ChowNow

JULY 25, 2025

This is a problem because without a firm grasp of your food cost percentage, it’s nearly impossible to make informed decisions on pricing, purchasing, and profitability. Fast-casual spots tend to operate on the lower end, while full-service or fine dining may run higher.

Food

Modern Restaurant Management

DECEMBER 18, 2024

So much data is generated at every point within a restaurant, whether fast casual or fine dining. 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.

2025

ChowNow

JANUARY 23, 2025

At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Fine-tuning every touch point a customer has with your restaurant will elevate their experience from: Yeah, I liked it to I want to go there twice a week.

2025

ChowNow

JULY 11, 2025

For more information on menu psychology, read our article, Digital Menu Psychology: How to Influence Ordering Decisions Online. Good example: A fine dining restaurant using just five clearly defined sections—Small Plates, Mains, Sides, Desserts, and Beverages.

Menu

The Rail

DECEMBER 2, 2024

Are you serving fine dining patrons seeking a premium experience, casual diners looking for convenience, or a mix of both? Launch and Market the App Leverage email marketing to connect with existing customers and keep them informed about your app.

Delivery

ChowNow

MARCH 27, 2025

Fast-casual spots usually dont have that luxury, so pricing needs to be tighter and more dialled in. Maybe your best-seller only gains you $2 a plate, while a slower-moving entree earns you $7 an orderthats valuable information. Your concept will play a factor in determining your goal food cost percentage. Look for patterns over time.

Pricing

Modern Restaurant Management

JANUARY 31, 2025

“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.

Marketing

ChowNow

AUGUST 1, 2025

Replying to comments, reacting to stories, and engaging through direct messages turns casual followers into regulars. And don’t be scared to mention how to order in your posts—repetition is how information sticks. Behind-the-scenes stories and kitchen moments People love seeing what happens beyond the dining room.

Social Media

Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

Customer Experience

Black Box Intelligence

DECEMBER 3, 2024

Research shows that even a half-star improvement in ASR can lead to substantial sales growth: Casual Dining : $61,000 per location annually. Fine Dining : Up to $110,000 per location annually. Guest feedback is a treasure trove of data that informs both ops and marketing.

Fine Dining

Lavu

MAY 30, 2025

In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. Turnover rate may be higher in fast-casual or quick-service restaurants compared to fine-dining establishments.

Seating

Lavu

MAY 9, 2025

Lightspeed : Excellent for complex menus and inventory management, ideal for fine dining or multi-location setups. From quick-service spots to fine dining restaurants, it offers tools to meet a variety of operational needs. Square : Affordable and flexible, with a free plan and easy-to-use tools for smaller businesses.

POS

Future Food

MARCH 6, 2025

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.

Fast Casual

Restaurant Engine

JULY 23, 2025

It sets the tone for their entire dining experience. 4: Signs Create Impulse Dining Sometimes people decide spontaneously to eat at your restaurant. This type of impulse dining is especially true for QSRs (quick service restaurants), cafés, bakeries, and fast-casual concepts, where people are looking for a quick bite on the go.

Social Media

Lavu

JULY 25, 2025

In this post, we’ll break down what your POS system is really saying about your business and how to use that information to optimize performance, improve service, and boost profitability. For quick-service or fast-casual restaurants, the POS systems are usually located in a visible place, often close to the front doors of the restaurant.

POS

Lavu

JUNE 26, 2025

From higher app usage to growing demand for personalized ordering experiences, this data uncovers the trends influencing modern dining behavior. To ensure good information is online, it is important to ‘claim your business’ and update the profile. Online food ordering trends in 2025 highlight a shift toward digital-first dining.

Mobile Ordering

Paper Chase Accountancy

JULY 9, 2025

Understanding these benchmarks allows operators to identify areas of strength, pinpoint inefficiencies, and make informed decisions to enhance profitability and stability. ” Average Check: This represents the average amount that is spent by each customer dining. Servers are often taught to upsell to raise average check.

Hospitality

Modern Restaurant Management

MARCH 11, 2025

Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. And outdoor dining, once more of an afterthought or a novelty, has become a more permanent and intentional part of restaurant design.

Mobile Ordering

Lavu

JULY 18, 2025

Whether you’re launching a fast-casual spot or a fine dining concept, a solid restaurant business plan is your foundation for success. Use the information gathered to avoid many potential pitfalls and capitalize on winning tactics to optimize your planning process. Determine foot traffic patterns.

2025

Paper Chase Accountancy

JULY 25, 2025

Restaurants and Food Service: Including fine dining, fast casual, QSRs, cafes, and catering. For restaurants, it might mean analyzing peak hour sales per cover or average check size to inform menu pricing. This vast sector includes, but is not limited to: Hotels and Resorts: From boutique inns to sprawling luxury resorts.

Hospitality

SpotOn

DECEMBER 30, 2024

Quick-service restaurants—like cafes, fast food, and fast casual—are estimated to have decent profit margins with lower food and labor costs. For restaurants that don't already have online ordering, this creates another stream of revenue other than on-site dining.

Operations

Lavu

MAY 23, 2025

In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow. All of these factors lead to longer lines, irritated customers, and a less efficient dining experience. In quick-service and fast-casual restaurants, 16% of orders result in customer complaints.

POS

Restaurant Engine

MAY 14, 2025

Ultimately, youll increase the rate at which they dine with you, engage your customers, and increase your revenue. This approach taps into status-driven motivation and is ideal for higher-end or fine-dining establishments. This can be especially effective for cafs, casual dining spots, or lunch-focused venues.

Loyalty Program

Modern Restaurant Management

NOVEMBER 1, 2024

As restaurants look to the next 12 months, they anticipate placing a greater emphasis on revenue streams such as on-premise dining, off-premise dining, and catering. Out of 25 brands, 17 are QSR or casual dining restaurants, marking a significant shift in why people are primarily visiting malls – to eat.

Point of Sale

EATER

APRIL 30, 2025

Best known today for the spectacular sugar, marzipan, and pastry sculptures he designed and built called pices montes which still exist in fine dining, but are now more commonly made of chocolate Carmes real legacy came out of his systemization, rationalization, and professionalization of French cuisine in the early 1800s.

Fine Dining

EATER

NOVEMBER 12, 2024

Scott Suchman This year, we found ourselves blissfully forgetting about the world outside the dining room, and settling into meals that felt exciting, confident, and joyful Dining out should be a lot of things — nourishing, thought-provoking, less than a week’s rent — but one that can be easy to forget about is fun.

Seasonal Menu

Black Box Intelligence

DECEMBER 18, 2024

Comp Traffic Best Region: New England Best Segment: Quick Service Best Cuisine: Chicken Worst Region: NY-NJ Worst Segment: Fine Dining Worst Cuisine: Sandwich November 2024 brought a surprising wave of strong performance for the restaurant industry. Comp Sales -2.5% On the surface, the numbers suggest a robust recovery.

2024

Paper Chase Accountancy

MAY 22, 2025

Looking back at the most recent recession, dining out dropped 8.8% Paperchase reviewed previous economic slowdowns in addition to this most recent stock market downturn to identify the historic and recent effects of the trading economy on revenues across segments including Fast Casual, Contemporary Casual, and Fine Dining.

Hospitality

Modern Restaurant Management

SEPTEMBER 23, 2020

Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. Whether fine-dining or fast casual, great service now revolves around the customer experience you bring to every interaction. The more you can integrate the better.

Customer Experience

Modern Restaurant Management

DECEMBER 22, 2022

On a more tactical level, it is information we hope trickles down to consumers and to legislators—at the local, state, and federal level—to help them understand that the challenges remain staggering for the industry, even though restaurants might seem full and there are no more closure constraints.

Food Supply

Modern Restaurant Management

JUNE 16, 2022

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. They also show how many people are ordering online for pickup and delivery versus dine-in.

Online Ordering

Modern Restaurant Management

DECEMBER 16, 2021

Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Service with a smile is not a thing of the past.

2022

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. Where possible, designating a driver waiting area can further accommodate drivers, staff and other patrons.

Delivery

Modern Restaurant Management

MARCH 16, 2021

Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. environments and are now seen everywhere from fine dining to counter service and everywhere in between. Ilona Knopfler, Partner, Le Bilboquet.

Fast Casual

Modern Restaurant Management

AUGUST 17, 2020

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.

2020

Modern Restaurant Management

MAY 18, 2021

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?

Delivery

Modern Restaurant Management

FEBRUARY 18, 2020

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.

Mobile Ordering