Hot Schedules
NOVEMBER 20, 2019
Spark 2019: Re-Imagining Hospitality for the Restaurant Industry. The 2019 Spark conference, presented by HotSchedules and Fourth, brought restaurant industry leaders together to address challenges facing operators today. Creating great experiences for guests and employees should be at the top of your restaurant’s priority list.
Perfect Daily Grind
JUNE 21, 2020
Vegan, earth-conscious, experience-seeking, Instagram-shunning, pour-over-drinking, pour-over-avoiding, quality-orientated, convenience-orientated: the consumer market is rapidly evolving and at times contradictory. Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. Credit: La Marzocco Korea.
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Modern Restaurant Management
JANUARY 3, 2024
In the year ahead, we will continue to offer our customers the true and authentic service our brand is known for, making sure they feel taken care of when visiting any of our more than 500 restaurants across the country. Moreover, in the coming year, early access to novel menu additions is set to become a sought-after offering.
Modern Restaurant Management
OCTOBER 29, 2021
Back in December 2019 , I wrote a piece commenting on the rapid increase in chargebacks in the food and beverage industry. However, they’re not the only ones to experience problems with chargebacks in the post-Covid marketplace. That works for cases in which the merchant has a direct experience with the customer.
Hot Schedules
JANUARY 27, 2020
T he restaurant industry had a hectic and rather complicated 2019. HotSchedules Co-Founder and Chief Customer Officer David Cantu recently joined Fred LeFranc, CEO of Results Thru Strategy, on a webinar to discuss the big trends that operators need to be aware of going into the new year. Top Restaurant Industry Trends to Know for 2020.
Perfect Daily Grind
APRIL 2, 2020
Fast forward to 2019 and that number has shot up to around 3,500 coffee shops in the country. The oat milk can then be stored again in sterile silos before it is packaged and dispatched for customer use. It’s free from most allergens (if the oats used are declared gluten-free) such as lactose, soya, and nuts.
Culinary Digital
MAY 16, 2022
Foodservice operations need to ensure that these choices stand out to customers as healthy. If an item—whether it’s a to-go sandwich or a bottle of freshly-squeezed juice—displays a label that suggests it’s healthy, then customers will feel more confident in purchasing it. But customers today need the facts.
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