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!

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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.

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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.

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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.

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Here at the V&E Restaurant Group blog, we recently shared some of the trending technological directions of the dining industry. Today we thought we’d pull back a little for a broader focus on general, all-around trends in fine dining—a subject area we naturally keep close tabs on as we manage our popular and varied eateries in the U.S. and Mexico.

Read on for a few of the widely recognized recent fads and focuses in gourmet dining. Read more