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
Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.
Theyll love the exclusiveness of the meal and the opportunity to eat food that would typically not be served in your restaurant. Youll provide guests with printed pairing notesa list of each drink, the order in which theyll be served, and the flavor profiles for each wine or beer so customers can follow along as their guide speaks.
Whether you’re in a small town or a big city, you’re never too far from a place serving up BBQ that locals swear by. Augustine is a family-owned spot known for serving real pit-smoked meat in a relaxed, roadside setting. It’s also pet-friendly, which makes it a popular stop for people out for a casual day.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. introduced "Perkins Griddle Go," a fast-casual concept for quick on-the-go meals, in 2024, with the first store opening in late October.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. From the types of dishes offered to how we serve our guests—dine-in, takeout, or delivery—operators must meet customers wherever they are. Flexibility will be essential for restaurants to succeed in 2025. – Sharon Olson.
Even something as simple as a marketed half pour could be eye-catching for the casual drop-in. Entertain your guests Outsource the fun with an events company who can do the heavy lifting for you. And one of their leading specialties has become bar entertainment. Mini options Offer small versions of popular drinks.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. Kiosks give fast-casual restaurants the opportunity to focus more on operations and the customer experience—it’s a win all-around.
If you're a fast-casual place and only offer a couple of alcoholic beverages, then "alcohol" should be enough. A reduction of 2 serving shifts, at $14 an hour, at 6 hours, over a month (30 days) would save you $5,040. Music & entertainment. That could simply be food sales , alcohol , and non-alcoholic beverages.
The casual dining atmosphere, along with options for takeout and delivery, makes it a convenient choice for both locals and visitors. 27 Heavy Smoke BBQ Source: Instagram Heavy Smoke BBQ in O’Fallon, Missouri, has earned a strong following by blending competition-level barbecue with a casual, welcoming setting.
Emerging is a company founded by Mathew Focht that describes itself as investing “at the intersection of restaurant innovation, technology and experiential entertainment.” Hart, who stepped down from Red Robin in April, has also served at the helm or C-suite of Torchy’s Tacos, California Pizza Kitchen and Texas Roadhouse. Sign up here.
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.
They always served alcohol, and occasionally served food as well. Unlike taverns, which were casual and served the working classes, ptisseries served the wealthy. In those days, taverns were hubs for city life and often operated as inns for travelers passing through town.
We’ve seen this trend take off at many quick-serve or fast-casual chains, where displays and screens provide entertainment value for patrons as they wait for their meals or decide if they are staying for dessert. It has its place in the restaurant industry, particularly for quick-serve experiences.
Restaurants that serve Vietnamese food, for example, are not something you find in every community. Will it feel formal or casual? Will you serve saki or bubble tea or both? Once diners find their way inside, they discover an atmosphere, menu, and even entertainment that echoes the styles of the 1920s.
With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” “Mission Bay is the largest man-made aquatic recreation area in the world, entertaining 15 million visitors annually,” says Hunter.
Ike’s Love & Sandwiches is ranked #12 on Fast Casual’s Movers and Shakers 2021 list. Ike’s appointed industry veteran Adam Rinella as Vice President of Development to help the booming fast casual brand reach even more markets. Rinella is skilled in bringing restaurant ideas into reality.
These restaurants prepare meals in a commercial kitchen to serve the growing trend of people, especially millennials, who enjoy the convenience of eating restaurant-quality meals at home. Bon Appetit magazine just launched a virtual restaurant in Chicago in partnership with Grubhub and Lettuce Entertain You, the Chicago-based restaurateur.
In the short term, it’s QSR that will experience labor improvement, then fast-casual. Restaurants will become increasingly casual. Today, casual restaurants like Applebee’s or Chili’s are struggling because younger consumers want fast casual dining such as Panera Bread. Suzannah Gerber of Haven Foods.
As Vice’s Jelisa Castrodale wrote in early July, dress codes “are perhaps the last ‘acceptable’ way for restaurants and bars to scrutinize and discriminate against Black patrons, and those ‘at the discretion of management’ disclaimers just serve to underline their purpose.” One small step in this direction is to abolish dress codes.
He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. million guests. flip'd by IHOP.
In addition, her son Naheed brings more than 25 years of experience in restaurant franchising and will serve as CEO of CPK’s Alberta footprint. Ascend Hospitality Group held the grand opening of Real Famous BBQ, a fast casual prototype and brand evolution of Famous Dave's Bar-B-Que, part of the BBQ Holdings family.
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! Grimstad serves on the board of directors of Beauty Tap Inc. Brands, Inc.
Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. In a study among casual dining restaurants , 91% of respondents said that an appealing ambiance prompts them to visit a particular establishment.
For casual dining habits at restaurants like Olive Garden: 56 percent said they ate at casual restaurants frequently or occasionally. 29 percent said they rarely ate at casual restaurants. More likely to occasionally eat at casual restaurants. When we asked about fast food: 29 percent said they eat fast food frequently.
Casual Dining Preferences Market Force Information unveiled a survey on casual dining preferences across the United States highlighting shifting trends influenced by economic factors and evolving consumer tastes. The average ezCater order serves 23 people and provides restaurants with valuable brand exposure.
You're not only competing against many other bars but establishments offering entertainment, food, and drink. Comedy/show-based bars often feature live entertainment, making them a great choice for those looking for an enjoyable night out. Will it be a casual neighborhood bar or a more upscale establishment?
The fast-casual brand continues to grow amid the pandemic and is on track to open more than 30 restaurants this year. “MOD exists to serve people in order to contribute to a world that works for and includes everyone. With drive-thru equipped buildouts as low as 1,200 sq. Holsom by Yogurtland.
Most recently, Allen served as Chief Executive Officer of Boston Market, where she implemented a multi-faceted transformation plan setting up the brand for future growth. She first served as senior internal audit analyst at Yum! ” Allen said: “I am thrilled to be joining this unique brand with so much potential for growth.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention. The fusion of technology with a focus on genuine connections ensures a dining landscape that not only meets consumer needs but leaves a lasting, positive impact on both patrons and the communities they serve."
Its userbase is largely made up of a young adult crowd that follows brands for announcements, inspiration and entertainment value. That older audience is slightly more interested in informational posts and promotions rather than entertainment posts on other platforms. If a trend is related to the food you serve, even better.
lines of business (Business Dining, Education, Healthcare Hospitality, Leisure, and Sports & Entertainment) beat the kitchen heat in sector championships to earn their spot in the national competition. Sports & Entertainment. Fifteen chefs from participating U.S. Over 100 chefs from Aramark’s U.S. Bolger Center.
All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .
This investment comes at a pivotal time, as the Indian fast casual has more than 50 franchise and corporate locations in varying stages of development across the United States, including two franchised locations that recently opened in Atlanta and Orange County, California. Curry Up Now Secures Investment. ” Krispy Krunchy Expansion.
Shake up your quick serve restaurant (QSR) and fast casual dining marketing response with voice response via smart speakers and voice assistants. ” Entertain and Convince. Clearly, voice response technology is a cutting-edge marketing ingredient that can transform so-so fast casual dining response into star power.
The study, which focuses on fast food and fast casual 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.
Every year, the culinary world serves up something new to savor. Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? But the real story of 2025 isn’t just about what’s on the plate; it’s about where and how food is served.
Diners sit down at the table of their choice, place their order easily, get served and pay quickly while restaurants increase profits and table-turns, streamline operations, and reduce labor costs. "OneDine " Guests use their cellphones to see all menu items, order and pay. The ONE Group Hospitality, Inc.
With revolutionary zeal, he claims that by mixing pop culture iconography with food service, GarfieldEats became the world’s first “entergaging” — entertaining and engaging — restaurant concept. This combination of content, fast-casual dining, and the Garfield character led to a unique experience for visitors. There’s been] ??over
As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Installing self-serve micro markets and pop-up groceries.
Here are indispensable tips you must consider: Define Your Restaurant’s Concept A restaurant concept is an overarching theme that serves as the foundation of your dining brand. Casual dining establishments offer moderately priced food with large menus that cater to different palates. billion by 2032.
The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers. First, at 2.1 Find the full report here.
They offer outdoor seating on a first-come-first-serve basis, and it makes for an even better dining experience. The restaurant serves both lunch and dinner, and they have a daily happy hour on weekdays. The setting is festive, but you can also enjoy a casual date as well. They have live entertainment going and stylish decor.
in March, local businesses that could remain open had to quickly adopt new ways of serving customers, like more convenient communications, curbside pickups, local delivery and contactless payments. Drinks served in unopened bottles and cans. As the nationwide response to the COVID-19 pandemic reached a fever pitch across the U.S.
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