Essity - Impress Your Guests - banner - OE - 03.17

Skyscraper Ad - MM - Cook - Operator

Skyscraper Ad - MM - Heat - Operator

Campbells Snacks Fulfill All  Needs with Ease - skyscraper - both - 05-14 - 07.31.25

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

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

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Dixie Ultra Surface Systems - banner - both - 02.23

Skyscraper Ad - MM -  Beat - Operator

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

Campbells Snacks - Stack Shelves with Craveable Flavors - banner - both - 05.14 - 07.31.25

Ready to Eat Frozen Vegetables - banner - both - 03.23

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Performance Plus Food Safety - skyscraper - both - 09.21

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Simplot Sidewinders - Make Waves - banner - both - 01.20

Wave of Inspiration - skyscraper - both - 05.22

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

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

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

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Sugar Foods Deliver It Better - banner - both - 04.20

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

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

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

Find Fresh Inspiration - skyscraper - both - 08.22

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

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Essity - Clean Dry Hands - banner - OE - 03.17

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

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Dixie Ultra Surface Systems - skyscraper - both - 02.23

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

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

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

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Performance Dairy Clarified Butter - banner - both - 04.24

Empress 5-Compartment School Food Tray - 05.22

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

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

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

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

Jennie-O No Basic Burger Here - banner - both - 03.20

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

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Global Fusion Operator Promo - OE - skyscraper - 05.26 - 08.24.25

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Mini Cinnamon Swirl French Toast - banner - both - 09.23

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

Butterball - Your Trusted Partner - skyscraper - both - 07.19

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

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

Seafood is Better - banner - both - 05.21

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Savor Imports - banner - both - 06.24

Cooper Shreds Have Now Arrived - banner - 02.24

Wild Alaska Salmon Burgers - banner - both - 04.25

Campbells Snacks Spice Up Your Shelves - skyscraper - both - 05.14 - 07.31.25

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

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

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Simplot GoodGrains - banner - both - 01.20

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

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

Sunny Fresh Egg Bake Bites - banner - both - 03.23

TNT Burgers - Learn More - skyscraper - both - 03.23

Indiana Packers - Vertical Integration - banner - both - 07.21

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

Seafood is Better - skyscraper - both - 05.21

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

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

Performance Dairy Convenience and Consistency - banner - both - 04.24

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

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

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

Campbells Brands Make Irresistible Flavor a Menu Staple - banner - both - 05.14 - 07.31.25

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Tork One Napkin - banner - OE - 03.17

Tork Compact Foodservice Cloths - banner - both - 07.17

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

A Family of Fine Cheeses - skyscraper - both - 08.22

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Campbells Snacks - Ready Set Snacks - banner - both - 05.14 - 07.31.25

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

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

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

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

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

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

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

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

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

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Chef-mate We Can Better - skyscraper - both - 06.23

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

In the competitive landscape of the restaurant industry, maintaining customer loyalty and driving repeat orders are essential for sustained success. One powerful tool that restaurant owners can leverage to achieve these goals is email marketing. By implementing effective email marketing strategies, restaurants can not only keep their existing customers engaged but also attract new ones and boost sales. In this blog article, we&rsquo;ll explore the importance of email marketing for repeat orders and discuss various tools and strategies that restaurant owners can use to run successful email marketing campaigns.
Following are the Tools Restaurants can use to Run Email Marketing Campaigns for Repeat Orders
In today&rsquo;s digital age, email marketing has become a cornerstone strategy for businesses across industries, including restaurants. Email marketing allows restaurant owners to connect with their customers directly, <a href="https://applova.io/blog/tips-for-creating-a-customer-success-stratergy/" target="_blank">build relationships</a>, promote new offerings, and ultimately drive repeat orders. To maximize the effectiveness of email marketing campaigns for repeat orders, restaurant owners can utilize a range of tools and strategies. Let&rsquo;s delve into some of the most effective ones:
1. Email Marketing Platforms: Utilizing robust <a href="https://applova.io/blog/email-marketing-restaraunts/" target="_blank">email marketing</a>&nbsp;platforms such as Mailchimp, Constant Contact, or Sendinblue can streamline campaign management. These platforms offer features like email templates, automation, segmentation, and analytics, making it easier to target specific customer segments and track campaign performance.
2. Segmentation Strategies:&nbsp;Segmenting your email list based on customer preferences, purchase history, and engagement levels enables personalized and targeted communication. By sending relevant content to different segments, such as loyal customers, new subscribers, or inactive users, restaurants can increase engagement and encourage repeat orders.
3. Automation Tools:&nbsp;Implementing email marketing automation tools like Drip or ConvertKit can save time and effort while maintaining consistent communication with customers. Automated workflows can be set up for welcome emails, promotional campaigns, order confirmations, and follow-ups, ensuring a seamless and timely customer experience.
4. Personalization Techniques:&nbsp;Personalizing email content with customer names, personalized recommendations, and exclusive offers can enhance engagement and encourage repeat orders. Tools like Dynamic Yield or RightMessage enable dynamic content customization based on customer behavior and preferences.
5. Mobile-Friendly Templates:&nbsp;With the majority of email opens happening on mobile devices, using responsive and mobile-friendly email templates is crucial. Platforms like Litmus or Campaign Monitor offer pre-designed templates optimized for various screen sizes, ensuring a seamless experience for mobile users.
6. Analytics and Reporting:&nbsp;Monitoring email campaign performance through analytics tools like Google Analytics or HubSpot provides valuable insights into open rates, click-through rates, conversions, and customer behavior. Analyzing these metrics allows restaurant owners to optimize campaigns for better results and ROI.
7. A/B Testing Tools:&nbsp;Conducting A/B tests on email subject lines, content, calls-to-action, and visuals can help identify what resonates best with your audience. Tools like MailerLite or AWeber offer A/B testing features to experiment with different elements and optimize campaign effectiveness.
8. Integration with POS Systems:&nbsp;Integrating email marketing platforms with <a href="https://applova.io/products/restaurant-pos/" target="_blank">Point of Sale (POS)</a> systems allows for seamless data synchronization. This integration enables targeted email campaigns based on purchase history, loyalty program activity, and customer preferences captured through POS data.
Incorporating statistics can further highlight the impact and effectiveness of email marketing for repeat orders:
<ul>
<li>According to Statista, email marketing has an average <a href="https://www.statista.com/statistics/1376015/email-roi-improve-rates/#:~:text=In%202023%2C%20around%2052%20percent,marketers%20saw%20no%20ROI%20improvement." target="_blank">ROI of 4200%</a>,&nbsp;making it one of the most cost-effective marketing channels for businesses.</li>
<li>A study by Campaign Monitor found that personalized email campaigns can generate up to <a href="https://www.campaignmonitor.com/resources/guides/personalized-email/#:~:text=people%20to%20open.-,If%20you're%20a%20Campaign%20Monitor%20customer%2C%20you%20can%20do,insert%20into%20your%20subject%20line." target="_blank">6 times higher transaction rates</a>&nbsp;than non-personalized ones.</li>
<li>Data fromHubSpot reveals that segmented email campaigns can result in a <a href="https://www.hubspot.com/marketing-statistics" target="_blank">760%</a> increase in revenue.</li>
</ul>
By leveraging these tools, strategies, and statistics, restaurant owners can create compelling and data-driven email marketing campaigns that drive repeat orders, foster <a href="https://applova.io/blog/bonds-that-boosts-business/" target="_blank">customer loyalty</a>, and contribute to business growth. Incorporating <a href="https://applova.io/blog/the-essential-guide-to-restaurant-automation/" target="_blank">restaurant automation</a>, personalization, segmentation, and analytics into email marketing efforts can yield tangible results and enhance the overall customer experience. In conclusion, email marketing is a powerful tool for restaurants to nurture customer relationships, promote repeat orders, and stay competitive in the market. By utilizing the right tools and strategies backed by statistics, restaurant owners can harness the full potential of email marketing and achieve long-term success.
Source: <a href="https://applova.io/blog/email-tools-for-email-marketing-campaigns/" target="_blank">Applova</a>

In the competitive landscape of the restaurant industry, maintaining customer loyalty and driving repeat orders are essential for sustained success.

Top 8 Tools to Run Email Marketing Campaigns for Repeat Orders in Your Restaurants

Every type, size, and specialty of restaurant needs a strong marketing plan if they want to be successful. A strong marketing plan has strong campaigns, and email marketing campaigns are one of the best ways your restaurant can bring in new customers, welcome back old ones and just have an overall positive impact on your business.
The most important part of a successful email marketing campaign is providing value for your audience. It&rsquo;s a delicate dance between actually sending emails that benefit the customer and risking coming of as annoying by blowing up their inbox with unwanted messages.
By sending strategic, value-driven messages to your restaurant audience, your email campaign can become a powerful, cost effective marketing tool for customer acquisition and return customer strategy that helps boost your sales.
Different Types of Email Marketing
Different types of emails can be used by businesses with specific goals in mind. for different purposes. Here are some examples to help kickstart your next email marketing campaign:
Welcome Emails 
<ul>
<li>Likely the first email you would send once you receive a customer&rsquo;s email address</li>
<li>Warm and welcoming copy and branding to make them feel connected to the organization</li>
<li>Opportunity to advertise any upcoming events to your customers to encourage repeat dining</li>
</ul>
Newsletters
<ul>
<li>Sent weekly, monthly, or quarterly to customers inbox</li>
<li>Way to update customers on big changes happening with your restaurant</li>
<li>Typically used for ongoing promotions, big announcements and seasonal events</li>
</ul>
Celebratory Coupons
<ul>
<li>Provides coupons for celebratory events such as customer birthdays, personal anniversaries, etc.</li>
<li>Shows customers you care about them, thereby increasing customer retention rate</li>
</ul>
Loyalty Rewards Updates
<ul>
<li>Reminders for customers to redeem rewards through repeat dining</li>
<li>Streamlined and natural way to ensure customer retention</li>
</ul>
Promotional Emails
<ul>
<li>Usually for any other coupons or offers you want to send your customers</li>
<li>Can be used for new menu items, popular dates and holidays, seasonal menu items, etc.</li>
<li>Boost sales during slow periods of business</li>
</ul>
To develop an effective email marketing campaign for your restaurant, stay true to your brand and provide your customers with information they would want to see in their inbox&rsquo;s. Email marketing is ultimately all about reminding your guests of the great experiences they had with your establishment while not coming off as too needy by overloading them with unwanted messages.
Source: <a href="https://applova.io/blog/email-marketing-restaraunts/" target="_blank">Applova</a>

A strong marketing plan has strong campaigns, and email marketing campaigns are one of the best ways to have an overall positive impact on your business.

Try Email Marketing If You Want More Orders to the Kitchen

As chefs and operators embrace ancient grains and heritage ingredients, the focus is shifting to foods that tell a deeper story - one rooted in history, culture, and authenticity. While quinoa and farro often have the spotlight, the potato deserves its time in the sun as a global heritage staple that has been nourishing communities for thousands of years.
First cultivated by the Inca civilization over 7,000 years ago, potatoes originated in the Andes and remain central to Peruvian cuisine today&sup1;. With thousands of native varieties and rich agricultural traditions, the potato is much more than just a food, it is part of a living legacy.
After spreading across the globe through the Columbian Exchange, potatoes became key to regional cuisines worldwide. Their role in feeding populations and shaping food cultures is just as significant as any ancient grain&sup1;.
Beyond its cultural and historical roots, the potato is packed with nutrients, offering a naturally gluten-free profile full of potassium, fiber, and vitamin C - meeting modern diners&rsquo; expectations for wellness without sacrificing comfort&sup2;. From a kitchen perspective, potatoes are a chef&rsquo;s best friend: cost-effective, versatile, and ready to take on bold global flavors.
In a food world that is all about storytelling, potatoes provide chefs and operators with a heritage ingredient that is both familiar and flexible. They act as a bridge between generations, appearing everywhere from fine dining to casual spots and in diverse foodservice settings, like school cafeterias and healthcare systems.
As diners look for more authentic experiences and crave connection to the past, potatoes make it easy for foodservice teams to deliver. Their rich history and universal appeal strike the perfect balance between tradition and accessibility, resonating with today&rsquo;s consumers who want something both familiar and meaningful.
Honoring heritage ingredients is not just about looking back, it is about what they still offer today. Potatoes have always been there, quietly nourishing generations. For operators aiming to mix authenticity with innovation, this staple is still as relevant as ever.
Content courtesy of Idahoan Foodservice
&sup1;Smithsonian Magazine, &ldquo;The True History of the Potato,&rdquo; <a href="https://www.smithsonianmag.com/history/how-potato-changed-world-108470605/" target="_blank">https://www.smithsonianmag.com/history/how-potato-changed-world-108470605/</a>&nbsp;
&sup2;USDA FoodData Central and Harvard School of Public Health, "Potatoes and Health," <a href="https://www.hsph.harvard.edu/nutritionsource/potatoes/" target="_blank">https://www.hsph.harvard.edu/nutritionsource/potatoes/</a>

As chefs and operators embrace ancient grains and heritage ingredients, the focus is shifting to foods that tell a deeper story - one rooted in history, culture, and authenticity.

Ancient Grains and Heritage Ingredients

Adopting a customer loyalty program is a great way for your business to identify and retain loyal customers, and investing in it over time can lead to increased customer referrals, positive customer reviews and improved customer satisfaction.
Loyalty programs have evolved to become an integral part of consumers&rsquo; everyday lives. <a href="https://www.hubspot.com/?hubs_content=www.hubspot.com%2Fproducts%2Fcrm&amp;hubs_content-cta=null" target="_blank">Hubspot</a>, a research firm that tracks loyalty solutions, has estimated that the average American 18 and older is active in at least three loyalty programs ranging from foodservice and gasoline to online retailers like Amazon.
Loyalty has become a key factor in retailers&rsquo; business and communication with consumers. It is proven to boost sales growth, is not expensive for the retailer to implement, and strengthens the relationship with customers.
Moreover, loyalty is predicted to become even more valuable to consumers and retailers. According to Statista, the entire customer loyalty management market worldwide is valued at more than $5.5 billion U.S. dollars, and it is expected to surpass $24 billion by the end of 2028.
Regarding loyalty, the challenge for convenience retailers has expanded from catering to brand loyalty to engaging customers beyond everyday transactions. The answer for a growing number of convenience stores is personalized loyalty rewards programs.
Hubspot outlined five key areas for retailers to consider when diving into or expanding their loyalty program.
Customer expectations continue to increase. According to HubSpot research, customer service expectations remain the most important key performance indicator (KPI) for 75% of customer service leaders at retail chains. However, almost 50% are responsible for customer experience and ensuring customer success, an increase of more than 10% from last year.
This increase is notable because HubSpot found that the pandemic took a toll on customer service teams, with almost 90% of leaders reporting that customer expectations had rocketed to an all-time high.
Additionally, the report found that customers are more informed than before and more likely to share negative and positive experiences. This raises the stakes because social media has made it easier to share reviews, so service teams must work to meet or exceed customer expectations to avoid being shown in a bad light online.
The top 10% of your customer base is spending three times more than your average customer. Loyal customers will spend more money at your company than anyone walking into your stores. In fact, the top 10% of your customer base spends three times more than your average customer, and your top 1% spends up to five times more.
This is why businesses must pursue customers who are more likely to become loyal rather than just marketing to anyone.
Acquiring new customers is five times more expensive than existing customers. According to HubSpot&rsquo;s State of Service Report, retaining customers was cited as one of the top three priorities. This prioritization suggests a pivot from viewing customer retention as an expense to now as a revenue-generating activity.
Customers emotionally connected to a brand have a lifetime value four times higher than the average customer. In a study of over 100k consumers, Motista found that emotionally connected customers with a brand have a lifetime value that&rsquo;s 306% higher than the average customer.
Customer lifetime value is a key consumer metric because it tells companies how much revenue they can expect one customer to generate throughout the business relationship. If your brand can create memorable and positive interactions, customers will be much more likely to buy from your company again, thus increasing lifetime value.
Approximately 90% of customers rate an &ldquo;immediate&rdquo; response as important or very important when they have a customer service question. Your business will make mistakes, and while learning from them is important, you also need to remember that these mishaps aren&rsquo;t inconsequential. HubSpot found that 90% of customers rate an &ldquo;immediate&rdquo; response as important or very important when they have a customer service question, and 60% of customers define &ldquo;immediate&rdquo; as 10 minutes or less.
A previous study by Accenture found that 47% of consumers stop doing business with a brand after the company disappoints them. Your business may not be perfect, and you will fall short sometimes, but it&rsquo;s important to remain dedicated to customers&rsquo; needs &mdash; especially when you fail to fulfill them the first time. If you don&rsquo;t, customers will likely look to your competitors who can meet their expectations.
One aspect of customer loyalty that has grown in popularity over the years is loyalty programs. Customers can sign up for these programs to obtain continuous benefits from the company over time. As researchers continue to investigate the different elements of customer loyalty, many interesting statistics have surfaced regarding these memberships.
Source:&nbsp;Elie Y. Katz, <a href="https://cstoredecisions.com/2024/09/23/driving-customer-satisfaction-with-loyalty-programs-2/" target="_blank">C-Store Decisions</a>

Adopting a customer loyalty program is a great way for your business to identify and retain loyal customers.

Driving Customer Satisfaction with Loyalty Programs

The good news is independent restaurant sales improved from 2023 to 2024. At least according to the 54-percent of respondents to an independent operator survey conducted by the James Beard Foundation (JBF) and consulting firm Deloitte.
The report on their findings rated 2024 independent restaurant performance as &ldquo;good to excellent&rdquo;. It might be a sign that independent operators are adapting to the challenges of food and labor inflation in their cost control and pricing.
However, here is the disconnect - more than 70 percent of survey respondents said they had the same or fewer customers in 2024 than in 2023. Rather than dine out frequently, such as with a weekly visit to a favorite local restaurant, diners are cutting back on how often they go out to eat. When customers do decide to dine out, many are trying different concepts rather than returning to their favorite haunts.
The Association of National Advertisers defines relationship marketing as a strategy that emphasizes customer retention, satisfaction, and lifetime customer value. Its purpose is to market to current customers versus new customer acquisition through sales and advertising. It is critical to restaurant success. You cannot build a business on one-off patrons.
Izzy Kharasch, president of Chicago-based consulting company Hospitality Works, Inc., thinks many cities have seen a shift in the local restaurant market since the pandemic. With burgeoning post-Covid restaurant competition, diners have access to new and different options. Out of curiosity, they are spending money in what Kharasch says is a &ldquo;shotgun way,&rdquo; sampling all the new eats and neglecting some old favorites in the process.
More diners are also choosing moderation with waning consumer sentiment. Younger guests are eschewing alcohol, and beer, booze, and wine have long been important sources of sales and profits. Others take GLP-1 weight loss medications that curb appetites and promote satiety, a feeling of fullness. According to the Kaiser Family Foundation (KFF), approximately 12% of adults in the United States have taken a glucagon-like peptide-1 (GLP-1) medication at some point. Because those diners do not feel hungry, they naturally go out to eat less often and may order smaller meals when they do.
More than 75% of the JBF/Deloitte survey respondents said they used social media marketing to drive repeat patronage. However, when a regular patron returns to your concept, you have no idea whether it was inspired by your latest post or they had planned to visit anyway &ndash; unless you ask them. Without the ability to directly attribute visits to social media, it is easy to fall into the trap of believing social posts to be more effective than they actually are.
Kharasch&rsquo;s clients use social media, most frequently Facebook and Instagram. He finds clients that see the most engagement with social media posts have live music. &ldquo;People comment on the bands and it sparks conversation,&rdquo; he says. However, Kharasch says his clients are increasingly finding their posts are shared less widely than they were in the past. If his clients want people to see their posts, they often need to pay to boost them. &ldquo;We allocated about $1,500 a month to boosting everything we&rsquo;re doing, and we&rsquo;ve seen results,&rdquo; he says.
He believes the best approach is two-pronged. First, restaurant operators need digital marketing strategies, including social media, to remind their customer base they exist and to promote the exciting new offerings and unique experiences that relationship marketing is built upon. Second, they also need relationship marketing within the four walls to delight guests, cultivate loyalty, and encourage repeat patronage.
Four Walls Data
Online marketers lean on digitally captured data that can be used to drive traffic and inform marketing tactics. And there is plenty of digital data to be captured during their visit. This information is perhaps the most valuable, as it reflects their experience in real time and could indicate the likelihood they will return.
Kharasch recommends all of his clients offer Wi-Fi on-premises with a pop-up that asks customers to provide their email and cell phone number to access the network. &ldquo;That way we can track where people are coming from and how often they visit,&rdquo; Kharasch says. This data is an entry point into understanding customer behavior, meeting needs, and leveraging targeted offers to drive loyalty.
Kharasch recommends clients take a similar approach with wait lists, asking for a phone number to text when the table is ready so they can gain access to that guest data for loyalty and marketing purposes. Restaurant operators can add captured email addresses to their newsletter list, sending out promotions to guests. They can save phone numbers for SMS (short message service, otherwise known as &ldquo;texting&rdquo;) campaigns.
Big chains, including Starbucks and Sweetgreen, rely on free Wi-Fi sign-ins and other tools, like apps, to gather data about their customers. This data not only tells them how often someone visits, but when they visit. Knowing which day and time a guest is likely to come in is helpful for marketing purposes.
For example, you would not promote a special exclusive dinner on the weekend to a guest who only visits for lunch Monday through Friday. Their behavior indicates they are unlikely to visit. A discount offer that is only valid during lunch service on weekdays, on the other hand, could be of high interest to that guest because it&rsquo;s directly based on their preferences.
Concepts that do not offer Wi-Fi can look for similar ways to get customer data. Reservation systems and third-party delivery services collect data on their customers and offer limited insights to operators. Customer review sites, such as Google and Yelp, contain valuable personal insights along with subjective opinions.
Then there is the survey option, a favorite of quick-service chains including McDonald&rsquo;s and Chick-fil-A, which include links to surveys diners can enter for a chance to win a free meal on every guest receipt. Lastly, loyalty programs offer another chance to give customers something they value in exchange for data you can use to better understand their behavior and ultimately meet their needs.
Good Service is Always On-Trend
&ldquo;The most important customer is the one sitting in the seat, not the one you&rsquo;re trying to get,&rdquo; says Kharasch, reminding restaurant owners of the importance of fundamentals. In his opinion, restaurants are losing business in large part because of the service skills gap. Skilled, well-trained workers left the industry in the pandemic and did not return.
While restaurants have been able to fill empty roles, the newer generation of staff are not adequately trained. &ldquo;They&rsquo;re not giving good service,&rdquo; Kharasch says. &ldquo;People will not come back to a place where they spend money and don&rsquo;t feel appreciated.&rdquo;
He gives an example of taking an employee out to lunch while visiting St. Louis, MO. The restaurant had come recommended by a client. Kharasch entered the restaurant and was greeted not by a friendly host but by a sign that read &ldquo;Seat Yourself&rdquo;. &ldquo;We sat for at least 10 minutes. Another table came in after 10 minutes, they sat down, and a server went over immediately and started taking their order. The server came over to us, I ordered iced tea, and she brought me a Coke. I asked for chicken on my salad. She brought me a salad with no chicken. I asked for one check, she brought two,&rdquo; he says.
Kharasch thinks operators can spend too much time and money on the wrong things in an attempt to delight customers. A sleek, thoughtfully designed restaurant interior makes a sharp impression when a guest walks in the door, but in the end, exciting design does not matter if the food and the service fall short. &ldquo;I&rsquo;m going to be in St. Louis every couple of weeks for a few months. Even though that restaurant is very close to where we are, it&rsquo;s not one we&rsquo;re going to go back to,&rdquo; Kharasch says. &ldquo;There&rsquo;s too many other places to go.&rdquo;
Staying in Touch
While it seems our email inboxes are flooded daily, email marketing is an important part of relationship marketing. Almost all adults have email and the vast majority of them check it every day. A survey conducted by credit card processing and management software company Square found that 60 percent of respondents indicated that email is their preferred way to hear from brands they love.
The trick is to stay in touch often enough to enjoy top-of-mind awareness and repeat business, but not so frequently that customers become annoyed and unsubscribe. And unlike social media, email engagement is not dictated by algorithms. Kharasch recommends restaurant operators take a look at their email list size, or the number of people subscribed to their email newsletter, and set a goal of multiplying that by four.
Do not overdo it, however. Kharasch recommends sending no more than one email a week. &ldquo;Do it at 11 a.m. or 1 p.m.,&rdquo; says Kharasch. Tuesday is his favorite day to send. On Monday, people are busy clearing out their inboxes after a weekend offline. By Tuesday, they are thinking ahead to the upcoming weekend.
They may be making plans. If you wait to send that email until later in the week, there is a risk that customers will already have made their weekend plans, and your restaurant will not be part of them. Kharasch also advises keeping email post content fun and upbeat. Mention any specials planned for Thursday, Friday, or Saturday night. If your restaurant has live music, mention which bands will be playing.
SMS marketing is more effective when it is closer to the weekend, say to advertise an exciting event or musician who is playing at your restaurant. In terms of frequency, Kharasch recommends once every two weeks as a baseline. Again, with both email and SMS marketing, less is more. When Kharasch&rsquo;s clients email their customers more than once a month, they get fewer positive results.
Rewarding Experiences
Exclusive offers, discounts, and deals all let restaurants reward loyal guests in ways that increase connection. While there are many new approaches to try, do not overlook old favorites that still work, including the tried-and-true happy hour.
While alcohol sales are down at many concepts, happy hour incentives are still effective, whether they focus on drinks or include small plates, too. The rise of remote work offers greater flexibility around happy hour scheduling, which Kharasch believes can boost sales.
&ldquo;Happy hour used to be from 4 to 6 p.m. and it was to get people from work while you waited out traffic. That doesn&rsquo;t work anymore. I&rsquo;ve seen places doing happy hour from 7 to 9 pm or 9 to 11 pm, trying to pull people in in a different way,&rdquo; says Kharasch.
Loyalty programs are a staple of relationship marketing for chains and independents alike. While the traditional punch-card style approach may still work for chains, it is not as effective for independents as it used to be, says Kharasch. He wonders whether part of the demand is that fewer servers are mentioning loyalty programs to dine-in guests. &ldquo;I&rsquo;ve been out a lot in the last year and I haven&rsquo;t heard one person in any restaurant talk to me about their loyalty program, which tells me how the restaurant operators feel about it,&rdquo; he says.
Max Shak, founder of Zapiy.com, an AI conversation and chat automation tool used by many clients, including restaurants, agrees. Shak has helped many independent restaurant owners streamline their relationship marketing. In his experience, what works now combines personalized loyalty programs with social media that uses geotargeting to reach a hyper local audience. &ldquo;Restaurants leveraging SMS and email-based rewards programs are seeing repeat visits increase by 20 to 30 percent,&rdquo; he says.
Effective reward programs tend to be customized and personal, offering items the guest tends to order. Surprise discounts are also effective because they can feel like a treat. POS systems, including Square and Toast, let you set up a loyalty program that relies on SMS or email, which means you can get this started without needing to invest in or learn new software.
Kristen Corral, a co-founder of the California and Nevada-based plant-based taco shop Tacotarian, uses a loyalty program that allows her to build a &ldquo;white-labeled app&rdquo;, a pre-built, customizable mobile application that businesses can rebrand and resell under their own name. &ldquo;There&rsquo;s a huge gap for companies that provide reasonably priced services for small chains and individual restaurants. There&rsquo;s nothing great out there for small players.&rdquo; Corral says.
Members get a free taco for joining Tacotarian&rsquo;s loyalty program, a signup bonus that incentivizes joining. Members earn points, which can be redeemed for chips and salsa, chips and guacamole, branded t-shirts and other bonuses. The most popular reward is the ability to order a Mexican pizza, their most popular special, any time of year. Otherwise, the Mexican pizza is only sold two months of the year as part of their community partnership program. Corral says members track their rewards carefully. If someone does not get their points, they will let the concept know about it.
Checking All the Boxes
A number of industry leaders participated in the JBF/Deloitte survey. They indicated that these relationship marketing practices proved most effective. You might ask if your relationship marketing efforts &ldquo;check the boxes&rdquo;:
<ul>
<li>Partnering with local businesses on community events</li>
<li>Offering personalized experiences to loyal guests, such as cooking classes</li>
<li>Offering unique services guests cannot get at similar restaurants, including live music that turns dinner into an event</li>
<li>Creating insider events like themed menu nights, special tastings</li>
<li>Having VIP perks in the loyalty program beyond the standard &ldquo;get one free&rdquo;</li>
</ul>
In any event, at the heart of effective restaurant relationship marketing is an understanding of their customers&rsquo; habits, interests, needs, and wants. Whether they are communicating online or when the guests are seated at their table, the most successful operators and their crews consistently remind customers what makes the concept unique and stand out from competitors.
In short, their underlying message is &ldquo;we are special and you are special. We get you.&rdquo; This creates a sense of exclusivity that fosters loyalty by making customers feel like insiders and VIPs, not just walking credit cards.
Source: Lindsey Danis, <a href="https://restaurantowner.com" target="_blank">RestaurantOwner.com</a>

Market to current customers versus new customer acquisition through sales and advertising. You cannot build a business on one-off patrons.

High-Touch Hospitality: Relationship Marketing Best Practices

In the hustle of a busy kitchen, knives fly, prep moves fast, and safety can slip through the cracks. But when hand injuries are sidelining thousands of foodservice workers each year, it&rsquo;s clear: we need to sharpen our safety game. The fix? Start with the most important tool in the kitchen, your hands - and cut-resistant gloves. One of the most overlooked and easily addressed risks in any foodservice operation are hand injuries from cuts, lacerations, and punctures.
According to data from the U.S. Bureau of Labor Statistics (BLS), the rate of injuries and illnesses per 100 full time workers in <a href="https://www.bls.gov/iag/tgs/iag722.htm" target="_blank">Food Services and Drinking Places (NAICS 722)</a> food and beverage decreased from 3.0 to 2.4 between 2022 and 20231. Within this data, certain injury types must stand out - particularly cuts, lacerations, punctures, and thermal burns, which are disproportionately high in special food services such as catering and fast-paced kitchens.
Cut Injuries: A Persistent, Preventable Threat
Whether it's from slicing vegetables, breaking down proteins, or opening packaging with a box cutter, cuts and lacerations are among the most common restaurant injuries. These injuries not only sideline workers but also increase insurance costs, disrupt operations, and can lead to cross-contamination in some cases if not handled swiftly and hygienically.
The good news? These injuries are highly preventable.
Cut-Resistant Gloves: A Simple, Effective Line of Defense
One of the most effective ways to reduce hand injuries in the kitchen is with cut-resistant gloves, especially during prep tasks involving sharp tools. Designed with high-performance fibers, these gloves protect against accidental contact with knives and slicers without sacrificing dexterity or comfort.
Many models are both washable and ambidextrous, making them a practical addition to a commercial kitchen's PPE toolkit. When used consistently, cut-resistant gloves:
<ul>
<li>Reduce the risk of deep lacerations and punctures</li>
<li>Minimize downtime from preventable injuries</li>
<li>Improve employee confidence and morale</li>
<li>Support a culture of safety compliance</li>
</ul>
They&rsquo;re also increasingly affordable, especially when compared to the cost of missed shifts, medical bills, and workers' compensation claims.
Power Combo: Nitrile Disposable Gloves and Cut-Resistant Gloves
For another layer of protection, wearing cut-resistant gloves over nitrile gloves is a smart, layered approach that balances safety with dexterity, two essentials in any fast-moving kitchen. Nitrile gloves provide a snug, tactile fit that allows for precision handling of food, tools, and utensils, while the outer cut-resistant layer adds protection against sharp blades and equipment. This combo reduces the risk of lacerations without sacrificing the feel and flexibility chefs and prep cooks rely on. It&rsquo;s a simple upgrade that enhances grip, hygiene, and confidence, all while keeping hands protected and operations running smoothly.
Safety Culture Begins with Daily Habits
Preventing injuries in restaurants doesn&rsquo;t require massive overhauls, just smarter choices. Providing cut-resistant gloves is a simple, tangible step that sends a clear message: &ldquo;Your safety matters here.&rdquo; Pair that with regular safety training and easy access to proper PPE, and you can build a stronger, safer team.
As injury rates continue to challenge the industry, especially in kitchens where the pace is unforgiving, it's important to treat safety as essential, not optional. Because the real cost of injury isn&rsquo;t just medical&mdash;it&rsquo;s operational, reputational, and personal.
Make safety your daily special. Equip your team with the right tools, starting with cut-resistant gloves, and build a workplace where everyone thrives.
Content courtesy of Handgards, Inc.
1<a href="https://www.bls.gov/news.release/pdf/cfoi.pdf" target="_blank">Census of Fatal Occupational Injuries - 2023</a> Note: These figures indicate a notable improvement in workplace safety within the industry over the one-year period. However, it's important to note that the BLS implemented a series break in 2023 due to the adoption of the 2022 North American Industry Classification System (NAICS) which may affect direct comparisons with data from previous years.

When hand injuries are sidelining thousands of foodservice workers each year, it’s clear: we need to sharpen our safety game.

Cut-Resistant Gloves: A Simple, Effective Line of Defense

Lasting relations are built on mutual respect and understanding that both the operator and the distributor sales rep (DSR) need to gain. The operator brings increased sales to the vendor and the vendor offers a variety of services in addition to price points.
Operators should try to build solid relationships with the vendors they've chosen and to always maintain open communication.
There are four values that drive a successful relationship between operators and vendors.
1. Time. Can the vendor deliver the product when needed? Imagine a ski resort with a full mountain that doesn't get their Friday delivery. Time value can also work for the operator. Most facilities won't receive deliveries during the lunch service for obvious reasons. This means idle trucks and drivers, which all cost the vendor money. If you're a dinner house or late-night concept and can receive deliveries in that midday window it increases your attractiveness to the vendor.
2. Place. Can the vendor get the delivery to the necessary location? The ski resort would be a great example here as well, but place value is also important to large on-site caterers and operators in remote locations.
3. Form. Is the vendor able to deliver products in the necessary form? This applies to everything from precut steaks to processed vegetables. As operators are faced with ever-increasing labor costs and a shortage of skilled employees form value is becoming more important. This is one of the areas where smaller local vendors may offer better options than the major players.
4. Information. For example, seek a salesperson that can give you information on the beef market or suggest alternative and less expensive options for your menu items. You might be surprised how knowledgeable DSRs are in regard to a number of matters, including food and market trends, as well as the best deals on quality products.
Source: RestaurantOwner.com

Lasting relations are built on mutual respect and understanding that both the operator and the distributor sales rep (DSR) need to gain.

Building Vendor Relationships

Many operators have difficulty maintaining objectivity on social media. Most of us have multiple accounts, and our personal experiences can cloud our decisions about how to use our restaurant social media accounts.
"The term 'social media' brings up many subjective feelings for different people based on their individual bias," says Shawn P. Walchef, the owner of Cali Comfort BBQ in Spring Valley, California. His remarks underscore the value of hiring a firm to handle your restaurant social media promotions to ensure expertise and objectivity. However, whether you manage your restaurant&rsquo;s social media or outsource, you would be well-served to audit the efforts.
Where to start? Adrienne Gurman is the founder and CEO of Buzz Generation in New York City. She points out common weaknesses in restaurant social media efforts that you can correct today.
<ul>
<li>Using stock images instead of genuine photographs of your independent restaurant and food. "This can lead to false expectations for first-time customers. Guzman advises that Instagram provides editing and filter options to enhance the quality of the food photos so there's no need to use stock photos."</li>
<li>Missing opportunities to promote the guest experience by only posting food pictures. "They need to create a restaurant social media experience that includes people enjoying their meals, the friendly staff, celebrations and special events."</li>
<li>Using an inconsistent branding and design strategy across all digital platforms. The website and social media platforms should be instantly recognizable and in line with the restaurant's personality. The concept&rsquo;s image, theme, and vibe should be consistent across social media platforms.</li>
<li>Underrepresenting your community involvement. If a restaurant sponsors a local sports team, they should post about that. The same goes for having a booth at a street fair or participating in a local food tasting.</li>
<li>Infrequent posting. Gurman advises businesses to create a calendar and schedule for posts in advance to keep the sites fresh and relevant.</li>
<li>Lacking patience and perspective. People think social media will automatically generate new guest traffic. However, social media is used to increase brand awareness and exposure. Says Gurman, "The ROI is not always immediate; owners need to be patient but consistent in their posting."</li>
</ul>
Source: RestaurantOwner.com

Whether you manage your restaurant’s social media or outsource, you would be well-served to audit the efforts.

Common Independent Restaurant Social Media Promotion Mistakes

When it comes to keeping kitchen equipment running well, rules like keeping units clean and having them serviced regularly apply across all types of operators. Other advice, though, is especially important for specific operator segments to hear.
The appeal of operating a food truck is obvious. Compared to a traditional brick-and-mortar operation, food trucks have a lower cost of entry and offer much greater flexibility and variety. A truck can set up for lunch at one location, dinner at another, then spend the weekend at an event across town.
This flexibility, though, can also be the cause of the service issues, says Jared Holt, dispatcher with the Macon, Ga., branch of <a href="https://www.samserviceinc.com/" target="_blank">SAM Service</a>.
Service technicians don&rsquo;t know how long any of their repairs will take, Holt points out, so they can&rsquo;t guarantee an arrival time other than the first appointment of the day. While not knowing when a repair will take place can be frustrating for traditional restaurants, it can be a genuine problem for servicing a food truck.
If a truck in need of service moves from one place to another, the technician may not get word about the truck&rsquo;s new location. Without this information, says Holt, a tech could arrive at a truck&rsquo;s supposed location, only to find the operator has moved to another spot. This can delay repairs and make everyone&rsquo;s day worse.
To ensure a smooth repair, then, food truck operators should work, &ldquo;to maintain close communication in terms of where they're going to be at what time,&rdquo; Holt says.
The importance of when and where extends beyond the repair start times. It can also impact the overall plan for the service, adds Holt.
One unique aspect of food trucks is how event-driven they are. They regularly go where the customers are, whether that&rsquo;s a street festival, a fundraiser for a school, or a party they&rsquo;ve been hired to work. It&rsquo;s hard for a truck to go to these places if equipment repair is underway, though, Holt says.
&ldquo;I&rsquo;ve seen cases where they&rsquo;re scheduled to be at a certain event in the afternoon. We could be halfway into something when they&rsquo;re trying to leave. That can cause a lot of friction and issues.&rdquo;
When scheduling planned maintenance or a repair, then, food truck operators should let their service agency know any events they plan to attend. This can allow them to schedule service for a time that won&rsquo;t interfere with the truck&rsquo;s schedule.
Communication isn&rsquo;t the only service issue that can arise with food trucks. Their unique operational style can sometimes be the source of problems, too.
At some point, most operators have a service call that the technician solves by simply flipping a switch or pushing a button. Holt spent years as an operator, so he knows &ldquo;it&rsquo;s not fun being on the side of that switch.&rdquo;
For food trucks, that &ldquo;switch&rdquo; often involves the propane tanks that power hot side equipment. SAM technicians, he says, have been on plenty of foot truck calls that were solved with just a quick glance at those tanks.
&ldquo;Sometimes somebody thinks they switched out a tank, but they didn&rsquo;t and it&rsquo;s just empty. Maybe the last person who disconnected a tank got busy and forgot to hook it back up,&rdquo; Holt says.
To avoid such calls, Holt recommends operators do the obvious before calling for service: check the levels on the propane tank, make sure the hookups are secure, etc.
Food trucks can offer a low-cost entry into the foodservice market or an easy way for an operator to expand. By paying attention to some of their unique features &mdash; how they&rsquo;re powered, how they&rsquo;re scheduled &mdash; operators can build strong relationships with service agents that can help their trucks run smoothly for years to come.
Source: <a href="https://fesmag.com/serviceinsights/22276-advice-for-the-operator-food-trucks" target="_blank">Foodservice Equipment &amp; Supplies</a>

By paying attention to some of their unique features, operators can build strong relationships with service agents that can help their food trucks run smoothly for years to come.

Advice for the Operator: Food Trucks

Many business owners have encountered a situation where a candidate who seemed perfect during the interview didn't quite live up to the role's demands. Here are some restaurant interview questions to ask that will help gauge job candidates&rsquo; attitudes toward customers and work.
During job interviews, restaurant owners often focus on the applicant's experience, rather than attitude toward customer service. Job experience is not enough to decide whether to hire someone.
In "Lessons in Service from Charlie Trotter," author Edmund Lawler notes that premier now-deceased Chicago restaurateur Charlie Trotter looked for more than experience in his servers. He looked &ldquo;for passion and sincerity in a potential service employee," writes Lawler. Trotter owned one of the most successful restaurants in the country, and he made the right hire about three-quarters of the time, according to his estimates. Can you afford to have less than a .750 batting average? You can learn a lot about how a potential employee approaches his employment, prepares for work, and interacts with customers by asking restaurant job interview questions like these:
What do you like most about working in a restaurant? If the answer is a shrug of the shoulders or "I really can't think of anything," save yourself some time and yell out, "Next!" Whether a full-time worker or a student trying to make extra cash, they should still be able to say something spontaneous and positive about working in the hospitality industry. You do not have to demand perfect, articulate answers. Someone could say, "I like working with people" or "Every night is different." Those are good answers, too.
Tell me about a time when you went beyond the call of duty for a customer. If you are interviewing someone who does not have much experience, you can change this question and ask, "Give me an example of what you think would be going beyond the call of duty for a customer." If the applicant is experienced, the anecdote will be revealing.
Or maybe the anecdote would be something you do not want to hear. A potential hire may give you an answer that sends a chill down your spine such as, "I let his credit card go through even though it was turned down because he told me he'd already mailed the bill in." You be the judge, but the answer will tell you what the potential employee is willing to do for a customer and the attitude with which he does it.
How do you stay fresh when you are doing the same job over and over? Whether working Sunday brunch week after week or as a hostess five nights a week, every job has some elements of monotony. Customers can be challenging night after night, and the best employees must keep their enthusiasm high. You are not looking for the perfect employee, and if someone tells you, "I just love work so much that every day I jump out of bed and sing all the way to work," you could very well question his sincerity. It is OK to admit that sometimes it is challenging to stay fresh, but the applicant should be able to offer techniques and insights he uses to keep himself excited and positive about the job at hand.
Tell me about how you handled a difficult customer. The answer to this question will give you two insights into your applicant. First, you will hear how the applicant defines a "difficult customer." Hopefully, it will not be someone who "insisted on hearing the ingredients in our house salad" or "kept asking for water when we were short-staffed." Does the applicant describe a "difficult" customer as a normal customer? You will learn a lot about the applicant by his appraisal of "difficult." Second, you can analyze how your applicant approached the problem and possibly turned a bad situation into a good one.
Visit RestaurantOwner.com for more useful resources on asking the right restaurant interview questions to find the best candidates:
<a href="https://www.restaurantowner.com/members/How-to-Hire-the-Best-A-Proven-Method-for-Hiring-Only-People-With-the-Potential-to-Become-a-Great-Employee.cfm" target="_blank">5 Questions That Make It Easy To Hire the Best Hourly Employees:</a> Knowing who to hire is one of the most important continuing responsibilities of a restaurant owner, and it can be a challenge. Learn the five core dimensions every employee should have to powerfully reshape the performance and culture of your restaurant.
<a href="https://www.restaurantowner.com/members/How-to-Conduct-Better-Interviews-to-hire-better-people.cfm" target="_blank">How to Conduct Better Interviews (to hire better people):</a>&nbsp;Smart managers know that one of the most important decisions they make is deciding who (and who not to) invite to become part of their team. Asking the right questions and then listening carefully to an applicant's responses is a critical skill for every manager to have.
<a href="https://www.restaurantowner.com/members/Screening-Interviews.cfm" target="_blank">How to Stop Hiring Problem Employees:</a> Learn how to determine if a candidate has the 5 core attitudes needed to become a valuable member of your restaurant team by conducting a screening interview. Our screening interview guide walks you through every step of the process.
Source: <a href="https://www.restaurantowner.com/public/Service-with-a-Smile-Restaurant-Interview-Questions-to-Consider-When-Hiring-CustomerFriendly-Staff" target="_blank">Restaurant Business</a>

Here are some restaurant interview questions to ask that will help gauge job candidates’ attitudes toward customers and work.

Service with a Smile: Restaurant Interview Questions to Consider When Hiring Customer-Friendly Staff

The chefs and supply chain experts at Beef. It&rsquo;s What&rsquo;s For Dinner.&reg;&nbsp;have compiled informative guides and booklets to help you explore the types of beef cuts that can transform your menu!
<h4>Beef Cuts for Foodservice</h4>
Designed to meet the needs of foodservice professionals, <a href="https://embed.widencdn.net/download/beef/29tjguboag/Foodservice-Cuts-Booklet-2019.pdf?u=q5atpk" target="_blank">this booklet</a> highlights information about the most commonly used beef cuts in foodservice.
Cut Finder for Foodservice
Use this <a href="https://embed.widencdn.net/download/beef/h4zra9wpzu/Beef-Foodservice_Cut-Finder.pdf?u=q5atpk" target="_blank">at-a-glance guide</a> to help identify the best beef cuts to use for the most common foodservice applications.
<h4>Beef Cuts Chart for Foodservice</h4>
The <a href="https://beef.widen.net/content/voovegemjd/original/Beef-Cuts-for-Foodservice-Chart-2021_Digital.pdf?u=q5atpk&amp;download=true" target="_blank">beef cuts chart for foodservice</a> contains the IMPS/NAMP number for each cut as well as order specifications and the cut tree.
Source:&nbsp;Beef. It's What's for Dinner

Learn how to differentiate between the different cuts and varieties so you can offer guests the perfect piece of beef.

Types of Beef Cuts