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Restaurant Market Research: Ultimate Guide to Market Analysis

7 Shifts

Just like a well-crafted mission statement will help guide your business decisions, identifying and understanding your target customers and competitors through restaurant market research will give your business a competitive edge. Do you want to find out which food items your customers love the most?

Marketing 370
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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction. To battle this issue, AI systems forecast customer demand by analyzing historical sales data and seasonal trends. Within a year, the hotel group reduced food waste by 36% in four of its pilot hotels.

Waste 182
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THE COMPETITION EFFECT

Culinary Cues

When the choice is degrees of excellence then customers will view the community as a destination for a great meal. [] COMPETITION DRIVES INNOVATION At first, restaurants in a competitive market will do what they can to keep up and follow the lead of those first innovators.

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AI and Quick-Service Restaurants: Why 2025 will be a year of innovation for QSRs

Rocket Fuel

In the restaurant business, AIs abilities are uniquely well-suited: mining large volumes of complex data, making and testing hypotheses on the fly, maximizing efficiency, and even interacting with customers. It also can engage in a back and forth with customers to confirm an order, and always has the entire menu memorized.

2025 52
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THE NEXT BRILLIANT IDEA

Culinary Cues

I mean how large is the audience for this service? Even Thomas Edison, a master dreamer, found excitement in always thinking and testing the waters of innovation. Sometimes they are driven by customer requests or complaints and are viewed as a solution to a problem. The customer loved them.

Hotels 270
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How to Effectively Introduce New Menu Items and Boost Customer Engagement

The Restaurant Group

A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity. It sets the stage for customer excitement, loyalty, and lasting buzz. Showcase Culinary Innovation – New items demonstrate your restaurant’s creativity and adaptability.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Steps to Track and Analyze Waste Monitor Food Prep and Disposal : Use a waste log to record whats discarded during prep and service. Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Test Before Launch : Conduct a soft launch to gauge customer interest.

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