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  • September 17 2014 – Robert Fiumara

    Simple Menu Items Attract More Diverse Crowds

    As the waistlines of people across the world are expanding, and people are growing more and more concerned about the nutritional content of the food they eat, we have to ask ourselves what it is that drives customers. What it is that entices them to pick certain restaurants over another, and further, what motivates their menu choices? And what do...

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  • September 10 2014 – Robert Fiumara

    Cultivating a Better Guest Experience

    Generating repeat business and encouraging customer loyalty is always a challenge for restaurateurs, but there are ways that you can improve your restaurant’s layout and service to better engage customers and be more inviting to first-time visitors while also being welcoming to repeat guests. During a given customer’s visit, you will have approximately five opportunities to engage them and drive...

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  • September 03 2014 – Robert Fiumara

    Location, Location, Location.

    For chain restaurateurs, there are many considerations to take into account when opening a new franchise location.  For one, the dining marketplace is stagnant in comparison to past decades, and a chain’s growth is tied directly to an operator’s ability to gain a growing share of customer visits, an increasing repeat customer pool, and his ability to build greater chain...

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  • September 01 2014 – Robert Fiumara

    Dessert and Boosting Your Bottom Line

    While more consumers are skipping beverages to save the change in their pockets and many restaurants move toward bolstering their appetizer selections to generate revenue and increase their bottom line, a particular consumer trend is going unaddressed. Namely, many restaurants are overlooking or under-appreciating dessert as part of their restaurant menu. Many places opt to offer standard frozen fare, or...

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  • August 30 2014 – Robert Fiumara

    Snacks and Smaller Portions Will Generate Revenue

    The Millenials are soon going to be the majority of your dining public and they’re not going away. As a group with limited time, money, and growing health concerns, they are ever conscious of both convenience, nutrition (IE Calorie counts), and pricing in food service. In fact, so much so that smaller portions for smaller prices are at the forefront...

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  • August 14 2014 – Robert Fiumara

    Solo Diners a Growing Trend

    Recent research trends are finding that, in recent years, consumers are eating out on their own far more frequently than they once did. Many studies find that approximately half of all eating out or beverage occasions are solo endeavors.  How can your restaurant capitalize on this ever growing trend? First, you have to understand the makeup of your current prospective...

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