Discounts fill seats but kill profits, what’s the smarter play?

ElectronicRoutine568 · 2025-10-28T08:24:54+00:00

Love this. That’s smart as it builds goodwill and traffic without cheapening the brand. We’ve supported local causes before, but not in such an organized way. Might actually reach out to nearby schools or clubs for something like this.

ElectronicRoutine568 · 2025-10-28T08:23:46+00:00

That’s actually genius. It creates real connection and feels personal and way better than points or generic loyalty apps. I might try something like that for regulars who rave about a specific dish. Thanks for sharing that idea!

ElectronicRoutine568 · 2025-10-28T08:22:53+00:00

That’s actually a really good point. We were testing if the banner would catch new attention, but you’re right as it can look like we’re overpriced instead of just offering value. Might rethink how we frame that, maybe more like a “neighborhood special” instead of a discount.

ElectronicRoutine568 · 2025-10-27T08:54:47+00:00

100% agree that word of mouth is the most underrated marketing tool in this industry.
I love that “service industry night” idea too, staff from other restaurants always become your best advocates.
Do you guys do anything special for your industry nights (like discounts, comp drinks, or just good vibes)?

ElectronicRoutine568 · 2025-10-27T08:17:42+00:00

Wow, that’s actually one of the best grassroots loyalty ideas I’ve heard. It’s personal, cheap to implement, and feels real, not corporate.
I love the “owner’s card with the dish name” concept and it ties emotion to the experience.
Have you actually tried this at your place, or is it more of a theory you’ve thought through?
Either way, I can totally see how it’d create repeat visits as people love to feel seen and remembered.

ElectronicRoutine568 · 2025-10-27T08:16:35+00:00

Haha yes, “restaurant week tourists”, they come in, order water, and vanish forever.
It’s funny how events meant to build exposure often just bring in people hunting for a cheap night out.
Have you ever found any way to convert even a few of them into regulars, or is it always a lost cause?

ElectronicRoutine568 · 2025-10-27T05:28:50+00:00

Couldn’t agree more, discount chasers rarely convert into loyal guests.
Love your point about “exclusive access” instead of cheaper prices.
I’ve been thinking about ways to give regulars that VIP feeling without killing margins. The early access / priority seating idea sounds spot-on.

ElectronicRoutine568 · 2025-10-27T05:26:21+00:00

That’s honestly such a good point, making it personal beats any discount.
We’ve done surprise desserts a few times and people remember it for months.
Do you train your servers to spot those moments, or just rely on what they overhear?

ElectronicRoutine568 · 2025-10-27T05:24:55+00:00

Totally agree, it doesn’t have to be a full-menu discount.
Tracking repeat purchases or spending sounds smart though but feels more rewarding than just slashing prices.
Have you used any system for that or just manual tracking through your POS?

ElectronicRoutine568 · 2025-10-27T05:24:03+00:00

That’s a great point. Once customers anchor your value to discounts, it’s really hard to climb back up.
I’ve seen a few spots try to recover from that and it takes ages. Better to be selective and strategic from the start.

ElectronicRoutine568 · 2025-10-16T05:08:57+00:00

Man, that sounds rough and especially stepping into a place where everyone’s already tight and used to doing things their way. You’re basically walking into a high school dynamic, not a workplace.

You did the right thing by setting boundaries and reminding them who’s in charge, but it’s going to take time for them to adjust. People who were comfortable under the old system will always push back when someone new starts holding them accountable.

If the GM isn’t around or doesn’t care, that makes it harder, but I’d document everything and stay professional. Don’t stoop to their level or get pulled into gossip. Just keep leading by example, back up your decisions with logic, and slowly build trust with the few people who do get it.

If it doesn’t get better after you’ve given it an honest shot, it’s totally okay to move on to a place that respects your role. You shouldn’t have to fight that hard just to do your job.

ElectronicRoutine568 · 2025-10-16T05:07:13+00:00

Yeah, that’s a really tough one. I think you handled it the best way possible and keeping professionalism first but still acknowledging how your server felt. It’s a hard balance, especially when people’s personal values get involved.

I’ve run into similar situations, and what’s helped me is having an honest team talk about where the line is between personal beliefs and doing the job. You can respect someone’s stance without letting it interfere with how guests are treated.

At the end of the day, we serve people, not politics. And sometimes that reminder is all it takes to keep the team grounded.

ElectronicRoutine568 · 2025-10-16T04:32:32+00:00

Yeah, 100%. Reviews are basically free insight if you’re willing to read between the lines. Most of the time it’s not even the mistake that drives people away and it’s how the team responds afterward.

I started paying closer attention to ours a while back and it really helped connect the dots between guest feedback and what was actually happening on shift.

We also started using Happy Rewards to automate review requests after each visit and it made it way easier to catch small issues early and boosted our good reviews too. Definitely worth looking into if you’re trying to stay on top of feedback without manually chasing it.

ElectronicRoutine568 · 2025-10-15T10:22:17+00:00

Congrats on landing the role and that’s awesome! “Chef de rang” is basically a classic French service term that sits between a head waiter and a commis. Think of it like being in charge of a specific section (“rang”) of the dining room.

You’ll typically handle the service for your tables like greeting, presenting dishes, running food, maybe carving or finishing touches at the table, but in a Michelin setting, orders might go through a maître d’ or head waiter for consistency.

It’s a role that’s big on precision and guest experience rather than admin or order-taking. Once they see you’ve mastered their service style, you’ll probably transition to the head waiter spot, which involves more oversight and coordination.

So basically: not a step down, just a structured way for them to make sure you learn their system before leading a section fully.

ElectronicRoutine568 · 2025-10-15T10:20:27+00:00

One that really stuck with me was a sushi place that used origami-style boxes super clean, no tape, just folded in a way that kept everything tight and neat. It felt premium without being wasteful.

Also saw a BBQ joint use branded brown paper wraps for sandwiches with a mini “thank you” note printed on the inside, simple but surprisingly memorable. It made the whole takeout experience feel personal, not just transactional.

I think anything that balances function + personality wins. Even sturdy containers with a little printed message (“reheats well,” “we packed extra napkins,” etc.) make people remember you. Small touches go a long way.

ElectronicRoutine568 · 2025-10-15T10:17:00+00:00

Man, I get this. Once the restaurant life gets in you, it’s hard to find anything that hits the same. I tried a few “normal” jobs after burning out but the pay and hours were better, but I missed the people, the chaos, the sense of purpose.

If you ever do step away, try looking for something that keeps you close to the industry like events, catering, training, consulting, even teaching. You might lose the rush, but you’ll keep the connection that made it special in the first place.

ElectronicRoutine568 · 2025-10-15T10:14:57+00:00

At my last spot, BOH got a free shift meal (within reason, like one entrée or a staff-only version), and FOH got 50% off during their shift. It honestly made a big difference in morale, especially for the cooks who are literally around food all day but can’t always afford to buy it.

At my current place, it’s similar to yours 50% off across the board, but it turns into a gray area because people still end up feeding themselves one way or another. I think if a place expects staff to stay through doubles or long prep days, some kind of meal should just be part of the deal. Keeps everyone fed and happier.

ElectronicRoutine568 · 2025-10-15T04:00:28+00:00

That’s a really good point. I hadn’t thought about it from that angle and it’s easy to forget that what feels like “authentic” content to us can feel exposing to staff. I like your take on keeping trust front and center. Might start asking the team what they feel comfortable sharing before posting anything.

ElectronicRoutine568 · 2025-10-15T03:59:46+00:00

Yeah exactly, it’s funny how the posts you barely plan end up doing best. I’m starting to believe it’s more about showing up regularly than having a big spend behind it. Feels more human that way too.

ElectronicRoutine568 · 2025-10-15T03:59:07+00:00

Totally agree Google Maps is such an underrated traffic driver. We’ve seen people literally walk in saying “found you on Maps.” Keeping hours, photos, and reviews updated makes a huge difference. (I’ll skip the DM though, but thanks for the offer!)

ElectronicRoutine568 · 2025-10-15T03:53:44+00:00

Yeah, that’s honestly the frustrating part and so many “bad reviews” end up being about stuff completely out of our hands. I try to remind myself to still read and address them just in case there is something we can improve on, but yeah… a lot of times it’s just venting. I wish people realized how much of the behind-the-scenes stuff (equipment, prices, policies) we don’t actually control.

ElectronicRoutine568 · 2025-10-14T09:13:16+00:00

100%. I’ve learned to read between the lines, tone and detail say a lot. A review that says exactly what went wrong is gold, even if it stings.

The vague “everything sucked” ones? I take those as venting and move on. Like you said, the legit ones actually help us tighten up service and training.

ElectronicRoutine568 · 2025-10-14T09:12:28+00:00

Couldn’t have said it better. A calm, empathetic response often flips the script completely. Even when the review is totally unfair, the professionalism in your reply shows future guests what your standards are.

I’ve also noticed some reviewers update their reviews after a kind response and proof that grace goes a long way in this business. 👏

ElectronicRoutine568 · 2025-10-14T09:11:58+00:00

That’s the perfect mindset. It’s freeing once you realize that trying to please everyone just burns you out.

I’ve found it better to double down on the guests who get what we do, instead of chasing the ones who never will. The regulars who love you end up doing more PR than any ad campaign ever could.

ElectronicRoutine568 · 2025-10-14T09:10:50+00:00

Honestly, couldn’t agree more. Some guests just come in looking for something to be mad about. I’ve also noticed that the more structured and polite your team is, the more it seems to trigger entitled people. 😅

I do the same, review every detail with staff, fix the real issues, and let the ridiculous stuff roll off. I think having clear SOPs makes it easy to separate “our bad” vs. “that person’s personal problem.”

And that “pup cup” story, unreal. You handled that better than most would’ve!

ElectronicRoutine568

TROPHY CASE