This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
“This enduring customer loyalty drives the restaurant industry forward, creating clear opportunities for restaurants to enhance the diningexperience through strategic limited time offers, efficient delivery and exceptional in-person service," said Samir Zabaneh, CEO of TouchBistro.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
With 70 percent of operators struggling to fill job openings and 45 percent reporting they don’t have enough staff to meet customer demand, according to the National Restaurant Association. These technologies help streamline operations, lighten the workload for staff, and create a better experience for both employees and customers.
Quick-service restaurants maintain a steady customer satisfaction score of 79 (on a 100 point scale), while full-service restaurants — despite slipping 2 percent to 82 — remain one of the highest-rated industries in the Index, according to the American Customer Satisfaction Index (ACSI®) Restaurant and Food Delivery Study 2025.
As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. This leads to the abnormally high turnover rate most operators experience today. There will always be a customer on the receiving end of that waste of time.
Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Key customer factors that influence dining preferences, from demographics to behavior. A restaurant target market is the specific group of customers your restaurant is designed to attract.
The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. In the food service industry, branded apparel is a critical extension of your business's identity.
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line?
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a diningexperience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. Great restaurant operations dont happen by accident.
Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. billion in revenue.
It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. So much data is generated at every point within a restaurant, whether fast casual or finedining. The question now becomes – how to make sense of that data and use it to elevate the diningexperience.
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Too high, and youll drive customers away. High-end restaurants can charge more for the experience, leaving wiggle room for a higher food cost percentage.
What should be a reassuring sightscreens full of customer ordersis actually a logistical nightmare. This constant back-and-forth leads to confusion, missed orders, and costly delays. A single mistakelike forgetting to accept an order on one app while preparing anothercan result in a frustrated customer and a lost sale.
If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations. Heres a breakdown of the most common types of restaurant apps and how they support your business.
Before you spend the money and roll out a dozen new tablets across your front of house and kitchen, its worth asking: Are these things actually built for the job? Its going to get dropped, splashed with sauce, and maybe knocked off the bar by a customers pursethats just part of the deal.
This doesnt mean cutting corners and sacrificing the customerexperience; its about knowing where your money is going, spotting leaks early, and fine-tuning whats already working. The Main Costs Every Restaurant Needs to Watch Before you can cut costs, you have to know exactly how much youre spending and where its going.
By Kateryna Reshetilo, Contributor Are you a restaurant owner looking for ways to keep up with the fast-changing demands of your customers? Today, more than ever, restaurants are turning to custom-built apps to improve convenience, streamline operations, and foster customer loyalty. If so, you’re not alone. from 2023 to 2030.
Why Menu Categories Make Or Break the CustomerExperience Most diners don’t read menus top to bottom or word for word—they scan them. Good example: A finedining restaurant using just five clearly defined sections—Small Plates, Mains, Sides, Desserts, and Beverages. It’s called decision fatigue , and it kills conversions.
Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”
B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?
But as a chef with 40 years of professional kitchen experience, she’s well-versed in the history of restaurants and the role they’ve played in the community over time. To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. ” Renee Gordon is no historian.
Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. Operators who ignore this opportunity risk losing significant revenue to their competitors while missing out on the chance to build a stronger connection with their customers. But growing online order volume isnt always easy.
A great diningexperience starts long before someone walks through your door. Nearly every customer journey begins with a search on Google, then a scroll through several restaurant websites before something catches their eye. 77% of diners visit a restaurants website before they dine in or order takeout or delivery.
SpotOn grows in popularity amongst restaurants committed to delivering unique, community-driven hospitality experiences. Driving Innovation: New Product Launches and Enhancements SpotOn continues to bring new updates to streamline operations, enhance guest experiences, and drive restaurant profitability.
From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Those who already treat themselves to high end diningexperiences spend more.
In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great diningexperience. If you have a bustling restaurant, having faster table turnover is one of the best ways to increase both revenue and customer satisfaction.
" They're somewhere between a full-service casual dining restaurant and a quick-service restaurant or fast food chain. The history of fast casual dining The fast casual concept was born in the 1990s but gained popularity in the mid-2000s with the massive success of Chipotle Mexican Grill.
Misconception 1: You can just turn QR codes on at your restaurant without making any operational changes and it'll work just fine. Misconception 2: QR won't work well for up-scale full-service concepts because it will create a lousy guest experience. How do customers who don't use mobile phones place their orders?
Comp Traffic Best Region: New England Best Segment: Family Dining Best Cuisine: Breakfast Worst Region: NY-NJ Worst Segment: Fast Casual Worst Cuisine: Sandwich The December 2024 Restaurant Industry Trends + A Year in Review 2024 saw many ups and downs. For example, FineDining often experiences significant slowdowns during holidays.
Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
Simple and Easy-to-Use Interfaces in Mobile Inventory Management Tools Many mobile apps are designed with user-friendly interfaces, making inventory management straightforward even for those with little technical experience. In 2025, staying competitive in the restaurant industry means leveraging technology to streamline operations.
If your POS system is slowing down your restaurant , you’re not just dealing with minor annoyances; you’re risking lost revenue, poor customerexperiences, and operational chaos. In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow.
What keeps people coming back is the consistency in texture and taste across a wide variety of cuts. Customers praise the consistent quality, with smoky richness that stands out in every cut. Slow-smoked over pure oak wood, the meats carry a robust smokiness, with a finely tuned balance of peppery seasoning and juicy tenderness.
Whether you’re running a cozy caf, a bustling bar, or a finedining establishment, studies show customers’ eyes naturally gravitate to the upper right corner first, creating what industry insiders call the “Golden Triangle.” Sometimes it’s just the story you tell. A bar tested this theory.
We all know it. Restaurant profit margins are pretty low. But not entirely because of inflation, labor shortages, and high food costs. Sure these make it worse, but the real reason why owners struggle to make a profit is because it's damn hard to run an efficient restaurant business. What is the average restaurant profit margin?
See how outsourced bookkeeping saves time and reduces error: Explore the tangible benefits of delegating your financial back office to expert professionals. See how outsourced bookkeeping saves time and reduces error: Explore the tangible benefits of delegating your financial back office to expert professionals.
Your dishes must delight customers, but they can’t be too costly to produce. It’s the systematic process of planning, designing, updating, and maintaining your menu to maximise profitability while enhancing customer satisfaction. Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month?
Turn Pricing into a Growth Strategy : A smarter approach to menu pricing can boost revenue and profitability without compromising guest experience. These annualized sales declines despite foot traffic growing reflect the ongoing trend of consumers trading down for lower-cost options when dining out.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of how restaurants are a saving grace for malls, the economic impact of Taylor Swift in town, and how influential reviews can be. It also zooms in on current challenges faced by owners/operators, menu prices and inflation, and tech/AI implementation.
In both finedining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. In an already pricey dining setting, the chef didn’t want to create an atmosphere of exclusion. I shouldn’t have been surprised. And that’s how it should be.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.
Andrea DAquino New books from Molly Yeh, Hailee Catalano, Meera Sodha, Calvin Eng, and more will whet your appetite for a new season I dont know about you, but the first two months of 2025 have felt like two years. And so they deliver, greeting the season with a tidal wave of new titles.
Id seen other inklings that food these days was trending a little comfort first, brain second. But perusing the menu of the buzzy Corner Store and seeing five cheese pizza rolls served with ranch solidified my instinct that something was up, and just made me cackle out loud. I think thats the point. Totinos is just so damn funny. This is LOLfood.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content