Ignoring your online presence is a huge mistake you can't afford to make—particularly during the current COVID-19 crisis. If your restaurant still does not have a website, here are six reasons why now is the time to invest.

If you're starting a curbside delivery or pickup service for the first time, or if you're looking for ways to improve your current system, here are a few tips for success.

Here are factors you must consider before investing into a second restaurant location.

Some restaurants are hesitant to discount their food out of necessity to maintain a healthy profit margin and keep the establishment afloat. Offering the right discounts may however yield benefits. These include better goodwill in the community, more word of mouth referrals, and more frequent customers.

If you’re hoping to capitalize on an already busy season and attract more traffic to your restaurant in the coming months, the holidays are an ideal time to launch a new campaign. Consumers are primed to spend, so it’s all about finding the right message. Here are five marketing tips to increase restaurant sales during the holiday season.

Food service codes and regulations vary by state, with many states having two governing bodies that split up duties to monitor and work with restaurants and other businesses that sell food.

Loyalty programs are getting smart. They can offer personalized rewards and provide marketing messages to your customers. Plus, research shows that customers are 82% more likely to shop at a store with a loyalty program. They’re also a great way to encourage repeat business.

Search engine optimization, or SEO, is the strategy of following best practices to ensure that search engines display your website in the search results for a certain term. It will give you a head start and show your credibility to search engines. There are a few areas of “restaurant SEO” that owners need to be aware of if they want to remain competitive for placement consideration in customers’ search results.

According to the Food and Agricultural Organization of the United Nations, approximately one third of all food is lost or wasted annually. Most of the waste comes from fruits or vegetables. A lot of food waste can't necessarily be prevented due to hygiene, like saving food that has already been on someone's plate, but it is possible to cut down on food waste at your restaurant in other ways.