Waitrainer+ Blog

The Basics of Writing Restaurant Newsletters

Posted on August 16, 2017 by Michelle Locke

You read our blog post about starting an email list. You’ve implemented a few changes in your restaurant, on your website, and on your social media channels. You have a collection of email addresses organized into a client like Mailchimp or Mailerlite.

...
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What Does It Mean to Have Brand Ambassadors?

Posted on August 15, 2017 by Michelle Locke

You may have heard the term “brand ambassadors” in the past and wondered, exactly, what it meant. The big question is: are brand ambassadors something you need to pay attention to? And if so, what can you do to cultivate these relationships?

Let’s start with the basics. What is a brand ambassador?

The basic definition of a brand ...
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How to Write a Social Media Policy for your Employees

Posted on August 9, 2017 by Michelle Locke

Does your restaurant have a social media policy?

If you just stared at that question, wondering what, exactly, it meant, then it’s time to get serious about social media and your restaurant’s policy. We’ve written about social media policies before, with an eye on ensuring that employees still have freedom and trust in you as an owner and manager. ...
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Should You Use Facebook Ads?

Posted on August 8, 2017 by Michelle Locke

You’re using Facebook consistently to share updates, specials, and more with your guests. But you’re starting to wonder just how it could be possible to reach new guests using just Facebook alone.

The answer, truthfully, is to implement Facebook ads. You’ve seen these before from other products: sponsored posts from pages that perhaps your Facebook ...
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How to Start an Email List in Your Restaurant

Posted on August 2, 2017 by Michelle Locke

If you stay on top of marketing trends, you may have heard about email marketing. Probably. Maybe. If you don’t pay attention to marketing trends outside of what you’re doing and what works, you may not have heard of it at all.

That’s fine, because we’re going to walk you through email marketing today—why it’s important, how ...
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3 Tips for Writing Social Media Posts for your Restaurant

Posted on August 2, 2017 by

You’ve read our blog posts about social media. You know that it’s important to be posting on social media. You have photos. You have hashtags. You know how it all works and you know you need to be doing it.

But then, you freeze.

When it comes time to write and schedule some social media posts your restaurant, you freeze: you don’t ...
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Can Employees Help You Be More Sustainable?

Posted on July 26, 2017 by Michelle Locke

We can’t believe it’s the end of July already! We’ve covered all the ways you can start being more sustainable and why it’s important. But there is always more to talk about when it comes to sustainability.

Here at Waitrainer+, we believe strongly in training, a strong restaurant culture, and allowing employees to be the best they can be. ...
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restaurant sustainability

How to Limit Your Environmental Impact

Posted on July 25, 2017 by Michelle Locke

We’ve explained why sustainability is important. We’ve covered 4 steps to get started. What are some other things you can do to limit your impact on the environment, keep your restaurant running efficiently, and feel good about sustainability?

Here at 5 ways to limit your environmental impact. These eco-friendly tips will reinforce your commitment to ...
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4 Steps to Be More Sustainable in 2017

Posted on July 18, 2017 by Michelle Locke

So, you want your restaurant to be more sustainable. But you don’t know what steps to take to actually get there. When you’re researching sustainability, it’s easy to get overwhelmed because there are so many directions you can go.

To make your life just a little bit more simple, we identified four steps you can start with to be more sustainable ...
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Why You Should Throw Out Your Training Manual

Posted on July 17, 2017 by Michelle Locke

Last week, we wrote about how your employees shouldn’t put down their smartphones—because by using apps instead of paper and pen, you can easily reduce the use of paper in your restaurant.

This week, it’s time to talk about your training manuals. How many do you have? Do you have one general training manual for every person in your restaurant, ...
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