Restaurant365

APRIL 14, 2020

A well-executed limited menu will allow you to lower your food cost and adjust to the limitations of delivery (travel, consumer preferences when eating at home, etc.). Instead, focus first on which menu items are your most profitable and popular, based on your recipe costing and historical sales.

Inventory 109

Inventory Delivery Management Management 109

Deliverect

NOVEMBER 9, 2020

In said terms of use, Glovo explains that the fees it charges for each delivery consist of a percentage of the price, variable and dependent on the distance to travel and the time spent doing so. So here is everything you need to know if you are thinking of getting your restaurant listed on Glovo! Things to remember before registering.

Mobile Ordering 78

Mobile Ordering Customer Service Point of Sale Delivery 78

Deliverect

NOVEMBER 9, 2020

In said terms of use, Glovo explains that the fees it charges for each delivery consist of a percentage of the price, variable and dependent on the distance to travel and the time spent doing so. So here is everything you need to know if you are thinking of getting your restaurant listed on Glovo! Things to remember before registering.

Mobile Ordering 78

Mobile Ordering Customer Service Point of Sale Delivery 78

Restaurant Engine

AUGUST 12, 2020

Ask yourself if they travel well. You can also boost your online orders by integrating your online menu with your point of sale system. They want to be able to order it the minute they think about it. Your customers believe that your restaurant should be available with an online ordering system when they want to use it.

Online Ordering 89

Online Ordering Ordering Loyalty Program Email Marketing 89

Ordyx

FEBRUARY 10, 2020

Offering a free appetizer if they get 10 points is much more enticing than receiving nothing, especially if the choice lies between you and your competitor for their next meal. For example, Dunkin’ Donuts knows that coffee drives a lot of their sales , so their rewards are usually free beverages instead of desserts.

Loyalty Program 52

Loyalty Program Email Marketing Point of Sale Customer Service 52

Restaurant365

APRIL 8, 2021

A virtual kitchen, also commonly known as a ghost kitchen , is a slimmed-down version of a restaurant that cuts costs like real estate and labor to focus purely on off-premise sales channels. Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry.

Front of House 78

Front of House Food Truck Kitchen Safety Point of Sale 78

EATER

MARCH 1, 2021

Because I am Chinese-Malaysian (then a rarity in the industry), many customers assumed our product was of Asian origin, and I endured racist comments about its price point, taste, and provenance; many retailers and customers found tibicos hard to pronounce and asked why we didn’t call it by its more commonly used name, water kefir.

Food 132

Food Social Media Workshop Point of Sale 132

Izettle

JUNE 30, 2018

With Tilt up and running, Kirk started to keep careful track of his customers using his iZettle’s free point-of-sale app. High rents, supermarket special offers and the smoking ban are continuing to cause a high number of pubs to close. How hard is it to open a bar? Let’s find out. A gap in the market. Having a leasehold?

Brewery 40

Brewery License Front of House Point of Sale 40

Black Box Intelligence

AUGUST 31, 2021

TripAdvisor touts more than 700 million restaurant reviews to help travelers find the best local eateries. Restaurant reviews hold a tremendous amount of sway for consumers. Word-of-mouth is some of the best marketing you can get, and there’s a direct correlation between high ratings and profitability. Google Restaurant Reviews. Yelp Reviews.

Social Media 72

Social Media Customer Service Online Ordering Customer Experience 72

EATER

MARCH 29, 2023

The world’s most expensive spice is many things: an irreplaceable staple of various cuisines, the focal point of a multibillion-dollar industry, a hot topic in the realm of geopolitics, a victim of fraudulent trading. As Roustaei points out, saffron’s regional presence predates modern borders. What is saffron? Where does saffron grow?

Consumer Goods 98

Consumer Goods Tip Distribution Agriculture Point of Sale 98

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. We are most productive and responsive when we are happy, so it makes sense to create an environment that fosters this kind of positive emotion.

Front of House 370

Front of House Back of House Communication Customer Service 370

Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish.

2020 195

2020 Franchise Franchising Food Order 195

KaTom

JUNE 15, 2020

As people look to take a break from kitchen duties, feeding their families every night during social distancing, KaTom is suggesting some takeout restaurants for a handful of cities across the country. We hope these contributions to the pantheon of restaurant advice help hungry folks in these cities and give local businesses a boost.

Food Truck 78

Food Truck Seasonal Menu Front of House Back of House 78

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. foodservice industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.

2021 180

2021 Guest Recovery 2019 Loyalty Program 180

Lavu

DECEMBER 4, 2019

Provide helpful information on your blog and continue to update the information consistently to get customers coming back for more. Setting up a single location and drawing return crowds, while providing consistently great service and food—these are the basics for brick and mortar dining establishments. How Food Trucks Can Book More Events.

Food Truck 78

Food Truck Catering Book Social Media 78

KaTom

JUNE 4, 2020

From a Food & Wine love letter to a 2010 visit from the Travel Channel’s “Man vs. Food” , the Scruffy City is finally getting some respect in the food world. Some of these eateries were founded specifically for grab-and-go convenience, while others just got into the to-go business because of this new normal.

Food Truck 122

Food Truck Front of House Back of House Social Media 122

Indoor Media

JULY 26, 2018

Whether your restaurant is independently owned, part of a regional restaurant group, or a nationally franchised location, you’re continually looking for ways to improve service, boost sales through marketing and advertising, and run a profitable operation. Use Promotions to Attract Customers. Who doesn’t love a good deal? Everyone wins!

Serving 78

Serving Coupons Fast Casual Social Media 78

Gourmet Marketing

SEPTEMBER 23, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. It gives them more incentive to return because it feels like they’re being appreciated, and it could also offer them special rewards and unique promotions that would otherwise not be available. Restaurant Marketing Ideas. Let your staff shine and stand out.

Marketing 61

Marketing 2021 Social Media Website Management 61

EATER

MARCH 26, 2021

All the recipes, from simple dinners to baking projects, that we’ve loved so far this year To sort through the noise of TikTok tortilla wraps and feta pastas , Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week, and which we hope will do the same for you.

2021 75

2021 Social Media Back of House White Paper 75

Restaurant365

MARCH 30, 2020

If you haven’t been doing delivery before this point, even if you are using your own team, there are barriers to entry including: Securing equipment (like hot bags, to-go packaging). Deciding whether to add delivery, and how, is a particularly difficult decision for restaurants during these times.

Delivery 78

Delivery Operations Insurance Cash Management 78

EATER

OCTOBER 1, 2020

To save some money, he started cooking all of his meals at home and blogging about his successes and failures in the kitchen, mostly posting pictures of his process. At his Seattle restaurant, Addo, the menu, cuisine, and concept change constantly. Rivera was 4,000 miles away giving a culinary tour in Puerto Rico when Washington Gov.

Back of House 124

Back of House Front of House Food Order Social Media 124

Black Box Intelligence

NOVEMBER 1, 2021

Restaurant Sales and Traffic Post Strongest Results in 4 Weeks. The industry had a strong rebound in sales and traffic growth and the week ending October 17 posted the strongest results in 4 weeks. . Only fine dining did improve in sales growth. QSR, fast casual and casual dining improved the most (improved sales growth by 1.9

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84