Digital menus are much more than a novelty or passing trend. With the proper program, a digital menu system can be your beverage program’s central management hub. It gives you more control over your program, increases sales, provides financial insights, and improves the overall health of your beverage program. All while saving you hours on daily tasks each week. Let’s dive into the immediate and long term benefits of iPad menus. Read more
We’ve recently released two new requested features for Uncorkd. The first is the ability to toggle on and off trailing decimals in prices. The second is the ability to track customer selections and export them. The updates have been made in the software automatically, no app update is necessary. Read more
Spring is a transitional season for wines just as much as it is for those of us living somewhere with four distinct seasons. Implementing a seasonal rotating wine menu is a great way to keep customers engaged. Just like choosing the proper jacket when the weather can fluctuate 20 degrees in a few hours… selecting the right spring wine is about weight – not color. Implementing a seasonally rotating wine menu is a great way to keep customers excited. Uncorkd offers just the solution. Read more
Trying to keeping pace with the wine market can make you dizzy. Parsing between trends and fads, personal taste and market preference; it’s enough to make you pour a glass for yourself. For many customers, wine can be intimidating and confusing, but it’s also ever-present and familiar. Modernizing a wine program can be just as confusing but necessary. As a restaurant operator, you have to step outside your comfort zone and update your wine program to make sure your menus excite and appeal to your guests.
But where to start when you’re updating your wine list? Well, we’ll help you out.
These 5 areas of your wine program and operations are prime places to make changes. These changes are simple to implement, and they will do wonders to modernize your program. Read more
It’s important to take the right steps when integrating new solutions to restaurant problems. As tech services for the restaurant industry continue to expand, you should know what it takes to see successful return on your new service investment. Restaurateurs and managers know that on-boarding new technology creates a learning curve for staff. For some, this may seem overwhelming. Others understand that investing in better ways to do business will lead to big returns in the future. Read more
Private clubs are changing throughout the country. Whether it’s augmenting club policies in regards to technology, or relaxing rules and guidelines to accommodate families, clubs are changing in response to shifting member demographics and interests. As a club manager, how do you address these changes? What methods can you use to assess and identify the areas of your club that you need to change and improve, and which areas should continue on undisturbed? Read more
After the recession hit in 2007, private clubs had to push through a turbulent economic period worsened by membership decline. The past few years have marked a rebounding period for clubs across the country. Club economics have started to stabilize. But membership interests have drifted from the golf course into new leisure areas. New technologies have helped bridge the gap between changing demographics and more effective club management. As club managers assess what the future looks like for their businesses, tech companies whose focus is hospitality aim to make that future user-friendly. Read more
With our new year just a few days away, it’s time you start thinking about how to improve your restaurant in 2016. For savvy restaurant operators, this starts with taking a fine tooth comb to your 2015 financial reports. As a business resolution, this is the equivalent of cursing that last piece of honey baked ham you ate before stepping on the scale, noting the pounds, and then analyzing your eating habits to identify the junk and grease you need to cut from your diet. Instead of the resolution to loose weight, a restaurant’s resolution should be to increase profits. Like any New Year’s resolution, this means you eliminate bad habits, accentuate good ones, and add a few productive bits to your routine. There are now a host of new restaurant technologies available to help you do all that. Read more
The Drinks Business recently detailed a study commissioned by wine subscription service taste4. The study sought out the top 10 wine terms that consumers are most confused and put-off by. The 2,000 consumers surveyed gave insight into the way many wine drinkers approach buying a bottle. While some of the terms on the list may be surprising, like “tart,” “legs,” or, “nose”, the take-away message of the survey is something very familiar to us at Uncorkd.
If you run a restaurant, you’ve tried your hand at in-house marketing. Maybe you’ve had the unfortunate pleasure of stuffing daily specials into table tents, only to see your customers push them off to the side like a dirty plate. Or you’ve looked into the glazed-over eyes of a customer who is clearly not listening as you list off the night’s specials. If not, then you’ve definitely shuttered in horror at the blatant typo on the event flyer you just printed and planned to tuck into guest’s checkbooks.
Many of these methods are used all over the restaurant industry, from mom-and-pop diners to white table cloth bistros. But these efforts are often overlooked by guests because they’re scattered advertisements that don’t come to guests at the right time.
But if you’re restaurant is using digital menus, you can better integrate marketing to guest’s into the dining experience. And you’ll never have to worry about replacing table tents again.
Here are some tips for using digital menus for marketing.