Cash Flow Solutions For Keeping On Trend

By Author: Abby Becke
Total Articles: 1
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As the economy continues to drag, restaurants all over the world are seeking cash flow solutions for lackluster sales. While big name national chains can inundate social media with half-off coupons and promotional material, small mom-and-pop eateries are forced to close their doors. The corporate players have the cash flow to grow even in a downturn economy, yet the smaller eateries are finding it increasingly difficult to find working capital offerings to help keep them afloat during slow seasons and bad markets. By the end of 2012 it is estimated that the U.S. alone could lose up to 10,000 restaurants—with only a handful of big name chains closing.

For the mom-and-pop restaurants, now, more than ever, it is imperative that they stay trendy and current. Luckily, for smaller restaurants, it is easier to adapt new recipes and add specials to the menu. Because chain restaurants’ financial stakes are so high, they strive to serve the fewest number of options to the greatest number of people. Small restaurants use this to their advantage, serving exciting combinations of foods from different corners of the world. Looking ...
... to add some excitement to your menu? Try some of these tips to spice up your daily specials:

* Wine then dine: Serve up a fun happy hour and stay open late. Currently, small restaurants have been doing better business after 10 at night after diners have imbibed a few cocktails. These same people are looking for fun, and affordable bar snacks—think spoons filled with grouper ceviche, not the stale bar nuts of yore.
* Not so comforting: Three years ago consumers sought out nostalgic comfort foods like meatloaf, roast chicken, and pot pie. Now customers are bored of retro foods and have started gravitating towards familiar favorites with modern twists—think mac-and-cheese with lobster and truffles.
* Head-to-tail: One of the most exciting and profitable trends for restaurants is the customer’s willingness to eat animal parts that were once considered off limits such as gizzards, pigs’ ears, tripe, sweetbreads, and ox tails. These cuts of meat are cheaper than prime cuts but just as delicious—a great way to keep costs down and customers excited.
* Size matters: Another trend among diners and profitable restaurants is tapas. Because portions are small, restaurants can keep costs down, and the customer orders multiple courses instead of the traditional three course meal.

Staying on trend is easy if your restaurant has the right chef, and the right financing. If you are looking to expand your menu, and your wallet, contact AmeriMerchant today and find out how a cash advance could help your business.