The new reality of a digitally connected, constantly online world presents new challenges for restaurateurs. A casual, offhand negative comment from a disgruntled guest can be seen by tens of thousands of people and undo the best marketing efforts in a nanosecond. But it also presents new opportunities. Using detailed graphics to clearly decode a confounding topic, Aaron Allen will show you not only how to defend your brand against Internet trolls but also how to take a proactive stance and put the various platforms of the digital revolution to work for your benefit — without making it a huge time suck.
It’s defined as “the friendly and generous reception and entertainment of guests, visitors and strangers,” but somehow the meaning of hospitality has been lost. Suddenly, the hospitality industry isn’t so hospitable. And guests are noticing. Those who can motivate their staffs to return to the friendly and generous reception will have an advantage over the competition. Aaron Allen shows you how in this tailored presentation.
The restaurant model hasn’t changed in a hundred years. You offer food for sale, the guest comes in, eats it, pays for it, and then leaves. But everything about that transaction, from what food is served, how it’s prepared, how the guest finds out about it, and even how they pay for it, is subject to the latest trends. The key is not just staying on top of the trends but staying in front of them. With his unique perspective on the inside workings of the industry, Aaron Allen knows which trends are worth your time and which are passing fancies, and he’ll show you how to tell the difference.
Global restaurant consultant Aaron Allen has created dozens of new restaurant prototypes for leading restaurant and hospitality companies around the world, and he has engineered successful concept and design makeovers for independents and major chains. In this fast-paced 90-minute session designed for industry innovators, Allen will share his insights and methodologies on budgeting and establishing a timeline — and sticking to both; understanding the lifecycle of a restaurant and putting it to your advantage; and how to bake the marketing right into the design. He’ll also explain “sensory branding” and “experience design,” two concepts he is pioneering in the restaurant industry. Through examples of success stories and failures, Allen will show you the holistic approach that produces short and long-term success, improved sales and profits, and the ideal guest experience.