Understandingyour TypeofCustomer

Divide your diners into 4 customer types to help deliver on an exceptional experience:

New Customers: A little special treatment goes a long way, so start with a friendly greeting to make them feel welcome, but you will also want to stay top of mind after their visit, too

Returning Customers: Train your servers to get to know their faces, recognize their favourite drinks & to make them feel like your restaurant is a place that feels like home.

The Regulars: Attracting new customers costs up to five times what it takes to retain your regulars, so put the time into keeping people who already love your restaurant.

Lost Customers: Sending messaging based on the data from past visits is one way to connect & remind them to come back.

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All Purpose Flour

Boneless Skinless Chicken Thighs

Buttermilk Pancake & Waffle Mix

Garlic Granulated Spice

Ground Ginger

Ground Mustard

Italian Seasoning Pancake & Waffle Syrup

Bakersource

Sysco Classic

Sysco Classic

Imperial/McCormick

Imperial/McCormick

Imperial/McCormick

Imperial/McCormick

Sysco Classic

Imperial/McCormick

Sysco Classic

A Canadian Favorite

Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring.

Up In Smoke

It's not everyday that you come across a smoked duck breast on a menu, making this a fantastic opportunity for your restaurant. Try something new! This smoked and fully cooked duck breast pairs beautifully with maple jus and local Ontario asparagus.

BEST PRACTICES FOR

EmailMarketing

Subject lines make a difference Be creative If you have a special offer or announcing a new menu item, include it in your subject line to help boost your open rate

Monitor your open rates, it will help you determine when to schedule your emails - be thoughtful when sending out email & avoid overflooding your customer's inboxes.

Personalize your messages! Adding that friendly touch, turns an otherwise generic email into something more personal & warm. Even by adding their name to the subject line, or inviting them to join your loyalty program or ask them for their feedback helps build up a stronger connection

Include savory photos of your menu items & entice them with new dishes Try offering discounts on the dish, if they mention they saw it on their email.

Stay current with holidays, events or even changes to your business hours or seasonal menu - it will help boost relevancy!

Everyone wins!!

As the summer season is well under way, why not keep things light, cool and refreshing!?? Our

Buckhead Pride striploin is not only perfectly aged, but it is economical as well. Grilled, fanned on any salad, will make for an easy sell on multiple concept summer menus.

FoodCostPercentage

If your food cost percentage is 28%, that means for every dollar your restaurant makes, you're spending about $0.28 cents on food.

Across the industry, most restaurants aim for a food cost percentage between 28 and 35%

Keep in mind, every restaurant is unique & each business may have different profitability needs based on the type of food, their level of service & even their location/city.

Apply this same formula to determine how much profit you're making on each dish Should you consider charging more or removing it from your menu?

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• Pre-portioned and weighed for ease of preparation

• Reduce labor cost

• Exact food cost

• No waste and controlled inventory management