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TISSL Blog

New Year, New Me

Avoid a slow January with our top tips on engaging the detoxers.

With a recent report revealing that eating out in the UK is on the rise, (37% of Brits ate out more in 2016 than the previous year) we cover how to maintain progress in to the slow month of January.

Keep your Christmas success rolling in to the New Year

Last Christmas Hotels, Restaurants and Pubs lead to the rise in consumer spend and growth in December, and average spend rose from £14.41 to £14.48 on previous year. This year, this increase and growth is expected to continue.

 

Discounts V Loyalty

Who doesn’t love a bargain? Whether it’s BOG off, cheeky discount or a voucher, it can’t be denied that the idea of saving money through various tactics is certainly effective for luring in customers, but – just how effective is it for your business?

Out with the nut, in with the new

 

How to cater for the lucrative and increasing market of meat free foodies..

 

  

Doing their nut in

Any vegetarian or vegan will be very familiar with the phrase ‘nut roast’. The default for any meat based alternative within the festive season, or at the pub on a Sunday. Although the nut based combo is a great alternative and if done well will adequately suffice, admittedly the tiresome rounds of almonds and pastry on a Sunday can become ever so slightly tedious.

 

Pay it forward: Giving back

It’s good to give

 

Put a smile on their face

There’s always something rewarding about giving back. Random acts of kindness can be measured in many ways, giving away an umbrella to a stranger in the rain, a surprise delivery of flowers to work, or even giving up your seat on the train. No matter how big or small the gesture, a thoughtful action can go a very long way.

The Value of Table Turnover Time

Lets be honest, you dread the customers who come in and sit a table for a few hours. You’re never sure how to get them out quicker without being rude while trying to turn your table.

Faster table turnover leads to more sales for restaurants and is a crucial performance metric for many restaurants. At the same time, it’s delicate subject because you don’t want to ruin your customers experience by rushing them out as soon as they’re done eating.