2024 Advertising Customer Experience Website Management 
Modern Restaurant Management
DECEMBER 28, 2023
Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Some customers have the gift of foresight, using DoubleDash to add on recovery (or hair of the dog) essentials from nearby stores. And while our business has evolved over the past decade, so have our customers.
Modern Restaurant Management
JANUARY 22, 2024
But precisely, how can you determine what customers want? How can you adjust your B2C marketing strategy to align with their needs and provide an elevated culinary experience? How do you manage your restaurant in a modern and efficient way? The Big Question: What Do Modern Diners Really Want?
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The Restaurant Times
DECEMBER 21, 2021
They take food orders from customers online through their own app or through third-party food delivery apps, process them, and deliver the food. Some of the ghost kitchens also provide the facility of order pick-up wherein the customers can pick up their food on their own. But it is essential to understand customer behaviour to do so.
The Restaurant Times
MAY 31, 2020
Restaurant brands with a stellar online presence also have the potential to attract more customers and receive more orders. Building an online brand for your restaurant gives stellar opportunities to create likability, elevate credibility, and gain the trust of customers that is crucial to foster the growth of your business.
Restaurant365
JULY 24, 2020
Sometimes called a virtual restaurant, virtual kitchen or cloud kitchen, a ghost kitchen is a food-service business that serves customers exclusively through online orders. For entrepreneurs, ghost kitchens offer the opportunity to experiment and launch their restaurant brands at minimal cost and less risk than opening a physical location.
Modern Restaurant Management
DECEMBER 31, 2019
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Dark kitchens gain more real estate.
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