be. So an 18/10 piece is going to have a better luster on the finish than an 18/8, and that 18/8 in turn will have a better shine than an 18/0. So more nickel is better right? The answer is, “maybe”. First, if your restaurant is currently using a flatware retrieval system the 18/10 and 18/8 flatware will fly right by the magnet since nickel is non-magnetic. In this application a heavier, high-end 18/0 will be the better solution. Second, nickel is much more expensive than iron so the high nickel content 18/10 and 18/8 is more expensive.

Just as we discussed previously with dinnerware, the object of choosing flatware is to find a set that complements the rest of your décor and lands in that sweet spot between not being over bearing or being so mismatched to the rest of the set that it breaks the flow of your décor. A good set of flatware will also be sized appropriately to the dinnerware that it will be used with. What this means is if you have wide rimmed plates that are fairly large, you want to pick a flatware that looks like it matches in size. The opposite is also true, if you have smaller plates, you will want to have flatware that doesn’t look oversized when sitting next to the dinnerware.

Another item that will factor into your choice will be the weight of the flatware and the style of restaurant you are trying to portray. A fast casual restaurant can use a medium weight fork or knife and the customer will accept that since the meal cost $10. If you have a steakhouse or finer dining, the customer will need a heavier fork and maybe some specialty pieces or a steak knife. Imagine cutting into a 1 ½” ribeye medium temperature with a dull knife and flimsy fork. The customer will perceive the steak as tough rather than the tools are inappropriate. A sharp knife and substantial fork will improve the customer’s perception of the steak.

We’ve covered size and weight, now we’re going to touch on style. When you look at different styles of flatware you are going to want to look for something that complements the dinnerware that you’ve already picked out. A general rule of thumb is to use more ornate flatware with simple dinnerware designs and use cleaner lines with more ornate dinnerware so they don’t compete. A piece of flatware with a nice architectural band on the handle will blend in well with many of the dinnerware suggestions we made in our previous installments, as it has nice clean lines, doesn’t overpower the setting, and generally appears contemporary in terms of design style. Another contemporary example would be something with a flowing form and a sleek appearance like this piece from Onedia. Browse around the flatware sections here at Serv-U and you’ll be sure to find a flatware style that fits into the over all décor plan of your restaurant.

If you have addition questions, feel free to contact us via phone at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site to launch a live chat.

In part five of our eight part series we’ll cover linens.