Latest news about V&E (Vida and Estilo) Restaurant Group.
’Tis the haunting season, and here at Vida & Estilo Restaurant Group we’re ready to serve up some “scary”-good tips for dining establishments looking to take advantage of Halloween.
Read on for some ideas on how to use this spookiest holiday to your advantage in promoting your business!
There used to be a pretty clear-cut distinction between fine-dining restaurants and fast-food or quick-serve joints, but these days that’s no longer the case. A proliferation of “fast casual” and “fast fine dining” eateries are meeting the desire of more and more patrons for high-quality meals delivered with less formality and shorter wait-times than a traditional white-tablecloth establishment.
Here’s a closer look at the trend!
The concept of a weekly (or daily) restaurant special is certainly not a new one, but its benefits are as true today as ever. If you’ve never offered these kinds of regular deals at your eatery, here are some reasons why you might consider doing so—and some tips for how best to market them.
Some Advantages of the Daily or Weekly Restaurant Special
Daily or weekly specials allow you to focus on making only a few dishes, maybe even just one, which needless to say can smooth out and speed up operations in the kitchen.
Fall is just around the corner—it’s hard to believe, isn’t it?—and that means a whole smorgasbord of possibilities for seasonal marketing for your restaurant.
Here at the Vida & Estilo Restaurant Group’s blog, we like to provide as many tips and insights on successfully marketing an eatery as we can, and today we’re going to focus on some advice for promoting your establishment amid the crisp, shortening days of autumn. Read on for a bit of inspiration as the calendar turns toward that delicious–and emphasis on delicious—time of fall!
These days, open kitchens have become commonplace in restaurants: at their best, a wonderful draw that allows customers to peek behind the curtain and watch the very food they’re enjoying being prepared by skillful culinary artisans. Depending on the establishment, however, this trend may or may not be the best choice. Here are a few considerations on the potential pluses and minuses of the open kitchen!
Every dollar counts and every detail counts in the restaurant industry, and of course those two factors aren’t unrelated. Seemingly insignificant issues easy to ignore amid all the busyness and complexity of day-to-day operations can add up to major bites taken out of your bottom line, and conversely small tweaks and changes in procedure can ramify into significant savings.
Portion size is a clear example of this phenomenon, and the focus of our post today here at the V&E Restaurant Group blog.
From individuals to small businesses to giant corporations, more and more of us are realizing the need to adopt more sustainable lifestyles and business practices with an eye toward lightening our environmental footprint and protecting the natural resources and ecosystems that sustain us.
Restaurants can most definitely do their part by pursuing more environmentally friendly protocols and designs. Here are a few ideas on how to do just that!
Craft beer—that is, beer produced in relatively small quantities by an independent brewery—has enjoyed an amazing surge in popularity over the past several decades, and the upward trend continues at a healthy clip.
The sustained growth in the popularity of craft beers comes when major mass-market brewers are seeing a decline in revenues, and when per capita beer consumption is actually decreasing in the United States.
In the early days of the Internet, it was enough for a restaurant to have a website. These days, of course, it’s nearly impossible to effectively set yourself apart from the crowd without maintaining one or more social-media profiles for your establishment. Today at the V&E blog, we thought we’d offer up just a few basic tips for increasing your online profile as a restaurant or bar.
First, though, let’s quickly underscore the importance of being active over social media for any business…
Summer’s just around the corner—here in Miami, actually, it’s already here—and to celebrate we’re taking a look at a few of the major trends afoot in dining habits and the restaurant industry itself. Let’s dive in!
Plant-based Foods
We already noted this particular trend in a recent V&E blogpost, but it’s worth re-emphasizing given how significantly vegetarian and otherwise plant-based fare is expanding in popularity. Chefs and diners alike are exploring just how diverse and dynamic this huge corner of the culinary arena can be, with meatless dishes that go far beyond simple salads or roasted vegetables.
