We’ve taken our review aggregation from 16+ sites across the web and added the powerful ability to process the feelings behind those reviews with our new Sentiment Tab.
At Venga, we continue to strive to enhance the ways our restaurant partners engage with their guests. When guests visit a restaurant, they capture the feeling of the establishment through the environment, the sounds, the tastes, and the smells. While we know no company has been able to send tastes and smells via digital media yet (#goals), we also know that when it comes to digital engagement, email marketing is by far the most personal way to get in touch with your valued diners.
Here at Venga, when we begin to develop a plan for product improvement, we turn to the feedback from our restaurant partners first. For this month, we focused on upgrading some of our most-used features: Server Performance and Venga Preshift Reports.
When we come across someone in the restaurant business who really exemplifies hospitality, we just can’t resist highlighting their work. Recently, Venga caught up with Greg Sawin – the General Manager of Lonesome Dove Western Bistro in Fort Worth, Texas – who continues to prove how hospitality is his passion.
Last week, the Venga team headed to the Arcadia Center for Sustainable Food and Agriculture to get our hands dirty and experience the hard work of sustainable farming.
We first introduced our clients to the Venga Weekly Report in 2015 to provide actionable analytics from restaurants’ POS and OpenTable data. For many of our clients, their Weekly Report identifying unique dining trends has been an integral part of their hospitality success.
Our goals were simple: provide Weekly Reports that increased usability, included all of our business intelligence tools, and best prepared your restaurant for the week ahead.
Don't underestimate the 11-year-old glued to her phone at your favorite guest's table -- the Generation Z kid likely knows as much about the latest food trends on your menu as her dad does. Described in Technomic's Generational Consumer Trend Report as "born foodies," the 10-to-20-year-olds that make up Generation Z share Millennials' passion for high quality, healthy, sustainably-sourced ingredients. They love food, and they want it their way.
Fresh from the Venga kitchen are two new exciting menu items we've recently added to satisfy your marketing appetite! First we built an integration with the popular email marketing service, MailChimp, and then we headed over to Facebook where we developed the ability to run targeted ads to your guests.
In this installment of Venga’s Server of the Month series, we recognize Rachael from STK Midtown, a part of The ONE Group. Rachael stood out among her colleagues as a shining example of genuine hospitality.