Cultivating loyalty, one customer at a time

Cultivating loyalty, one customer at a time

Top chefs and restaurateurs on how to keep diners coming back for more

One of the keys to running a successful restaurant is building a roster of regular patrons, and you have to do that one customer at a time, according to the experts who participated in a panel on cultivating loyalty at the American Express Restaurant Trade Program at the Food & Wine Classic in Aspen.

“At the end of the day, it’s about creating guests for life,” said Howard Greenstone, chief operating officer of the New York-based Rosa Mexicano restaurant chain. &l

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