Perfect Daily Grind

JUNE 21, 2020

Vegan, earth-conscious, experience-seeking, Instagram-shunning, pour-over-drinking, pour-over-avoiding, quality-orientated, convenience-orientated: the consumer market is rapidly evolving and at times contradictory. Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. Credit: La Marzocco Korea.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Future Food

NOVEMBER 7, 2021

As we have endured the past 18 months of the pandemic it is not accurate to say that Covid-19 has influenced the trends we will see and experience in the near future, as many trends were already starting to gather momentum, the pandemic has however accelerated their inevitability. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

Future Food

DECEMBER 5, 2019

The ‘whole experience’ is what matters. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Mad Mobile

FEBRUARY 22, 2024

Statistic Detail 46% 46% of adults think technology has a positive impact on their restaurant experience. 65% 65% of customers prefer self-service kiosks. 25% to 95% Boost to profits spurred by a 5% increase in customer retention via loyalty programs. trillion in 2024. . trillion in 2024. trillion U.S.

2024 40

2024 Technology Customer Experience Dietary Restrictions 40

Future Food

JANUARY 30, 2020

Customer Service at Mcdonalds (Image via Bustle). Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” What is common to both is a commitment to customer service.

Technology 107

Technology Front of House Customer Service Back of House 107

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 78

2022 Compost Recycling White Paper 78

Apicbase

JANUARY 12, 2023

It consistently drives customer retention. To gain repeat customers, your interaction shouldn’t end once they’ve paid the bill. It opens the way to direct customer communication. Email is the best way to reach customers wherever they may be—without paying for advertising space. You could send customers: Welcome emails.

Email Marketing 52

Email Marketing Marketing Tip Distribution Social Media 52

Modern Restaurant Management

JULY 20, 2021

Snack, which has benefited from more flexible schedules blurring the dayparts and customers' hesitancy to dine in, is the only daypart that has increased visits over the past year. “We think the best approach to reach the broadest audience is some sort of physical menu, supplemented by digital menu,” Hummel said.

2021 188

2021 Guest Recovery Online Ordering Point of Sale 188

Restaurant Clicks

SEPTEMBER 23, 2021

Because of its longstanding history of being a top destination for immigrant settlers, you can rest assured knowing your cultural dining experience is going to be an authentic one. View this post on Instagram A post shared by Sushi Blog / Media / Reviews (@thesushilegend). But a memorable dining experience isn’t all about the ambiance.

Website Management 117

Website Management Online Ordering Seasonal Menu Reservations 117

Restaurant Clicks

DECEMBER 9, 2021

What makes Henry’s End unique is their fall and winter seasonal wild game menu. Their wine selection is also naturally sourced, and they seek sustainable vendors and serve local craft beers and fun, creative cocktails. Come for a true Parisian experience, and don’t be rushed out the door. Make a Reservation. Order Online.

Online Ordering 114

Online Ordering Front of House Café Reservations 114

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Cooking specific menu items. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Cheetah

SEPTEMBER 6, 2019

You do not need a large menu. Have Fun with the Menu The lifeblood of any food business is its food. After all, the smiles of customers after they’ve had a delicious meal is why you got into this business to begin with. Can these foods be easily carried by customers, or do they require a sitting area?

Food Truck 60

Food Truck Food Restaurant Law Seasonal Menu 60

Cheetah

SEPTEMBER 6, 2019

You do not need a large menu. Have Fun with the Menu The lifeblood of any food business is its food. After all, the smiles of customers after they’ve had a delicious meal is why you got into this business to begin with. Can these foods be easily carried by customers, or do they require a sitting area?

Food Truck 60

Food Truck Food Restaurant Law Seasonal Menu 60

The Food Corridor

MARCH 27, 2023

Ghost kitchens are delivery-only restaurants without dining areas for customers and have no physical storefront. Customers order online on food delivery apps (such as Grubhub, Doordash, etc.) Customers order online on food delivery apps (such as Grubhub, Doordash, etc.) Therefore, they operate behind the scenes and out of sight.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Notch

FEBRUARY 26, 2019

Things like number of seats, seasonality, hours of operation, what kind of restaurant it is — all of these can affect how much revenue you can expect your restaurant to bring in. Strategy #1: Adjust your prices Start by examining your menu pricing. Stop by tables and ask guests about their experience. Try some of these tactics.

Management 71

Management Management Loyalty Program Email Marketing 71

Notch

FEBRUARY 26, 2019

Things like number of seats, seasonality, hours of operation, what kind of restaurant it is — all of these can affect how much revenue you can expect your restaurant to bring in. Strategy #1: Adjust your prices Start by examining your menu pricing. Stop by tables and ask guests about their experience. Try some of these tactics.

Management 52

Management Management Loyalty Program Email Marketing 52

Ken Burgin

FEBRUARY 4, 2024

Designing a food-tasting program for front-of-house staff is a fantastic way to enhance their appreciation and knowledge of food, which in turn can significantly improve the guest experience and average customer spending. Objective: Develop a more nuanced understanding of seasoning and its impact on flavour profiles.

Training 97

Training Seasonal Menu Front of House Presentation 97

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! In fact, the answer becomes much clearer when you reframe the question: How can you meet the expectations of your environmentally-conscious customers?

Waste 300

Waste Food Supply Seasonal Menu Equipment 300

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! In fact, the answer becomes much clearer when you reframe the question: How can you meet the expectations of your environmentally-conscious customers?

Waste 221

Waste Food Supply Seasonal Menu Equipment 221

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. This blog provides an organised overview of the key metrics multi-site restaurant brands should track. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends. The team at Upserve just released their latest trends report.

2019 137

2019 Mobile Ordering Online Ordering Customer Experience 137

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. Regan first became known for foraging. “I

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

JANUARY 9, 2020

With its delicious burgers and fresh proteins chargrilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a Q.S.R.-like “We truly believe in forming our menu around as many high-quality, local ingredients as we can and look forward to doing so in Austin.”

Fast Casual 109

Fast Casual Customer Service Online Ordering Casual 109

Black Box Intelligence

NOVEMBER 1, 2021

Most respondents believe that the guest experience will also improve. . Fewer Guest Mentions of Specials and “Good” Prices, More Mentions of “Not Worth It” Experiences . To combat price inflation, more than 70% of restaurant operators are raising menu prices. Powered by Black Box Guest Intelligence.

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84