It’s finally happening. If you’ve watched the recent Netflix series The Social Dilemma you’ve seen how social media platforms are tracking us using data and how they’re feeding that data to advertisers. I had a few conversations with friends and family who also watched the movie. They all seemed a little shook at how their data is being used. Most came to the revelation of “oh, so that’s why I keep seeing the same headphones from Amazon in my newsfeed.” Now as a marketer who is uploading customer data to Facebook, Google and other ad platforms almost daily I would respond with “if you liked those headphones, isn’t it nice to get a reminder? and isn’t it better then getting hit over and over with a bunch of ads for stuff you don’t want?” Think about TV commercials, if you’ve ever been sick in bed on a monday afternoon and forced to watch the Price is Right you’ve seen an ad for the Hover round, the Clapper or AARP. TV commercials became so invasive that people have pulled the plug in dramatic fashion and are now using paid services like Netflix to get around them. At least with retargeting ads (this is what the ads that target users based on their data are called) you’re seeing products and services that you were actually interested in at one point.
Here’s a few examples of how small businesses will be affected by Apple’s privacy update:
You book a reservation online with a new restaurant. You go to that restaurant, have an amazing dinner and say to your date “this place is great, we need to bring our friends here.” You leave the restaurant and completely forget that you were there. Your parents come into town and you take them to Applebees because you completely forgot about the great meal you had at your favorite new restaurant. Now, say that restaurant is using a company like ours to handle their marketing. We pull all of the names, email addresses and phone numbers from their online booking software and upload to Facebook ads. Facebook then matches people’s profile based on the data that we uploaded. We use that new audience to setup an ad that says “You’ve been to our restaurant before, we’d love to see you again! Here’s an offer for a Free Appetizer on your next visit” You see that ad, and now your family is sharing a memorable new restaurant instead of eatin good in the neighborhood.
You visit a local hardware store website in the summer looking to rent a chainsaw. You don’t rent the chainsaw, but you like that hardware store and would rather support a local business than go to Home Depot or Lowes (who spend billions on TV ads.) That hardware store’s website has a Facebook pixel installed which essentially tracks users that come to their website so they can market to those users in the future. It’s now 8 months later in the middle of the winter and you’re desperately looking to buy a shovel and salt because there’s a foot of snow on your driveway. Home Depot and Lowes are completely sold out. You see an ad from your local hardware store pop up in your Facebook feed that says “We have shovels, salt and snow blowers in stock!” You shoot over to the hardware store, buy your shovel and salt and your problem has been solved.
Both of those examples show practical ways that using consumer data better connects consumers with the small businesses that matter most to them. Apple privacy settings update will not allow Facebook or other social apps to share the data. When this happens you’re essentially turning off the faucet for small businesses to connect with consumers and opening the floodgates for large corporations to drown you in ads.
For information about how we’re helping our clients combat this problem, please reach out through our website.
You can read more on Facebook’s stance on this new social dilemma HERE. There’s also a great article on CNBC that has more information including how the industry is adapting their advertising strategy.
Earlier this week I had a serious hankering for Chinese food. Sitting at my home in Fishtown I picked up the phone about a half hour before getting ready to eat and called my go-to bodega Chinese spot. Normally when I order from this place I’m generally astounded at how quickly they get to my house, however this time their phone just kept ringing. So I tried another place, and another and another until I had called every hole in the wall Chinese delivery spot within 3 miles of my house, none of them answered! I opened up my Uber Eats app and proceeded to order from a Thai place down the street that I really don’t like, but I needed to fill the hoisin sauce void in the pit of my stomach. Note that I only use Uber Eats as a last resort. They take roughly 30% from each restaurant order making it really hard for the restaurants to make money from delivery through their service. And don’t even get me started on Grubhub, I deleted that app from my phone.
So today, scrolling through my newsfeed I come across a post on Facebook from Philly restauranteur (and owner of a few of the places below) Kenny Poon. He compiled a list of some great restaurants open in Chinatown during the coronavirus pandemic along with their direct phone numbers and open hours! I’ve also added a link to their Google listings so you can check out reviews and food pics before ordering. Kenny encouraged his followers to share his post, I’d like to implore you to do the same as these restaurants could certainly use the business. As for the rest of the asian restaurants in Philly, stay strong… I’ll be your first order when you open back up!
The virus is here and it’s hitting our industry hard. While most “non-essential” businesses are closed, in most areas restaurants are allowed to offer takeout and delivery. If you have a bar or restaurant that is open for takeout and delivery NOW is the time to advertise! Grub Hub, Uber Eats, Door Dashed and Post Mates have a million restaurants listed in your area making it hard for you to stand out from the crowd. With social media advertising you can hone in on your local area and jump to the top of that list by controlling your own messaging and photos. Our partner Targetable is donating four free weeks of their services to advertise your restaurant’s takeout, delivery, and curbside services.
From their site
We are donating four free weeks of Targetable so you can:
Market your restaurant on Facebook & Instagram while only needing to commit 10 minutes per week.
Approve ads that are generated specifically to promote your delivery, takeout & curbside services.
Access pre-licensed images to make your ads still look good should you not have your own professional images.
Let the system iterate and improve your ads over time
For more information about how to claim this service please reach out to us directly on our Contact Page
Coronavirus (COVID-19) has already had a dramatic impact on restaurants. As of the end of the day on Monday, restaurant purchase transactions had slumped more than 42% across the Thanx network. In these difficult times, restaurants must take proactive measures to not only keep establishments safe, in accordance with CDC guidelines for businesses but also ensure they take steps to limit negative impacts on sales.
What can restaurants do right now?
1. Embrace off-premises dining options
On Sunday night, the mayor of New York City banned dining out, limiting restaurants, bars, and nightclubs to takeout and delivery only. Many others have followed suit and it’s likely additional cities and states will follow in short order. On March 16th, President Trump urged Americans to forgo dining out and may mandate the same in the very near future.
As such, we encourage restaurants, in regions where these changes have not yet been mandated, to consider proactively going off-premises-only taking a similar approach as Starbucks, Chick-fil-A, and others. Not only does this step reduce the potential spread of the virus, but it also engenders trust with customers and bolsters brand affinity.
Here is an example of messaging on Chick-fil-A’s website:
“Our highest priority continues to be the health and well-being of everyone who comes into our restaurants. As we navigate the evolving impact of coronavirus on our communities, we are temporarily closing our dining room seating to help limit person-to-person contact. Some of our restaurants may only offer service through our drive-thrus, while others may be able to offer takeout, delivery or mobile ordering options. Thanks for your patience as our restaurants begin transitioning their operations this week. We know these are challenging times, but we’ll continue to do our best to serve you.” – Chick-fil-A
2. Implement contactless delivery
For those restaurants who offer delivery to consumers directly through a website and/or mobile application, we recommend immediately implementing and promoting “contactless” delivery.
To support the implementation of contactless delivery, we suggest restaurants take the following steps:
Restaurants with their own delivery fleet should take measures as recommended by the WHO and the CDC to ensure packaging and delivery drivers follow safety guidelines.
Restaurants should also ensure that contactless delivery instructions can be entered by consumers directly through ordering channels whether online or through a mobile app. Here’s an example of how consumers can enter delivery instructions within Kolache Factory’s Thanx-powered web ordering experience.
Once implemented, restaurants should promote contactless delivery across all digital channels including restaurant websites, email, SMS, push notification, and in-app. Here are a few examples email from Jimmy John’s and Lyfe Kitchen:
And a few more social media and in-app promotions from Blaze Pizza and Starbird.
Major third-party delivery providers offer contactless delivery options as well. Postmates announced contactless delivery first on March 6th, with DoorDash, GrubHub, and UberEats quickly announcing similar capabilities. The implementation of these features varies across platforms, with some offering an option to enter delivery instructions at checkout and others offering “contactless delivery” dropdown menus.
Here is an example showing the “Contactless Delivery” option on Postmates and the corresponding detail.
And an example of no-contact delivery instructions for consumers in DoorDash’s mobile app:
As a first priority, restaurants should promote contactless delivery on direct-channels where margins are highest. As noted in more detail below, we highly encourage the promotion of free or discounted delivery on this channel first. In addition to avoiding commission fees, this allows customer data to be captured which can, in turn, be used to re-engage customers during and after the crisis. As a secondary step, we recommend promoting Uber Eats where fees have been waived and Grubhub, where commissions have been suspended* for some businesses and other third-party channels** as a secondary priority, perhaps with less attractive incentives. With either approach, be sure to provide clear instructions to consumers who may not be familiar with the nuances of each platform. *3/18/20 Update: Grubhub has gotten some backlash on the relief program that’s worth reading about here. **3/19/20 Update: DoorDash just announced reduced or waived fees.
Here is an example of Modern Market’s email instructions, outlining how consumers can provide drivers with contactless delivery instructions on DoorDash:
3. Introduce curbside service
We also recommend offering curbside pickup, especially if contactless delivery is not an option, to give customers the option to place an order for pickup through digital channels and/or by calling the restaurant directly. Some governments have limited capacity inside of restaurants so, in addition to consulting local regulations, consider offering pick-up brought directly to the guest’s car. Adding more consumer touchpoints, like accepting orders via phone, is another way to widen reach and capture more sales.
Here is an example email communication from McNellie’s Restaurant Group:
And another example from Starbird:
We recommend restaurants promote safe delivery and curbside options, via in-store channels, if the business remains open or until bans go into effect. For those businesses limiting dine-in, we suggest posting notices at all entrances communicating off-premises dining options.
4. Go cashless
In supporting takeout and dine-in, it’s important restaurants limit direct contact between employees and guests. Restaurants should move to accepting credit cards and touchless mobile payment only, if possible. Regardless of whether or not mobile payments are available in-app, encourage guests to adopt Apple and/or Google Pay. Since many guests likely do not have and will not download the restaurant app, this ensures that anyone can pay via mobile and avoid direct contact with machines and employees.
Here is an example of messaging about going “cashless” from Modern Market:
5. Offer free or discounted delivery
To encourage delivery and takeout purchases, we recommend promoting those channels and offering discounts where appropriate. Here are a few examples:
Chipotle is offering free delivery on direct orders of more than $10.
“We’re committed to delivering a fast, fresh and personalized experience. That’s why we have a dedicated team and ingredient line to service delivery and pick up orders with care. Free Delivery now available for a limited time.” – Chipotle
Modern Market is offering Free Delivery on orders over $15, suggesting that customers stock up on items that store well.
“Place one order on our website for multiple meals. Our bowls are easy to reheat, our salads hold for days, our pizzas crisp up nicely in your oven at home.” – Modern Market
sweetgreen is offering free delivery via their mobile app and through Uber Eats stating that:
“Our mission has always been to build healthier communities, and right now, this means practicing social distancing. As we follow health guidelines and shift to a pickup + delivery only ordering experience, we’re providing free delivery* online + on the sg app and Uber Eats.” – sweetgreen
6. Promote gift cards
With restaurant sales expected to take a major hit over the next few months, restaurants should consider promoting and/or discounting gift cards. Many loyal guests are looking for opportunities to support local restaurants and gift cards provide a path for that support.
Honeygrow took the idea a step further encouraging their guests to buy gift cards for healthcare workers to show their appreciation:
Check out this genius ideas from Doc B’s to buy now, get a gift card later:
Here is an example email message from Garden Catering:
And another example from Big Red F Restaurant Group:
Restaurants should allow gift cards to be purchased on their websites and within mobile-apps, if applicable. For restaurants with strong followings, it may be advantageous to enable digital donations as well. Push notifications for mobile app customers should be enabled to promote stored value options.
7. Communicate transparently and regularly
Perhaps it goes without saying but it’s important to share the specific precautions that the restaurant has undertaken in light of the coronavirus. Many restaurants have already shared such communications but it’s important to keep up a regular cadence. Take, for example, this series of touchpoints shared by sweetgreen:
Thursday, March 12th:
To our sweetgreen community, On behalf of our entire team, we want to personally thank you for trusting sweetgreen as your destination for real food. Our mission is to build healthier communities, and now more than ever, we look to our core values to create solutions that benefit our community, our customers, and our teams. We want to let you know that your health and safety is our top priority. Our dedicated response team is closely monitoring guidelines regarding Coronavirus (COVID-19) and we are taking increased precautions by reinforcing the following health + hygiene protocols for all team members and restaurants:
Stringent hand-washing procedures for our team members
Rigorous food safety audits
Dedicated hospitality position responsible for cleaning communal surfaces
Installing hand sanitizer dispensers for our guests
It is our team members in our restaurants who bring our mission to life every day. Our paid wellness leave policy goes above and beyond industry standards. And now, we will be offering up to 14 days of Care Pay to employees who have been diagnosed with or exposed to COVID-19 so they can self-isolate at home. We never want a team member to put work before their health. We appreciate your understanding as we navigate this rapidly evolving situation alongside you, our loyal guests. While we are currently maintaining regular operations, our restaurants are fully prepared to swiftly adapt in order to continue serving real, delicious food. This means the sweetgreen experience may shift to better suit the needs of the community, including enabling pickup-only ordering scenarios and exclusively servicing orders via delivery through our sweetgreen app. Thank you for your ongoing confidence, care, and trust. We are committed to remaining transparent and keeping you informed of any changes to our approach. Thank you,
Sunday, March 15th:
To our sweetgreen family, As we continue to navigate COVID-19, our commitment to you remains to make transparent and thoughtful choices rooted in our mission of building healthier communities. That’s why, for the safety of our community and guidance from the CDC regarding social distancing, we’ve made the decision to move sweetgreen to a “digital ordering” experience in all of our 104 restaurants starting tomorrow Monday, March 16th. Here is what to expect:
We are moving to a pick up and delivery only model – you will not be able to order on our front line nor will you be able to sit in our restaurants to dine.
To place a pick up order, please download our app.
Due to social distancing and capacity reductions placed on all restaurants, you will not be allowed in the restaurant until pickup time.
Our dedicated team members will manage customer occupancy within CDC guidance and safely distribute meals.
You can still order sweetgreen for delivery via the sweetgreen app or UberEats.
We may start to reduce operating hours or temporarily close select stores. Please continually check our app and/or website for our latest hours.
The news around COVID-19 is constantly changing, as are the needs of each community. We are prepared to move quickly, reevaluate closures, and return to normal operations when it is safe to do so. As always, we’ll get through this moment together by leading through our values. Thank you,
Monday, March 16th:
Free Delivery Promotion Our mission has always been to build healthier communities, and right now, this means practicing social distancing. As we follow health guidelines and shift to a pickup + delivery only ordering experience, we’re providing free delivery* online + on the sg app and Uber Eats. But staying home doesn’t have to mean eating alone. Text a loved one. Share a virtual Kale Caesar date. Connect to one another while we do our best to keep connecting you to real food.
Monday, March 16th (afternoon):
Connecting Hospitals to Real Food We’re so grateful for the hospital workers + medical personnel who are putting others before themselves during this critical time. In the midst of the current crisis, we’re dedicating our Outpost operations and teams to support those on the front lines by delivering free, fresh sg salads + bowls to hospitals in the cities we serve. We’ve already implemented Outposts at a few hospitals, and we’ll continue to set them up as requests come in. Need an Outpost at your health facility? Click below to fill out the form, and someone from our team will reach out to you.
In addition to sharing updated practices the restaurant is undertaking to keep customers safe, it’s important to show how restaurants are caring for employees, for example, offering free meals or paid leave benefits to affected employees. Here’s an example from PINCHO:
Last but not least, while restaurant delivery is a viable alternative to visiting the grocery store or using a grocery delivery service, many customers may not be aware of restaurant offerings. As such, restaurants should promote the advantages of restaurant delivery over grocery and grocery delivery to ensure guests think broadly about their options.
Here is some example messaging from Modern Market:
“We don’t believe this “social distancing” experiment is going to be short-lived and eventually, we will all grow tired of eating pasta, rice, and beans – so help us stay afloat and we will make sure we keep you well-fed as we wait this pandemic out. Can’t get an Instacart driver? Order a few meals from us and we will deliver it for free in 15 minutes. Don’t stock up on veggies, we have plenty, and would love to sell them to you, conveniently made into a salad :-0.” – Modern Market
8. Urge customers to support local businesses
Many loyal guests want to support local businesses during the crisis. For those who do, restaurants need to make it seamless for guests to take part. Consider this messaging from Modern Market:
“Keeping our kitchens humming keeps our team members employed and keeps you well-fed with food that ensures you will end this crisis healthier than when it started!
Yell over the fence to your neighbor about how amazing and safe it was to order Modern Market and have it delivered to your front door, for no additional charge. They will be amazed and then likely order from us. This keeps our team members employed. They thank you in advance.
Take photos and videos showing the amazing food we brought right to you, post on social media with the hashtag #eatwellbehappy.” – Modern Market
9. Put safety front-and-center
Restaurant guests are more focused on safety than ever before. Consider putting safety front-and-center on your website, as Chick-fil-A has done here:
10. Extend reward redemption periods
For restaurants with outstanding discounts and/or incentives expiring in March or April, we suggest extending the redemption period to ensure that guests don’t lose out on hard-earned rewards. This is particularly true in the case of store closures or in-store only discounts where dine-in is restricted. Earned rewards, as well as date-specific rewards, such as birthday and anniversary rewards, in particular, should be considered for expiration date extensions. Worth considering is whether to, across-the-board, emplace a more relaxed restriction on expiring rewards. When making these changes, restaurants should be sure to notify guests of the extended redemption period to acknowledge the proactive accommodation made and earn trust.
11. Proactively refund event deposits
For restaurants offering event bookings, restaurants should take a proactive approach to managing event cancellations. For events occurring in the near-term that must be canceled, direct communication with the event coordinator is preferred. For events planned in the longer-term, it’s important to proactively communicate with the coordinators of those events.
Here is an example message from Bottleneck Management:
“At this point, we intend to keep as many events booked after March as possible and will be evaluating this daily as new information comes in. There’s a chance we won’t see interruptions to your events booked later this year. If we determine it prudent to cancel your event, we will reach out to you specifically. If that is the case, we won’t be charging any venue or cancelation fees. All money paid up to that point will be refunded. If you decide to proactively postpone your event, please reach out as soon as possible so we can secure a future date.” – Bottleneck Management
12. Ask your government to take action
As of early the morning of March 17th, President Trump has referenced potential stimulus plans for small businesses such as restaurants. Reach out to your local government officials asking for aggressive measures to help the restaurant industry.
Reach out to your local senator with just a few clicks here.
13. Keep tabs on what’s happening in the industry
Last but not least, stay on top of restaurants’ and delivery platforms’ new COVID-19 labor and operations policies. This resource tracks policy changes by major brands.
Follow this blog from Restaurant Business for the latest updates on the unprecedented impacts of COVID-19 on the restaurant industry.
Track restaurant-specific guidelines here. Bon Appétit put together stories from food industry workers on what they’re seeing in their communities and how their businesses are being affected.
Dig Food Group published helpful documentation on their website: everything from scenario planning to employee policies to sanitization log templates.
14. Prepare for the future
When the dust settles, it will be more important than ever to have a database of customers and a channel to re-engage them. In a future article, I’ll share tips and tricks for preparing for the future.
Look for plenty more content from Thanx coming soon and reach out anytime to advice@thanx.com to share ideas or to talk to an expert about additional recommendations!
Article originally written by Thanx.com. Thanx is the CRM and digital engagement platform helping restaurants modernize and personalize guest interactions to drive incremental revenue. To request a demo Click Here
It has officially hit the fan and restaurant owners are rightfully panicking. The general public has an unfair perception of restaurant owners: they think you’re printing cash. The reality is, with the increase in credit card usage, the increase in 3rd party online ordering and delivery platforms, restaurant owners are dealing with rapidly shrinking margins. Now factor in an unknown variable such as the Coronavirus, and, sadly, many of our favorite restaurants are not going to survive. Here are 10 Things Restaurant Owners Can do to Survive this Virus Storm: 1. Shut Your Doors: even if it hasn’t been mandated by your local or regional government, shut your doors anyway. It’s going to be hard enough to survive, the last thing you want is anybody attributing catching the virus from your establishment. That would close you for good. 2. Serve Bulk Only: Families aren’t worrying about their next meal, they’re worrying about their meals for the next 3-5 days, and probably longer. The desire for fancy entrees and quinoa specials are over. What they do want is good meals and in bulk; think army rations with your special touch. Get completely away from small orders. Ditch the 10 wing orders; you’re selling trays of 30 or more. People will order it because they want wings for today, tomorrow, and the next day out. 3. Serve Delivery Only: here’s why you don’t want people coming to your door for food, despite the temptation– you can’t control who’s coming to your door. Put a system in place where your deliver-only option is as safe as possible. You need to focus on cranking orders out. 4. Hammer Social Media: focus on overloading your social media with images and videos of your kitchen. Show the steps you are taking to keep it clean. Put your staff in hairnets, gowns, gloves, and if you can find them- masks. As the old saying goes, a picture is worth a thousand words…well guess what, images of aggressively sanitized kitchens are worth a million. 5. Your Delivery Drivers: if possible, put them in gowns as well. Have them place the delivered food on the doorsteps of homes and then call the customer before leaving, making sure the meal is retrieved. 6. Don’t Just “Write” Posts: Customers are getting hammered with written posts & emails from every business on the planet that has their email. They are rightfully tuning out. Again, hammer social media with images…but take it one step farther: speak to your guests. Video you and your staff in the kitchen, talk to your guests. Put the face and the emotions of the small business owner front and center. 7. Offer Something, ANYTHING, for Free: it doesn’t have to be a meal, it could be easy recipes that family’s can make together. Share cooking tips & tricks. If possible, offer fresh baked bread with orders (for example). 8. Go BIG on Gift Card Offers: offer half the value of the order in gift cards to be used in 6 months time. For example, somebody orders $50 in food, give them a $25 dollar gift card to be used no earlier than 6 months from date of their order. 9. Incentive Social Media Sharing: tell your customers, “anybody that shares an image of their family enjoying one of our bulk meals gets 10% off their next order.” You need as much visibility of your products in the hands of consumers as possible. 10. Lastly, SURVIVE TOGETHER: Your customers do not want to see their favorite establishments go out of business and they do want to support you…here’s the problem– they want to support all of you. Make it easy on them, talk to the restaurant owner to your left and to your right, put together a bundled order of all your products for a special price and hammer your community. ‘Wings from Joe’s, Burgers from Bob’s, & Soup from Cindy’s…all for the one-time price of X.’ Put a restaurant community bundle order together. Your peers are no longer your competition, everybody is now in the same boat and you all better start rowing.
Article written by Keith Christy | Keith.christy@fiserv.com
Keith is a life long restaurant consultant and active sales representative for Clover Point of Sale Systems and First Data Credit Card Processing. Keith’s background is in insurance, casino food & beverage management and restaurant consultation.
A Coming Out Party for Philadelphia’s Newest Southern Belle!
Join us Thursday, December 1st @ 5:30 – 9:00pm for a complimentary menu sampling and cocktail party to welcome Common Wealth — the best of South Carolina Lowcountry cuisine and hospitality to our Commonwealth of Pennsylvania.
Executive Chef Joe Battista and General Manager Crystal Battista (brother and sister in law) want Philly’s foodies to get a heaping helping of Southern Hospitality. Complimentary Menu items for this event will include; Oysters Bienville, Shellfish and Grits, Shrimp Perloo, Fried Green Tomatoes, Chicken and Waffle sliders and a few other little vittles.
In house mixologist Wade Long will be putting together some artfully crafted cocktails for the night including; Queen Anne’s Revenge – Bulleit Rye, Sugar Cube, Squeezed Citrus and Bitters and the Travelers Passage – In House Pineapple Infused Vodka.
Find out why Lowcountry cuisine aficionado Craig Laban, Philadelphia Inquirer/Philly.com called Common Wealth … “A smart little South-meets-North riff’ in Old City.”
Please RSVP HERE for yourself +1 guest. This is an exclusive event.
Rustic American BYOB with Historic Roots coming soon to Old City Wister
Philadelphia, PA – Lacroix Sous Chef Benjamin Moore is looking to make the big jump from behind the line to behind the menu at the all new Wister BYOB at 26 N. 3rd street in Old City. Moving from the James Beard Award winning ABC kitchen to famed Philadelphia institution Le Bec Fin Moore has been under the tutelage of some of our country’s greatest chefs including; Dan Kluger, Jon Cichon, Georges Perrier and Nick Elmi.
Chef Moore’s rotating menu will focus on big, bold flavors that highlight the season’s. Price point will be under $30 per entrée with daily specials. “I’m writing the menu around ingredients that are exciting me right now, that happens to be late summer produce, and seasonal fish.” – Chef Benjamin Moore
“The idea behind the menu is to keep it small, but have it changing so often that there’s always something new for our repeat diners.” – Chef Benjamin Moore
The name Wister was pulled from Old City Philadelphia’s Historic Wister building named after master ironworker John Wister. Upon entering the restaurant you will be greeted by exposed brick walls dating back hundreds of years, fine metal work and dimly lit tables.
Wister BYOB is aimed for a soft opening on October 1st. Grand Opening information will be emailed out to everyone that signs up on our site wisterbyob.com. Days of operation will be Tuesday – Saturday, closed Monday. Be on the lookout for Sunday Brunch and Live Jazz one night a week starting in October.
Ora King Salmon 29
Heirloom Carrot. Lentil. Carrot Reduction.
Monkfish 28
Sungold Tomato. Bacon Hushpuppy. Crab Jus.
Cobia 27
Delicata Squash. Arugula. Sage Noisette.
Agnolotti 24
Maitake. Cippolini Jus. Kasha.
Fluke 28
Fennel. Muscat Grape. Verjus.
Berkshire Pork Chop 30
Offal Stuffed Potato. Hakuri Turnip. Rosemary.
Chicken for Two 55
Seasonal Vegetables. Lemon Lavender Jus. Wister BYOB
Wisterbyob.com
26 N. 3rd St | 267-239-5900 @WisterBYOB on Facebook | Instagram | Twitter
To schedule a time to meet with Chef Benjamin Moore or to request more information please contact:
Rob Wright at Small Talk Media through our Contact Us form
Logos and Pictures below may be used in all press articles
As you may or may not know we’re represent a lot of businesses in the tri-state area in the hospitality industry. One recurring topic that keeps coming up in meetings is that they’re all always looking for staff, however they can’t always openly promote it because their staff might find out and the possibility of being replaced is never good for morale. We’ve decided to help our bar, restaurant, nightclub, etc friends in need by putting up a general application that we will use to funnel applicants. If you or a friend is looking for a job that fits into one of the categories below please fill out the application below and we’ll forward it on to businesses looking to fill those positions. If you have any questions or comments please feel free to comment below and we’ll see if our team can help you out.
Available Positions:
– Baristas
– Bartenders
– Dishwashers
– Expediters
– Host/Hostess
– Kitchen Prep Staffs
– Line Cooks
– Servers
– Server Assistants
– Security Guards
Best of luck out there,
Rob Wright
Owner Small Talk Media
Philadelphia, PA – May 22, 2016. Center City is now home to a new Korean inspired American restaurant. From menu items including a burger infused with Korean Flavors to Cheesesteak Eggrolls, the uniqueness echoes from wall to wall, dish to dish, and its creativity literally melts in your mouth. The Grand opening is set for May 25th, 2016 from 5 to 8 PM. bop looks forward to providing its customers with matchless dishes you cannot get anywhere near its Center City location. Where Korean meets Modern American, bop is irreplaceable.
“I’ve always wanted to cook the food I grew up with”, says head Chef Hee “Chino” Chang, whom was inspired to make this dream a reality by serving his mother’s cooking. Teaming up with Eagles Tight End Brent Celek, and Scott Keenan of Keenan’s North Wildwood, the trio hopes to infuse taste buds all over the Philadelphia area.
bop (or bap), which means rice in Korean, will be showcasing its Korean food with an American twist, specializing in Korean Fried Chicken and Bibimbap. Bibimbap, or rice bowls, will be featured in three different flavors. Bulgogi style which is sliced ribeye, with Korean BBQ marinade, zucchini, carrots, spinach, bean sprout, and fried egg rice bowl, Grilled Chicken, or Mushroom which will include oyster, shiitake, enoke & other fresh veggies and topped with a sizzling fried egg.
bop will also be serving infused cocktails, local craft beers and an extensive wine list that pairs wonderfully with their zesty korean flavors.
Here’s a quick tutorial on how to add, delete and update food menu items on the Grand Restaurant Theme by ThemeGoods. While we are generally the only ones that update our client’s websites I find it necessary to provide them with training on how to update on their own. This gives our clients peace of mind know that they have complete control at all times and while other agencies frown on this I feel that it’s just a good ethical business practices.
From their site
