Microclimates in Dining: Tailoring Spaces for Every Generation When it comes to designing restaurants, creating spaces that rise above mere aesthetics requires a deep understanding of the guests who will be a part of the experience. Beyond the surface-level elements such as décor and spatial layout, as architects and designers we must acknowledge the significance of catering to…
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Game Changing News for Brands’ Media Mix Restaurant brands need to pay attention to evolving media consumptions in order to better engage with potential customers, according to results of a year-long study conducted by Digital Turbine in collaboration with Qrious Insight. While 91 percent of people use social media, the report finds that, among QSR brand consumers, nearly…
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Transforming Restaurant Operations: Uniting Teams and Closing Communication Gaps Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit.  Unfortunately, the restaurant industry is notoriously known for being cliquish, and these cliques…
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Why Limited Time Offerings are More Than a Passing Phase Limited Time Offerings (LTOs) have been a staple of the restaurant industry, although their very nature is short-lived. For consumers, LTOs often bring to mind seasonal offerings that have become synonymous with specific times of the year. For restaurants, LTOs create new avenues to connect with customers and generate opportunities…
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When to Stop Serving Alcohol and Refuse Service Restaurants and bars face unique risks and complexities. As an alcohol-serving establishment, your business can be especially vulnerable to legal challenges. Do your bartenders know when to stop serving patrons? Do they understand the signs of intoxication in individuals? April is National Alcohol Awareness Month and Society Insurance is here…
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