I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
Young’s Market Company: Toasting the Past with Tomorrow’s Technology
20 I 7 ARA EVENTS CALENDAR
20I7 LEGISLATIVE UPDATE
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
YOUNG’ S MARKET COMPANY: TOASTING THE PAST WITH TOMORROW’ S TECHNOLOGY Young’s Market Company takes a walk down memory lane with the grand opening of their new state-of-the-art facility in Arizona.
In this first issue of Arizona Restaurant News in 2017, we cover the who, what and how of the year thus far sharing pertinent legislative updates to marketing ideas to help you grow. Make sure to mark your calendars with all of the ARA’s 2017 events! 2017 Outlook
2017 LEGISLATIVE UPDATE A look at the 2017 legislative session this far and a closer look at Prop. 206 and what you need to know.
20I7 ARA EVENTS CALENDAR
Explore this global hub of industry news and commentary on food, drink, design and more.
2017 LEGISLATIVE SESSION UPDATE
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
2017 PROSTART COMPETITION
NATIONAL RESTAURANT ASSOCIATION: WHAT’S HOT CULINARY FORECAST 2017
SAVE THE DATES: 2017 ARA EVENTS CALENDAR
MESSAGE FROM CHAIRMAN
Learn from the best with this business know-how guide filled with ideas, tips and resources.
YOUNG’S MARKET COMPANY
CHANGING INSURANCE NEEDS FOR EVOLVING RESTAURANTS AND BARS
OFF THE MENU Louis Basile & Kalinda Stephenson
THE PSYCHOLOGY OF COLORS IN HOSPITALITY BUSINESS
CELEBRATING BLACK HISTORY MONTH
INCREASE THE IMPACT OF YOUR RESTAURANT’S DIGITAL MARKETING
President & CEO Steve Chucri
Membership, Vice-President Jana Shelton
Chief Operating Officer Dan Bogert
ProStart & Education Foundation, Manager Paula Bugg Partnerships & Development, Vice-President Brynn Johnson
Celebrate Spring Baseball with the Original Lite Beer.
3333 E Camelback Road, Suite 285 Phoenix, AZ 85018 P 602.307.9134 F 602.307.9139 azrestaurant.org
year, the impressive presentation and creativity of the participating teams was inspiring – these students are certainly the future leaders of our industry. Make sure to mark your calendars for the upcoming ProStart Golf Tournament coming up on Monday, May 15th where all of the proceeds will benefit the ProStart programs in our state.
Feature When a new year begins, it is a time for businesses to re-prioritize their objectives and start afresh with renewed vigor and a clear mission.
2017 Off and Running
Welcome to a new year and our first issue of Arizona Restaurant News in 2017. When a new year begins, it is a time for businesses to re-prioritize their objectives and start afresh with renewed vigor and a clear mission. Through our quarterly e-magazine we hope to provide our readers with a wide array of timely, informative and interesting pieces to help our members make the most educated decisions whether it is creative new marketing initiatives or how specific legislation will affect business. In this issue we provide an update on the 2017 legislative year thus far including a recap on initiatives that impact our industry as well as much needed information on the minimum wage. The 2017 Arizona ProStart competition took place earlier this
Stay tuned, throughout the year as Arizona Restaurant News brings you quarterly news, personality profiles, unique trends, marketing tips, human resource information, relevant political developments and more.
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
New Year, New Chairman
Feature While 2017 is well underway, my new position as Chairman of the Arizona Restaurant Association’s Board of Directors has just kicked off. I have previously served on the Executive Committee and now in this new role, excited to continue working to serve the ARA board and our industry. I would like to commend my colleague, immediate past chairman, Shane Hitzeman for his leadership and dedication to the board and the ARA as a whole - I look forward to continuing to work together. For those of you who don’t know me, I am the owner of Chase’s Diner in Chandler as well as a Taco Bell franchisee. With nearly 30 years of experience in the industry, I enjoy sharing my insights and experience with others and advancing our great industry.
Cheers to a successful year!
DrinkWell & EnjoyWisely
Young’s Market Company is proud to partner with theArizona Restaurant Association.
Please drink responsibly.
brush title tbd youngs market company
Young’s Market Company: Toasting the Past with Tomorrow’s Technology
Founded in 1888, Young’s Market Company has become one of the premier distributors of fine wine and spirits in the Western United States. In 2005, embracing one of their core values of having
new 25,000-square feet “Seventh and Union” building, boasting a 30-foot bar designed to bring together employees, clients, customers, and industry partners. With over two miles of conveyer belts, the new warehouse features innovative technology including hydrogen powered equipment in the warehouse to enhance productivity, making Young’s Market Company the only commercial business to do so in the state of Arizona. With over 8,500 active SKUs in the warehouse and a deep commitment to customer service, it is
an entrepreneurial spirit, Young’s opened their doors in the state of Arizona. Today, employing over 160 people within the state, Young’s has become a familiar and trusted brand whose signature red trucks can be seen delivering throughout. On February 13th, Executive Vice President/General Manager David Bart and the Young’s Arizona team celebrated the grand opening of their new centrally located Arizona headquarters at
402 South 54th Place in Phoenix, Arizona. Local elected officials and industry partners joined CEO Chris Underwood, President Rick Gillis, and Young’s leadership team members for a ribbon cutting ceremony outside the new 27,000- square-foot office building and 195,000-square-foot warehouse situated on the 19-acre property. The reception took place in the 16
Did You Know? Young’s has 29 Hydrogen Fuel Cells, 2 Hydrogen Fueling Stations, and a 9,000 gallon Hydrogen storage tank at their facility
Did You Know? There are 32 robots within their multi- shuttle buffering system pulling an average of 5,080 bottles per night!
no wonder that Young’s has gone the extra mile to maximize efficiency and organization. “We’ve invested in technology that sets us apart in the industry and allows for future growth,” said Dan Debicella, Executive Vice President of Strategy and Transformation. The new 25,000-square-foot meeting and events space affectionately named “Seventh and Union” pays homage to the original Young’s Market Company headquarters located at the corner of West Seventh Street and South Union Avenue in Los Angeles which opened in 1925. No detail was forgotten from the custom reclaimed hemlock wood wall installed by Porter Barn Wood of Phoenix to the beautifully hand painted Young’s Market Company crest by local Arizona artist Gene Morris. “This space is the epicenter of everything that happens, providing a space for employees, customers and industry partners to come together which is central in all that we do,” said David Bart, Executive Vice President/General Manager.
entrepreneurial spirit. The Arizona Restaurant Association congratulates Young’s on a job well done and we look forward to continuing to work together to make this state and our industry one of the very best.
Did You Know? In 2016, Young’s Market Company in Arizona shipped and received over 6.2 million cases!
Despite their expansion and growth throughout the Western United States, it is clear that Young’s Market Company - a family-owned business - has remained true to its core values of family, integrity, quality, and an
Louis Basile & Kalinda Stephenson Arizona Restaurant News orders off the menu and gets to know those that work in, support and lead Arizona’s restaurant industry in a different way… Off the Menu
Louis Basile Founder/Owner of Wildflower Bread Company & Arizona Restaurant Association Board of Directors Member
Kalinda Stephenson VP of Marketing & Events at the Arizona Restaurant Association
What is your go-to restaurant in Arizona?
Deseo and of course, Wildflower!
Salvadoreno Restaurant #1 in Mesa
What is in your fridge right now?
Pesto, slow roasted tomatoes, all natural feta cheese, imported prosciutto di parma, arugula… and lots more.
Tecate light, fresh black truffles, kombucha and lots of condiments…I need to go grocery shopping!
Home cooked or dine out?
Both – depends on my mood.
The saltier the better
Salty or sweet?
My mother’s chicken l’orange
My mom’s sopa de frijoles (black bean soup).
Favorite childhood dish?
Makes it Easy
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brush title tbd black history month
Black History month The ARA Celebrates...
Stephen Jones , revered Phoenix chef and partner of The Larder & Delta and DeSoto Central Market in Phoenix. Stephen’s path led him through kitchens in Los Angeles, Chicago, Las Vegas, and Japan before landing in Arizona. He says it was that journey that led him to “peace and passion for hospitality”. The two best pieces of advice he’s received are from a couple of celebrated chefs: “Let the food speak for itself” from chef Michael Cimarusti of Providence restaurant in Los Angeles; and “all hospitality is common sense” from Chef Michael Kornick, the Executive Chef/Owner of mk restaurant in Chicago.
Every year February celebrates Black History month. As part of Black History Month – we are honored to celebrate the wonderful owners, managers, and staff that make up our state’s restaurant industry. Dwayne Allen , Co-Owner at the Breadfruit & Rum Bar in Phoenix. Dwayne started Breadfruit with no experience, and now it has grown into one of Phoenix’s most celebrated restaurants. Dwayne says “to orchestrate a fine dinner party every night and to be able to eat and drink all the best certainly keeps me loving running my restaurant.
The Breadfruit & Rum Bar
Deena Annelle , manager at Switch in Phoenix. Deena started as a busser and has since worked as a lead server, Bartender, Supervisor, Assistant Manager, and now General Manager. She loves the spontaneity of the restaurant industry and says the favorite thing about the restaurant industry is “to spread love by serving amazing food and providing memorable dining experiences”. Thank you Deena, and we look forward to seeing you accomplish your goal of owning a restaurant in 2019!
The larder + the delta
2017 legislative session update
2017 Legislative Session Update
2017 State of the State
The laws in the city, county, and state you operate in have a major impact on your business. New ordinances, fees, regulations and fees at every level of government can alter the way you do business. Therefore, it is crucial that a voice for the restaurant and hospitality industry be heard when decision makers pass laws. The ARA’s government affairs team is that voice for you, and your connection to communities, health departments, cities, and state elected officials. Below is an update on the 2017 legislative session thus far.
Among his proposals, Governor Ducey called for: • Increased investment in K-12 education • Raises for Teachers • Decreasing licensing requirements for certain professions •
Increasing the time an individual can receive welfare
Removing Arizona from the Ninth Circuit Court of Appeals
Budget calls for $9.8B in spending, including $453M for Education
ARA Supported Bills •
Prop. 206 Court Case Update
HB 2047 liquor; serving age; reduction
HB 2214 income tax subtraction; ADA retrofits
In February, the Arizona Supreme Court agreed to hear oral arguments in a case challenging the constitutionality of Prop. 206. These hearings have been scheduled for March 9 with a decision to follow in the coming weeks. Although the Supreme Court agreed to hear the case, they did NOT grant an injunction, meaning business had to comply with the new minimum starting on January 1, 2017. Paid Sick Time (PST) While the new minimum wage of $10 per hour took effect at the beginning of the year the paid sick time provisions of Prop. 206 do not become effective until July 1, 2017. Prior to the effective date, the Arizona Industrial Commission will be releasing guidance on the various pieces of the paid sick time law. The Arizona Restaurant Association will also be launching a Prop. 206 resource page and developing a Paid Sick Time Guide available to members.
HB 2322 franchises; mark owners; employment relationships HB 2504 public accommodation; disability; discrimination; sanctions
SB 1198 public accommodation; services; civil action
ARA “Watched” Bills •
HB 2414 wage disclosure; employee rights
HB 2420 diaper changing stations; public restrooms
March 24: last day to hear bills in opposite chamber
April 14: last day for conference committees
April 18: 100th day of session
April 22: Adjournment Deadline – Leadership override
April 29: Adjournment Deadline – Majority override
June 30: Fiscal Year End
The Arizona Restaurant Association’s PAC supports candidates and issues that are friendly to the restaurant industry. The ARA PAC hosts fundraisers and gains support through our membership. The ARA PAC is not affiliated with any political party, is non-partisan, and is funded by individual contributions and by transfers from other PACs. Corporate contributions are prohibited. Please consider donating to the ARA PAC to ensure the election of restaurant and hospitality friendly candidates! Contact Dan Bogert for more information. ARA Political Action Committee We Need Your Support.
*Employees must meet all “tip credit” legal requirements for this reduced rate to be lawful. For example, certain tip pooling arrangements might not qualify for a tip credit. Also, service fees charged to customers are not tips.
New Paid Sick Leave Schedule:
Employers with15 or more employees
Effective Date: July1, 2017
Employers with less than 15 employees*
Number of hours of paid sick leave accrued for every 30 hours worked/on the clock Minimum annual paid sick leave accrual Minimum annual paid sick leave employees entitled to use Accrued, unused paid sick leave hours that roll over from year-to-year (in lieu of annual payout)
40 hours 40 hours
24 hours 24 hours
*”Employees” includes full or part time.
Paystub Reporting Requirement (must be reported with each paycheck or paystub): • The amount of earned paid sick time available to the employee • The amount of earned paid sick time taken by the employee to date in the year; and • The amount of paid time the employee has received as earned paid sick time.
brush title tbd 2017 ProStart Tournament
2017 ProStart Tournament
This year, JTED@Mountain View won first place at the 2017 Southwest Gas Arizona ProStart Invitational in Culinary Arts and Restaurant Management. The Arizona State ProStart competition held on January 14, 2017, was sponsored by the Arizona Restaurant Association and Southwest Gas. Students from across the state competed for the chance to win scholarships and the opportunity to compete against the best teams from other states at the National Restaurant Association Educational Foundation’s National ProStart Invitational, April 28 – April 30, 2017, in Charleston, South Carolina.
ProStart teams gathered from throughout Arizona to compete in either the culinary arts or restaurant management divisions. Culinary teams prepared a three-course meal in 60 minutes, without access to electricity or running water and using only two butane burners while management teams presented a business proposal for an original restaurant concept to a panel of industry judges. “These students practice all year for this competition,” says Tracie Carmel, ARAEF Foundation Manager and ProStart Coordinator. “They come in early, afterschool and on weekends because this is what they’re passionate about and they want to do their very best.”
The 2017 Arizona ProStart Competition team winners are:
First Place Management: JTED@Mountain View, Tucson AZ
First Place Culinary: JTED@Mountain View, Tucson AZ
Second Place Management: Apollo High School, Glendale, AZ
Second Place Culinary: Sahuarita High School, Sahuarita, AZ
Third Place Culinary: Blue Ridge High School, Pinetop, AZ
ProStart is a two-year career and technical education program focused on teaching culinary skills and restaurant management fundamentals. Administered by the National Restaurant Association Educational Foundation, ProStart is available in
For more information and photos from the Arizona ProStart competition, please click here .
About the National Restaurant Association Educational Foundation:
As the philanthropic foundation of the National Restaurant Association,
the NRAEF exists to enhance the restaurant industry’s service to the public
through education, community engagement and promotion of career
opportunities. The NRAEF works to attract, develop and retain a career-
oriented professional workforce for the restaurant industry. For more information on the NRAEF, visit NRAEF.org .
all 50 states, Guam and Department of Defense Education Activity schools in Europe and Asia. Nearly 140,000 students are enrolled in the industry-driven program that offers a hands-on and group-learning based curriculum as a platform where students also learn employability skills such as teamwork, workplace communication, professionalism and time management. “The students who compete here are determined,” says Steve Chucri, President and CEO of the Arizona Restaurant Association “Determined to win, determined to succeed – and not just here in this moment, but for the rest of their lives. ProStart reinforces the relationship between industry and the classroom, resulting in a workforce who understands what the industry is about and all of the opportunities it has to offer.”
The National Restaurant Association’s annual What’s Hot culinary forecast predicts food and menu trends for the coming year. For 2017, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) to find out what the hottest menu trends will be. National Restaurant Association: What’s Hot Culinary Forecast 2017
By The National Restaurant Association
TOP 20 FOOD TRENDS
TOP 10 CONCEPT TRENDS
1 New cuts of meat
1 Hyper-local sourcing
2 Street food-inspired dishes
2 Chef-driven fast-casual concepts
3 Healthful kids’ meals
3 Natural ingredients/clean menus
4 House-made charcuterie
4 Environmental sustainability
5 Sustainable seafood
5 Locally sourced produce
6 Ethnic-inspired breakfast items
7 House-made condiments
6 Locally sourced meat and seafood
8 Authentic ethnic cuisine
7 Food waste reduction
9 Heirloom fruits and vegetables
8 Meal kits
10 African flavors
9 Simplicity/back to basics
11 Ethnic spices
12 House-made sausage
13 House-made pickles
14 Ancient grains
View the NRA’s full report here .
15 House-made/artisan ice cream
16 Whole grain items in kids’ meals
17 Protein-rich grains/seeds
18 Artisan cheeses
19 Savory desserts
20 Gourmet items in kids’ meals
Save the Dates:
2017 ProStart Tournament
We’ve got lots going on in 2017!
14 17 06 15 28 09 29 28 12 to to
Arizona ProStart Completion
Prop 206 Education Series
Arizona Restaurant News Issue #1
NRA Public Affairs Conference – Washington, D.C.
Restaurant Leadership Conference
National ProStart Competition – Charleston, SC
ARA Education Foundation Golf Classic
20 to 23 19 to 28
NRA Show - Chicago
Arizona Restaurant Week – Spring
Arizona Restaurant News Issue #2
27 to 30
Arizona Breakfast Weekend
ARA Top Golf Event
15 15 to 24
Arizona Restaurant News Issue #3
Arizona Restaurant Week – Fall
Live and Local - Boys and Girls Club Benefit
Arizona Restaurant News Issue #4
changing insurance needs
for Evolving Restaurants and Bars
By David DeLorenzo, Bar & Restaurant Insurance
Over the past several years restaurants and bars have continued to experience significant growth. Their sales continue to go up with no clear limit in sight. People proclaim that they would rather go out to eat than stay home and restaurateurs are getting more and more savvy about how to not only provide quality food in a comfortable environment, but also how to bring food to the customer and offer other benefits of eating at their venues. Additionally, bar owners are also increasing their services. Food trucks are on the move, festivals are popping up everywhere, coffee shops are offering services such as meeting spaces and internet services, online ordering is becoming more popular, apps allowing you to easily search
options are being released regularly, bars are offering more late night food service and people are continuing to specialize in all sorts of niches from farm to table to craft cocktails. There is virtually something for everyone! Don’t let the food fool you. Restaurants have traditionally existed to feed people and bars have offered spirits, but service has become a major factor in developing a successful concept. Patrons come back for that atmosphere and service as much as they do for the food and drink. While some consider price a variable in where they go, many people want quality. This opens the door for a lot of creativity for owners. With all the energy going into creating interesting and unique concepts, excellent food and drink and outstanding service, attention needs to be paid to making sure establishments are properly covered. “The legal and insurance landscape for nightclub, tavern, and bar owners is more challenging in Arizona than in other states. Unique laws and conditions affect products such as liquor liability and firearms coverage throughout the state, making it one of the more difficult places for venue owners to get proper insurance. To get the coverage they need, it’s essential for owners to work with a professional accustomed to dealing with complex exposures in this industry,” said Kathy Griffith, Senior Underwriter for Worldwide Facilities, LLC.
Things aren’t so cut and dry anymore, according to David DeLorenzo , Industry Specialist in Bar & Restaurant Insurance. There are many things to be considered when selecting proper coverage. It used to be that there were only a few options when it came to insurance, but with the changes restaurants have experienced over the past decade, there is now much more to be considered. An insurance agent or company that specializes in this niche can help an owner understand what their potential risk factors are and how to most effectively and economically cover them. When looking for the best agent, restaurant owners shouldn’t be afraid to ask questions about the agent’s specific experience in the industry, whom he or she has insured, the types of coverage they can offer through their carriers and what does the agent see as the restaurant owner’s unique needs and risks. Also, finding someone who plays an active role in the restaurant community can make a big difference. If you are a restaurant owner looking to find the right agent to help ensure your establishments, don’t hesitate to contact Bar & Restaurant Insurance , the industry specialists at (480) 776-6981.
the psychology of colors
A lot of people don’t know the relation between colors and the mind, body and emotions. Unconsciously, each color affects the mood and state of mind differently. Some colors boost happiness, others give a sense of comfort. Therefore, restaurants, spas, hotels and other hospitality businesses must be very careful with the use of colors in their decoration. Hospitality businesses have as purpose to offer an amazing experience for their visitors and persuade them to come again. In a restaurant, for example, the quality of food affects a lot the impression of the client in the business, but what also plays an important role is the state of mind the client is in the first place. An unpleased mood generates a negative review. And one thing is sure; businesses don’t want their customers to leave their premises disappointed or unhappy. For this reason, the interior designer chosen to plan the space of the hotel, restaurant, spa or any other hospitality business must set on The Psychology of Colors in H spitality Businesses Why is color psychology important in hospitality environments?
the theme and the experience the place wants to convey and choose the right colors accordingly. Yellow, even though it is the hardest color for the human eye to process, it promotes happiness, and is associated with warmth, optimism and cheerfulness. Yellow can also increase the metabolism and give energy. It is a smart choice to use this color in the breakfast areas in a restaurant or hotel.
Blue is the color of calm and serenity. Studies showed that this color lowers blood pressure and heart rate. It is also the most productive color. Blue is an excellent choice for offices, bedrooms or even spas to keep visitors calm and relaxed. Red, as opposite to blue, raises the heart rate and blood pressure. This color is known to stimulate emotions and energy, and also to promote appetite making it a great choice for restaurants. Orange, just like red, is also an appetite stimulant. This color gives a warm and fun feeling. Orange could be a perfect color to adopt for a vitrine space for its ability to grab passersby’s attention. Green is the color of nature. It gives a feeling of serenity, tranquility and health. It is also an appropriate color for concentration and relaxation. Therefore, it can be a good choice for spas, patios and garden furniture. Purple gives a rich, luxurious and calming feeling. It is a good choice for a lobby to keep a positive feeling about a hotel. However, this color must stay away from restaurants, as it is an appetite oppressor.
When designing, hospitality businesses must be aware that there are no standard colors for restaurants, hotels or spas. It all depends on the theme and personality to project. What should also be taken into consideration are the materials of the furniture used in a space. If a business is targeting high class society, it would be appropriate to use luxurious rattan furniture instead of plastic ones. In addition, restaurants, spas and hotels furniture must match the surrounding whether outdoor or indoor. The choice of outdoor furniture for hotels , beaches and restaurants requires knowledge in the materials to use to maintain their good shape and condition in all types of weather. Metal, aluminum and rattan outdoor furniture are the best options to equip a garden or patio. In conclusion, knowing what each color represents before planning the hospitality spaces is very important. Using the wrong color can be determinant for the business itself, as it can affect negatively the mood of the customers, and their experience. Businesses must not neglect matching furniture with the surrounding space and using the right material for the garden furniture.
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You can promote your restaurant’s offerings so many different ways in-store and online. Unless your audience is engaged, however, it’ll could all be for not. When you know who your customers are and how they prefer to receive promotions or other news from you, you can strategically focus your marketing efforts, rather than hitting your entire customer database with blanket messages. Increase the impact of your restaurant’s digital marketing As your restaurant’s marketing strategy evolves, consider these tips: • Request customer contact information. When customers are in your restaurant or ordering online, ask them if they’d like to receive communications from you. If they opt in, make it easy to log their contact information digitally, and have a follow-up outreach plan in place.
• Automate your messages. When a new contact is entered into your system, get your “new customer” marketing rolling. This could entail sending them an email with an introductory offer, such as 30 percent off their next entree. Track if they bite on the deal. From there, keep the marketing integration rolling. If you know, thanks to your POS, that particular customers ordered burgers with gluten-free buns, send them an email when you introduce a new gluten-free menu item and offer a few dollars off for a limited time. If some recipients do not redeem, send them a
By The National Restaurant Association
“We miss you” email with another promotion that may appeal to them more. • Customize your brand experience. Make all your digital communications visually interesting, consistent and easy to digest. When a customer logs into your in-store Wi-Fi or utilizes your tableside tech, display special deals on the homepage, enticing them to potentially add on to their orders. If you have a mobile app, experiment with push notifications’ effectiveness. • Determine where your customers are on the interwebs. Are your customers more engaged on social media or in their email inboxes? Conduct ample tests. For example, only on your restaurant’s Twitter page, you could tweet a promo code for a 50 percent off of your restaurant’s famous wings during trivia night. When guests present the code, you’ll know where they found that deal. As you analyze the success of your promotions, you’ll have a better idea of how to communicate the next one to your audience. This content was provided by National Restaurant Association sponsor Zenreach .
BE A PART OF THE WEEK
MAY 19 - 28 , 2017
3333 E Camelback Rd., Suite 285, Phoenix, AZ 85018 / 602.307.9134 ArizonaRestaurantWeek.com
Exclusive health care pricing and solutions for Arizona Restaurant Association members
Save with rate discounts up to* 5 on Medical Plans 5% on Specialty Benefits *Some restrictions apply. %
Together, the National Restaurant Association (NRA), Arizona Restaurant Association (ARA) and UnitedHealthcare offer special advantages for your ARA member business: } Health care reform guidance and solutions around the Affordable Care Act } Exclusive savings on group medical plans and specialty benefits for NRA/ARA members } Wellness programs and services } Bilingual resources for Hispanic/Latino owners, operators and employees
Find out what the ARA and UnitedHealthcare can do for your business. Visit uhctogether.com/ara. For more information, contact your broker or John Stallsmith at (317) 513-5496 or email@example.com.
For more information on our alcohol awareness programs, visit www.hensley.com FAMILY TALK DESIGNATED DRIVER PROGRAMS Proudly supporting community efforts to keep our roads safe and prevent underage drinking through corporate social responsibility programs such as: