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An “AboutUs” page for a restaurant website is almost always written as an afterthought, or was created so long ago, it no longer reflects the restaurant’s personality or values. A well-written restaurant AboutUs page builds trust, sparks curiosity, and even helps you show up higher in search results.
By regularly sharing and reposting moments like these with high-quality photos, engaging stories, and thoughtful responses to comments, we keep our audience excited about the Health Nut experience. This move has helped us transition from a dining-out experience to becoming a regular part of our customers’ everyday lives.
Talk about a cherry on top! billion-strong community 6 that uses one of our apps every day. Meta-commissioned online study of 6,508 online adults in BR, MX, ID, TH, VN, UK, DE, ES, FR, IN, US, H, MY), March 2024. Tap into the massive scale of our ecosystem if you’re ready to dine with the 3.2 Meta Study, June 2024.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. The smartest ones aren’t just adapting—they’re using AI and automation to transform how their businesses run. This isn’t about replacing people with machines.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. Are you ready to elevate your accounting processes for 2025?
Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require. The Turning Point: Expanding into CPG Scaling an artisan food business isn’t just about making more product—it’s about ensuring that growth doesn’t dilute quality, customer experience, or operational efficiency.
The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. With new U.S. tariffs on the horizon, many restaurant operators are bracing for change.
I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. Each of us can look back and reflect on those who have and who continue to provide us with some guiding light. Make more music.
It is an important question that some of us wrestle with while others may simply shrug their shoulders. In fact, they are what allows the chef to feel good about their chosen profession and their place in society. Be clear about the standards you will not compromise on at the time of hire. Yet, in many cases that is reality.
Here is one excerpt from his journal of observations: Service industry work develops the soft skills recruiters talk about on LinkedIn discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. If we allow any weakness to define us, then we will surely lose.
On top of that, he had enough free time to take vacations most of us could only dream about. He recognized something most of us miss; burnout is a real problem in the restaurant business. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. This is critical.
About 17 percent of food is wasted at the consumer level, and yet many restaurants don’t even know how much of their inventory is going to landfill each month. Most referenced rising food costs as a central factor, but it’s not just the cost of food that haunts restaurants. It’s the cost of waste.
What to ask : “Can you tell me about a time you had to explain something complex to a coworker or customer? I’m glad I did because she was mainly worried about one dairy-based ingredient. What to ask : “Tell me about a time you encountered a difficult customer. How did you make sure they understood?”
We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or vision of the apocalypse. It can be overwhelming, pointing us down a very dark path. Taking the time to be grateful is so refreshing.
Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. Sysco, US Foods, and similar distributors have multiple revenue streams, but in this article, we’ll focus on one of their biggest sources of income: margins.
A new year is creeping up on us again, bringing fresh opportunities—and challenges—for restaurant operators. Bonus Tip : Create a simple FAQ document to address common employee questions about coverage options. Bonus Tip : Sign up for industry alerts to stay informed about proposed and future legislative changes.
For restaurant and bar owners, getting your kitchen ready for rising temperatures isn’t just about comfort; it’s about performance, food safety, and protecting your bottom line. Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge.
Throughout my career in the restaurant industry, I’ve learned that success isn’t just about finding the right solutions – it’s about how you lead, adapt, and support the people around you. The restaurant industry has always been a passion of mine, especially the incredible people who bring it to life.
So, I texted a friend who’s about 20 years younger than me: "Please help your Gen X friend get rid of this sticker." Instead, it’s full of frustrated managers venting about Gen Z workers: “They don’t take extra shifts or pick up responsibilities.” So, what do we do about it?
Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. Shoppers now care about the story behind their food, from sourcing to environmental impact, and value-driven branding has become essential.
Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. 50 per egg.
The Psychology of Pricing RMS conducted a behavioral study using eye-tracking technology with 260 UK and US participants to determine how customers make dining decisions if they suspect dynamic pricing. They were asked to place an order from an online restaurant.
The people who have made homemade food part of train culture tend to have ideas about self-sufficiency, food sovereignty, and going back to the land. So anyone who chooses slow travel thinks carefully about not just that decision, but what theyll eat: Its a slower, simpler way of life.
Some of us have the means, had the upbringing, enjoyed good fortune to be able to do what is in our hearts and our minds to do. The Grapes of Wrath is about a time in history, or so we think. But that time is still with us its just removed from our consciousness when not personally felt. I remember how the book moved me.
And if you’re strategic about it, this trust can work to your advantage. Track reviews and know where you stand Business owners are used to tracking expenses, suppliers, rankings, visits, and calls, but many don’t know that they can track Google reviews too. About negative reviews, respond with empathy and a solution.
Guests may sparkle when they see the chef walk through the dining room and whisper about how great he or she is at their craft, but what many dont realize is that their meal was likely never prepared by the chef.
The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating. However, if you were to walk into one of PLNT Burger’s at least 12 locations, you won’t find a deluge of information about the environmental impact of eating meat. without interruptions. So he took action.
Many recognized the inefficiencies of the tools they were using and started laying the groundwork for a more connected, tech-enabled future. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains.
Lowering prices increased our return-customer rate by a decent margin, about 20 to 30 percent. On add-ons In most traditional restaurants, the caviar upsell is about getting the customer to slap down $80 to $150 on something that is profitable for them. But it is lower revenue, so I dont know if its a net benefit.
Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). The knee jerk reaction is to rely on technology to save us. So, it seems we are in the throes of a paradigm shift that could dramatically change the restaurant world. This must be the answer right?
Start With Strategy, Not Aesthetics Before you bring anyone on board, get clear about what youre trying to achieve. Heres how to find a creator who truly understands your brand and can help turn followers into loyal guests. Are you looking to grow your Instagram audience, drive more traffic to your website, or appeal to a younger demographic?
Shops were sold out or had signs about limited capacity or matcha items being unavailable. In the US, matcha sales have reportedly reached in excess of $10 billion over the past 25 years. Though Mangan currently feels confident about Kettl’s supply chain for matcha, he acknowledges that some of their offerings are sold out.
The noise level was high and I’m sure among those present there was some discussion about the election results. I’m sure some were excited about new directions while others were dismayed about what might lie ahead. This is what we do, this is our purpose, this is our privilege.
Sensitive or complex reviews, especially about food quality or service, might still benefit from a human response to avoid misunderstandings and show a more personal level of care. Misinterpretations can happen, particularly with nuanced or humorous feedback, so having staff periodically review AI responses ensures quality control.
This is where we are heading, and I expect to hear lots of chatter about how AI, automation, and analytics partners can support restaurants on this journey to realize quicker time to value. 1 trend will be about creating new and unique dining experiences that surprise and delight our guests as they have come to expect from us.
Elevated Guest Experiences Through Innovation Hospitality has always been about creating memorable experiences, and in 2025, innovation will drive this mission forward. Resiliency Through Flexible Operations The past few years have taught us that adaptability is essential.
It’s not just about creating impact outside our four walls; it’s about strengthening our teams, our communities, and our culture from the inside out. It’s all about building a ripple effect of positivity, leadership, and local impact. At Snooze, we see it differently.
Leave us a review! If you have a moment, wed really appreciate a quick review on Googleit helps us a lot! Weve already talked about QR codes, so youre covered there, but many technology platforms offer automated follow-up messages via email or SMS. Wed love to hear about your experienceleave a review here. Let us know!
“We’re thrilled to collaborate with Dylan, who is the perfect partner for us because she also combines a bunch of amazing things – she’s a talented and successful artist, basketball star, entrepreneur, activist, fashionista, and social media influencer. .” How did this partnership come about?
The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. Slide the works into a custom, recyclable bag with your logo and pass it on to the customer with a smile and thanks for choosing us. Ahbut there are signs of change.
Hospitality vs. Service Though often used interchangeably, hospitality and service arent the same. Service is about accuracy and efficiencytaking an order, delivering food, clearing a table. Its not just about how well you serve, but how well you care. Hospitality is how you make someone feel during that process.
The inside space lost about 24 seats, but at the same time, we had a streetery that added back all of those seats and more. On counter service Initially during the pandemic, we didnt know from one minute to the next what the city or state was going to hand us. Courtesy of Sabine Caf Bastille was open for more than a decade in Seattle.
Magics approach proves that restaurant success isnt just about profitits about creating opportunities. His investment in TGI Fridays and partnerships with various restaurant groups highlight his ability to merge business acumen with community impact. Goliath Consulting Group is a restaurant consultancy group based in Atlanta, Georgia.
Making the shift away from seed oils was a natural evolution for us—one that we started back in 2022 and have worked tirelessly to implement across all of our ingredients. In a time when guests are looking for value, how does a move to eliminate seed oil use affect the bottom line?
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