Innovative ways for restaurateurs to expand their revenue streams and captivate customers beyond the traditional dining experience. A range of strategies to attract new customers and increase profits.
In today's competitive restaurant industry, simply offering delicious food and great service is no longer enough to ensure sustained success. Restaurateurs are increasingly looking for additional ways to diversify their revenue streams and maximize profits. By venturing beyond the traditional restaurant industry, these entrepreneurs can tap into new markets and capture the attention of a broader customer base. Let's explore some creative strategies that can help restaurateurs increase their profits and thrive in the evolving culinary landscape.
By leveraging these alternative revenue streams, restaurateurs can realize the full potential of their business and thrive in an increasingly competitive market. Through innovative strategies, clever collaborations and effective marketing, these entrepreneurs can ensure a steady stream of customers and revenue and ultimately secure their place in the dynamic restaurant industry.
With The Cheese Atlas, Tristan Sicard, a renowned French fromager and journalist, has created an indispensable reference work – not only for cheese lovers, but also for professionals in the hotel and restaurant industry. In 272 pages, Sicard takes us on a journey into the world of cheese and provides in-depth specialist knowledge on varieties, origins, flavors and perfect presentation.
Info:
DK Verlag
978-3-8310-4976-9
272 pages
Child labor, exploitation, poverty – the dark sides of the cocoa industry have long been known. But the new Fair Report by Tony’s Chocolonely 2023/24 proves that chocolate can be fair, sustainable and still economically successful. A look behind the figures shows why ethical consumption is more than just a trend.
Communal catering is facing major challenges: Due to the increase in home office days, less food is being consumed in company canteens. On office days, however, employees’ expectations of the quality and ambience of the food are rising. This presents employers and caterers with financial and logistical hurdles, but also opens up opportunities for repositioning.
Innovative ways for restaurateurs to expand their revenue streams and captivate customers beyond the traditional dining experience. A range of strategies to attract new customers and increase profits.