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This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. “The industry’s successful recovery will depend on a customer’s feeling of well-being,” noted Oakes.
The importance of making guests feel comfortable. The importance of making guests feel comfortable. Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. 73 percent said social distanced tables.
The guidance focuses on foodsafety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures. Download the full guidance, here. Employee health.
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). The findings, from research conducted by Reach3 Insights show a complex restaurant consumer marketplace that is ready to return, but still concerned about safety.
Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. "But while consumers are anxious to get back out there to eat, they come with new expectations on everything from menus to the technology used to increase safety. See details here.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Processing is free on all on-demand delivery orders through July 8, 2020—up to $50,000 in sales. Plus, Square is also waiving dispatch fees until July 1, 2020.
According to NPD Group data, takeout and delivery orders have increased dramatically, with takeout jumping from 18 percent to 60 percent within the FSR segment from 2019 to 2020. As restaurants continue to enter this period of recovery, they will have to tackle a new slate of challenges. 1-NPD Group/CREST®, October 2020.
The restaurant industry was turned upside down in 2020, practically overnight. By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. The goal is to emerge from this crisis stronger than ever. Overwhelming?
The restaurant industry was turned upside down in 2020, practically overnight. By prioritizing employee safety during a time of crisis, leaders set a strong example for their management teams and clearly demonstrate how the organization values its people. The goal is to emerge from this crisis stronger than ever. Overwhelming?
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.
" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.
Its proprietary guest engagement solution, which is used by more than 600 restaurants throughout the U.S. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. We are very pleased to welcome them to our TouchBistro family.”
However, growth in average spending per guest remains negative for full-service restaurants. According to Guest Trends Insights: Guest sentiment for “off-premise” restaurant offerings improved in March as restaurants began shifting their efforts toward improving to-go and delivery operations.
restaurants, the industry demonstrated its resiliency against a variety of headwinds throughout 2020 by rising from a -35 percent traffic decline in April to a -11 percent visit decrease in December compared to year ago, reports The NPD Group. Carry-out ended 2020 holding 46 percent of off-premises order share. Restaurant Resiliency.
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative.
Tastewise, an AI-powered food intelligence solution, launched in the UK. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” Tastewise Data. social interactions, and 1.2M online recipes.
" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the surge in online ordering, early returns on restaurant recovery and what customers want and expect from restaurants. Restaurant Recovery Stats. Companies are focusing on ways to guarantee the safety of their employees and guests.
ahead of the February, 2020 pre-pandemic timeframe ($70.6 “A lot of restaurants are making it compulsory for the guests to be fully vaccinated, this is in tune with World Health Organization guidelines,” said Brad Cummins, founder of Insurance Geek, an insurance services platform. On the upside, U.S. That’s 6.6%
Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. When in doubt, always err on the side of being overly safe, overly cautious, and overly protective of the health and safety of your workers and clientele.
This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. Top Fast-Food Brand Intimacy. McDonald’s moved up one spot to second place in the BIS COVID Study, while 2020’s top brand, Starbucks, moved to third.
But for the QSR industry specifically, consumer expectations increased as priorities moved to health and safety first, which have, in turn, shaped decision making, long term brand engagement and buying behavior. velocity in Neighborhood Bars has grown by 447 percent vs the equivalent week in 2020. Positive Signs for On-Premise.
Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. US Foods Holding Corp.
We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” There aren’t a lot of products that are transparent about what is in your food.”
2020 has certainly been a year like no other for the industry. Here are our top 5 food and restaurant trend predictions for 2021 and beyond. Here are our top 5 food and restaurant trend predictions for 2021 and beyond. Now that 2021 is only weeks away, we are making predictions on what the new year will bring.
In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. The deployment will put autonomous frying to work for enhanced production speeds, improved labor allocation and an added layer of health and safety in the cooking process. White Castle Employs Flippy the Robot.
The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. As such, communication and transparency is a necessary component of recovery.
Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. Now as we enter a recovery stage, the biggest challenge that's emerged has become finding enough staff to fit the demand. This, of course, doesn't mean it's ok to serve bad food.
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. " Joe Erlinger. "Joe
Now, the building is the home of The 1894 Lodge, a bar and restaurant with a unique, chef-driven menu loaded with comfort food. Once his restaurant was allowed to reopen for dine-in service, Logan took necessary precautions to ensure his staff’s, customers’, and community’s health and safety. They stayed together.” was great.
The newly launched Restaurant Recovery Sales Flash is open to all operators. Coronavirus and the Restaurant Industry: Key Insights – May 13, 2020. . This suggests guests may be favoring their local independent favorites for these dining occasions as dining rooms reopen. Key Insights – May 6, 2020. .
June 4, 2020) — Restaurant365 ® , the leading all-in-one restaurant management platform, today announced an additional set of tools designed to stimulate restaurant recovery. Restaurant365’s new features address the key areas currently facing restaurants: re-hiring, staffing, customer safety, delivery and profitability. “As
“While this 2020 required us to pivot, we’ve been able to stay focused on maintaining our position as the fastest growing fast casual brand,” said Swenson, who joined Dave’s Hot Chicken at the tail-end of 2019. Good 2020 for Mountain Mike's. ” Naf Naf Expands in Dallas Area. . percent over 2019.
Restaurant Reckoning: Dynamic Diner' SevenRooms released its “Restaurant Reckoning: Dynamic Diner” report, which uncovered new diner personas to help operators understand what motivates guests to dine out in this new era of hospitality. Just over one in five (21 percent) want restaurants to perform on-site health screenings.
Online ordering is obviously huge in 2020, and customers are craving comfort food when they’re ordering in, according to Upserve’s new 2020 State of the Restaurant Industry data collected from the company's 10,000+ restaurant customers. State of the Industry. Holiday Plans Impacted by COVID.
“Uber and Postmates have long shared a belief that platforms like ours can power much more than just food delivery—they can be a hugely important part of local commerce and communities, all the more important during crises like COVID-19," said Uber CEO Dara Khosrowshahi. "As EarlyBirdCapital Inc.
Data findings in the series have offered insight into customer expectations to support restaurant brands as they navigate through the health crisis and continue to move forward through the recovery. “The data strongly signals long wait times are a vulnerability for fast food restaurants as they compete for customers.
Modern Restaurant Management (MRM) magazine asked restaurant and food and beverage industry experts for their insights on what trends will be on the radar for restaurant owner and operators in 2021. This comprehensive annual report identifies key influences in restaurants, hotels, food, beverage, and hospitality marketing.
In this edition of MRM News Bites, we feature links for PPP Forgiveness, new Yelp features and more products and services for restaurant recovery. Both applications give borrowers the option of using the original eight-week covered period (if their loan was made before June 5, 2020) or an extended 24-week covered period.
Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, cravings across the country, and more.
from February 1 to April 30, 2020, during the early part of the pandemic. Additionally, the results indicate that the negative effect of COVID-19 was smaller for fast-food restaurants compared to full-service establishments. ” The Long Road to Recovery. percent demand decline. Beauty care, SPA, and fitness center.
This edition of MRM Research Roundup features the latest news on restaurant recovery, delivery trends, top ice cream toppings and the ideal "delivery doughnut." Total restaurant visits were down -6 percent in May 2021 compared to May 2019 but were up +23 percent from a year ago, recovering from a -23 percent decline in May 2020.
Top frustrations when picking up orders include: order isn’t ready and having to wait (46 percent), food is ready but still having to wait (44 percent), food is cold (36 percent), order is inaccurate (36 percent), and no designated mobile order pickup line (22 percent). Loyalty programs are most popular for fast food.
US Foods Holding Corp. "With colder weather setting in and new restrictions going into effect across the country, our ongoing commitment to helping restaurant operators adapt during the pandemic has never been more important," said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. "Our
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