In the days of UberEATS and Netflix, enticing people out from under their doona on a chilly evening is harder than ever before. While in summer Australians love dining al fresco, in winter restaurants need to work harder to keep customer numbers healthy. As well as changing their menu to offer heartier dishes, many are coming up with innovative ideas and promotional offers to get diners through their doors.
Social media has become an important marketing tool for restaurants and chefs in recent years. But how do you best use it to communicate and engage with customers? We spoke to three experts to find out.
It was once one of the quietest times of year, but Sydney restaurants are set to be busy as people flock to the city during the Vivid Sydney festival. The event, from May 26 to June 17, will feature 90 light installations and projections created by Australian and international artists across seven precincts. And eateries are capitalising on the opportunity to get more customers through their doors, offering everything from glowing cocktails to Vivid-inspired dishes and early bird menus.
Working at a hotel restaurant isn’t like working at a stand-alone restaurant. They have different customers, at different times, with different needs. But while in the past it may have been hard to attract diners beyond hotel guests, many are increasingly gaining reputations as places to dine in their own right.
It’s often the most anticipated course on the menu, so creating desserts that really ‘wow’ diners is a must. And while in the days of Instagram coming up with delicious aesthetically pleasing offerings to satisfy sweet-tooths may be a constant challenge for pastry chefs, it’s one which they relish.