Sound Communication: The Holdcom Blog

5 More "Do's and Dont's for Message on Hold"

In last week's blog, we discussed "7 Do's and Don't for Message on Hold" programs. Here are five more pieces of advice for designing the most effective "delay message," adapted from the 2001 ICMI whitepaper by Jean Bave-Kerwin:

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Marketing Your Restaurant to Different Generations - Part 1

To meet your restaurant goals, you need to be able to position your facility to the appropriate market. A huge part of marketing has traditionally been "generational marketing" which still holds true to today. There are four current generations that are of the buying age: Traditionalists, Baby...

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Marketing to the Generations- Part 2

In Part 1 of Marketing Your Restaurant to Different Generations, you learned what each generation valued in a restaurant. If you didn't get a chance to read Part One you can check it out here. Now that we know what sets each generation apart, how can your restaurant market to each generation to...

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Menu Writing Tips & Tricks

February 23, 2018 Sofia Pompeo restaurant, resources, tips

 You sit down at a restaurant and what's the first thing you do? You take a look at the menu. A restaurant menu is not just a simple piece of paper, it's much more than that. Your menu design should reflect your brand, what your restaurant stands for and pull the guest in. A lot of psychology...

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Spice Up Your Message on Hold

If you're reading this, you've already recognized the immense potential of your phone system's Music/Message on Hold capabilities. Not only are you providing targeted messages to your callers while on hold, you're reducing call abandonment and making the most of their time in queue. 

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