More and more, food delivery is preferred by Americans as a convenient and safe way to dine out. Your Caribbean restaurant will benefit from bringing in new clientele by following this delivery trend in food services, even if you don't currently offer food delivery in your restaurant. Do you want to attract more customers to your restaurant even as fewer Americans, in general, dine out? Consider these restaurant facts: 60% of Americans use food delivery or takeout once a week, 31% of people use delivery services of some type twice a week or more, and people tend to spend more money when they do takeout or delivery than they do when they actually dine inside a restaurant.
When you think about tuna, there's a good chance that you imagine the canned, grayish product that you mix with mayonnaise and spread between two pieces of bread for a quick workday lunch. There's little doubt that a lot of people enjoy tuna sandwiches, but if you're interested in this type of fish, it's important to know that there are many other ways that you can enjoy it. The next time that you visit a seaside seafood restaurant, scan through the menu to identify some tuna dishes.
Happy hour is a beloved restaurant tradition. In order to entice customers to frequent the restaurant during low traffic hours, many owners will offer drinks at a discounted price. Happy hour can allow you to go out and enjoy yourself, even if you have a limited budget. Here are four tips that will help you enjoy your next happy hour to the fullest. 1. Take note of happy hour start and end times.
After I inherited my father's restaurant, I knew I needed to change a few things. The menu was outdated, the clientele was bored with the offerings, and the dining room was absolutely ancient. Fortunately, I knew what to do to infuse a new sense of style into the place. I started changing things right away, and within a few days, customers were complimenting my efforts. Our profits started to skyrocket, and it was incredible to see our bottom line start to grow. This blog is about improving your restaurant for the better so that you don't have to worry.