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Fast Food Flavor Report Fast food brands and restaurants are scratching their heads trying to figure out what flavors are a bonafide trend and which are just a fleeting fad. A New York polished casual hot spot’s drink “Always Greener” paired gin, Suze, and sorrel (an herbaceous plant) for a bright botanical kick.
To make it viable, we designed a system that was both fast and flawless. Lighting needed to shift the mood from casual to elegant and even the music changed. After the café was closed and cleaned, we had just three hours to finish prepping and reset the entire dining room. Timing was everything.
Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 billion by 2033, according to The "United States Fast Food and Quick Services Restaurants Market Size and Share Analysis – Growth Trends and Forecast Report 2025-2033" from ResearchAndMarkets.com.
The casual, no-frills atmosphere makes it a comfortable place to grab a filling meal, especially for folks who like honest, straightforward barbecue without the extras. The menu keeps things simple with pulled pork, burgers, and smoked turkey sandwiches served in a casual, diner-like setting.
The industry is evolving fast, and simply relying on word-of-mouth or foot traffic isnt going to cut it. A casual brunch spot in a college town will attract a different crowd than a high-end steakhouse in a business district. Make It User-Friendly : A good restaurant website should be easy to navigate, mobile-friendly, and fast.
Poor example: A fast-casual spot that breaks the menu into 12 categories—some redundant (“Wraps” and “Handhelds”), some confusing (“Buildables” instead of “Bowls”). Done right, these specialty sections are a helpful way to introduce variety, showcase unique offerings, and turn casual diners into repeat guests.
fast lunch near the art museum”) Track and respond to feedback to show you care, especially if something went wrong 4. OpenTable OpenTable is both a review platform and a booking engine, which means guests can find you, read reviews, and reserve a table in one seamless process.
Often, instead of full courses, the supporting role of the food will come in the form of smaller dishes, sometimes just as one bite so guests dont get too full too fast. Allow dietary restrictions or preferences at booking, but keep the courses a surprise. Each dish will compliment the flavor profiles of the beer or wine.
"Gastropub" has become a popular restaurant industry term, alongside "fastcasual" and "small plates." " The term gastropub combines "gastronomy" and "pub," promising high quality food and drinks and a down-to-earth, casual vibe. The scotch egg is a classic gastro pub menu item.
Image courtesy of OpenTable Reservations platform OpenTable has launched an AI chatbot that can field customer questions about different restaurants before they book a table. OpenTable says the bot will save customers time and will help restaurants capture more bookings by providing needed information fast. Sign up here.
Whether you run a quick-service restaurant or a casual dining spot, understanding the real cost of a kiosk system is essential to budgeting smartly and maximizing ROI. If you run a fastcasual or quick service restaurant, you have the option of improving the customer experience by using self-order kiosks.
Restaurants and Food Service: Including fine dining, fastcasual, QSRs, cafes, and catering. Complex Revenue Streams: Revenue can come from room nights, food and beverage sales, event bookings, spa services, merchandise sales, and more, each with different recognition rules and tax implications.
Quick-service restaurants—like cafes, fast food, and fastcasual—are estimated to have decent profit margins with lower food and labor costs. There's a basic version for fast calculations and and advanced one if you really want to get into the weeds. Look in your accounting books for these.
Within QSRs, fast-casual restaurants led the way, growing transactions by 2 percent in March. State of the Plate Olive Garden is the most popular casual dining restaurant with Americans in 2025, with 19 percent having dined at the Italian-themed restaurant in the past 90 days, according to a new report from YouGov.
Designing for Hungry Eyes and Fast Clicks A winning mobile UX feels as easy as flipping through a menu in person. Every detail adds up to a smoother experience that keeps users engaged, turning a casual glance into a confirmed booking. And once they leave, most never return.
Because of this common perception, we’re going to break our list into two parts: Tasks customers see Tasks customers don’t see I want to do it this way to pull back the curtain on just how much work goes into the appearance that someone is casually hanging out, making drinks. It depends on your starting point.
A new book dropping today has some answers. " Modern Restaurant Management (MRM) magazine caught up with Laroche to learn more about why he wrote this book, the state of restaurant culture and more. Why write this book and why now? The pandemic gave me the time to write the book.
On Menu Ingredients We predict the rise of “bougie” ingredients like caviar, lobster and truffle popping up at restaurants at more affordable prices and in more casual settings like fastcasuals and QSRs.
Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). dine out more often to fulfill basic needs and gravitate toward drive-thru and take-away options associated with QSR and fastcasual. In the U.K.
The book's highlighted advice includes: Pick The Battles to Win – Ganzler helps companies gather, organize, and evaluate myriad issues they could take on. Why did you want to write this book and why now? I hope the title captures the dual goals of the book. I hope the title captures the dual goals of the book.
Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Based on Ubert’s Book, Seven Steps to Success: a Commonsense Guide to Succeed in Specialty Coffee, the 7 Steps program has helped hundreds of independent coffee shops in 30 states become thriving businesses.
Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. Booking an in-person reservation was a much more immersive experience.
Flynn now owns and operates a combined total of 2,355 quick-service, fastcasual and casual dining restaurants, generating $3.5 We are optimistic the Fuzzy’s brand will resonate with those in the area looking for affordable, approachable, fastcasual dining,” said Pittsley.
Fast-CasualFast Growth Rising prices in recent years have evidently been good for someone: Fast-casual restaurants. ” That report finds that, through the first half of 2024, fast-casual restaurants saw visit growth of 3.2 The fast-casual burger chain increased prices by 2.5
The only hard and fast rule? Even a casual corner bistro can easily book up. It can be hard for diners to tell if a place requires reservations or not, so unless a restaurant specifically states on its website that it doesn’t accept them, assume you’ll need to book. Don’t forget to say hello. Make reservations.
Besides the obvious daily concerns, like cooking, hiring and firing, managing the books, and ordering food, is advertising. You know you need restaurant promotions to bring in new customers, but when you’re a fast-casual restaurant owner, this is often at the bottom of a very long to-do list, especially if you’re just starting out.
Fast food Fastcasual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations. Casual restaurants Casual restaurants have lower turnover because they typically offer a more relaxed dining experience, with customers spending more time at their tables.
That means that Meyer will exert his influence on Panera Bread, a fast-casual restaurant with more than 2,000 locations and a ferocious fanbase for its broccoli and cheddar soup and generally “wholesome” on-the-go options. But in the context of a fast food restaurant, Meyer’s hospitality ethos feels a little murky.
parent company of fast-casual restaurant chain The Habit Burger Grill, for approximately $375 million in a cash transaction. “As a fast-casual concept with strong unit economics, The Habit Burger Grill is a fantastic addition to the Yum! Beefing Up with Habit Acquisition. Brands, Inc. and internationally.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. Management log books also cut down on confusion. When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book.
says Crumpton The Canyons management team had also stretched the possibilities of the 7shifts Manager Log Book. Canyons is currently working on franchising to bring Canyons’ friendly brand of fresh, fast-casual burgers, shakes, and salads to a town near you. The team made more than 3,000 logbook entries in 2020 alone.
Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Better yet, using technology like 7shifts Manager Log Book can make this process even simpler. Manager Log Book. Manager Log Book Software for Restaurants by 7shifts. Developing a New Concept. POS System.
Some restaurants were slow to adopt contactless payment methods, efficient booking systems, and other tech solutions, which resulted in missed opportunities to enhance guest experiences and operational efficiency. Notably, not enough investment in technology and digital transformation.
The simplest way to collect customer data in a quick-serve or fast-casual restaurant is to have customers supply it on a sheet of paper at the register. Once every few days, add that info to a spreadsheet of customer relationship management software like Constant Contact or HubSpot. It’s that simple, and it’s that hard.”
Between the return of long lines for pastries and increasingly impossible-to-snap-up bookings, the tables are hot, once again. With the popular seafood restaurant Dame, Front of House offers the “ Affable Hospitality Club ,” which grants an NFT holder the opportunity to book one table a week through the end of the year for a cool $1,000.
In the last decade, tourist-oriented restaurants, cheesy cafes, and fast food have moved into the town’s Chinese Portuguese shophouses. But mixed in with these are decades-old noodle stalls, casual curry shacks, legendary restaurants, and bustling markets — most of which can be reached on foot, a rarity in Thailand.
Their business is built on the power of word of mouth—one of, if not the most useful marketing tools in the book. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. Whereas takeouts could create fast-paced and mouth-watering videos of the burger-making process.
Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fastcasual, fine dining, etc.) Manager Log Books. What type of restaurant are you looking to open? Here is where you'll want to give investors an overview of your business. Check out these successful restaurant ideas.
The study, which focuses on fast food and fastcasual restaurants, compares pre- and post-crisis trends and topics such as delivery preferences (including 3rd party platforms) based on consumer segments, deep dives into consumer segments that value different order and pick up channels, and willingness-to-pay both in-store and for delivery.
The majority of fast-casual and fine dining operators are meeting this challenge head-on by adding new offerings monthly,* driving increased competition with bar-and-grill operators. In fact, 54 percent of diners consider new menu items important to their decision when selecting a restaurant, according to a recent US Foods survey.*
In his book Setting the Table: The Transforming Power of Hospitality in Business , restaurateur Danny Meyer outlined his low-tech-process of keeping up with his customers' preferences and things about them to remember and personalize their experiences. For fast-casual and quick-service restaurants—no more lines. Partender.
2) Casual Dining. Casual dining types of restaurants usually share the following characteristics: Customers are served at their table. As a general rule, casual dining restaurants fall between fine dining and fastcasual on the “fancy” spectrum. 3) FastCasual. 3) FastCasual.
They may have discovered you from an Eater article, booked their reservation through OpenTable, or located you via Google Maps, and they will surely review their experience on Yelp — whether positive or negative — when their meal is complete. Restaurant customers do everything from their phones.
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