Witek Marketing

Thanks for the feature Raleigh Magazine.

Post pandemic dining habits have changed. And it's a surprising result of more people working from home, and less commute time.

More People Are Opting for Early Dinners Since the Pandemic, Says OpenTable CEO Debby Soo When OpenTable CEO Debby Soo joined the restaurant reservation company in 2020, the industry was struggling through the pandemic

Be sure to listen the latest Raleigh Magazine office talk podcast. Lots of interesting updates on some exciting changes around the Blue Ridge Corridor, as well as some The Mill Raleigh shoutouts!

‎Office Talk with Raleigh Magazine: Blue Ridge—the Next North Hills? on Apple Podcasts ‎Show Office Talk with Raleigh Magazine, Ep Blue Ridge—the Next North Hills? - Aug 7, 2023

What's your feelings on a deposit for a dinner reservation? More and more restaurants are moving to a deposit model to minimize no shows = lost revenue that is, in most cases, not able to be recaptured as they hold multiple tables open for customers who never show.

Should Your Restaurant Require Reservation Deposits? Interested in charging reservation deposits but don't know where to start? Check out this article for to learn different ways restaurants are using deposits to drive revenue and secure bookings.

https://www.usatoday.com/story/tech/2023/07/17/world-emoji-day-2023-list-of-most-used-emojies/70419464007/

World Emoji Day: Celebrate with the most-used emojis of the year -- and what's coming next Collectively, we share more than 10 billion emojis daily; that’s nearly seven million every minute. Here are the most used.

Sometimes we love what we do, sending out press releases around accolades and achievements for our clients, and then there’s days like yesterday.

I remember the first time I met Chef Walter Royal. He was already a legend, and his tall stature made him even more imposing. I was nervous for sure. But this man was so sweet, kind and caring. The way he would say “Vannnnnn” when the two of them teased each other, and would make her three letter name an entire sentence, made me laugh. The respect and caring between them was genuine. They were more than friends - they were family after over two decades together. In an industry that can sometimes feel like a revolving door when it comes to the BOH, it is always such a joy to be back in that kitchen.

I had a front row seat, literally, to watching Chef interact with the Angus Barn team. He was always in mentor mode, and disappointing him was like letting your Dad down, and receiving his praise could lift your spirits for days. I never heard him say a curse word… it was “oh lord” while he shook his head at whatever was gone wrong or antics happening around him. And so kind and thoughtful?- The ultimate southern gentleman.

Ironically, just a few days prior, we were chatting back in the kitchen about how good he was looking, and feeling, after a tough few years. Grateful for that last positive interaction.

You will be missed, but never forgotten Walter 💔

Thank you Drew for this wonderful feature on Walter.

Chef Walter Royal, who led the kitchen at Raleigh’s Angus Barn for 26 years, has died Royal was one of just three chefs in the celebrated restaurant’s history and the only one to wear the title of executive chef.

Last night the North Carolina Restaurant and Lodging Association celebrated The Angus Barn owners Van Eure and Steve Thanhauser who received the 𝑲𝒆𝒏 𝑪𝒐𝒏𝒓𝒂𝒅 𝑨𝒘𝒂𝒓𝒅 𝒇𝒐𝒓 𝑺𝒆𝒓𝒗𝒊𝒄𝒆 𝒕𝒐 𝒕𝒉𝒆 𝑪𝒐𝒎𝒎𝒖𝒏𝒊𝒕𝒚. This award honors members who make significant charitable impacts within their communities.

Steve and Van are passionate advocates for raising awareness and funding for mental health research. They both serve on the executive committee for The Foundation of Hope, a 35-year-old charity founded by the Eure family, which has raised millions of dollars for the research and treatment for mental illness. They also contribute to a variety of other charities throughout the year.
Van is even an honorary member of the Durham Highway Fire Department for her years of support to the brave men and woman of DHFD.

In 2020, Steve served as Board Chair of the North Carolina Restaurant & Lodging Association - NCRLA, and worked tirelessly to help navigate a devastated NC Hospitality industry through an unprecedented lockdown due to COVID-19, as well as supply and labor challenges. Steve has also served on and chaired the NC Travel and Tourism board, and Wake County Human Services board.

They are truly two of the most kindest and genuine people I have ever had the pleasure of working with, and it’s an honor to call them our clients.

Trish Witek
Founder Witek Marketing

Always a good day when your clients are recognized nationally by , and they use your photos.

Angus Barn is like no other restaurant in North Carolina, or the whole country door that matter, when it comes to decorating for the holidays.

Link to story in our bio.

We can not wait for to open next month! Want to learn more? Be sure to grab the new to read about ’s inspiration for a modern spin on a traditional tavern.

Shout out to our super talented photographer for the awesome photos.

Did you know …. that in addition to our social media, marketing and public relations services, Witek Marketing also provides creative branding and graphic development?

Love seeing our work come to life, literally on these cute new shirts for .

Not only did we spearhead the naming process for this restaurant, we also developed their logo, and created, both their temporary, and permanent signage.

Over two years later, the hospitality industry is anything but back to normal and labor shortages continue to impact the industry. But, judging by the latest labor statistics, it might be a tougher scene than ever. According to recent data released by the U.S. Bureau of Labor Statistics, restaurant hiring slowed by 75% from July to August (via Restaurant Business). Businesses categorized under the Leisure and Hospitality Sector, which includes restaurants, only took on 31,000 new workers in August – a dramatic drop from the 95,000 hired in July, and the 202,000 in August 2021. Now, there are a whopping 600,000 fewer employees working in the service industry than before the pandemic – 5.1% lower in August than just one month prior in July.

What The Latest Labor Statistics May Say About The State Of Restaurants It's no secret that working in the service industry is tough. But, judging by the latest labor statistics, it might be a tougher scene than ever.