The Only 4 Ways to

Increase
Restaurant Sales
Contents
3 Introduction

4 Chapter 1 – Attracting New Customers

Mastering the World Wide Web
Get Your Face Out There

8 Chapter 2 – Encouraging Repeat Visits

Respond to Customer Feedback
Provide Incentives
Hold Special Events

12 Chapter 3 – Generating Higher Tickets

Upselling, Upsizing, and Customization
Menu Planning and Design

16 Chapter 4 – Turning More Tables

Staffing
The Restaurant Environment
Menu
Technology and Equipment

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One Thing Never Changes
Consumers continue to spend more on
dining out than on groceries. U.S. diners
now spend an average of $167 per month
on food prepped outside their homes, a
trend that has grown for the past 4 years.
In fact, summer 2018 saw the fastest uptick
in foodservice sales since 1992. This surge
in restaurant spending comes, however,
with lower traffic producing higher average
tickets. Competition, not just from the
other establishments on the block, but
from delivery, takeout, online ordering,
and grocerants, poses a continual threat.
Supermarket foodservice growth has seen
as much as a 10% increase in annual sales in
some of the past 10 years.
Introduction
No matter how the economy and consumer
confidence affect our industry, one thing
never changes—there are still only four ways
to increase restaurant sales. Restaurateurs
need to continually attract new customers,
increase guest frequency, increase the
average check, and increase the table
turnover rate.
In the following pages, we’ll break down
each one of these four methods for
improving your bottom line, starting with
attracting new customers.
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Attracting New Customers
Traditionally, restaurants — like the real
estate and auto industry — have relied
heavily on placements in print media to drive
new customers.
While print advertising might see a
resurgence, with 82% of readers trusting
1Chapter

These traditional media may not help

you break through the “noise” in order
to deliver maximum ROI. And email isn’t
much better. A recent study concluded that
while consumers rank email as a preferred
brand communication channel, 55% “ignore
marketing emails due to inbox overload”.
print more than any other medium,
Ultimately, print advertising and direct
newspapers ads and free-standing inserts
mail require a large expense but often do
in local papers and magazines reach fewer
not justify the time, resources, and energy
consumers due to an increasing preference
needed to make a direct mail campaign truly
for ad-free online subscription models.
successful. Email alone is marginally better.
Direct mail is still a common practice in
Programs like Groupon® have recognized
many industries but can easily get lost in
this shift. They offer an incentive to new
the overwhelming amount of junk mail your
customers by selling discounted digital deals
potential customer receives on a daily basis.
purchased in bulk from restaurants and
And direct mail’s effectiveness is even lower
other businesses. What seemed like a at the
when not sent frequently and consistently,
height of its popularity like a guaranteed
or not used in combination with a discount
traffic driver eventually cost businesses a
or value offer.

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lot of upfront money, did not drive return So, having an online presence should top
visits, and overwhelmingly attracted existing your marketing priorities. It’s true that
customers, not new ones. assembling a website can be an expensive
endeavor, but it’s also one of the best tools
What a lot of restaurants also learned was
for establishing your brand, providing great
that offering discounts in bulk undermined
information, and welcoming your new
the value of their menu, their service, and the
customer before they ever set foot into
experience they had to offer customers —
your restaurant.
both new and old.
So, how can you drive new customers
without devaluing your brand through
discounts? How can you drive new
customers without
Mastering the Smartphone and devaluing your brand
Social Media
through discounts?
The biggest hurdle for acquiring new
customers is simply letting them know
you exist. In today’s world, you must be
proactive in reaching And today, consumers expect an online
out to customers. preview of their dining experience at
And where are they? your restaurant, including up-to-date
On social media and
the Internet.
It’s long been
75 % menus, beautiful photos of your food and
environment, and an easy way to contact you
for reservations or to ask questions.
understood that Building your website out is only half the
customers engage Customers chose battle, however. The real work is in letting
the Internet in their a restaurant potential customers know it’s there. If your
dining decisions at based on internet website is optimized for search, Google
a much higher rate search results. can do quite a bit of that work for you, but
than in regard to there are many ways to get your name out
other industries, there and drive even more traffic through
A recent study showed that 94% will choose your doors.
a restaurant based on online reviews.
Additionally, most diners want to be able to Maintaining a social media presence on
reserve a table and order food or delivery Facebook, Twitter, or Instagram is one of the
online. And they expect mobile-friendly best ways to use modern word-of-mouth
websites, so they can do all of this on the go. marketing to reach new customers. In a
recent survey, 50% of diners said they rely on

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recommendations from friends and family
when choosing a restaurant. And Gen Z and
millennial consumers are 99% more likely to
rely on social media and online reviews than
Gen X or baby boomers.
Sharing photos of your specials and talking
up your most popular dishes is a great way to
drive interest. Also, make sure your listing on
Yelp or other socially driven consumer sites
is current and complete with photos and
content that will stand out in a sea of
search results.
Of course, engaging a marketing program
can also reap exponential benefits and draw
in new customers. For instance, Rewards
Network members spend 13% more on
average per check than other consumers.
They are key influencers, spreading the word
with +16 million verified post-dine reviews.
You get the benefit of additional online
exposure, inclusion in email campaigns
targeting local customers who dine out more
frequently, and access to diners looking for
new experiences.
Get Your Face Out There
The other natural place to seek out new
customers is in your local community. This
kind of marketing begins with the outward
appearance of your restaurant itself. Signage
can significantly impact walk-in traffic—
consumers will choose or recommend a
business based on signage and believe that
signage reflects quality.
This is especially important for
establishments set off of the main traffic
pattern (highway or foot traffic) or those that
can be otherwise difficult to locate for first-
time visitors. And the more well-known your
restaurant becomes to out-of-towners, the
more critical it becomes to be easy to find.
The state of your grounds and exterior
façade can also have a tremendous impact
on drawing in new customers. Do you
have ample parking available so that new
customers won’t leave in aggravation
without dining? Is your entrance clearly
marked and welcoming to passers-by?
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Curb appeal isn’t just for homes and garden tours. It’s an
important factor in your ability to draw in people who don’t
know you well. Vegetation should be well-tended. Windows
should be clean and free of graffiti or scratches. Sidewalks
should provide a safe path to your door without risk of falls.
Keep your eyes open for opportunities to showcase what sets
your restaurant apart from others in your area. Participating
in co-branded events — or larger community events —
is another great way to reach customers who may not have
experienced your menu or brand.
Be open to cross-promotion with other business owners
and you could experience long-term rewards. Just make
sure your brand is well-represented and doesn’t feel out-of- Positive
place or diminished by the other one(s). From neighborhood word-of-mouth
street fairs to more sophisticated event catering, expanding
beyond your dining room will certainly bring challenges to marketing
the table, and likely require some open-mindedness on the could make
part of both organizations.
the difference
But if the experience is favorable, positive word-of-mouth
marketing could make the difference during a slow period
between a so-so
or holiday. holiday season
Now that we’ve looked at how to attract new customers to and a massively
your restaurant, we tackle the next big task: making sure successful one.
they come back— Onwards to encouraging repeat visits.
 

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Encouraging Repeat Visits
It’s a common misconception that quality of
food is the driving force behind repeat visits
to restaurants. Of course, if the food you serve
isn’t exceptional, you may not see a customer
return, but great food is no guarantee of that
return visit either.
Food is only one part of the overall
experience a diner has at your restaurant,
alongside service, value, and atmosphere. All
four of these factors come together in overall
experience to drive return visits. Don’t believe
us? We have the numbers to back it up.
Based on a survey of 99,000 verified diners
and actual dollar spend across our network
of restaurants, Rewards Network data shows
that overall experience is the #1 influencer for
repeat visits, not food alone. Even if your food
Chapter
2
is ranked higher than overall experience in
online reviews, the likelihood of a repeat visit
is lower.
In fact, when the food rating is one point
higher than the rating for overall experience,
we have seen a 20% drop in the likelihood
that diner will return to your restaurant. And
when the food rating is two points higher
than that of overall experience, the chance
of that diner returning is actually 38% lower
than if the ratings were equal.
Research also shows that overall experience
factors into diner perception after they leave
in terms of recommendations as well. 95% of
diners who rated the overall experience of
their meal a 5 out of 5 also said they would
recommend the restaurant to others.
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But if overall experience was only rated a 3,
the likelihood of a recommendation to friends
and family drops to 6% (and to only 1% with
a 1 or 2 rating in overall experience). If you
wouldn’t recommend a restaurant to a friend,
why would you return yourself?
Your reply should be
personal to the customer,
but not personal to you.
Offering exceptional service alongside
exceptional food is a tried and true method
of ensuring customer satisfaction with their
meal, and remains a significant factor in why
a customer would choose to sit down at your
table. Consumers want to feel cared for. They
want to know that they are getting a good
value for their time and the expense.
Efficient, accurate, and pleasant service goes
a long way toward making customers feel
like they’ve gotten their money’s worth.
And providing that in a warm and engaging
atmosphere that is both clean and up-to-date
is a proven start to keeping your customers
coming back to you again and again.
But there are three more ways to capture
a repeat visit and increase frequency in
customers after they leave your restaurant.
Respond to Customer Feedback
We often think the restaurant experience
ends with a paid check and the drop of the
napkin as your customer leaves their table.
But having an engaging experience with your
customer after they leave your restaurant is
just as important as what happens when they
are sitting at the table.
Monitoring customer reviews — either
through a plethora of online outlets or a
more formal comment management system
— doesn’t just keep you informed of public
perception. It offers you an opportunity to
keep your diners engaged even when they’re
not sitting in your establishment or waiting
for a delivery.
Addressing customer concerns quickly and
calmly goes a long way toward turning a
negative impression into a positive attitude
about your responsiveness. Do take the
feedback seriously, but don’t let your
emotions get the better of you. Your reply
should be personal to the customer, but
not personal to you. Just let the customer
know you care and that you will take steps to
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ensure the problem never happens again. You’d be surprised
how far a well-worded apology can go toward securing a
dissatisfied customer’s future loyalty.
But responding to online reviews is not just for fixing
problems. Take the opportunity to say thank you when you
receive a positive review from a customer. Responding to
compliments from customers who thoroughly enjoyed their
experience won’t just make them feel appreciated. It will also
make you feel more connected to the people you serve every
day and serve as a pleasant reminder of exactly why you
opened your restaurant in the first place.

Provide Incentives
With every consumer outlet offering loyalty programs, from The expectation
grocery stores and gas stations to high-end department for additional
stores and the travel industry, the expectation for additional
rewards with every purchase is at an all-time high among rewards with
your customers. Consumers choose credit cards not just every purchase
for their interest rates, but also for the cashback, miles, or
point rewards they offer on every purchase. So, why should is at an
restaurants be any different? all-time high
It’s important to offer customers rewards that resonate with among your
them, and not simply what is important to you. Points or
miles earned toward vacations, money saved for a child’s
customers.
education, or contributions to a charity can influence return
visits more than priority reservations, two-for-one specials, or
other discounted or free items from your menu.
It’s important to look at a loyalty program that offers every
consumer their rewards of choice because rewards motivate
return visits to the establishments in a program. Based on
103,000 verified surveys and over 12 million annual visits
to program restaurants, bars, and clubs, we’ve found that
diners who initially visited a restaurant based on Rewards
Network participation are twice as likely to return to the same
restaurant than diners driven by some other factor. Simply
put, rewards work.

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Hold Special Events
Often planned around increasing sales during off-peak
hours, special events can also motivate increased frequency
of your repeat customers’ visits. What could be more
enticing than an activity you enjoy at a place you already
know and love?
In states that don’t prohibit it, happy hour is of course
a classic way of bringing in customers at a time easily
remembered and very attractive for those just leaving
the office. Trivia nights drive repeat customers through
your doors, but also their friends looking to compete for
bragging rights (or maybe a discounted drink or two).
Or if your restaurant attracts a quieter crowd, a wine tasting
or other gastronomic event could be just what diners need
to remember how much they love the experience they have
with you. In all of these cases, having a limited time offer
menu or menu item can drive customers back to you to try
something new as well, and often at a premium. Putting
a time limit on your LTO, even a vague one, can make the
difference between a customer thinking about dining with
you and actually walking through the door.
Events like these lead to customers you get to know well
and can count on for years of faithful patronage. For your
customer, it creates the personal feeling of a second home
right at your table or bar. Who doesn’t want to go to a place
where everyone knows your name? And with these type
of events on your restaurant’s social calendar, you’ll be
shouting “Norm!” in no time.
So, now that you’ve earned a customer’s loyalty, how can
you encourage them to spend more on each visit?
That’s what we explore next: generating higher tickets.
 

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Generating Higher Tickets
Every so often, we see a nightly news
exposé or popular website article about
how businesses “trick” their customers into
spending more money. The tenor of these
pieces can be pretty harsh.
But most restaurants — even on their best
days — run on tight profit margins, offering
a product that people often take for granted
with a quality of personal service that is
frequently under-appreciated. There’s no
shame in wanting to see your business
succeed, support your employees, and deliver
an exceptional experience to your customer
all at the same time.
Finding a balance between your bottom
line and the care and best interests of your
customer doesn’t need to be difficult. What it
takes is a focus on the quality of experience
Chapter 3
you offer, maximizing enjoyment of the meal
in a way that also benefits you financially.
There are two key areas to consider when
working with your staff and marketing
team to increase spend: upselling and
menu design.
Upselling, Upsizing, and
Customization
How a server interacts with a customer from
the moment they‘re seated can change
everything about the perceived quality, size,
and final check total of the meal by the time
they set their fork down. Customers expect
a personable, but unobtrusive demeanor
from restaurant staff. However, but just being
friendly and helpful isn’t enough to increase
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ticket size (and their percentage-based tip).
Suggesting an appetizer or cocktail once
seated, even going so far as to point out
popular items, can set the tone for higher
tickets right away.
As customers share their order, servers should
not miss opportunities to suggest side dishes
or other upgrades — in moderation. No one
likes a hard sell. Train your servers to read
nonverbal cues and not overstep in their
eagerness to pile more onto the check.
By the same token, don’t rush your customers
out of enjoying more of your menu either.
Many a dessert upsell has vanished with a
prematurely delivered check. Customers will
rarely feel comfortable making you adjust a
total to add on dessert if they see you have
already rung up the meal.
Upselling is not just about adding whole
dishes to an order. For the limited service
sector, upsizing has long been a regular
practice. Every cashier knows the drill. “Want
to make that a combo? Would you like a large
soda for only twenty-five cents more?”
This practice isn’t lost on restaurant staff in
other industry segments. Offering wine by
the glass and the bottle, soup in cup and
bowl sizes, or lunch and dinner-sized portions
are standard opportunities you can give
your waitstaff to suggest the value of the
larger choice.
Give consumers the
option to add “extras”
to their meal.
But limited service restaurants don’t always
just offer size as an option. Giving consumers
the option to add “extras” to their meal
— such as avocado or more protein, or a
housemade lemonade over a fountain drink
— may seem like small increases, but those
individual items can add up to a lot of profit
over time.
Instruct your servers to clarify the quality of
liquor — house brand or top shelf label —
your guests prefer in their cocktails. Most
casual drinkers will prefer the brand they
purchase themselves for home, and that can
translate into a premium add-on.
Depending on your menu, the same option
can be offered for proteins, with different
grades and origins of beef becoming
more and more popular with consumers.
Most grocery stores offer choice between
conventional and organic produce or
between conventional and cage-free/organic/
sustainably raised proteins. If your inventory
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can support it on a limited number of dishes, for years. One example would be a plain
why not offer that upsell opportunity on your cheese pizza at an attractively low price,
menu as well? an additional charge of 50 cents to $1 for
each extra topping. Kitchen staff maintain
It’s also important to consider customization
a turnkey station set-up that allows for it.
that can be suggested by servers without
Customers get exactly what they want.
disrupting your kitchen staff. QSR noted in
And restaurants can generate tickets that
a recent article that while allowing diners
outpace those with exclusively pre-priced
to customize menu items is not a new idea,
pizza options.
younger diners are increasingly demanding
“build-your-own-meal” platforms. You
might offer a number of ingredients and let
the customer build the whole dish or you
could have an option to tweak your chef’s
creation. You might even create customizable
concepts, like letting the diner create their
own combinations from your à la carte menu.
The future of your increased revenue likely
rests with a generation that now outnumbers
baby boomers and wields roughly $200
billion in purchasing power nationally. So
offering options on your dishes that play into
Constructing your entrée menu, both in
that desire, at a reasonable per ingredient
store and online, to prompt these types
premium, is a win-win scenario for you and
of customizations (gluten-free options,
your customer.
roasted instead of raw ingredients, gourmet
cheeses, alternate proteins, etc.) will not only
Menu Planning and Design increase ticket amounts, but will also make
your customers feel like you care enough to
We’ve seen this customization trend accommodate their personal tastes
maximized on limited service pizza menus and interests.
Outside of offering customization, there are
many ways to impact ticket amount with
menu design that don’t significantly change
There are many ways to how your back-of-house functions. Limited
impact ticket amount service restaurants traditionally see a strong
increase in spend every time they have a
with menu design. combo offer. Likewise, in the full-service
sector, smart pairings of appetizer and entrée
(or entrée and wine) can be priced attractively

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to inspire customers that might have ordered
an entrée alone.
Tasting menus — where small portions of
multiple dishes are offered at a single price —
can also be an enticing opportunity for the
adventurous or indecisive diner, with higher
prices on those items generally meeting
consumer expectation.
The inverse to this would be limited service
dollar-style menus or full service small plate
menus, where customers can customize
their entire order piece by piece. Limited
time offers are commonly used to increase
ticket amounts, as customers can be inspired
to purchase on something that may not be
available the next time they visit.
Your guests will “ooh”
and “aah” even before
the dish arrives at
their table.
Legibility plays a huge role in both making
your guests more comfortable and increasing
spend per visit. Some savvy design choices
include leaving the dollar sign ($) off prices or
using whole numbers without decimal places
if your menu is filled with higher ticket items.
But the psychological impact of your menu
structure is not limited to softening sticker
shock. Having too many items crammed onto
a menu page can overwhelm the consumer
and lead to guests retreating to “safe”
choices, i.e. ones that may be less creatively
challenging, and therefore lower in price.
Highlighting special items in a boxed out
area on the page can keep a customer’s eye
coming back to it as they scan other items.
Use descriptive language that makes higher
priced dishes more enticing. Would you be
more likely to order “salmon in dill sauce”
or a “pan-seared Atlantic salmon filet with
garlic-infused crust, dressed with our chef’s
classic dill rémoulade”? Your guests will
ooo and ahh even before the dish arrives at
their table. Their experience becomes about
more than just taste. Rather, the meal will
be remembered as being full of intellectual
pleasure and visual delight as long as their
choices live up to the descriptions.
Incentivizing diners to spend more through
rewards of choice is also an excellent tool for
increasing restaurant sales. A recent Rewards
Network study showed members spent 25%
more on average per check than their non-
member counterparts.
The drive to get a better value for their
money, even if it means spending more,
remains a powerful motivator that restaurants
can profit from. And at the end of the night,
both you and your customers benefit —
no trick to it.
So, after you’ve brought in a new customer,
encouraged them to return, and seen more
spending from them per visit, what’s left?
Making sure you have as many of these
profitable customers as possible by
turning more tables.
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Turning More Tables
Moving more customers through your
establishment on any given day is definitely
a challenge and being filled to capacity
requires different tactics to manage than it
would if you’re under-booked. Marketing
and consumer influence can’t get tables
turned at a steady pace or keep customers
progressing swiftly through your ordering
line. You have to rely almost entirely on the
efficiency of your staff and the infrastructure
of your restaurant itself.
Conducting a thorough audit of what
happens from the moment a guest walks
through your door until they pay can
expose areas of improvement for you and
your team. As you do your audit, consider
these four factors as critical to keeping
service moving at a profitable pace:
staffing, your dining space, the menu,
and your equipment.
Chapter
1. Staffing
4
More than any of the other four ways to
increase restaurant sales, staffing can have
a profound effect on generating faster table
turns and flow-through at your restaurant.
Of course, no one wants customers to feel
rushed or “managed” through the process
of dining out. That doesn’t make for a good
experience — or a return visit. But prompt
attention at every stage of the customer’s
visit can make the difference between three
or four seatings in a dinner shift and just one
or two.
If your restaurant is full service, begin
with looking at your host’s process of seat
management. Savvy restaurant operators
will divide their tables into quadrants, filling
them with guests as they arrive in rotation
so no one area becomes overwhelmed.
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 Your servers will be able to maintain an even pace in caring
for their guests, and no employee ends up with less to do (or
less tips) than any other.

Four factors to Your kitchen staff will also thank you, as no one section or
server will end up dominating their prep line, making
keep service orders more difficult to execute, and the potential for
moving at a tension much greater.
profitable pace: It’s also important for every member of the team to stay
alert and responsive to the timing of their duties. Are
orders being taken promptly and input into the POS system
immediately? Are checks being presented and collected in a
timely manner? Are tables bussed and reset as soon as your
guests leave?

Staffing Your front of house manager should be able to feel

the rhythm of service when everything is streaming
effectively — and when things need to be ironed out as
well. Identifying what factor is slowing down table turns
or holding up the order line is key to course correcting a
problem before the end of the shift.
Restaurant
Environment 2. The Restaurant Environment
The space your guests physically occupy is also crucial to
maintaining a steady flow of business. Bottlenecks in an
order line can make for some very angry customers by
the time they reach your cashier, but it also can cost you
revenue. Not only are there fewer people being served in
Menu the same amount of time, but long, unmoving lines can
easily deter customers from eating with you.
The same can be said for bottlenecks at the front of full
service restaurants surrounding the host or reservation desk.
Even if the guests waiting have made reservations, having
to occupy a physically uncomfortable space before they are
Equipment seated does not create a good first impression.
Adding a separate station for pick-up orders that are
called in ahead of time can help mitigate this issue, as can
remodeling your front-of-house space to allow for enough

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room in the entrance to accommodate more
than one or two waiting parties.
Once your guests are seated, do you have
the right mix of tables for your average
dinner party sizes? If you know the majority
of your reservations and walk-ins are parties
of two, but the majority of your seating is
four-tops, you’re likely leaving money
on the table (or making for a lot of
unnecessary scrambles).
The reverse is also true. If you frequently
host larger groups of diners, consider a
standard large table set-up in one part of
your dining room, perhaps even building
out a party room for private events. You
will be saving your staff time on set-up they
could be using to turn tables in your dining
room, and it gives you an opportunity to
monetize options that match exactly what
the customer is looking for: privacy, extra
attention, and a planned menu.
3. Menu
Believe it or not, menu design does have
a significant impact on the ability to move
customers through your establishment.
It begins with the number of choices you
offer your customers. Many restaurateurs
will presume that the more options you
give a diner, the more likely it is they will
find something they’ll want to order. The
opposite is actually true — and scientifically
proven with what has come to be known as
the Jam Experiment.
In short, a study conducted in 2000 (and
verified once again in 2015) proved that
offering consumers a display of 24 types of
jam would produce more initial interest, but
ultimately far less sales than a display of six
types of jam. One tenth of the sales, in fact.
Why is that? Because consumers are affected
by what’s known as “choice overload.”
The result for your restaurant may not always
be less sales, but it can frequently lead to
exponentially longer times for ordering
which slows down service. The more difficult
you make the decision for your guests, the
longer they’ll be sitting at a table without
food in front of them. And that means fewer
table turns for full service restaurants and
significantly slowed flow-through in limited
service circumstances as well.
Keep your menu limited and legible,
particularly if your establishment maintains
low lighting. Nothing is more frustrating
when dining than having to squint to make
out item descriptions. Also, allow for white
space on the menu page. It may feel like
wasted space to you, but it’s critical in
giving your customers’ eyes the ability
to move around unfettered, distinguish
between items, and make their decision
without delay.
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And studies show most customers will only spend an
average of 109 seconds perusing your menu, so make
sure you organize it in such a way as to make the
experience less frustrating.

4. Technology and Equipment

The number of choices on your menu also impacts your
back of house in considerable ways, and can lead to longer
wait times. Too many choices can mean too much disparity
in prep and cooking spaces for a single kitchen to manage
without constant setup and breakdown. And if your kitchen
is not set up to minimize unnecessary wait, you could be
cheating yourself out of the opportunity to serve more
customers — and turn a greater profit.
Observe a standard night’s service carefully from the
sidelines and see if your kitchen flow makes sense. Are
your chef and staff tripping over each other? Is equipment
like freezers and warming drawers in locations that make
for efficient use? Is inventory managed effectively and
organized for easy access? Do you even have all the tools
you need to quickly produce routine orders without
creative workarounds?
Also consider your POS. Does it work as well as your staff
needs it to? Technology is a boon to every workplace, but
only when it works the way it should. If your system gets
backed up, experiences lag time in communicating between
the front and back of the house, or drops orders, you
could have a staff training issue, or it could be time for a
new system.
Either way, ensuring that your POS is configured specifically
to meet your needs can eliminate the kinds of service
hiccups that slow down business and ultimately improve
your bottom line.

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Endnotes

1
"Convenience is Key for US Diners, According to Acosta and Technomic’s The Why? Behind The Dine™” – Acosta.com

2
“Americans Are Spending Like Crazy at Restaurants” – Bloomberg.com

3
“ 2018 Restaurant Trends: Industry” – RewardsNetwork.com
“Technomic's Take: What’s ahead for ‘grocerants’?” – Technomic.com

4
“ Print Is Still the Most Trusted Type of Ad” – Contently.com
“Newsonomics: Single-copy newspaper sales are collapsing, and it’s largely a self-inflicted wound” – Niemanlab.org

5
“Surviving the Retail Apocalypse: Eight strategies to help retailers adapt to the changing retail landscape”
– Yesmarketing.com

6
“Groupon Isn’t a Good Deal for Businesses” – CNBC.com

7
“94% of Diners Will Choose Your Restaurant Based on Online Reviews” – Smallbiztrends.com

8
“Chatter matters: The 2018 Word of Mouth Report” – Convinceandconvert.com

9
“Some Statistics on Why Signage is Important for Your Business" – L&H Sign Company; lhsigns.com

10
“How Millennials’ Love for Customization is Changing Quick Service" – QSRmagazine.com

11
“10 New Findings About the Millennial Consumer" – Forbes.com

12
“When Choice is Demotivating: Can One Desire Too Much of a Good Thing?" – Washington.edu

13
“ The Psychology of Menu Design: Reinvent Your 'Silent Salesperson' to Increase Check Averages and Guest Loyalty”
– Restarurant Resource Group; rrgconsulting.com

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