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November 2017 Newsletter

Your Thanksgiving Set-up in Mind

There’s no chance in fighting it, the holidays season is here.  From Thanksgiving banquet set-up, to a menu that sets you apart; all the while the balance of your staff and reservation monitoring can be a lot to manage.  For some of us we’re used to the thought of being open for our guests around the holidays, but for others there may be a decision to make, should you stay open for Thanksgiving?

Are you willing to put in the leg work before hand to set the theme and welcoming atmosphere to have your patrons return for  family holiday?  Do you have the time to add those extra touches for the biggest food holiday of the year?  If you’re already thinking about how you can utilize your current down time, open your doors, take reservations early and ask about special accommodations so when the 23rd arrives, you’re set to go!  Read more…

October 2017 Newsletter

Simple Steps to a Small Business Plan

As we tread into the last quarter of the year, one thing is on everyone’s mind, how can we make the last quarter count?  Weather this is the best year in the books, or if you’re hoping to make up some losses in previous quarters this is a great time to analyze year-over-year.

Budgets are always tough to stick to, try as we might, but what’s your cushion?  Read more…

September 2017 Newsletter

Flavorful Fall & Recipes to Match 

Before the leaves change there’s lots of things to look froward to – kicking off tailgate season, cooler weather and TONS and TONS of apples.  So, what does this mean for our guests when they come in?  There’s something new to look forward to, and some old favorites to rekindle from the this time last year.  Some staples are best left on the menu, like butternut squash soup, but digging up some new ideas are exactly what will keep your diners coming back!  Read more…

July 2018 Newsletter

The New School Year

Weather you’re getting ready for your own kids to go back to school, if you’re going back to school yourself or your staff is going back to school it’s that time of year again.  It’s an exciting time, but also can be a tough time to transition.

For those of you working in the school system long days are ahead and we’ve got some tips to make your days easier!

Or if your staff headed off to school?  Keep reading for some new marketing menu ideas.  Read more…

June 2017 Newsletter

Beer Pairings, Special Events & Summer Tips  

We’ve seen how the beer industry continues to grow, but are we growing with it?  Beers can enhance the flavor of the foods we’re cooking and pairing foods with specific beers can even take it to the next level, but how often is our staff telling our patrons about the work that’s gone into these selections?  Use beer pairings and meals to not only increase your summer sales, but excitement to dine with you!  Read more…

May 2017 Newsletter

Cinco, Mother’s Day & Busy Season

Cinco de Mayo is a great way to spice things up in the kitchen and enjoy the beginning of patio season!  Research says that when you plan and pre-promote an event around a specific day traffic day of increases 30%.  So, if you’re looking for a little added business this week why not add a special spice to your menu and talk about it on social media.  This allows your customers to look forward to what you have to offer all week, and hey maybe even a little word of mouth advertising that they’ll get a bigger group to go out since they have time to plan.

It’s no surprise that Mother’s Day is the busiest reservation day, but how are you setting yourself apart from the competition.  Make mom’s day a tradition for years to come by creating a menu that’s fresh!

College students will return home soon and we know what that means, busy season is coming and that means more people through your door.  We can help with maintenance check up’s down to cut down, down time!

What’s our favorite part of Spring?  Spring cleaning!  Whether you’re looking to replace some essentials in your kitchen or get a Spring tune-up, it’s the perfect time!

April 2017 Newsletter

Cinco, Mother’s Day & Busy Season

Cinco de Mayo is a great way to spice things up in the kitchen and enjoy the beginning of patio season!  Research says that when you plan and pre-promote an event around a specific day traffic day of increases 30%.  So, if you’re looking for a little added business this week why not add a special spice to your menu and talk about it on social media.  This allows your customers to look forward to what you have to offer all week, and hey maybe even a little word of mouth advertising that they’ll get a bigger group to go out since they have time to plan.

It’s no surprise that Mother’s Day is the busiest reservation day, but how are you setting yourself apart from the competition.  Make mom’s day a tradition for years to come by creating a menu that’s fresh!

College students will return home soon and we know what that means, busy season is coming and that means more people through your door.  We can help with maintenance check up’s down to cut down, down time!

What’s our favorite part of Spring?  Spring cleaning!  Whether you’re looking to replace some essentials in your kitchen or get a Spring tune-up, it’s the perfect time!

March 2017 Newsletter

Oh Spring, how we’ve missed you…

Artichokes, radishes, asparagus must we say more?  They’re back and we’re taking action by adding these favorites back onto the menu.  Now Spring isn’t all about the food, it’s the smell, the meaning behind it and looking ahead into all of the Pure Michigan that’s ahead.

What does Spring mean for you?  More people!  We all know that after spring break people get the itch to get out and what’s a better reason then to entice them with foods we haven’t seen in awhile.

What’s our favorite part of Spring?  Spring cleaning!  Whether you’re looking to replace some essentials in your kitchen or get a Spring tune-up, it’s the perfect time!

February Newsletter

We ALL Deserve A Get Away…

We know, it’s about that time of year when everyone get’s a little antsy.  Although it has been a mild winter and we may not be getting as stir crazy as usual, it’s still time to do things a little different and a lot of people will be getting out of dodge.  That’s much easier said then done.  It’s hard to get the time off work and take the whole family somewhere, so why not take advantage and cater to our patrons wants?

Create some inspiring food menu items that are unusual for your menu, or why not get even crazier and introduce some new flavors into your menu?!  Not sure where to start?  We’ve got some ideas for you here:

January 2017 Newsletter

Let’s Dub These Food Holidays, Shall We?!

Now that the holidays are over and we’re back into the swing of ‘normal’, there’s a lot coming up to still celebrate and give your patrons a reason to come in.  Whether it’s the big game menu, valentines select pairings or mardi gras cook-offs there’s a lot of opportunities to heat up your kitchen!

Typically we get stuck in a rut with the dreary, cold winter, but it doesn’t have to be like that.  Imagine a full dining room, not just on the weekends, but in the middle of the week.  People are looking for an excuse to get out and get moving, so let’s take advantage and give them a reason to come in and see us.  We have three prime mid-week holidays coming up, here’s how to make the most of them: