It’s common in places like Paris, London and New York, but finding somewhere to grab a bite outside set lunch or dinner hours has not always been easy in Australia. That is slowly changing, as more and more restaurants embrace the all-day dining trend.
Your email database represents your biggest fans and, likely, your restaurant regulars. Who better to fill the house during the most celebratory time of the year?
We gathered some of our favorite email communications we received from restaurants last month so we can share their successes and give props for marketing done right. But first, a few email dos and don’ts we learned along the way:
Here come the holidays! Are you ready?
As you begin to plan for hosting diners this festive season, make sure to include social media as part of your promotion plan. Both photos and videos on social media – in particular Instagram and Facebook – help diners pick a restaurant. Use these tips to promote your restaurant online – and make the most out of your tables for Christmas and New Year’s Eve.
We’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants (from Australia and beyond). Tell us: what made your reading list this week?
Top five apps to make anyone a foodie expert – The Weekly Review
Eight things you didn’t know you could do on Facebook – News.com.au
R&CA: Increased visitor spend a boon – Hospitality Magazine
When diners at Kepos & Co. order the hummus from the menu, they are in for an experience. The Middle Eastern dip is made on the table in front of them with a mortar and pestle, before being served with taboon bread cooked in a wood-fired oven. It’s just one of many things that customers love about the eatery at Waterloo, in inner-city Sydney.
Kepos & Co. has been a winner in OpenTable Australia’s Diners’ Choice awards, based on customer reviews, every month since January. It’s an impressive achievement that chef and owner Michael Rantissi credits to honesty and simplicity. “It’s a simple environment that’s mostly about good food,” he says. “Competition is always around but if you’re more focused on your competition you’re more likely to do what everyone else is doing. We try to concentrate on what we like doing instead of what’s trendy.”