Convection Ovens
• 5 racks per section • Power off/cook switch • Dial type thermostat • 1 hour dial timer with electric buzzer • Porcelain interior • Stainless steel front and doors
Model Type
SINGLE E101-E
E101-G E102 E101 Electric Steam Tables
• 12" x 20" wells • Stainless steel bodies, legs and undershelves • Infinite control on each section • Exposed elements (requires spillage pans) • 7" wide cutting board
E304
E302 E303 E304 E305
Model Wells 2
3 4 5
Width 303/8
443/8 583/8 723
/8
" " " "
• 500 watts per well • 120 volt • 227
/16 "D x 34"H 1 year parts and labor warranty
List Price $ 1618.00
$ 1820.00 $ 2464.00 $ 3104.00
Sale Price $ 674.19
$ 799.99 $ 1059.99 $ 1399.99
E102-G
Electric Gas
• Painted sides and top • 11
/2
• 3" insulation on top • 38"W x 391
"D
" insulation on bottom, sides and back /2
1 year parts and labor warranty Height List Price Sale Price
60" 60"
Electric 701/2 Gas 701/2
" "
$ 6362.00 $ 6362.00
$ 12718.00 $ 12718.00
$ 2442.49 $ 2442.49
DOUBLE STACK - includes casters - FREE SHIPPING E102-E
$ 4999.99 $ 4999.99
Restaurant Marketing By The Numbers
The Pareto Principle has long been hailed as the Holy Grail of marketing, the one rule by which all marketing efforts succeed or fail. The principle itself is pretty simple: 20% of your customers drive 80% of your sales.
There’s always a core group of loyal customers who not only spend money in your restaurant, they bring their friends, give glowing reviews at dinner parties, and otherwise provide a vital linchpin in your money making machine.
Figuring out who those 20% are can be a full time job, and the logic has long held that if you fi nd them, and target them effectively, you’ll be well on your way. But as the Information Age has matured, so has the wealth of tools available to marketers, and therefore the size of the groups you can target has gotten much smaller. Some marketers have even begun to parse groups of customers down to what some are calling the 4% factor, or specifi c offers that have a high conversion rate among 4% of your customers.
36
So how does this apply to restaurants? Well, for starters, restaurants are a business, just like any other– and as a business, restaurants have products that need to be sold to the right customer. Every day your restaurant has the opportunity to learn more about your customers: how often they come in, how much they spend, what they order, etc.
eTUNDRA.com
TUNDRA RESTAURANT SUPPLY
The more you know, the better you can target your promotions and marketing. Too often restaurants take a shotgun approach to their marketing campaigns – blanket advertising in local media outlets and generalized coupons (20% off your order, etc.). That strategy used to be enough. But as more restaurants compete for the same customers, aging marketing approaches are simply not going to work anymore. 800.594.4183
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60