From igloo rentals atop Ponce City Market in Atlanta, to Eater’s list of 38 essential restaurants, find out what buzzworthy industry news is on our radar this week.
Last year, Ponce City Market turned their rooftop into a winter wonderland, complete with a rooftop ice skating rink. They’re taking their festive attractions to the next level this go round by offering communal and private igloos for rent (the latter includes bottle service, a s’mores station, and the full food menu from the rooftop restaurant).
Del Frisco’s has had quite the year: they recently acquired Barteca Restaurant Group and sold Sullivan’s Steakhouse for a cool $32 million. Their event sales have also skyrocketed (Double Eagle’s private dining saw a 20% increase in the first few weeks of Q4).
“As we head into the holiday season, private dining becomes an even greater opportunity for us to really demonstrate our capabilities,” said Norman Abdallah, chief executive of Del Frisco’s. “We are using a new software platform and [focusing] on ensuring a flawless experience from beginning to end.”
There’s no doubt that private dining is a big revenue booster for restaurants — in fact, it can make up to 20-30% of a restaurant’s bottom line. But, how can restaurants that have more than one location navigate an events program without dropping the ball? We answer that question in our guest blog post for Modern Restaurant Management.
Eater’s annual list of America’s 38 essential restaurants is out. Compiled after 34 weeks of travel and 600 meals in 36 cities, featured restaurants range from fine dining establishments to neighborhood charmers. See which eateries across the country made the cut (Hint: Benu and Zahav make an appearance).
Millennials have over $200 billion in buying power, and there’s no doubt your restaurant would benefit from booking a few weddings from this generation. So, how can you encourage these notoriously picky planners to choose your space for their upcoming nuptials? Read our guest post for FSR Magazine to find out!
Food trucks will soon have to meet the same expectations as restaurants in New York, at least from a sanitation perspective. Starting next month, NYC’s 5,500 food carts and trucks will be subject to the same “A” to “F” letter grade rating system that the city’s restaurant’s use. They’ll also now be required to display their score to patrons.
What’s one way to ensure diners return to your restaurant and have a great experience while they’re there? Controlling the noise level. From wall panels and soft ceilings to carpeting and background music, we break down a few ways to keep restaurant noise under control in our guest blog for Upserve.