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50 Great Ideas

50 Great Ideas

36. Dinnertime delivery-only menu

To build business during its slower dinners hours, fast-casual chain Fresh & Co. in New York City is testing Fresh & Co. After Dark, an exclusive delivery dinner menu that customers can’t get in stores. The curated, scaled-down menu includes composed salads prepped for delivery as well as entrees, a few desserts and small plates.

50 Great Ideas

10. Social media-savvy valentines

Around Valentine’s Day, Corner Bakery Cafe created shareable cards highlighting certain menu items. The cards, with messages such as “I Ham Yours” and “Avacadon’t Ever Leave Me,” were shared across multiple social media platforms. “We really drove guest engagement via social during this time,” said CMO Donna Josephson during the National Restaurant Association Show.

Chuck E. Cheese’s built a business on kids birthday parties, and now it’s bringing that home. Available through a third-party delivery company, the chain’s Pizza Party Packs include three large pizzas and a cake, plus decor and other supplies, for $124.99.

As more brands make sustainability a pillar, it’s playing out beyond the menu. Walmart’s new employee vests, for example, are made partly from recycled plastic bottles.

California Pizza Kitchen is targeting families with catering packages specially designed for this group. It offers Dinner for 4 and Dinner for 6 options to ease ordering dinner for a family. The chain also offers a CPKids catering package that includes some of its classic pizzas and pastas for up to 12 diners.

To increase checks as well as play into consumers’ growing interest in CBD, The Bakery at Fat Rice in Chicago lists the option of adding CBD to cocktails and coffee drinks for an upcharge.

Farmhouse Tavern in Toronto has found a way to attract customers on typically slower Sundays while also reducing food waste with its F*** Mondays program. The concept runs eight hourly promotions every Sunday, reducing prices and discounting items until all of the food is gone. The restaurant can close with an empty refrigerator until it reopens midweek.

Golden Corral looked at how it retains high-potential workers who want a career with the brand. The chain adjusted its trainer and management education to teach them not just the tactical skills of running a restaurant, but also soft skills such as giving feedback and alerting a manager to a red flag, said John Aiken, senior director of learning and development, at the Restaurant Leadership Conference. One way the chain is doing this is by incorporating in-person classroom learning, bringing GMs to its headquarters in Raleigh, N.C., for a week.

Burger King is aiming to win over coffee customers by creating repetitive guest patterns. The $5-per-month subscription program brings diners back on a regular basis, getting them into the store and increasing the potential that they’ll purchase something else in addition to coffee.

To deliver the same customizable experience that Naf Naf Grill offers guests for individual orders, the chain provides a setup guide and other tools with catering orders. The setup guide includes a layout map, indicating how the customer should organize proteins, toppings and more in the serving area. The chain also provides tent cards to place in front of each item on the build-your-own, buffet-style serving.

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