How Can Restaurants Develop Online Revenue Streams?
Media Type |
audio
Categories Via RSS |
Arts
Education
Food
Life Sciences
Science
Publication Date |
Feb 11, 2021
Episode Duration |
00:18:30

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive. This episode spotlights a subscription service restaurants are using to bring hospitality into people’s homes, while diversifying revenue streams and expanding profit margins. The co-founder of Table 22, Sam Bernstein speaks to the long standing issues his platform is trying to tackle in the restaurant industry, while Jonah Miller shares his experience introducing this revenue stream to his NYC restaurant, Huertas. Dive into the nuts and bolts of how a subscription service differs from third party delivery platforms and understand the benefits of retail for building better margins and customer loyalty.

Have a question you want answered? Email us at question@heritageradionetwork.org

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question  is powered by Simplecast.

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive. This episode spotlights a subscription service restaurants are using to bring hospitality into people’s homes, while diversifying revenue streams and expanding profit margins. The co-founder of Table 22, Sam Bernstein speaks to the long standing issues his platform is trying to tackle in the restaurant industry, while Jonah Miller shares his experience introducing this revenue stream to his NYC restaurant, Huertas. Dive into the nuts and bolts of how a subscription service differs from third party delivery platforms and understand the benefits of retail for building better margins and customer loyalty. Have a question you want answered? Email us at question@heritageradionetwork.org

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive. This episode spotlights a subscription service restaurants are using to bring hospitality into people’s homes, while diversifying revenue streams and expanding profit margins. The co-founder of Table 22, Sam Bernstein speaks to the long standing issues his platform is trying to tackle in the restaurant industry, while Jonah Miller shares his experience introducing this revenue stream to his NYC restaurant, Huertas. Dive into the nuts and bolts of how a subscription service differs from third party delivery platforms and understand the benefits of retail for building better margins and customer loyalty.

Have a question you want answered? Email us at question@heritageradionetwork.org

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question  is powered by Simplecast.

This episode currently has no reviews.

Submit Review
This episode could use a review!

This episode could use a review! Have anything to say about it? Share your thoughts using the button below.

Submit Review