Restaurant Customer Service That Rocks

What makes a twelve-dollar hamburger worth twelve dollars? Hint: It’s not just the Certified Angus Beef. To differentiate yourself in the restaurant business—and make that burger worth the price—you have to be innovative, creative, irreverent and unpredictable. At least that’s what works at Hard Rock Café, where customers don’t just pay for those twelve-dollar burgers, they line [...]

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Restaurant Reviews On Yelp Driving You Crazy, Too?

As a former Yelper, I can honestly say, I’m scratching my head over why certain restaurateurs put so many eggs in the Yelp basket. The appeal of this mostly-popular-among-Gen Y-user-generated-content site is two-fold, catering to innocent restaurant-goers seeking a quick online review of a certain eatery as well as those who want to open an account, [...]

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Restaurant Marketing, Coupons And The Economy

If there’s a perfect time to introduce coupons to your marketing, it’s during an economic downturn. CouponCuisine has tracked search engine statistics of people looking for coupons for over a year. In the past four months (since February 2008) we have seen a 325% increase in related traffic. Restaurants that normally don’t use limited time offers, [...]

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Free Restaurant Training Report: “Tough Economy Edition”

Restaurant Revolution and Judy Asman conducted an information session with John Alexander of Chart.org. This interview was put into video format and can be seen here. To help you get the most value of this information, we created this 10-page, no-fluff report (shown right). If you want the lists, tips and bullet-points that John brings up, [...]

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Restaurant Training, The Economy and Restaurant Marketing

In May 2008, Restaurant Revolution began producing and participating in a variety of restaurant industry-specific discussions. These have been recorded. Videos, handouts and pamphlets on each topic are being created for your benefit. Please check back often, or Join Restaurant Revolution to be notified when these materials are available. The first in this series is an interview [...]

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