Saturday, May 19, 2018

Add Menu Items For A Limited Time

Add Menu Items For A Limited Time

How specials can set your restaurant apart and drive traffic

In this modern era of fast moving information what’s new today will be old tomorrow. People have an insatiable appetite for discovering the next new thing and having a novel food experience. You can capitalize on this trend by providing new menu items periodically that are only offered for a limited time.

Scarcity Is A Powerful Motivator

When we believe that something is in short supply something happens to us that makes us want it more. This is surely a result of our evolutionary biology. Most of human existence has been a struggle to get what we need – and in many parts of the world it’s still a vital concern.
If you’re looking to increase the likelihood that someone will try your new food creation add it to the menu as a limited time offering. What you’re articulating to your guests is that this particular experience isn’t going to be around forever. This sense of limited availability can be used to drive repeat business and bring in new customers looking for a unique food adventure.
This phenomenon is sometimes referred to as FOMA – the fear of missing out. It defines much of the behavior associated with the 21st century, the constant status update checking, TV channel flipping and opening 100 tabs on your browser at once. With young people this behavior is particularly embedded and so it shapes their expectations. A happening downtown hot-spot seems to open every month while a handful of restaurants quietly close.
To capture long-term interest in a fickle consumer market it can help to evolve your menu with scarce products offered for a limited time.

Sweet Social Media Buzz

When it comes to restaurant marketing one of the trickiest is also one of the most affordable. To effectively market using social media you need to make ongoing relevant posts. This is how you gain both re-posts (free advertising) and new followers.
Updating your menu with new seasonal and limited time offerings is the perfect reason to update your blog, post on Facebook and upload to Instagram. These platforms allow easy sharing to friends and family.
Remember, it’s not just food you’re selling – it’s an opportunity for an experience. New releases can become an event, an excuse to get out of the house or plan a date. For those who are looking to increase their own social media following, enticing food pictures are an easy route to getting more likes. Those who value being seen as a trend-setter and early adopter will help you spread the word about your new menu items to impress their friends.

Increase Customer Engagement and Satisfaction

Limited time menus are an incredibly valuable source of feedback from your target customers. Your menu will become a collaboration between your chef and your patrons. While generating excitement about your restaurant you’re covertly using your restaurant guests as gunie pigs in the development and modernization of your menu.
When you opened your restaurant, you likely had a picture in your mind of who you thought your target market would be. Now that you’ve got some experience it’s time to refine that image, understand their tastes and preferences even more. Remember, times change and you want to change with them. The neighborhood your restaurant is located in will likely change over the next 10 years and you want to be prepared. There’s no better way to understand how changes in the restaurant industry affect your business than to test new menu items periodically.

Let Your Chef Express Their Passion

A good chef is an artist who’s canvas is the tongue and who’s brush is flavor. Unleash your chef’s passion while encouraging greater engagement and job satisfaction. Every artist grows over time and a chef is no different. Spark their passion for food by giving them creative license to develop new items for the menu.
The affect will be contagious to the whole kitchen crew. As new menu items demand new techniques and a higher level of commitment to the quality of food produced. Cooks will learn not to become complacent and will be challenged. This helps to create a kitchen culture of teamwork and collaboration.
When you experiment with limited time offers in your restaurant, you can achieve many benefits for you and your restaurant guests. Food is a conversation expressed by thrilling guests and increasing profits.

Saturday, May 12, 2018

How to Keep Restaurant Staff Off Their Phones

How to Keep Restaurant Staff Off Their Phones

What we call “cell phones” are really mobile personal computers. With so much of our lives tied up into our phones, it is no surprise that they can be such a major distraction in a restaurant. This guide will help you develop a cell phone policy that will help your restaurant provide better services to guests.

Why Cell Phones Are A Problem For Restaurants

The most important reason is guest perception. If a server is seen on their phone, it shows that the needs of guests are secondary to their own amusement. Folks go out to eat because they want to be taken care of, not compete for attention with the server’s cell phone. Even if they are on break the message of lack of care has been telegraphed. Guests don’t know if they are on break or not, just that they aren’t paying attention to. James Samara, general manager for Lucky Pie Pizza & Tap House, in Denver Colorado makes this point clear. “Obviously if guests see the cell phone they think the staff is less attentive, less interested in their needs. It’s a guest perception issue.”
With younger staff who may not understand the expectations in a workplace phone use can become a constant distraction. It’s imposable to put 100% care into your work if your mind is on your phone. A restaurant is a demanding environment where one needs to be aware at all times of many things going on at once.
  • Safety – Distracted staff can cause dangerous situations for themselves and others. Wheather that’s in the kitchen or on the floor.
  • Productivity – Someone who’d taking freequent, even short breaks between duties such as prep, checking stocking and watching tables is going to make every task take at least twice as long.
  • Respect – Frankly, it’s disrespectful to guests and to managers and owners who have brought restaurant staff in for the day to perform a specific task and are paying them to get it done. Not to be on their phone!

How To Enforce New Cell Phone Policies

If your restaurant has been plagued by too much attention given to cell-phones, it’s going to be a hard culture to break. It’s better not to let it start in the first place. A lax attitude or trying to “be nice” will quickly degrade into a habit and a sense of entitlement on the part of staff to be able to be in constant contact with friends, games and social media while at work.
Employee Handbook – The first step is to set a clear cell phone use policy in your employee handbook, or add one if you don’t have it yet. It’s not unreasonable to expect restaurant staff to leave their phones in their bags, lockers or cars for the entirety of their shift while at work. “All inside crew are not allowed to use cell phones at all." This is the policy set by Julie Collins, co-founder of Bellagios Pizza in Wilsonville, Oregon.
Set A Good Example – With the pervasiveness of cell phones, it can seem like a hard policy to enforce. The next step is having managers set a good example. If they are using their phones friviolously or only implementing the policy when they feel like it there’s no reason for staff to take it seriously. Consistant enforcement is the only way to change the highly addictive behavior of constant cell phone use.
Caught On Camera – Use video cameras to catch unauthorized cell use. It’s just another part of monitoring staff to enforce policies. And when shown a video of their violation it can make a lasting psychological impact. Let staff know they are being watched, so they have a second thought before flouncing the no-phone policy.
Increase Accountability – Under certain circumstances, an employee may need to ask permission to use their phone when not on break. Increase accountability by frequent them to find another server to cover their tables while they are gone and enforce a 3 minute limit on phone use. When they realize that their phone use isn’t just keeping them from doing their job but means frivolously else has to pick up their slack it’s less Consistent they’ll want to impose.
With these common-sense changes to your restaurant’s cell phone policy you can train your staff to stop the addictive habit of constant, unproductive use of their personal devices during restaurant service.

Sunday, May 6, 2018

How Learning A Second Language Can Help You Run Your Restaurant

Gain Bilingual Skills To Improve Restaurant Operations

How Learning A Second Language Can Help You Run Your Restaurant

To lead your kitchen team efficiently, you need excellent communication skills. When you can speak the language of kitchen staff your value in the restaurant industry increases exponentially.

Non-English Speaking In Kitchens

According to QSR magazine,over 25% of restaurant staff and 45% of Chefs are non-US natives. Food is indeed an international affair and being able to manage a team in more than one language puts you at a significant competitive advantage.
If you’re a restaurant manager looking for a way raise your value in a competitive jobs market learning a second language is a sure-fire way.
If you’re a restaurant owner looking to manage more effectively and get more out of your employees, then pay attention.

Which Second Language To Learn For Restaurants?

This question largely depends on your existing skills, language experience and where your restaurant is located.
If you’re not sure which language to focus on, for US-based restaurants, by far the most in demand is bilingual English and Spanish. This allows you to more efficiently communicate with the majority of non-English speaking restaurant and hospitality staff, placing you in a position to work as a liaison between staff and management.
If you’re a restaurant owner, who speaks English and Spanish you gain the ability to interview and hire native Spanish speaking kitchen staff with confidence. Training, teamwork and accountability flow naturally and you can expect to build better long-term relationships with kitchen staff – an ongoing challenge in the restaurant industry.
Whichever non-English language is used in a kitchen that you want to work in, that language is worth learning. Consider these languages often heard in American kitchens to increase your position in the restaurant industry:
  • Korean
  • Italian
  • Chinese
  • French
  • Farsi
  • Thai

How Bilingual Restaurant Managers Improve Kitchen Operations

  • Safety – Food safety and kitchen safety precautions are vital to running a restaurant kitchen well. Workers may not be familiar with US-based regulations such as OSHA and Health Codes. For those workers, it’s important to make sure they have a clear understanding of these expectations, which requires being presented with the information in their native language.
  • Training and Processes – How you run your kitchen and your restaurant is a system that you’ve developed over years of painstaking experience. For new employees to reap the benefit of your experience, they need to know how to perform their job. When you can speak their language, you can increase the quality of training and adherence to proper kitchen procedures.
  • Brigade Teamwork – The kitchen is all about teamwork and communication. If you’re a kitchen manager, you need to know what’s going on at all times. You set the priorities and expedite when necessary. Unless you can communicate with your staff efficiently, there will be a disconnect between what you want and what you get. This lowers the quality of food and hurts the guest experience.
  • Communication Between FOH and BOF – There’s often a rift in restaurants between the servers and the cooks. Part of this comes from a language barrier but also a difference in the skills required for each position. But the fact of the matter is that servers and cooks need to coordinate and work together to meet guest expectations. A bilingual manager that can act as a go-between is an incredibly valuable asset to the restaurant.
  • Communication Between Staff and Managment – When staff and management can’t communicate their needs and expectations clearly there is a potential for misunderstandings and conflicts. Managers may be under the misapprehension that employees are willfully disobedient and workers may feel their boss doesn’t care about them. This creates tension and increases the likelihood of staff turnover.

Language Learning Resources For restaurant Mangement

There are lots of resources online to help English speakers learn a second language – Many let you get started for free.
If learning a new language seems to be a lot of work, remember that it will help you work more efficiently and lead your kitchen team towards better results. Start with kitchen related vocabulary, and before long you’ll be able to branch out into other areas of language. The more you practice your second language, the more natural it becomes.

Saturday, April 28, 2018

How To Make a Restaurant Commercial

How To Make a Restaurant Commercial

Top tips to get your TV or Youtube video off the ground.

If you’re serious about investing in marketing your restaurant you’ve thought about making a commercial. But you might not be sure about what’s involved and where to get started.
In this article, we’ll cover the basics of making a restaurant commercial, what the steps are and how to get started today.

Restaurant Commercials Are A Great Idea!

  • Making a video commercial is impressive. If you want to get the word out for your restaurant and get attention, a video is one of the best ways.
  • Videos are grabbing because there is motion, there is sound, there is color, and you can put on a show to get people’s attention.
  • Video lets you target your ideal guests and their interests directly by showing what they are interested in.
  • Its never been more affordable to make a restaurant commercial. You don’t need expensive equipment, a lot of experience or a ton of money to get results.

Where to show your commercial?

Nowadays there are more options than ever for where to show your restaurant video commercial.
  • Television – Local TV stations make their money through local advertisements. What’s great about TV is that because it’s free to watch you can reach a wide audience. You can even choose to show your commercial during shows that you know will appeal to your target audience. If TV is the right medium for your commercial will be dependant on the cost and how many new customers you can expect to bring in. Finding a fit between the shows being broadcast and your target customers is crucial here.
    Another benefit of choosing to air your commercial on TV is the prestige associated with it. If you want your restaurant to look important, go for a TV commercial!
  • Youtube/Online – The opposite of TV, instead of reaching a wide audience your goal with online videos is the precise targeting of individual video watchers.
    With YouTube, you can target specific videos or users based on many specifics like age, gender and most importantly, location.
    Youtube and online videos can be cheaper to get started because you’re not running as many ads, only targeted ads online. However, that means fewer eyeballs are watching your video. If you calculate the cost, it could actually be more expensive than TV advertising on a per-viewer basis.
  • Digital Signage and Kiosks – A new way that commercials can be seen is on digital displays placed in public places or even inside your own restaurant. As more static signs are being replaced with LED and LCD screens (like those found in flat-panel TVs) companies are popping up selling time for advertisements.
    Although not as flashy as a TV spot, it can really help get your message out at a reduced cost. The benefit is that it’s hyper-local. A bus station across the street from your restaurant showing off your commercial might be enough to get them to walk over and have lunch. You know the person watching your ads are right there near you!

Simple Tools To Make a Commercial

You don’t need much to make your first restaurant commercial. You just need some time and a willingness to learn a new skill.
  • Shooting Your Restaurant Video – Digital photography technology gets better and cheaper every year. Odds are your idea is simple, you already have a camera that can get the job done.
    • Digital Cameras – Most digital cameras have a video mode built in. Just make sure you have enough space on your storage card to fit lots of videos!
    • DSLR Camera – A step up is a digital camera with interchangeable lenses. These cameras are no longer just used by photographers, in the last few years, they have become the preferred video cameras for serious videographers too.
    • iPhone, iPad or other high-end phone – It’s amazing that a phone or tablet can have such a good camera. While you can’t change lenses for a different look, there have been plenty of commercials shot on an iPhone in recent years. Newer iPhones and iPads will even shoot super-high resolution 4K video! Just make sure to hold the phone the right way!
  • Recording Audio For Your Video – The great thing about phones these days is that they work as digital recorders. There are many free apps in the app store that can be used for recording audio. Just plug the mic into your phone’s audio jack!
    There are two types of microphones used when shooting a commercial.
    • Boom Mics – A boom is the type of stick used to keep the microphone outside of the visible area of the camera but close enough to improve the audio. The advantage of a boom mic is very good sounding audio.
    • Lav Mics – These are the little black microphones you see pinned to people’s shirts in interviews. They are convenient and can be hidden easily. The other advantage is that they can be used wireless, so there is no need to keep the microphone and cables outside the view of the camera.
  • Editing Your Commercial!
    • This is the fun part, fire up your computer and get to work! Now that you’ve recorded your commercial you need to cut it together.
    • There are many free and low-cost video and audio editing programs out there. Just make sure you sync your video and audio together before you start cutting or you’ll have a harder time matching them later!
  • Getting Some Assistance If you’re not satisfied with the results, you can contact a local service provider. Every city has resources available for media production, even in a small town. Look in the classifieds or on craigslist for wedding videographers.
As you can see, it’s well within your means to shoot and air your own restaurant commercial. With a little creativity and the tools, you already have, a web or television commercial can be a fun addition to your restaurant marketing campaign.

Sunday, April 15, 2018

ADA Accommodations You Can Expect When Designing Your Restaurant

ADA Accommodations You Can Expect When Designing Your Restaurant

The Americans With Disabilities Act was originally passed in 1990 and were updated in 2010. The law sets the basic requirements for business owners to accommodate disabled patrons.
Because the law is open-ended in some ways regarding what is considered “reasonable accommodations,” it’s important to consult with building code inspectors, furnishing vendors and the ADA website for the latest and more accurate information.

Accommodations for the disabled are important

As restaurant owners, we want to make sure that all guests feel welcome and comfortable in our restaurants. By making small changes that help the disabled feel more comfortable, we can achieve this.
Beyond the minimum legal requirements, it’s worth looking at what else you can do to increase the comfort for those with limited mobility or sight.

What types of accommodations can you expect?

ADA is a legal requirement that is applied differently depending on if it’s new or existing construction. Make sure to consult with experts before remodeling your restaurant to determine if the changes are compliant with ADA regulations for restaurants.
  • Outdoor Accommodation It all starts before the guests even come inside. Parking must be arranged for the disabled so that access to the restaurant is easy and unimpeded.
    At least one per 25 parking spaces must be handicapped accessible. This means it is wide enough for van loading and unloading, is close to the entrance, has an unimpeded walkway and is not sloping.
    Doors are another important consideration. The doors must not be equipped with handles that require squeezing or turning, as this is difficult for those with motor impairments. Handles that can be easily grasped to pull or push are required. Doorways must be wide enough – 36 inches. This provides clearance for wheelchair users. It’s worth considering installing an automated door to further increase the ease of entry for those with limited mobility.
    Ramps are important not just for those in wheelchairs but also those who have trouble walking. Those who walkers or canes can also have difficulty with steps and stairs. If a ramp is longer than six feet, it should also be equipped with a handrail to prevent falling. Make sure the ramp is at least 36 inches wide for wheelchairs and is at a grade no more than 1.2.
  • Indoor Accommodation Once the guest is inside, there are other things you can do to help disabled guests with their comfort level and follow ADA requirements.
As stated, doorways must be at least 36 inches wide to accommodate a wheelchair. A path 36 inches wide should be clear to every part of the restaurant guests will be present.
Clear wide paths to emergency exits are required. Also, emergency exits should be equipped with lights and alarms that aid in alerting the vision impaired guests where the emergency exit is.
Bathrooms are an important part of Americans With Disability Act compliance. Since bathroom comfort is very important to all guests, a clear pathway to the facilities must be present, 36 inches wide. Stalls must be at least 5 feet by 5 feet in size to accommodate maneuvering with a wheel chair. The walls should feature handrails for safety. Also, the latches for stalls must be able to be operated with a closed fist. This ensures that guests with dexterity issues and authorities will be able to operate the locks for privacy.

ADA Requirements for Employers

It is illegal not to hire someone for possessing a disability if reasonable accommodations will alow them to do their job. The good news is that by making your dining room ADA compliant you’ve already gone a long way to making your restaurant friendly for disabled workers.
This article only covers the basics of ADA compliance, there are many rules and regulations and exceptions that you may be subject to. Make sure before you remodel your restaurant to brush up fully on the latest laws as they apply to you.

Saturday, April 7, 2018

How To Get A Handle On Restaurant Inventory

How To Get A Handle On Restaurant Inventory

Inventory is an important chore that successful restaurants learn to master.

Without Inventory Control You Run Into Problems

  • The freshness of your food could be in question – You don’t want to serve spoiled or out of date food and your guests don’t want to eat it!
  • You keep throwing away money every week! – Do you know if your problem is over buying or stock rotation? How long has that spinach been here anyway?
  • They could be robbing you blind – Do you know how many steaks should be in the walk-in? Employee theft is rampant in restaurants, and lack of control encourages it.
  • If you don’t control inventory it will control you – through higher costs and a feeling of helplessness. You should really know where your money is going!

Take charge and make it a priority

Making stock management a priority is the first step. The next step is to implement basic stock control procedures.
  • First-In-First-Out – What this means is that time must be taken to properly label the day shipment was received. Do not allow staff to take from the new stock unless the old stock is depleted or marked as expired.
  • Consistency is key – Always do inventory on the same day each week, this way your count reflects the same period of time on every report. Making it a consistent habit and taking inventory more often also makes it easier next time.
  • Stay organized! – Don’t split up inventory into multiple locations. Doing so increases the likelihood that you’ll miscount or double count items. This defeats the whole purpose of doing inventory in the first place.
  • Stick to one method – Different managers might have an opinion about how to take stock, but one thing is for certain. One set of procedures must be chosen and adhered to. This is vital to getting consistent data each week.
  • Don’t do inventory during service – This should go without saying, but restaurant owners love to multitask. You can’t count a moving target. Pick a time outside service and prep to do inventory. And stick to the same day and time each week.
  • Do inventory before delivery. You need to know stock on hand before deliveries come in to know how much you sold during the last week. Your paperwork should have space for existing stock, received stock and a total.
  • Assemble an inventory team! – Schedule the same crew each week to do inventory. Not only will they get it done faster each time as they gain familiarity, but you will also have consistent practices being used. This will allow you to make sure that everyone is on the same page and it becomes an ingrained habit.

Use Inventory Managment Technology

Inventory management is essentially accounting. Using inventory counts with your spreadsheet applications helps you track changes over time and gives you a better sense of the costs involved in running your restaurant.
If your POS has automatic inventory counting, you’re in luck. This invaluable tool lets you compare how much stock you should be using with what’s actually on hand. This is a powerful method for discovering costly waste and catching theft before it gets out of hand!

Take it to the next level!

After you’ve got a handle on basic inventory management, you can use what you’ve learned in your reports to gain greater insight into your restaurant’s operating costs. Understanding how COGS (Cost of Goods Sold) compares to sales gives you an understanding of how much profit to expect to make each week.
If you can accurately project costs and profit you understand better what your true operating costs are. Before you run a special and try to drum up new business, how much more food are you going to have to buy ahead of service without running out? With proper inventory management, you’ll have the answer to that question.
This short primer on basic restaurant inventory management should help you get well on your way to improving the quality of food served, cutting costs, identifying theft and waste and help you understand better what your operational costs are.

Sunday, April 1, 2018

Why More Restaurants Want Digital Menu Boards

Why More Restaurants Want Digital Menu Boards

What you need to know if you’re interested in Digital Restaurant Signage

You can’t miss them – and that’s the idea! More LCD video displays are popping up everywhere. As the tech revolution continues its insane pace, the price of hardware keeps going down, and that means more robust digital signage becomes more affordable for everyone.

Why Restaurant Digital Signage Is Exciting

These days we’re just used to more sophisticated advertising. We’re regularly exposed to messages and images so now it takes more to capture our attention. One way to do that is to move from static advertisements and menus to dynamic digital displays.
With digital signage you can:
  • Highlight specials and promotions
  • Drive sales to products you want to sell
  • Have complete control of the message
  • Make frequent updates and changes
  • Save the cost of printing and installation
There is no better way to add “wow factor” to your restaurant than well done digital signage.

I Want An LCD Menu For My Restaurant

There is something to consider before you start on your digital signage journey, and that is commercial versus consumer-grade solutions.
Consumer TV for Digital Signage If you’ve never done any digital signage but you’ve seen the black Friday deals on big-screen TVs you may have thought to yourself this might be all you need – and you’re right it might be as long as your expectations aren’t too high.
Lower upfront costWarranty of a year or less
Built-in basic playerLimited media and graphics types
No ongoing costs or license feesNo cloud-based or remote content management
Best for static images and simple menusNo linking screens for use as a “video wall”
Did we mention lower initial cost?Not as bright or designed for 24/7 use
If cost is your main concern, you can still achieve many of the benefits of digital signage using consumer TV displays and could conceivably spend less than $600 on hardware if you find a killer deal.
Comercial Digital Signage Components
If you’re looking to fulfill a grand vision that includes sophisticated multi-screen menus and indoor advertising you’re going to need a bit more complicated setup to get the job done. Here is an introduction to things you’re going to need.
  • Commercial LCD or LED Displays – Built for higher temperatures, brighter display and longer running time, commercial displays also generally come with a longer warranty. Although they can cost as much as twice as much as a home TV, in the long run, you may save money by avoiding the cost of replacement. You also benefit from the higher quality output and performance.
    Prices range from one manufacturer to another, and they are sold either through dealers or online electronics retailers like CDW, Amazon, B&H and New Egg. Compare prices and reviews to get the best deal at the time you’re ready to make a purchase.
  • Hardware Graphics Controller Box – For dazzling graphics with animation, video and high-resolution images you need something beefy enough to render them. Especially if you’re running multiple displays. There are many brands and manufacturers.
    Some systems run from a single desktop computer with serious graphics processing power. While others use a distributed model where each display is powered by its own mini-computer, and they synchronize over the network.
    Controler boxes that have integrated WiFi and networking can, when paired with the correct management software, allow you to remote update digital screen content and avoid the hassle of copying files manually to a USB drive and loading new changes onto every screen one at a time.
    Depending on the management software you choose, they will generally recommend a hardware platform that is most compatible with their system.
  • Digital Signage Management Software – This is the application you will use to both compose your signage content and manage your screens. There is a wide range of suppliers both associated with the major display manufacturers like Samsung and Philips or independent purpose-built software and hardware manufacturers.
    The signage software you choose may be the most important decision of all because it will be very difficult to switch systems once you’ve started using one. The files do not convert easily between software as it’s highly proprietary.
    Some software is bought once and is managed on-site. Some are based on a per-screen fee while others are based on a monthly fee. Cloud-based systems that allow remote management are typically based on a re-occurring fee but offer the benefits of being able to monitor and update your signage from anywhere, through the internet.
    Comparing specific digital signage management software is outside the scope of this article, but a Google search is a great place to start, as are user forums such as Reddit.
  • Wiring and Mounts – Make sure to plan ahead and determine the mounting and wiring requirements for your display system. You may need to consult with your building manager or local code enforcement before proceeding. Expect to run power, video and potentially ethernet (LAN) cables to each of your displays.
Always take safety into consideration as proper mounting ensures that no one’s going to get an expensive and heavy restaurant menu board dropped on their head.
  • Photography, Videos and Graphic Design – And this is that it’s all about! The fun part is deciding what you’re going to show on your beautiful new restaurant signage. Remember that it’s important to take as much care in what goes on the screen as it does to get the other steps done.
Cheap graphics can do more harm than good to your image. We’re all used to seeing a certain level of sophistication in the advertisements and images we see on our TV and computer screens. A poorly done menu or digital ad will be instantly recognizable to your guests.
Likewise, well-done graphics can give your restaurant an impression of professionalism and class that can’t be beat!
Wheather you choose to dive in and start learning about digital signage for restaurants to set it up yourself or you choose to enlist the help of outside consultants and service providers, is up to you. But now you have the knowledge to start exploring more of the details and finding the best solution to help your restaurant marketing efforts through impressive digital signage!