Howard Company Blog

The New Normal is More Than Butts in Seats Webinar

September 10, 2020 / by Jean Jones

Consumer behaviors are always changing, which means the experiences businesses provide to their guests are also changing. Experts from The Howard Company (Grant Gustke and Rod Humphrey) and SYNERGY Restaurant Consultants (Anne Haerle and Danny Bendas) joined Tim Hagen for a webinar titled 'Designing for the Future: How to Maximize Revenue Opportunities Site-Wide.' View the full webinar here:

Between interior design, menu boards and digital displays, and merchandising/point-of-purchase materials, businesses can work in unison with consumer behaviors as they change in the market.

Here are some insights from the event:

Grant Gustke:

"Figure out whom you want to be and maintain consistency across each location."

"Artificial Intelligence has the ability to adjust to certain situations and inform the end-user about particular specials."

Rod Humphrey:

"We are in the people business and customers return because of their experience."

"It is important to find a balance between technology and human interaction."

Anne Haerle:

"There is a great opportunity to streamline online ordering experiences."

"Take the reality of today and create memorable/special experiences."

Danny Bendas:

"It is important to maximize square footage and continue to find ways to differentiate your brand."

"The more time people spend with technology, the more they will want to interact with a human."

To learn about more opportunities when it comes to the indoor space, we encourage you to download The Howard Company's Anatomy of Restaurant Interior Branding.

Anatomy of Restaurant Interior Branding

Please reach out to our team if you have any questions about designing for the future when it comes to your business! Contact us at

Topics: Grant Gustke, Expert Insights, Rod Humphrey, Interior Design, Webinar

Jean Jones

Written by Jean Jones

Jean Jones started in restaurant marketing in 1996 when she and her husband operated two fine dining restaurants in Wisconsin. After a detour into marketing for a real estate development firm, she returns to the restaurant industry with The Howard Company.