Skyscraper Ad - MM - Cook - Operator

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Rich's Plant Based Cooking Creme - banner - both - 02.18

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Savor the Experience - OE - banner - 09.29 - 12.28.25

Wild Alaska Burgers - banner - both - 04.25

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Wild Alaska Salmon Burgers - banner - both - 04.25

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Banner Ad - 4 - PICs - Operator - supersized

Wild Alaska Keta Salmon - banner - both - 08.25

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Ambrosia Chocolate - skyscraper - both - 03.23

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

This Soup Can Do That Tomato Chicken Tinga and Ratatouille - both - banner - 10.03.25

Catch of the Season - skyscraper - both - 07.22

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Seafood is Better - skyscraper - both - 05.21

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Empress 5-Compartment School Food Tray - 05.22

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

This Soup Can Do That Mushroom Dijon Chicken - both - skyscraper - 10.03.25

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Performance Dairy Clarified Butter - banner - both - 04.24

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Diamond Crystal Kosher Salt banner - both - 04.23

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

A Family of Fine Cheeses - skyscraper - both - 08.22

Tyson Cortona Pepperoni - skyscraper OE 1.23

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Sugar Foods Barista Blend - banner - both - 04.17

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Seafood is Better - banner - both - 05.21

Knorr's Cook with More Possibilities - banner - both - 09.24

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

This Soup Can Do That Cream of Chicken Garlic Parm Chicken - both - banner - 10.03.25

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Reel in Greater Appeal - both - banner - 10.22

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Ambrosia Chocolate - banner - both - 03.23

Simplot GoodGrains - banner - both - 01.20

Basic American Shred Competition operator banner ad - 12.17

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Performance Dairy Convenience and Consistency - banner - both - 04.24

Performance Plus Food Safety - skyscraper - both - 09.21

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

La Ranchera Birria Base - both - 09.24

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Essity - Impress Your Guests - banner - OE - 03.17

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Dixie Ultra Surface Systems - banner - both - 02.23

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Catch of the Season - banner - both - 07.22

Savor the Experience - OE - skyscraper - 09.29 - 12.28.25

Simplot RoastWorks - banner - both - 01.20

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Savor Imports - banner - both - 06.24

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Banner Ad - 3 - OE - Operator - supersized

Sugar Foods Barista Blend - skyscraper - both - 04.17

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Simplot RoastWorks - skyscraper - both - 01.20

Operators can take advantage of increased catering demand and large holiday party orders if they can craft festive meals and experiences despite high food costs and labor challenges.
Now is the time for restaurants to prepare for the holiday season rush, experts say.
The season can be busy, as families come together over a meal and businesses call on restaurants to feed their holiday parties and gatherings.
In 2024, more than two-thirds of consumers planned to celebrate part of the holiday season at a restaurant, <a href="https://www.prnewswire.com/news-releases/despite-2024-economic-fluctuations-new-tock-data-reveals-strong-enthusiasm-for-dining-out-during-the-upcoming-holiday-season-302258019.html" target="_blank">according to a survey by Tock</a>, a reservation and table management company. That survey found a similar level of engagement to the National Restaurant Association&rsquo;s 2023 projections, which showed that <a href="https://www.restaurantdive.com/news/NRA-63-percent-adults-eat-out-restaurant-during-holidays/701766/" target="_blank">two-thirds of adults</a> planned to eat out over the course of several weeks between Thanksgiving and New Year&rsquo;s, with 48% planning to order takeout or delivery.
To capture that traffic and revenue potential, restaurant owners need to start thinking about staffing, advertising, and navigating potential challenging economic conditions caused by tariffs with their suppliers.
Operators also need to start crafting festive seasonal menus that allow them to successfully cater to those large groups and parties. That includes holiday-themed meals, comfort food and celebratory dishes that can be made consistently for hundreds of people.
During the season, the &ldquo;independent restaurants that focus on both the guest experience and operational preparedness will be best positioned to thrive,&rdquo; said Kevin Murphy, a professor of restaurant management at the Rosen College of Hospitality Management.
Staffing
It&rsquo;s important for restaurants to evaluate their staff early, comparing last year&rsquo;s holiday sales and guest counts with current projections to determine possible staffing gaps, Murphy said.
Pre-opening events can give restaurants time to assess their staffing schedules and plans, said Rick Camac, executive director of industry relations at the Institute of Culinary Education.
But finding additional staff to hire can be difficult, Camac said. Temp companies can help connect restaurants with experienced people who don&rsquo;t need to be added to payroll, he said.
There are also opportunities to temporarily hire college students, who often work at restaurants over the summer and during the holiday months &mdash; saving money on the hiring process, said Ryan Tuttle, a senior consultant at Euromonitor International.
Restaurants should &ldquo;be in communication now with students that are returning to school to prime them for a return this winter when demand typically picks up,&rdquo; Tuttle said.
Crafting menus
Holiday season menus need to balance festive offerings with operational feasibility, factoring in ingredient costs and price points that reflect both value for diners and profitability for operators, Murphy said.
Restaurants should also consider including menu items that have a higher demand during the season, such as celebratory foods like prime rib and lobster, festive holiday desserts such as yule logs and pecan bourbon pies, and comfort foods with elevated twists like short rib bourguignon and white truffle mac and cheese, he said.
Comfort dishes that most people enjoy &mdash; such as roast chicken, prime rib, filleted fish, or a vegetarian stew or pasta &mdash; tend to resonate with customers over the holiday season, Camac said.
Hot drinks also typically trend during the fall and winter, said Tuttle. Restaurants can keep their beverage offerings attractive and enticing by mixing in various seasonal garnishes, such as cranberries or spices, he said.
But offering exotic and complicated dishes can create pitfalls for busy restaurants, Camac said. Operators need to ensure they offer dishes that a large percentage of prospective consumers will enjoy and that the kitchen can execute well.
Preparing for economic disruptions
Demand over the holiday season could be softer due to a number of economic challenges. The <a href="https://www.wsj.com/business/retail/trump-tariff-business-price-impact-37b630c8?gaa_at=eafs&amp;gaa_n=ASWzDAiVs-o6BOAS1mfX948tJHGx8XGx3zW4SVmWpGwwVTxtjz-5a5PXU1UDxXbAAS4%3D&amp;gaa_ts=68b65d67&amp;gaa_sig=DyfLAaePE9kjgf7wV68Wcu7tgpLv6HG4Q-lZx5txOqzXJDoxkbbm8MyVD5NxiCnwSOsWG07ANlkBP5TvIZH23A%3D%3D" target="_blank">tariffs implemented</a> by the Trump administration are <a href="https://apnews.com/article/trump-tariffs-into-effect-economy-warning-signs-eafe20de9abad312573b320fd4b5fb33" target="_blank">slowly having an impact on the economy</a>, and the <a href="https://www.cbsnews.com/news/inflation-trump-tariffs/" target="_blank">additional products stockpiled</a> before the tariffs were enacted are starting to run low, Tuttle said.
Restaurant owners should keep an eye on tariff schedules as an increasing number of markets solidify trade relationships &mdash; providing some better confidence on pricing, said Tuttle. Failing to understand evolving the tariff rates can eat into profits and pose a major challenge to owners, he said.
Restaurant prices have risen sharply over the past five years due to general food inflation and recent tariffs, said Murphy. That inflation was caused by <a href="https://www.restaurantdive.com/news/nra-pushes-biden-admin-for-supply-chain-solutions/609279/" target="_blank">supply chain disruptions</a> and <a href="https://www.restaurantdive.com/news/restaurant-labor-market-worker-shortage-in-6-key-statistics/694990/" target="_blank">labor shortages</a> following the Covid-19 pandemic and extreme weather <a href="https://www.cnn.com/2025/07/21/business/food-prices-climate-change-intl" target="_blank">affecting crop supplies</a>, he said.
It&rsquo;s crucial for restaurants to maintain good relationships with their suppliers and key contacts amid the current consumer pullback on spending, Tuttle said.
&ldquo;I would be prepared for families to cut back on some eating out this year in response to higher prices and greater uncertainty,&rdquo; Tuttle said.
Preparing for large holiday gatherings and parties
Many workers have returned to the office over the past year and a half, providing more opportunities for the catering arms of restaurants over the holidays, Tuttle said.
Restaurants have seen much of their business come from orders outside their brick and mortar premises in recent years. Roughly <a href="https://restaurant.org/research-and-media/media/press-releases/from-trend-to-transformation-off-premises-dining-now-essential-for-restaurant-consumers%2C-operators/?utm_source=chatgpt.com" target="_blank">75% of all restaurant traffic</a> comes from off-premise dining &mdash; including takeout, delivery and drive-thru, according to a 2025 National Restaurant Association report.
&ldquo;Work holiday parties and other events should be more valuable this year than in recent years,&rdquo; Tuttle said.
Menu items for holiday parties and large events are typically priced at least twice the amount the restaurant would normally charge, said Camac. But the total price depends on the time of the day and the day of the week, with a premium on the weeks just before Christmas, he said.
Menus for such gatherings should also be easy to execute and plate, and include no more than three to four components, said Camac. That requires considering the size of their plating areas since many restaurants do not have the space to plate 150 dishes at once, which is needed for private events, he said.
Overall, to manage the surge in orders, independent restaurants need to start planning well before Thanksgiving by forecasting demand based on prior years, monitoring reservations and ensuring their suppliers are able to meet increased orders, Murphy said.
Operators should also streamline operations by tightening their inventory management, clarifying holiday hours and setting clear communication channels with their staff and guests, Murphy said.
&ldquo;Strategic planning, thoughtful staffing, and creative yet manageable menus are the cornerstones of a successful holiday season,&rdquo; he said.
Source: Danielle McLean, <a href="https://www.restaurantdive.com/news/how-restaurants-can-prepare-for-the-holiday-rush-menu-staffing/759150/" target="_blank">Restaurant Dive</a>

Operators can take advantage of increased catering demand and large holiday party orders if they can craft festive meals and experiences despite high food costs and labor challenges.

How Restaurants Can Prepare for the Holiday Rush

Forget rules and restrictive diets. Today&rsquo;s diners are hungry for real ingredients, transparency and flexibility. This means rethinking what &ldquo;better for you&rdquo; really means on the menu. Being aware of these three shifts will help operators deliver the kind of health-minded options people are looking for now.
Cravings Beat Health on Menus
Healthy dishes need to be satisfying and not feel like a sacrifice. Even self-described health nuts are driven by cravings when they order away from home. The numbers back it up: according to a Technomic survey, 35% of all away-from-home consumers said &ldquo;cravings&rdquo; top their decision-making. Among health-conscious consumers, cravings still lead at 30%, and just 10% of all consumers said &ldquo;need it healthy&rdquo; is their top priority when ordering away from home. The takeaway for operators? Offer health-forward dishes that also hit the craving button. Think bold flavors, comforting formats or indulgent textures. <a href="https://www.butterballfoodservice.com/resources/simple-swap-beef-edition/" target="_blank">Swapping proteins</a> in an indulgent dish, such as beef or <a href="https://www.butterballfoodservice.com/resources/simple-swap-pork-edition/" target="_blank">pork</a> for turkey, is a small change that shifts its health appeal. Try <a href="https://www.butterballfoodservice.com/recipes/turkey-bolognese-with-chef-vo/" target="_blank">Turkey Bolognese</a> or this <a href="https://www.butterballfoodservice.com/recipes/hot-honey-meatball-wrap/" target="_blank">Hot Honey Meatball Wrap</a> with <a href="https://www.butterballfoodservice.com/products/bb-turkey-meatballs-0-5-oz/" target="_blank">turkey meatballs</a>.
Real, Not Restrictive
Consumers are moving away from rigid &ldquo;healthy&rdquo; labels like &ldquo;low-calorie&rdquo; and &ldquo;fat-free&rdquo; in favor of clean, real ingredients. Clean label, all-natural and minimally processed ingredients are now top consumer drivers. Meanwhile, &ldquo;ultra-processed&rdquo; has become a red flag. To adapt to this shift, operators should lean into recognizable ingredients and straightforward preparation.
Descriptions Over Buzzwords
Here&rsquo;s the catch: most consumers don&rsquo;t fully trust health claims in foodservice, especially vague ones. In fact, 75% of consumers don&rsquo;t trust or only somewhat trust health labels at restaurants. Top offenders include terms like &ldquo;all-natural,&rdquo; additive-free labels and emotional wellness claims. The silver lining is that 49% are more likely to visit a restaurant that&rsquo;s transparent about ingredients. Plus, consumers will pay more for items if they feel craveable, functional or premium. Building trust and signaling authenticity to diners is as easy as highlighting ingredients or preparation methods, especially if any items are made in-house. Menu descriptions should include details like &ldquo;fresh&rdquo; and &ldquo;locally sourced&rdquo;&ndash;&ndash;but only if they&rsquo;re true. This <a href="https://www.butterballfoodservice.com/recipes/kimchi-turkey-burger/" target="_blank">Kimchi Turkey Burger</a> is a great example of combining ingredients with a health halo, like lean, white turkey, and indulgent-yet-fresh items like house-made sweet chili mayo.
Flexibility Is a Must
<a href="https://www.butterballfoodservice.com/resources/making-customizable-menu-options-more-approachable/" target="_blank">Customization</a> is now table stakes. Whether it&rsquo;s building a bowl or choosing portion sizes, consumers want to have control over the healthiness of their meal. Include protein-packed turkey as an option for dishes and make smaller portions available. Offer menu items like this <a href="https://www.butterballfoodservice.com/recipes/turkey-quinoa-breakfast-bowl/" target="_blank">Turkey Quinoa Breakfast Bowl</a> to meet consumers&rsquo; desire for customization first thing in the morning.
Today&rsquo;s health-minded consumers aren&rsquo;t interested in rules. They want food that tastes great, feels good and aligns with their personal definition of health. Operators who focus on craveability, real ingredients and customization stand to win over the health-conscious diner&ndash;&ndash;without sacrificing flavor or appeal. How will you appeal to these diners?
Content courtesy of <a href="https://www.butterballfoodservice.com/resources/the-new-rules-of-healthy-in-foodservice-real-craveable-and-customizable/" target="_blank">Butterball Foodservice</a>
Sources:
January 2025 Consumer Survey &amp; Ignite Menu Q4 &ndash; 2024 &ndash; Technomic
Health Perception vs. Reality &ndash; 2025 &ndash; Technomic

Forget rules and restrictive diets. Today’s diners are hungry for real ingredients, transparency and flexibility.

The New Rules of “Healthy” in Foodservice: Real, Craveable and Customizable

Holidays are an opportunity to connect with your local community, bring in new customers, and build relationships with your regulars. Here are ten tips for restaurants to drive more sales during holidays and special occasions.
1. Create a limited-time holiday menu
The change in seasons means different ingredients are available and that customers have specific cravings. Decadent desserts, hot beverages, and hearty warm meals that might not have sold well a few months ago could be exactly what your customers are looking for now. Everyone is looking for a little bit of extra comfort this time of year. A <a href="https://merchants.doordash.com/en-nz/blog/winter-menu-ideas" target="_blank">holiday menu</a> can also provide a nice change to your menu for regulars and give them a new reason to fall in love with your restaurant. "We created Sushi Boxes [<a href="https://blog.doordash.com/en-us/post/uchi-sushi-specialty-boxes" target="_blank">at Uchi Restaurants</a>] to be enjoyed at any time of the year, but are excited to push this offer for the first time this holiday season. In terms of in-store traffic, we always have Omakase, but we offer a special Omakase for New Years Eve," said Ellen Gruber, Growth Marketing Manager, <a href="https://www.haihospitality.com/" target="_blank">Hai Hospitality</a>.
2. Bring in more business with holiday specials and promotions
Holiday <a href="https://merchants.doordash.com/en-nz/blog/restaurant-discounts-and-promotions" target="_blank">specials and promotions</a> are a great way to get more customers ordering this time of year. Your customers might be stressed or overwhelmed from holiday planning and a night off from thinking about what&rsquo;s for dinner could be just what they need. Offer them <a href="https://merchants.doordash.com/en-nz/products/promotions" target="_blank">discounts through DoorDash</a> or in-store promotions to help encourage them to spend a night relaxing and enjoying a meal from your restaurant.
3. Encourage guests to order ahead for delivery on holidays like Christmas Day or New Year's Day
Christmas Day food delivery and takeout are increasingly popular each year, with searches for 'Christmas Day dinner delivery near me' jumping 150% year over year, according to <a href="https://mangools.com/kwfinder/" target="_blank">KWFinder</a>. Encourage your customers to order ahead for takeout and delivery on holidays like Christmas and New Year's. It will give them one less thing to think about once that day arrives and it will also help your own planning. Send out an email to your marketing list or post on social media to encourage early ordering.
4. Offer special menu items exclusively for delivery, like meal bundles based on group size
Delivery can be an impactful revenue source for your business, particularly if your dining room is full and you still want to reach more customers. Many businesses like <a href="https://www.cotekoreansteakhouse.com/" target="_blank">Cote</a> offer delivery-exclusive menu items to help make takeout meals feel special.
"When designing Miami's delivery menu, our goal was to make it unique while staying true to <a href="https://blog.doordash.com/en-us/post/cote-miami-korean-steakhouse" target="_blank">Cote</a>. To achieve this, we introduced two exclusive dishes: Galbi Jjim and Steak Dup-bap. These offerings are available exclusively for delivery, allowing our Miami guests to experience something exceptional from Cote without having to leave the house,&rdquo; shared Catherine Lamberson, Marketing Communications Manager at Gracious Hospitality Management, Cote's restaurant Group. "Both come with rice and cabbage kimchi, perfect for a cozy night in. We wanted to create a sense of excitement and exclusivity, ensuring that the delivery menu feels just as special as dining with us in person."
Group bundles serve different amounts of people for special prices, and can simplify larger delivery and takeout orders for groups. Restaurants like <a href="https://www.carrabbas.com/" target="_blank">Carrabba's</a> offer <a href="https://www.carrabbas.com/offers/family-bundles" target="_blank">Family Bundles</a> year-round, and the team at <a href="https://blog.doordash.com/en-us/post/sylvias-soul-food-restaurant-harlem" target="_blank">Sylvia's in Harlem</a> has noticed an increase in group orders around the holidays.
"We find that special packages that could feed a family (3-5 people) gain traction especially considering the general rises in cost of food and delivery. BOGO deals (buy one get one) have also done well. We are also very interested in enhancing our loyalty rewards programs as we have an abundance of repeat customers." &ndash; K. De'Sean Woods, Chief Executive Officer, <a href="https://sylviasrestaurant.com/" target="_blank">Sylvia Woods, Inc. for Sylvia's</a>
5. Increase order value by offering restaurant holiday gift card promotions and holiday gift packages
Offering gift cards with special promotions not only incentivize customers to purchase gift cards, but help make their gift giving a little bit easier this season. Plus, the more diners that purchase gift cards for friends, family, coworkers, or neighbors, the more new customers could be exposed to your business and potentially become recurring business for you.
For example, Boston's <a href="https://www.taverninthesquare.com/" target="_blank">Tavern in the Square</a> offers Winter Winnings, where guests who purchase a $50 gift card get a $10 bonus gift card, and a chance to win even bigger prizes on a scratch off card with each gift card purchase.
<a href="https://merchants.doordash.com/en-nz/blog/alcohol-gift-ideas" target="_blank">Themed alcohol gift packages</a> are another way to increase order value this holiday season. With so many of your customers planning parties this time of year, offering drink kits like eggnog or festive mulled wine makes party planning easier for them and helps bring in extra revenue for your restaurant.
6. Create a holiday operations plan with staff and vendors
The holidays are a difficult time for planning in the hospitality industry. The demand for service increases but vendors and staff need time off to celebrate with their own loved ones. Restaurant operators are thinking smarter about operational planning to keep staff retention and spirits high.
"Staffing continues to be an issue across the industry," shared K. De'Sean Woods, Chief Executive Officer of Sylvia Woods, Inc. for <a href="https://sylviasrestaurant.com/" target="_blank">Sylvia's</a>. "From an operations perspective, major upticks in delivery sometimes run parallel with the busiest periods for in-house dining. We are in the midst of trying to create a better kitchen layout to avoid one aspect of the business negatively impacting the other (in-house vs. takeout/delivery)."
It&rsquo;s important to make a plan well ahead of busy days, events, and holidays for staff time off and any vendor interactions you might need.
"Operational challenges are pretty universal across the industry during this time of year. Vendors close for the holidays, staff want extra time off. We have to plan accordingly and be more vigilant about what needs to happen over the next few weeks to prepare properly. Inventory may take a little longer to arrive, so having a good game plan is important to being successful and ensuring that guests don't feel the gaps, if there are any." &ndash; Ellen Gruber, Growth Marketing Manager, <a href="https://www.haihospitality.com/" target="_blank">Hai Hospitality</a>
7. Share holiday-related marketing communications via email, social, your website, and SMS
Most of your customers are juggling a lot during holidays, which makes it all the more important for your restaurant marketing strategy to cut through the clutter.
Consider sending the following types of <a href="https://merchants.doordash.com/en-nz/resources/marketing-calendar-toolkit" target="_blank">holiday marketing promos</a> for your restaurant via email, your website, social media, and text:
<ul>
<li>Holiday specials</li>
<li>Holiday event invitations</li>
<li>Reservation deadlines and reminders for upcoming holidays</li>
<li>Holiday hours or special menus</li>
<li>Staff appreciation posts and images</li>
<li>Year-end wrap-ups (most popular menu item, cocktail, etc.)</li>
<li>Competitions or contests</li>
<li>Collaborations with local businesses or participation in local community gatherings</li>
</ul>
8. Offer staff incentives based on restaurant performance during holidays
Your staff wants to enjoy the holidays as well &mdash; and it&rsquo;s the perfect time to show your appreciation for your team. Offering staff incentives like extra days off based on which members sell the most gift cards, or bonuses based on restaurant sales, can keep them engaged in the restaurant&rsquo;s performance.
Itzel Perez, General Manager, <a href="https://www.mendocinofarms.com/" target="_blank">Mendocino Farms'</a> Brentwood location suggests creating fun rituals to <a href="https://merchants.doordash.com/en-nz/blog/employee-wellness-restaurants" target="_blank">motivate the team</a>. "Our tradition is ringing cowbells every morning to get the team ready and energized for the lunch rush," she explained. "It's loud, it's noisy, and it gets everybody pumped."
9. Host holiday events, like lunch buffets, pop-up bars, or theme nights
Holiday themed pop-up bars, like this <a href="https://www.tiktok.com/@cheatmealfoodz/video/7437265784004676910?_r=1&amp;_t=8ruScF3kvFu" target="_blank">Christmas themed rooftop pop-up at Gioia Cafe and Bar</a> in New Haven, CT, can help get people excited about your restaurant this time of year. With some festive decor, seasonal and holiday cocktails, and special desserts, you can transform your restaurant into an Instagram-worthy spot for date nights, girls nights, and family gatherings.
Themed events are perfect for drawing in a crowd that&rsquo;s social media-focused. They won&rsquo;t be able to resist posting about it, expanding the reach to potential new customers for you in the process.
"We've found that themed events really energize the crowd and foster a sense of community." &ndash; Will Smith, Owner, <a href="https://grailsmiami.com/" target="_blank">Grails</a>
10. Partner with local influencers and content creators to promote holiday specials
<a href="https://merchants.doordash.com/en-nz/blog/winter-restaurant-marketing" target="_blank">39% of Gen Z consumers</a> say they&rsquo;ve tried a new restaurant based on the recommendation of a social media influencer. <a href="https://merchants.doordash.com/en-nz/resources/food-influencer-marketing-guide-for-restaurants" target="_blank">Partner with content creators or influencers</a> in your area to create <a href="https://www.tiktok.com/@wherewefinnaeatt/video/7441609509421763870?_r=1&amp;_t=8ruSWRMZ2Xn" target="_blank">videos featuring your restaurant</a>.
Because costs can vary pretty greatly depending on how big of a following they have, look for micro or niche influencers who have engaged audiences. Consider collaborating with creators to promote events like a <a href="https://merchants.doordash.com/en-nz/blog/quick-guide-popup-restaurant" target="_blank">pop-up concept</a>, so there&rsquo;s more urgency and they&rsquo;re telling their followers to come quickly before the holiday season ends.
"We worked with about five influencers in Miami, all of different calibers &mdash; some had 3,000 followers, some had 30,000 followers. They gave out a code, so we got to track how many people redeemed it on DoorDash, and it was really successful." &ndash; Alexa Fidelman, Director of Marketing &amp; Social Media, <a href="https://www.coyo-taco.com/" target="_blank">Coyo Taco</a>
Spread holiday cheer and connect with new customers this season 
These ideas can help you get inspired to find new ways to connect with customers &mdash; but they shouldn't just be limited to the holiday season. If you find a holiday <a href="https://merchants.doordash.com/en-nz/blog/restaurant-marketing-strategies" target="_blank">marketing strategy</a> that works well for your business, it might even be something you continue in the new year and beyond.
Source: <a href="https://merchants.doordash.com/en-nz/blog/restaurant-holiday-marketing" target="_blank">DoorDash for Merchants</a>

Increase sales, find new customers, plan for high volume days, and spread some joy this holiday season with these restaurant holiday marketing tips.

10 Holiday Marketing Tips for Restaurants

It&rsquo;s time to get ready for the season&rsquo;s cheer. Do you realize that on average, the holidays account for 20% of a restaurant&rsquo;s annual sales, according to a survey of 300 independent and small-chain restaurants conducted for spoton.com? For fine dining establishments, the holiday contribution to annual sales is much higher, accounting for 49% of their annual sales on average.1 To make the most of the season and boost profits, position your restaurant as the top source for festive fare this holiday season with these best practices.
Feature menu claims
Incorporating high-quality ingredients with claims consumers want can provide an elevated feel to your offerings. Consider, instead of just having a choice of chicken or beef, being able to promote no antibiotics ever chicken and angus beef or organic chicken and grass-fed beef. Having tiers of options for premium proteins can support higher prices and higher margins.
Panera, for example, offers multiple catering options year-round and exclaims its ingredient story throughout its website and marketing materials.2 Known for the use of seasonal ingredients, cage-free eggs, and chicken and turkey raised without antibiotics, Panera presents as an elevated casual option for catering business and social events.
Customize your menu
Consider giving the standard turkey a makeover according to your culinary style. In New York City, Japanese-Italian fine dining eatery Kimika turned porchetta into Turchetta by forgoing pork in favor of a turkey breast for an Italian Thanksgiving version.3 If barbecue is your style, consider offering a whole pit-smoked turkey.
You can also make the sides equal culinary standouts. In Jersey City, New Jersey, Maritime Parc featured walnut butter-roasted Brussels sprouts on its Thanksgiving feast.3 Appetizers also play a role in coaxing additional catering sales. For large gatherings, consider offering three different appetizers and provide a mix of cheesy, crunchy, crispy and sweet items. Including red and green holiday colors can get people in the festive spirit.4
For better operational efficiency, consider purchasing value-added ingredients like salad mixes, pre-cut fruits and vegetables, and pre-breaded and cooked proteins. You&rsquo;ll find that labor-saving ingredients can help you succeed during the holiday rush even if you&rsquo;re short-staffed.
Special bundles and combos
There are many ways to provide holiday catering solutions for customers who are looking to outsource part&mdash;or all&mdash; of their holiday cooking. Farmhouse Feasts, for example, is Bob Evans&rsquo; brand name for its collection of holiday fare. This includes a cold-packed choice of turkey, pot roast or hickory-smoked ham and a variety of sides with fresh-baked rolls and pumpkin pie in quantities to serve four, eight or up to 10 people. Customers can heat and serve the meals in two hours or less. Hot family meals that feed up to six people are also available for curbside pickup, carryout or delivery during Thanksgiving week.5
In the event a family or gathering has the entree covered but would like to supplement it with some traditional sides, Bob Evans also offers family-size versions of dressing and of mashed potatoes with gravy that start at $9.99.5
Effective promotions
Make your brand more visible by promoting your holiday offerings on-site and across digital channels. At a minimum, make sure you announce your offerings on social media with plenty of time for customers to make orders. If you do email marketing, be sure to personalize the messages, not only individually, but by segment. For example, use one email to target your subscribers who engage with you and another for those who don&rsquo;t.6
Don&rsquo;t forget to promote your holiday catered offerings on-site beginning in October or early November. Consider the following ideas to ensure your promotion is effective:
<ul>
<li>Train and incentivize front-of-house staff to mention it.</li>
<li>Announce it via posters and with postcards in check holders and takeout bags.</li>
<li>Include a QR code on your print promotional materials to direct customers to a holiday party page on your website.6</li>
</ul>
Seek to enhance your year-end profits by positioning yourself as a key contributor to your guests&rsquo; successful holiday celebrations. Begin with the superior meal quality strategically packaged into versatile bundle options. Then dynamically promote these offerings with all the resources at your disposal for success.
Content courtesy of <a href="https://www.perduefoodservice.com/resources/trends-insights/3-profitable-holiday-catering-best-practices/" target="_blank">Perdue Foodservice</a>
12022 State of Restaurant Tech Report, <a href="https://www.spoton.com/blog/2022-state-of-restaurant-tech-report/" target="_blank">https://www.spoton.com/blog/2022-state-of-restaurant-tech-report/</a>
2The Familiar, Made Fantastic&trade;, Our Food, Panera, <a href="https://www.panerabread.com/en-us/food-values/food-beliefs.html" target="_blank">https://www.panerabread.com/en-us/food-values/food-beliefs.html</a>
3&ldquo;How Your Restaurant can Offer Holiday Catering,&rdquo; pos.toasttab.com, <a href="https://pos.toasttab.com/blog/on-the-line/catering-holidays" target="_blank">https://pos.toasttab.com/blog/on-the-line/catering-holidays</a>
4&ldquo;A Holiday Party Caterer&rsquo;s 10 Tips for Making Your Party Festive and Fun,&rdquo; Amysculinaryadventures.com, <a href="https://www.amysculinaryadventures.com/post/a-holiday-party-caterer-s-10-tips-for-making-your-party-festive-and-fun" target="_blank">https://www.amysculinaryadventures.com/post/a-holiday-party-caterer-s-10-tips-for-making-your-party-festive-and-fun</a>
5&ldquo;Bob Evans Restaurants is Putting the Focus Back on Family Time with Complete Holiday Meals to Go for Thanksgiving and Holiday Gatherings,&rdquo; Bob Evans, Nov. 4, 2022, <a href="https://www.prweb.com/releases/2022/11/prweb19000853.htm" target="_blank">https://www.prweb.com/releases/2022/11/prweb19000853.htm</a>
6&ldquo;8 Holiday Party Tips to Drive Restaurant Profit,&rdquo; sevenrooms.com, Oct. 6, 2021, <a href="https://sevenrooms.com/en/blog/8-holiday-party-tips-to-drive-restaurant-profit/" target="_blank">https://sevenrooms.com/en/blog/8-holiday-party-tips-to-drive-restaurant-profit/</a>

To make the most of the season and boost profits, position your restaurant as the top source for festive fare this holiday season with these best practices.

3 Profitable Holiday Catering Best Practices

Catering is one of the most rewarding areas of foodservice, offering chefs and operators the chance to showcase creativity, design unique menus, and create memorable experiences for clients and guests. At the same time, catering presents unique operational challenges: food must travel, be held safely in temporary setups, and served efficiently without compromising quality or safety. Unlike restaurants with fixed kitchens and stable systems, caterers operate in unpredictable environments from ballrooms to outdoor tents, from office lobbies to even parking lots.
That unpredictability is what makes catering exciting, but it also raises the stakes. Food safety lapses in catering can spread quickly, leaving not only guests sick but reputations damaged beyond repair. The best caterers understand that success doesn&rsquo;t rest on the menu alone: it rests on earned trust through discipline, consistency, and safety at every step.
Here are five best practices that outline catering excellence today, paired with simple, practical tools that can help operators execute them.
1. Reduce Risk of Cross-Contamination
<ul>
<li>Operational Complexity: Every catering operation begins with preparation, and this is where the foundation of food safety is laid. Cross-contamination is one of the biggest hazards in any kitchen, and catering prep often involves juggling large amounts of raw proteins alongside ready-to-eat items.</li>
<li>Right tool for the task: The best caterers build safeguards into their systems, using disposable gloves - often task-specific or color-coded - to establish barriers that reduce mistakes and prevent pathogens from spreading across food.</li>
</ul>
2. Maintain Safe Food Temperatures
<ul>
<li>Operational Complexity: Few challenges are as critical - or as difficult - as temperature control. Food safety rules are clear: hot items must remain above 140&deg;F and cold items below 40&deg;F.1 The challenge is keeping food out of the danger zone while it&rsquo;s being transported, staged, or served in temporary setups.</li>
<li>Right tool for the task: Caterers are increasingly relying on steam pan liners which help retain heat and cold more effectively while also preventing direct contact between food and equipment. This added consistency protects both food quality and safety &ndash; all while cutting labor costs and increasing efficiencies.</li>
</ul>
3. Limit Direct Contact with Food
<ul>
<li>Operational Complexity: Speed defines catering service. Whether it&rsquo;s a wedding or a corporate lunch, hundreds of guests often need to be served in a short window of time. The temptation to cut corners is real, especially in venues where handwashing stations aren&rsquo;t convenient. But every unnecessary touchpoint creates risk.</li>
<li>Right tool for the task: That&rsquo;s why smart caterers train their teams to lean on protective barriers like disposable aprons, hairnets and bouffant caps or chef hats, and a wide variety of disposable gloves, which reduce bare-hand contact and reinforce a culture of food safety without slowing service. Make sure to include the proper handwashing techniques and glove changes between tasks or when they become soiled, torn, or have been worn more than four hours.</li>
</ul>
4. Standardize Portions for Control and Safety
<ul>
<li>Operational Complexity: Consistency matters in catering, for presentation as well as for safety and compliance. A diabetic-friendly or low-sodium meal isn&rsquo;t safe if portions are improvised on the fly. Portion control also reduces waste and ensures each guest receives an equal share.</li>
<li>Right tool for the task: The solution is simple: use pre-portioning bags to streamline prep and service. This approach keeps portions accurate, minimizes last-minute handling, and helps kitchens deliver with both precision and speed while reducing food waste and increasing efficiency.</li>
</ul>
5. Strengthen Transport and Cleanup Practices
<ul>
<li>Operational Complexity: Food safety doesn&rsquo;t end when dishes leave the kitchen. In fact, some of the greatest risks occur during transport and after service. Spills, leaks, or exposure en route can undermine hours of careful preparation. Cleanup after an event can also increase exposure if staff handle soiled equipment or contaminated surfaces.</li>
<li>Right tool for the task: That&rsquo;s why successful caterers depend on reclosable bags and pan liners to keep food protected in motion and to make cleanup faster and safer once the event ends.</li>
</ul>
Earned Trust through Discipline and Reliable Disposable Tools
Great catering isn&rsquo;t defined only by inventive menus or flawless presentation. It&rsquo;s defined by earned trust: the trust that food is safe, consistent, and handled with care from preparation through cleanup. Clients expect meals that delight, but they also expect confidence in how that food was managed along the way.
By adopting disciplined best practices and pairing them with reliable disposable tools, caterers can navigate the unpredictability of their work with professionalism. In doing so, they not only protect their guests but also safeguard the reputation and long-term success of their business in one of the toughest, most rewarding corners of foodservice.
1<a href="https://www.cdc.gov/food-safety/prevention/?CDC_AAref_Val=https://www.cdc.gov/foodsafety/keep-food-safe.html" target="_blank">About Four Steps to Food Safety, Food Safety, CDC</a>, 2024

Here are five best practices that outline catering excellence today, paired with simple, practical tools that can help operators execute them.

Five Best Practices That Separate Great Caterers from the Rest

The Many Benefits of Restaurant Gift Cards
Immediate Cash Flow: Restaurants often grapple with cash flow issues, especially in a low-margin industry. Gift cards serve as cash up front, injecting much-needed capital into the business with minimal cost of goods sold. This immediate cash can be used for essential expenses like rent, inventory, staffing, and bills, making gift cards an invaluable lifeline for restaurants.
Increased Customer Loyalty: By giving diners the opportunity to give a dining experience upon their dear ones, you foster a compelling incentive for their return to your restaurant. When a patron acquires a gift card, the likelihood of them making a return visit is higher, and they may even extend the invitation to friends or family. This not only increases brand loyalty, but another benefit.
Attract New Customers: Attracting new customers is a perpetual goal for restaurants. Luckily, gift card marketing can play a pivotal role in bringing new patrons through your doors. Gift cards allow satisfied customers to become brand advocates, recommending your restaurant to others by providing a financial incentive. This can introduce your establishment to a whole new audience, with 44% of consumers stating that gift cards encourage them to try new restaurants they might have otherwise overlooked.
Marketing and Promotional Opportunities: Gift cards can be used as a strategy for stimulating foot traffic during quieter periods (e.g. slow days of the week). You can also provide discounts or incentives for gift cards acquired for seasonal promotions. These tactics serve the dual purpose of drawing in new customers while maintaining the interest of your established patrons. Gift cards can be effectively harnessed for upselling opportunities, presenting the chance to propose extra services to the recipient.
Gift Card Options for Restaurants
There are many ways we give gift cards, and each have their benefits and drawbacks. Here are a few options.
Physical Gift Cards
Physical gift cards are preferred by those that want a tangible connection. They&rsquo;re also a good option when physically bringing a gift, such as a stocking stuffer or under the tree &ndash; an email with a barcode just doesn&rsquo;t quite have that gift feel. They also have the benefits of matching the restaurant&rsquo;s logo and branding.
There are generally two types of physical gift-cards: barcode/QR codes or magnetic strip cards. The first has a unique barcode or QR code associated with the purchasing customer, requiring a barcode scanner for redemption, ensuring efficiency. More secure than barcode-based gift cards, these cards provide durability and security, even though the magnetic stripe can wear out over time. They can be easily redeemed by swiping them through a credit card reader.
Digital Gift Cards
Digital or e-gift cards have obviously grown in popularity in the last few decades. They are more convenient and popular than physical gift cards, especially after the rise of e-commerce. Customers can purchase and personalize gift cards online at any time, making purchasing them a seamless process, while the diner can redeem them with a numerical code, ensuring a hassle-free experience for diners.&nbsp;
Best Practices For A Successful Gift Card Program
Integration with POS System: Probably the most important part of providing gift cards is ensuring your POS solution allows you to create, promote, and track gift cards efficiently. It&rsquo;s essential to have a seamless connection between your gift card program and your restaurant&rsquo;s point of sale (POS) system for a streamlined experience.
Consider Discounts &amp; Special Offers: As with other businesses, gift cards are ultimately a way to attract business and &ldquo;get you in the door&rdquo;. Offering 10% off on your gift cards attracts your customers into getting a deal. When customers come to use that card, they may go over the allotted price and make up for that discount. Even if they don&rsquo;t, the new patronage can be worth it all the same.
Consider Your Audience: Cater to the preferences of your target audience. While digital gift cards are favored by younger consumers, physical gift cards might be more appealing to older clientele or for special occasions, ensuring inclusivity. Offering both is nice, but if you have to choose, consider your core demographic.
Promote Across Multiple Channels: Your gift card promotion doesn&rsquo;t need to be limited to a bottom line-item on your menu. Promote your gift cards through a variety of channels, both online and in-store. Digital display boards, email campaigns, social media, your website, and offline/online advertising can be effective ways to reach a broad and diverse audience!
Reporting and Tracking: Choose a gift card solution that provides robust reporting and tracking capabilities, allowing you to monitor sales, redemptions, and overall program performance. This data can help in making informed decisions for your restaurant&rsquo;s success. Restaurant management software and most POS systems makes this process easy by allowing you to map gift card transactions.
Wrapping It Up
Restaurant gift cards serve as a potent revenue-enhancing tool, opportunity to attract new customers, and ultimately grow your business. They can provide advanced cash flow to your business and boost awareness.
Implementing a successful gift card program requires seamless integration with a point-of-sale (POS) system, an understanding of the target audience&rsquo;s preferences, and effective branding strategies. Robust reporting and tracking capabilities are vital for assessing program performance and making informed decisions.
To make the most of restaurant gift cards, a well-thought-out marketing plan is essential. Staff training, promotion across various channels, engagement with local communities, and offering discounts or bundling options are key strategies to consider. Collaborative co-marketing efforts with local businesses and schools further expand the reach of your gift card program.
In summary, a comprehensive approach to restaurant gift cards can drive revenue, enhance customer loyalty, and position your establishment for long-term success in the competitive culinary landscape.
Source:&nbsp;Nate Lozier, <a href="https://www.restaurant365.com/blog/gift-card-best-practices/" target="_blank">Restaurant365</a>

It’s the gift (card) giving season. Are you prepared for the rush?

Restaurant Gift Card Best Practices: Enhancing Revenue and Attracting Customers

As a restaurant owner, you know that competition is fierce and that every advantage counts when attracting and retaining customers. But have you stopped to consider the impact that a well-managed restaurant website can have on your business?
Sure, you&rsquo;ve got a strong social media presence and plenty of positive online reviews, but are you really maximizing your online potential? Are you missing out on potential customers who are searching for your restaurant online?
If you want to strengthen your online game, it is important to create a restaurant website. This article aims to give you a better understanding of why a well-managed website is a key ingredient to your restaurant&rsquo;s success and show you how you can make the most of your website to attract even more customers to your tables. So, let&rsquo;s get started!
Take a look at the five factors you need to consider when managing your restaurant website
1. Ensuring the necessary capital to create a restaurant website
When it comes to creating a restaurant website, your budget is the first and most important factor to consider. If you haven&rsquo;t allocated any funds to develop and manage a website , or if hiring a digital marketing agency is financially impractical for your business, then you&rsquo;ll need to take matters into your own hands and become your own restaurant website creator.
2. Knowledge in web development
There are two ways to create a website: develop it yourself or hire an experienced freelancer or agency to do it for you. If you&rsquo;re a beginner in web development, you can simply search YouTube for tips on &ldquo;How to build a restaurant website&rdquo; to learn the necessary skills. Alternatively, you can use website builders such as <a href="https://wordpress.com/" target="_blank">WordPress</a>, <a href="https://www.wix.com/" target="_blank">Wix</a>, and <a href="https://www.squarespace.com/" target="_blank">Squarespace</a>. Through these website builders, restaurant owners can choose from various restaurant website templates that suit their business needs.
While using website builders may be easy, restaurant owners may require the help of experienced web developers to integrate additional features, such as <a href="https://applova.io/products/online-ordering" target="_blank">online ordering</a> into their websites,. Therefore, it&rsquo;s best to hire experienced professionals to build and maintain the advanced features of your website.
3. Regular updating of content on your restaurant website
As a restaurant owner, it&rsquo;s important to manage your website with relevant changes to your menu, opening hours, upcoming events, and promotions. This is crucial for ensuring that customers are always able to find accurate information about your business online. If you don&rsquo;t have the time or skills necessary to keep your website updated, it&rsquo;s better to outsource website management to a professional digital marketing agency to help your restaurant website stay relevant with your current offerings.
Alternatively, if you want to keep website management in-house, there are many resources to help you create and update specific types of content on your site. Graphic design sites like <a href="https://www.canva.com/" target="_blank">Canva</a> and content writing platforms such as <a href="https://app.grammarly.com/" target="_blank">Grammerly</a> will help your restaurant website stay updated with new content.
The bounce rate for menu pages should ideally be lower, at least around 40%.
As important as it is to regularly update your website content, it is equally important to monitor the behavior of your website visitors, particularly how long they stay on the website. According to reports, a bounce rate of <a href="https://www.rewardsnetwork.com/blog/google-analytics-restaurants-part-1/#:~:text=A%20bounce%20rate%20of%2075%20percent%20from%20your%20home%20page%20is%20OK%20(maybe%20the%20visitor%20just%20needed%20a%20phone%20number%20or%20address)%2C%20but%20bounce%20rates%20for%20menu%20pages%20probably%20should%20be%20much%20lower%20%E2%80%94%20around%2040%25%20or%20lower." target="_blank">75% from the home page</a> is acceptable since visitors may have come to the website solely to find an address or phone number. However, the bounce rate for menu pages should ideally be lower, at least around 40%.
4. Your restaurant website&rsquo;s SEO ranking
If you&rsquo;re not sure what SEO is, you&rsquo;re not alone. It&rsquo;s a complex and ever-changing field, and it can be hard to keep up with the latest trends. But if you want your website to be seen by more people, it&rsquo;s important to understand the basics of <a href="https://applova.io/blog/six-seo-strategies-to-boost-restaurants-visibility" target="_blank">SEO</a>.
SEO stands for search engine optimization. It&rsquo;s the process of improving the visibility of your website in search engine results pages (SERPs). The higher your restaurant website ranks in SERPs, the more likely people are to find it when they search for keywords related to restaurants. For example, If you are a restaurant owner that runs a Mexican restaurant website, you will need to include relevant keywords and content related to Mexican cuisine in order to rank higher in search results for Mexican restaurants.
There are a number of factors that contribute to your website&rsquo;s ranking in SERPs, including:
<ul>
<li>The quality and relevance of your content</li>
<li>The use of relevant keywords. You can use tools like: <a href="https://analytics.google.com/analytics/web/provision/#/provision" target="_blank">Google Analytics</a>, <a href="https://ahrefs.com/" target="_blank">Ahrefs</a>, <a href="https://moz.com/" target="_blank">Moz</a>, and <a href="https://www.semrush.com/" target="_blank">SEMrush</a> to find out what keywords are applicable to your restaurant.</li>
<li>The structure of your website</li>
<li>The number and quality of links to your website</li>
</ul>
SEO can be a complex and time-consuming process, but the effort is worth it as it drives more traffic to your website. If you&rsquo;re not sure where to start, there are a number of resources available to help you, including:
<ul>
<li>Online courses</li>
<li>SEO blogs and articles</li>
<li>SEO professionals</li>
</ul>
With a little effort, you can improve your website&rsquo;s SEO and reach more potential customers.
5. Selecting the right digital marketing agency
Running a restaurant can be demanding, and creating and managing a website can add to that burden. If you don&rsquo;t have experience in website development and design, hiring a digital agency to manage your restaurant website can be a good idea. However, before making any decisions, it&rsquo;s essential to do your research on the digital agency you choose. Two factors that you need to consider are:
<ul>
<li>What services does the agency offer, and what level of experience do they have? Make sure the agency provides services in website creation, SEO optimization, content creation, and website management to create relevant content and optimize your website.</li>
<li>Their portfolio and customer testimonials. Choose a digital marketing agency that has prior experience in working with restaurants and has positive customer testimonials . These organizations can come up with effective strategies and suggestions for your restaurant website and <a href="https://applova.io/blog/beat-the-competition" target="_blank">marketing</a>.</li>
</ul>
It&rsquo;s clear that there are several factors to consider when creating a restaurant website. As a restaurant owner, you may choose to try creating and managing the website yourself, and learn from any mistakes along the way. However, if you want to ensure your website is top-notch and optimized for success, hiring experts to create and manage it for you is also a great option. Ultimately, the decision depends on your goals, budget, and level of expertise. Whatever route you choose, be sure to consider all the possibilities available to you and make an informed decision that will benefit your restaurant&rsquo;s online presence.
Source: <a href="https://applova.io/blog/manage-restaurant-website/" target="_blank">Applova</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

This article aims to give you a better understanding of why a well-managed website is a key ingredient to your restaurant’s success and show you how you can make the most of your website to attract even more customers to your tables.

Top Five Considerations When Managing A Restaurant Website

Consumers today are accustomed to expecting personalization in every aspect of life and food and restaurant experiences should be no exception.
It&rsquo;s a step in the right direction when a server asks guests, &ldquo;Are there any allergies at this table?&rdquo; That means the operator is willing to make changes to most menu items&mdash;or at least guide customers to dishes that may be modified.
More and more, establishments are adopting the old Burger King motto, &ldquo;Have it your way,&rdquo; and allowing consumers to personalize dishes, whether directly or through technology.
&ldquo;Consumers today are accustomed to expecting personalization in every aspect of life&mdash;and food and restaurant experiences should be no exception,&rdquo; Datassential&rsquo;s report, Operator Check-In: Personalization &amp; Customization, stated.1 &ldquo;While increased customization can invite logistical challenges, it can also be an opportunity to enhance service, menu variety and customer loyalty.
&ldquo;In a time of rising costs and supply chain disruptions, embracing flexibility can also allow operators to flex their creativity and adapt to new challenges. Done right, customization can truly be a game-changer.&rdquo;
According to Datassential, 30% of operators1 said their menus are designed to allow for and encourage customization, with the latter heavily relying on technology to get the job done. For example, at <a href="https://asterhallchicago.com/" target="_blank">Aster Hall</a> in Chicago, diners order their meals on cashless kiosks where they can decide on every topping, condiment and even the temperature of their burgers. Fast-casual chain <a href="https://www.restaurantbusinessonline.com/technology/just-salad-turns-artificial-intelligence-help-guests-build-their-lunch" target="_blank">Just Salad turns to AI</a>2 to help customers create offerings based on their preferences, nutrition goals and taste profiles. The system even generates personalized recommendations like nutrition information and dressing suggestions.
Yet another fast-casual spot, <a href="https://www.honeygrow.com/" target="_blank">Honeygrow</a> specializes in stir-fry dishes, salads and honeybars. Here, customers use digital tablets to create their ideal meals with various ingredients and sauces. In the end, concepts like these streamline the meal preparation process and improve efficiency.
Further, Datassential continued, 62% of operators maintained that they have a set menu, yet provide or accommodate some customizations upon request.1 For example, several concepts like the <a href="https://www.culinarydropout.com/" target="_blank">Culinary Dropout</a>&nbsp;gastropub chain, which boasts locations in Birmingham, Alabama; Charlotte, North Carolina; and Denver, guests can customize charcuterie boards right down to the cheeses, chutneys and choice of meats.
Customization of healthier meals at foodservice venues
As more consumers aim to lead healthier lifestyles, their approaches to dining out have changed. Datassential noted that 53% of consumers want healthy options to choose from for their entre&eacute;s at restaurants.3 Here are some key statistics to note:
<ul>
<li>57% of consumers said they need to eat healthier&mdash;and healthy eating is projected to continue to grow in 2025 and beyond.3</li>
<li>Customization of healthy meals is key as 70% of consumers said that food that is healthful for some people may not be for others.3</li>
<li>According to operators, consumer demand for healthful options at foodservice is not only strong, yet steadily growing:4
<ul>
<li>48% said that customer-demand for healthy menu items is higher today.</li>
<li>47% said that more customers are requesting healthy modifications in general today.</li>
</ul>
</li>
<li>Operators have also noticed that consumers are more cognizant of&mdash;and have higher demand for&mdash;healthful customizations:4
<ul>
<li>62% said more customers are requesting allergy-free foods.</li>
<li>41% said more customers look for health and wellness descriptors.</li>
<li>38% said more customers are requesting nutritional details about their menu items.</li>
</ul>
</li>
</ul>
Digging deeper into personalized wellness on menus
It&rsquo;s starting to sink in for many operators that consumers are serious about their health and wellness goals. Menus that were once dedicated to indulgent, decadent dishes are being modified to accommodate lighter offerings. It&rsquo;s called balance, plus it&rsquo;s a way to satisfy guests of all levels.
For example, Chicago&rsquo;s <a href="https://www.waxvinylbar.com/" target="_blank">Wax Vinyl Bar and Ramen Shop</a> only offered Japanese noodle bowls and fried appetizers when it first opened in 2024. Now that owner Lee Farmer recognizes that many of his customers&mdash;mostly women&mdash;want lighter fare, he&rsquo;s added a cucumber avocado salad and watermelon sushi poke bowl to the menu. His ramen bowls are customized, allowing guests to choose spice level and toppings, which include a soft-boiled egg, shiitake mushrooms, saut&eacute;ed collard greens, raw dandelion greens and dashi.
According to Datassential, &ldquo;&lsquo;Diet specific&rsquo; is an inception-level bowl mega trend. Bowls are endlessly customizable, which makes them an ideal platform for those with specific diet needs. Bowls marketed to those following paleo lifestyles, vegan diets, etc. are becoming more common.&rdquo;5
The bowl trend shows no signs of slowing down, with dinner bowls up 25% in 2025 and projected to increase by 17% over the next four years. And veggie and grain bowls are predicted to perform especially well over four years, with a projected 51% and 91% four-year growth, respectively.6 Here are some additional statistics:
<table width="678">
<tbody>
<tr>
<td width="144">&nbsp;</td>
<td width="126">&nbsp;</td>
<td width="132">
Bowls on Menus
</td>
<td width="132">&nbsp;</td>
<td width="144">&nbsp;</td>
</tr>
<tr>
<td width="144">&nbsp;</td>
<td width="126">
Menu Penetration
</td>
<td width="132">
Past 1-Year Growth
</td>
<td width="132">
Past 4-Year Growth
</td>
<td width="144">
Projected 4-Year Growth
</td>
</tr>
<tr>
<td width="144">
Bowl
</td>
<td width="126">
31.9%
</td>
<td width="132">
--
</td>
<td width="132">
-3%
</td>
<td width="144">
+6%
</td>
</tr>
<tr>
<td width="144">
Dinner Bowl
</td>
<td width="126">
25.4%
</td>
<td width="132">
+2%
</td>
<td width="132">
+14%
</td>
<td width="144">
+17%
</td>
</tr>
<tr>
<td width="144">
Breakfast Bowl
</td>
<td width="126">
16.8%
</td>
<td width="132">
+2%
</td>
<td width="132">
-4%
</td>
<td width="144">
+7%
</td>
</tr>
<tr>
<td width="144">
Veggie Bowl
</td>
<td width="126">
1.6%
</td>
<td width="132">
+21%
</td>
<td width="132">
+36%
</td>
<td width="144">
+51%
</td>
</tr>
<tr>
<td width="144">
Grain Bowl
</td>
<td width="126">
1.0%
</td>
<td width="132">
-9%
</td>
<td width="132">
-8%
</td>
<td width="144">
+91%
</td>
</tr>
</tbody>
</table>
(MenuTrends YE MAR&rsquo;25)6
Bowls with consumers7
% of consumers who&hellip;
<ul>
<li>Know It: 76%</li>
<li>Have Tried It: 61%</li>
<li>Had Many Times: 10%</li>
<li>Love/Like It: 48%</li>
<li>Love/Like It Among Those Who Have Tried It: 75%</li>
<li>18% of health-focused consumers love it</li>
</ul>
For establishments like Chipotle, True Food Kitchen and Panera Bread, serving dishes with functional ingredients&mdash;which offer specific health benefits beyond basic nutrition&mdash;is gospel. Think superfoods, nutrient-dense ingredients, and plant-based and antioxidant-rich options. This is especially important as <a href="https://www.drugs.com/news/1-10-americans-has-glp-1-weight-loss-survey-says-126165.html" target="_blank">one in 10 American consumers are on GLP-1 medications</a>8 and are in need of personalized, proper nutrition.
&ldquo;Personalized wellness is an inception-level health &amp; wellness trend&mdash;now in its early stages,&rdquo; Datassential reported, &ldquo;it presents a prime opportunity to get ahead by offering personalized, customizable healthy menu options.&rdquo;9
Operators should keep these statistics in mind when considering how to cater to this audience:
Functional foods and benefits10
<ul>
<li>Gut health is a priority for many, with more than 80% of consumers saying they&rsquo;ve adopted at least one strategy to improve it in the past year.</li>
<li>92% of consumers said they intentionally use food and drinks to achieve at least one health goal.</li>
</ul>
Where consumers said food and drink made the biggest impact on physical health:10
<ul>
<li>Improving heart health: 86%</li>
<li>Managing weight: 85%</li>
<li>Improving gut and digestive health: 85%</li>
<li>Managing or preventing diabetes: 81%</li>
<li>Boosting your immune system: 80%</li>
</ul>
Where consumers said food and drink made the biggest impact on mental health:10
<ul>
<li>Providing energy throughout the day: 87%</li>
<li>Helping you live longer: 79%</li>
<li>Reducing fatigue/tiredness: 78%</li>
<li>Improving mental sharpness: 73%</li>
<li>Helping you sleep better: 71%</li>
<li>Improving/regulating your mood: 69%</li>
</ul>
For foodservice operators navigating today's personalization-driven market, the message is clear: Flexibility isn't just good customer service&mdash;it's good business.
Those who embrace customization technologies, train staff to accommodate dietary needs, and design menus with modification in mind aren't just serving meals; they're building loyalty in a competitive landscape where the ability to say "yes" to customer preferences may be your most powerful differentiator.
Content courtesy of Simplot Foods
12025 Operator Check-In: Personalization &amp; Customization YE MAR &rsquo;25 2<a href="https://www.restaurantbusinessonline.com/technology/just-salad-turns-artificial-intelligence-help-guests-build-their-lunch" target="_blank">Just Salad turns to artificial intelligence to help guests build their lunch</a> 3Keynote: Healthy YE FEB&rsquo;24 42025 Operator Check-In: Healthy Menuing YE MAY&rsquo;25 5Inspiration Report: Bowls YE APR&rsquo;24 6MenuTrends YE MAR&rsquo;25 7Consumer Preferences YE MAR&rsquo;25 8<a href="https://www.drugs.com/news/1-10-americans-has-glp-1-weight-loss-survey-says-126165.html" target="_blank">1 in 10 Americans Has Used GLP-1 Drugs For Weight Loss, Survey Says</a> 9Inspiration Report: Health &amp; Wellness YE FEB&rsquo;24 10HotShot: Food as Medicine YE APR&rsquo;24

Consumers today are accustomed to expecting personalization in every aspect of life and food and restaurant experiences should be no exception.

Done Right, ‘Customization’ Can Be a Game-Changer in Foodservice

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