While more customers mean more service – which then, in turn, means more profit -, it’s absolutely vital to take into consideration that clients are interested not only in the food but also the experience it comes with. The way clients are seated is a huge part of it. Your goal should be to provide the best possible experience while maximizing your profit!
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We’re constantly surprised by how hard it is to convince some restaurateurs that they must have a website! The internet isn’t just a passing fancy; it’s definitely here to stay. So why is it that less than half of independent restaurants (IR) in the US don’t have a website?
I recently read an article on NRN (Nation’s Restaurant News) of Chef predictions for the top menu trends of 2014. As I scanned the list, it occurred to me that although they list ten separate trends, all of the trends roll up into three main categories. So here’s my “Cliff’s Notes” version of the top ten menu trends for 2014.
I like to believe that we’re all looking for ways to reduce our impact on our planet. So today I thought we’d explore ways that restaurants can reduce their effect on our environment, and possibly put some money back in their pocket.
We’re totally pumped about an article featuring our very own Matt Harper, a Principal Partner at WebDiner. The piece was just published in Think magazine’s August edition and feature’s five of South Florida’s young entrepreneurs. I recently caught up with Matt to discuss his thoughts on being featured in an article about young, entrepreneurial movers and shakers.
We recently met with the owner of one of our fav restaurant clients—Sweet Nectar–to chat about marketing. They were looking to attract a young, hip crowd to their eatery, and we were excited to help them achieve their goal.
I recently read an article about an NYC restaurant that compared video footage of diner behavior from 2004 to how guests behaved in the same restaurant in 2014. They found that patrons spend almost an hour longer in their restaurant today than they did 10 years ago! However, the reason for the increase isn’t because it takes longer to cook and serve the food. It is because patron behavior has changed. This started me thinking about how the evolution of the “foodie” has impacted restaurants, and whether the impact is mostly good or mostly bad.
Are you missing out on restaurant revenue? You may be if your restaurant doesn’t have an online ordering system! Read on to discover how adding online ordering can boost your revenue for your restaurant.
We’re pumped to announce the launch of Mister Collins newly redesigned restaurant website!
We worked with Andy Yeager a Partner at Tapco Restaurant Group to create a clean, modern site design that perfectly captures the essence of Mister Collins brand. We originally met Andy when he contacted Webdiner to create a website for Tap42.com, and he liked our work so much he immediately thought of us when they decided to redesign the Mister Collins website.
In our last three posts, we discussed taking the mystery out of restaurant web design. We explained the design process; gave tips on choosing the right design partner; and provided three must haves for a web design that brings guests to your restaurant. So for today’s post we’re putting it together into the five decisions we know you’ll need to make before starting your restaurant website design or redesign project.