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Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. Freeze-Dried Fruit & Veggie Powders Freeze drying fruits or vegetables enhances both flavor and texture in beverages.
More specifically, a specialty beverage break. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. One in four respondents order specialty beverages more than once a week. What’s on the Menu?
at the Italian casual-dining chain as its investments in affordability and Uber delivery paid off. 20, 2025 Facebook Twitter LinkedIn Consumers are finding value in casual-dining brands like Olive Garden. Same-store sales at the Italian casual-dining chain spiked 6.9% By Joe Guszkowski on Jun.
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 dining experience. The question now becomes – how to make sense of that data and use it to elevate the dining experience.
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Accuracy of food order leads the way at 88, while beverage quality and waitstaff performance both score 86. At the same time, U.S. chain sales grew just 3.1 percent menu-price inflation rate.
Strategic Value of Branded Apparel For food and beverage establishments, properly selected team uniforms deliver measurable benefits across multiple business objectives. Expanding beyond uniforms to include branded hats, tote bags, or even casual t-shirts for off-the-clock wear can extend your brand reach even further.
In the hypercompetitive food and beverage industry, restaurant operators are often subjected to a number of daunting challenges. Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal.
Good example: A finedining restaurant using just five clearly defined sections—Small Plates, Mains, Sides, Desserts, and Beverages. Poor example: A fast-casual spot that breaks the menu into 12 categories—some redundant (“Wraps” and “Handhelds”), some confusing (“Buildables” instead of “Bowls”).
“In 2025, restaurants are walking the fine line between automation and hospitality,” said Ming-Tai Huh, Head of Food & Beverage at Square. The data shows a remarkable 61 percent of singles are willing to dine out for a first date on February 14th, while 51 percent of all diners are considering double dates.
Your cost of goods sold (ingredients, beverages, packaging, etc.) Restaurant type: Whether you run a finedining, fast casual, or quick service concept plays a big role in potential margins. This is the number that truly reflects your restaurants financial health. added up to $60,000. Theres no one-size-fits-all number.
But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. While many cracked the code, some are still adapting. So what’s next?
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. Can't touch this.
Full service restaurant concepts fall into two broad categories: casualdining and finedining. Casual and finedining restaurants offer different menus and experiences to guests and require different expertise and operational knowledge for success. Finedining concepts don't have to be formal.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. Consumer Spending on Dining Out.
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.
Here are a few examples of restaurants with names that ooze concept: Parm: Casual Italian, known for their Chicken Parm Sandwiches. Umami Burger : Casual burger spot with an empaths on flavor. A fine-dining restaurant with an emphasis on ingredients may present the menu simply, with descriptions of where the ingredients are from.
According to the Auguste Escoffier School of Culinary Art , fast-casual eateries and fine-dining restaurants average between 10 and 40 employees. To expand on an earlier point, make sure establishments have non-alcoholic beverage options beyond seltzer and non-alcoholic beer. Do show gratitude in a personal way.
Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Finedining and upscale casual were the worst performing segments during March based on same-store sales growth.
Raa, Toddy, and Arrack: Raa or toddy is a mildly alcoholic beverage, made from the sap of palm trees, often enjoyed at village taverns. Hotel: Not only places to bed down, hotels can refer to casual eateries for affordable, filling food. The finedining venue, Il Mare, serves some of the best Italian food in the country.
." Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal."
He reportedly pled guilty to a charge of simple battery and was ordered to undergo substance abuse testing, complete a violence program and pay fines. News independents chefs Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts.
short Vancouver’s old(er) guard of finedining restaurants were left by the roadside last night at a Michelin Guide ceremony where only eight one-star awards and 23 Bib Gourmands (the guide’s ‘great food at a great price’ category) were handed out. Côte de porc at St. Lawrence/Official.
Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. Avoid overordering and focus on essential items since you still need to determine which dishes and beverages are popular. Your inventory is one aspect to keep track of to avoid overordering.
QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.
On Thursday, the casual-dining chain promoted Lyle Tick, its president and chief concept officer, to the top job. News casual_dining Joe Guszkowski is a senior editor with Restaurant Business covering technology and casual-dining chains. By Joe Guszkowski on Jun. Sign up here.
The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.
Coronavirus is having a strong negative impact on sales for even the strongest UK hospitality business, according to analysis of 136 typically high-performing food and beverage businesses from Tenzo, a restaurant business intelligence and forecasting platform. percent reduction for restaurants. percent for an average week in November, 6.38
Successful precinct designs are aligned to the key strategy drivers Delivering a modern dining precinct in a club environment demands a holistic strategy that goes beyond architectural or interior design plans.
It’s a strategic tool that influences diner choices, enhances their dining experience, and ultimately drives your restaurant’s success. Categorize these items logically – for example, appetizers, main courses, desserts, and beverages. A well-thought-out menu is more than just a list of dishes.
The cost of food and beverages is a bit of a moving target. Food and beverages make up half of your prime costs (along with labor). Calculate your food cost percentage Determine what your food cost percentage target is by dividing your total food and beverage costs by your total revenue. divided by 0.30 = $9.16
” Average Check: This represents the average amount that is spent by each customer dining. Food/Beverage Sales: What percentage of your revenue should be coming from food and what percentage of sales are from beverages. Their financial health often hinges on a strong beverage program and optimized labor.
Watermelon, one of today’s fastest-trending fruits, has enjoyed triple-digit growth in casual and finedining. KAYCO ( www.kayco.com ) is taking the beverage industry by storm with Wonder Melon™, the latest thirst-quencher for those seeking clean, uniquely flavorful new refreshment options.
For finedining, around 30 percent. Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Food and beverage is one of the largest expenses next to payroll in the restaurant industry. This can be as a whole or segmented by indoor/outdoor, bar/dining room, or whatever fits your restaurant.
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 dining experiences spend more.
Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Keep in mind what everyone else is doing, walk the fine line between ground breaking and comfortability. Everyone can sell food and beverages, the differentiation is in the details.
Successful precinct designs are aligned to the key strategy drivers Delivering a modern dining precinct in a club environment demands a holistic strategy that goes beyond architectural or interior design plans.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Dining During COVID. Yelp's Economic Impact Report.
In addition to these celebrated restaurants, the duo and their team also run fast-casual fried chicken concept Rowdy Rooster , the Biryani Bol delivery operation, and immersive virtual reality dining experience Aerobanquets RMX. In 2008, I quit hotels and took a job as a food and beverage manager at an international airline in India.
Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casualdining. “Most QSR and Fast Casual brands have already adopted a digital ordering program.
Corkage fees are typically found in casualdining and finedining restaurants, encouraging guests to select a bottle from the restaurant, instead of bringing their own. Check the restaurant's wine list or dinner menu if there's some curiosity about corkage fees while dining out.
Miso Robotics understood where we could improve and stay true to White Castle’s brand of taste, innovation and best-in-class dining. The company currently serves more than 500 hospitality customers in categories such as finedining, fast casual, breweries, food halls and hotels. Fresh Approach to Kosher.
The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.” car finance, fuel, insurance, etc.) (22
The percentage breakdown of sales from travelers in a typical year pre-COVID-19 was as follows: Family dining – 31%. Casualdining – 32%. Finedining – 41%. Fast casual – 25%. So, whether you are a specialty kiosk, fast-casual, or finedining, there is additional money to be made by catering to tourists.
With fifteen years of front of house management experience, our operation consultant, Colin Kopel, lives for training front of house management, empowering staff with pride of their restaurant, and developing beverage programs that work for each concept.
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