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In the fast-paced world of food service, communication is everything. Yet many restaurants are still relying on outdated or overly complex communication tools that slow down operations and hinder their ability to deliver exceptional service. From taking orders to coordinating back-of-house operations, every moment counts. The solution?
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
However, with the right strategy, restaurants can build a stronger, more reliable seasonal workforce and improve the guest experience in the process. Ask behavior-based questions that test adaptability, customer service instincts, and team mindset. High turnover is often seen as inevitable in seasonal roles.
With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours.
Speaker: Joseph Guszkowski - Senior Technology Editor, Restaurant Business | Jay Ashton - National Brand Activation Manager, Sysco | Dan Maimone - Global Director of Customer Success Operations, Harri
ChatGPT has made a significant impact on the hospitality industry, particularly in restaurants, by revolutionizing customer interactions and improving overall experiences. Don't miss out on this exclusive panel, where three restaurant thought leaders will share their insights on the benefits and applications of ChatGPT.
Whether the business has just staffed up for the holidays or experiences their busy period at a different time of the year, investing in seasonal talent is a crucial part of labor strategy year-round. Perhaps the most important factor in attracting strong seasonal talent is creating a positive employee experience.
Businesses can now utilise reservation platforms that seamlessly integrate booking, point-of-sale (POS), and customer management systems. These links can be sent via SMS, email, or social media, creating a smooth and convenient experience for both businesses and customers.
Communicating Changes : Share changes in team meetings or one-on-ones to make sure everyone understands and has easy access to the updated version. Focus on: Hiring for Culture Fit : Seek candidates who align with your restaurant’s values by emphasizing character and attitude over experience when interviewing.
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience.
This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
Inconsistent CustomerExperienceCustomerexperience is the lifeblood of any catering business. Consider a scenario where two different clients have vastly different experiences with your service. Investing in regular staff training is also essential. Break down each step from order placement to delivery.
Pizza restaurants are poised to continue their evolution this year and incremental changes, especially in the areas of artificial intelligence, operational efficiency and customer preferences, will create both challenges and opportunities for pizzeria owners. This not only frees up labor but also reduces order errors.
The seasonal surge in foot traffic can drive significant business, but without proper preparation and training, teams can quickly become overwhelmed. At the same time, these offerings should spark excitement among existing customers and attract new guests through your doors.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Your staff, especially your restaurant manager, plays a crucial role in the overall dining experience. Hiring the right people can make or break your business.
With nearly every organization today adopting digital transformation strategies, many companies are focusing on providing more digital solutions to customers. Why Is Humanization So Important to a User’s Experience? Create Personalized Experiences A lot is being said when it comes to personalization in marketing these days.
To provide expert guidance, we invested in analytics tools and digital marketing training to deliver precise targeting and measurable results. Ensuring alignment on business goals while preserving family harmony requires open communication and a shared vision for the company’s success.
How do you keep your customers safe–without compromising the overall dining experience? As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. A strong restaurant brand goes beyond a logo.
As a restaurant manager or operator, you are the driving force in productivity – leading your staff and keeping customers happy. However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.
With more than a decade of hands-on experience using AI to monitor emerging fraud trends, attacker MOs and advanced technologies, Abrahams brings a unique perspective to addressing merchants' most complex challenges. How should operators train their staff to look for signs of fraud?
This ideally reinforces the connection in the customer’s brain between their everyday choices and the resulting impacts on the environment: “You’ve saved so many gallons of water, you’ve saved so many square meters of land and emissions and energy,” as Goldman says. Congratulations. The environmental mission can come later. So he took action.
They play a big role in overseeing your inventory and attending to customer complaints. What would you do if a customer claims they were overcharged? How would you handle a conflict between a bar staff and a customer? What would you do if a regular customer becomes intoxicated and difficult to manage? what did you do?
Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. The customer's needs always come first, even though my prices continue to rise. But at their core, they will always be about community, culture, and comfort.
Your waiters and waitresses are the face of your establishment, shaping the customerexperience and directly impacting revenue. Waiter interview questions to ask: What experience do you have as a waiter or waitress? What does excellent customer service mean to you? Tell us about a time you dealt with a difficult customer.
Communication is hard when multiple locations can get teams and office spaces out of sync. This uncertainty makes it hard to hit organizational goals, communicate consistently, and build a company culture across multiple locations. This enables better communication mechanisms and employees can react quickly to stock or demand changes.
Building a Competitive Menu We’ve seen that with chains building out a competitive menu featuring specialty items and showing off their culinary skills to attract customers. This is another area where produce buying groups have experience and will help food service operators navigate. That simply comes from trial and error.
Each country has its own rules and customer preferences, so we must be strategic. Experience is great, but notr equired. We provide full training, marketing support, and ongoing guidance to help them succeed. It helps us connect with customers, showcase our food, and build a strong community.
The ultimate goal of branding is to create an emotional connection with your customers that encourages them to choose you over your competitors. Thats why we created this easy guide to restaurant branding: to make certain you never miss an opportunity to connect with your customers. But how do you get there? for that exact same meal.
With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges, and I would like to share a few key lessons to help restaurant operators thrive in today’s dynamic environment.
These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability. This might seem like a small detail, but it plays a big role in the overall delivery experience and significantly impacts customerexperience. What Impacts Order Volume?
Youre not just serving foodyoure managing impressions, experiences, and expectations, all in the digital world. Thats why its important to get proactive and make it super easy for your happy customers to speak up about their experience. This ensures that the information potential customers find is accurate and up-to-date.
In this article, well show you how to consolidate your delivery apps into one system so you can end tablet chaos, improve takeout operation, and ensure customers get their food fast, hot, and, most importantly, accurate. Without a centralized way to manage orders, mistakes pile up quickly, causing headaches for both staff and customers.
Youre delivering a great dining experience, yet foot traffic remains inconsistent, online engagement is low, and new customers arent coming in as often as youd like. The problem isnt your food or serviceits visibility and customer engagementand were going to help you fix that. Optimize your Google Business Profile.
These figures underscore that sustainability benefits the environment and helps restaurants as well by improving their efficiency, saving costs, and strengthening customer loyalty. These efforts offer a dining experience thats informed and easy to navigate. Transparency meets these demands directly.
Drawing from his experience working with organizations and QSR brands, Larrier shares practical tips for strategically leveraging workforce education to gain a competitive edge and provide a key benefit for workers. They want education that fits into their busy lives and equips them with transferable skills that they can apply in their roles.
These features help restaurant owners and interior designers draft layouts and experiment with configurations. Virtual Reality for Training Staff When moving to a new location, restaurant staff may need to adjust to a new layout. This preemptive training reduces the learning curve.
Email marketing might not be as flashy as social media marketing, but for restaurants, its possibly the most effective way to stay connected with customers. Unlike social media platforms, where the algorithm overlords dictate who will and will not see your posts, emails go straight to your customers inboxeswhich they check daily.
POS integrations simplify restaurant operations by automating tasks, reducing errors, and improving customer service. CustomerExperience : Faster service with accurate orders via kitchen display systems and online ordering platforms. These insights not only improve operations but also help deliver a better dining experience.
From planning the move to training new staff and maintaining quality across locations, you’ll find valuable tips to help ensure your expansion is a success. Look at your financials — steady profits, a loyal customer base , and strong staff retention are all signs of readiness. Don’t rush the hiring process.
Keeping a customer-centric approach is key to staying agile. Listening to customer feedback and resolving issues on the floor helps us adapt in real-time. Our team is the face of the brand; they are the first point of contact customers have with us,” says Sameer Godara , the co-founder of Half Light Coffee Roasters in Jaipur, India.
Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.
As the first and last point of contact for guests, a hostess sets the tone for every diner’s experience. With these hostess interview questions, you can find the right candidates with the perfect combination of technical and interpersonal skills to create a seamless dining experience. What did you do?
Third-party delivery apps start out as a convenient way to reach new customers, but they always take a significant chunk of your profits. While these platforms do bring in orders, they also come with the price of high commission fees, loss of customer data, and a weaker connection between you and your guests.
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