2006 Customer Experience Sourcing Sustainability 
Modern Restaurant Management
APRIL 9, 2020
Against a backdrop of rapidly changing customer demands and rising costs, technology has become more than a mere necessity for restaurants to adopt. Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. Driving Revenue Growth and Cost Savings.
Restaurant Clicks
NOVEMBER 8, 2021
Their products aren’t certified organic by name, but many of the farmers they source from only use organic practices to grow their veggies. for several reasons, but one of the biggest reasons for its popularity is its inspiring commitment to sustainability. Everyone seemed to enjoy their job and take care of the customer.
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Kounta
JANUARY 9, 2020
While ‘tap and go’ is already the norm for most customers, it will soon be the only mode of payment. To remain competitive in this saturated industry, ensure that your payment options cater to your customers’ demands. Consumers are growing increasingly conscious of sustainability. ‘Tap and Go’ is just the beginning.
Modern Restaurant Management
JULY 30, 2021
“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO.
Restaurant Clicks
OCTOBER 19, 2021
With so many choices presented for diners, you have to be the best of the best to encourage customers to return. Chef Scott Muns has the ability to create an exquisite, fine dining experience. treat yourself to the Chef’s Counter experience to see Chef absolutely excel at the craft. Johnny Spero. area to donate food, as well.
Modern Restaurant Management
NOVEMBER 4, 2019
“Our new Meatless Mondays not only allow us to offer more options to vegetarians and vegans, but we’re able to share with our other customers, who are meat-eaters, that substituting a plant-based alternative doesn’t have to sacrifice the taste of a dish.” ” Meatless Farm is expanding into restaurants in the U.S.
Modern Restaurant Management
APRIL 15, 2020
Engaging Customers During COVID-19. Consumers prefer an easy experience when they do choose to order food or buy products or services online. Things to think about here are whether you are providing a COVID-sensitive pickup experience. For projections, click here. However, they need to know that you have this capability.
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