Restaurants and wine bars are increasingly creative in their wine menu presentations. Why? Because profit margins for wine at restaurants can reach up to 70%. Restaurants and wine bars are looking for ways to stand out and catch the attention of patrons. Marketing your wine selections in an innovative way can potentially drive your sales and profit margin.

7 Check Presenters to Impress your Guests

Closing the user experience with a unique check presenter communicates a memorable “thank you” to your guests. Custom check presenters offer an opportunity to provide a captivating finish with your guest counter to the familiar routine of paying the check.

Check (sometimes referred to as “chit”) presenters offer an occasion for innovative design and material combinations. Your creative energy, combined with your passion and branding, should be reflected in your guest check holders.

A modern fine dining menu cover is a menu cover that a customer can identify with; a cover that connects with customers emotions. When companies connect with customer's emotions, the payoff can be huge.”

Harvard Business Review, “The New Science of Customer Emotions”

“A menu is a communication vehicle… Used as a control mechanism, it helps to keep a business efficient, functional, and profitable.”

Daniel Traster, Foundations of Menu Planning, Second Edition

This is a good time to consider upgrading your menu covers. Our economy remains strong, people are dining out more, and the hospitality industry is enjoying a significant increase in business.1 New menu covers or guest directory covers that tell a part of your story may be just the investment needed to generate an increase in your revenues. Your story could be about environmental concerns and presenting your customers with innovative eco-friendly menu covers will echo the public’s increasing concern for environmental responsibility. Today, demonstrating values shared with your customers has become an important marketing strategy; the creation of value. The purpose of the corporation must be redefined as creating shared value, not just profit per se. This will drive the next wave of innovation and productivity growth in the global economy.”Michael E. Porter, Harvard Business School

Leathers, Faux Leathers, Woods, Metals, Acrylics, Grasscloth, Linens, and More….

We are now into September, a good time to begin planning for the upcoming Holiday Season. Our demanding schedules do encourage us to put upcoming important issues on the back-burner so that we can focus on issues at hand; don’t let this happen. If you have decided that new custom menu covers or guest directories are to be purchased before the Holiday Season, address the subject now so that you are able to get exactly what you want without having to compromise on design, materials, and quality, and without incurring the possibility of delivery delays.

Last month I wrote that custom menu covers are a reflection of ownership’s ‘intent’, and that they complete ‘designed’ ambiance. I was questioned on both descriptions; maybe my choice of words was not the best.., at least for some. However, I will stay with these choices, and will elaborate a little.

A custom menu cover is a reflection of a restaurant’s ownership/management’s ‘intent’.Successful restaurants have ownership that have researched and understand the value in a particular location, the best food selection for that location or how their specialties will be received in that location, and they appreciate the importance of high quality food and customer service together with the requirement of long-term demanding hours.These owners are serious business people, people who do not hope for success, but demand success. Creating an enjoyable and meaningful dining experience for customers is paramount and obvious from the moment a customer walks into the establishment.

Ambiance, Stress, and Diet?

A 2010 study from the University of Michigan showed that when levels of the stress hormone cortisol, were boosted in healthy, non-stressed adults, they ate more snack foods.”… You also are likely to eat fewer regular meals and fewer vegetables: Emotional Eating and Stress Eating

Who we work with

Who we work with