Perfect Daily Grind

JUNE 29, 2025

Coffee roasters around the world are struggling to navigate the rising tide of costs without losing loyal customers. Absorbing these additional costs can erode already tight margins, while raising prices too sharply may alienate customers. But an obvious risk is pricing current customers out.”

Pricing

Restaurant Engine

FEBRUARY 12, 2025

First, you have the best food and terrific customer service. Next, your restaurant customers are happy when they dine with you. The trick is to convince your current customers to do the marketing for you. All you need to do is leverage the enthusiasm and creativity of your customers. Run social media contests.

Social Media

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.

Loyalty Program

Restaurant Engine

JULY 9, 2025

Digital marketing strategies are the best way to promote your new carry-out services. Today, you can expect that your customers are always looking for convenience. So, that’s where carry-out services come into play. If you don’t offer carry-out services to your customers, you’re leaving money on the table.

Loyalty Program

Modern Restaurant Management

APRIL 29, 2025

“It now accounts for a larger share of sales for 58 percent of limited-service and 41 percent of full-service operators compared with 2019—providing a critical path to restaurant resilience and growth despite ongoing economic pressures.” Three-quarters of delivery customers value tech-enabled ordering and payments.

Reservations

Perfect Daily Grind

JULY 4, 2025

New York City, New York, US) Tue, 1 Jul – MTPak Coffee upgrades facilities for custom packaging with low MOQs and one-week lead time. The pods are compostable in commercial facilities, and the beans are sourced from cooperatives in Colombia, Ethiopia, and Yunnan. Riyadh, Saudi Arabia) Wed, 2 Jul – Flash Coffee names new CEO.

Pricing

Modern Restaurant Management

MAY 14, 2021

Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted.

Waste

Modern Restaurant Management

OCTOBER 7, 2024

Contactless Ordering, Inside and Out Door Dash, Uber Eats and other third-party delivery services will continue to expand. From the consultant’s perspective, our restaurant designs have changed substantially due to these services. Whether the customer returns or not, it’s a guaranteed revenue stream. For $14.99

2025

Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

2024

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Maximize compliance.

Food Safety

Modern Restaurant Management

JANUARY 20, 2021

Composting food scraps and leftovers. By using high-quality, minimal ingredients and scaling back on your menu, you can serve your customers better dishes and reduce the number of ingredients you’re throwing away. Using biodegradable packaging. Not serving bottled water or offering plastic straws. Building a Better Brand.

Sustainability

Modern Restaurant Management

DECEMBER 16, 2019

Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The Starbucks and McDonald’s were also the leaders when it came to customer loyalty or visits per visitor with customer visited 2.4 For customers, they are a given. percent at hotels.

2019

Culinary Cues

AUGUST 22, 2022

The chef/owner knew how well (or poorly) they were doing and what the customer thought of the experience because they spoke with them every night, worked with each ingredient, took the garbage out, counted the cash, felt the pain associated with every broken plate or wine glass, and wrote the checks each week for employees and vendors.

Seating

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering

Modern Restaurant Management

FEBRUARY 28, 2024

As the convergence of technology and gastronomy continues to unfold, the dining landscape is evolving across every sector, spanning the swift pace of quick-service restaurants to the relaxed ambiance of family dining. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service.

Fast Casual

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.”

Serving

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. Sellers can pass this fee entirely to the buyer or offer custom delivery promotions.

Guest Recovery

Goliath Consulting

MAY 19, 2020

We also recommend that you start utilizing some of these catering/lunch service apps (if they are available in your area) to increase exposure and volume: Fooda (4, 5). • Because Foodsby acts as a marketplace, with the restaurants handling their own deliveries, the fee is much less than traditional third-party delivery services.

Catering

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging.

Fast Casual

Modern Restaurant Management

MARCH 3, 2023

." Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." How Do You Stack Up? Calmer Seas Ahead The U.S.

2023

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery.

Franchising

EATER

FEBRUARY 1, 2021

To translate this aesthetic to go, takeout food is creatively wrapped in compostable packaging and adorned with colorful custom labels. Restaurateurs’ complaints about third-party delivery services have taken on a different urgency as we near a year of pandemic health and safety restrictions. percent on top of the typical fee.

Delivery

Modern Restaurant Management

OCTOBER 16, 2019

Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments.

Food Truck

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping.

Waste

Modern Restaurant Management

AUGUST 31, 2020

California Court Limits Foie Gras Ban: On July 14, a California district court limited the state’s ban on foie gras and interpreted the law to allow out-of-state sellers to sell foie gras to California customers. Full-service restaurants are exempt from this law if employees sort organic waste.

2020

EATER

MAY 5, 2021

That was PC, or pre-Covid, and as a full-service restaurant, we innocently assumed the majority of our tacos would be enjoyed in-house, each bite met with the warm, toasty fragrance of fresh masa. Now the DoorDash customer is left stewing and confused about whom to turn to, first pinging the delivery service, then emailing us.

Delivery

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. “We’re both humbled and lucky to support our amazing customers during this critical time. NAB Acquires SALIDO. SALIDO was acquired by North American Bancard (NAB.)

Fast Casual

Modern Restaurant Management

OCTOBER 6, 2022

According to CalRecycle, “businesses are required to subscribe to and participate in their jurisdiction’s organics curbside collection service OR self-haul organic waste to a specified composting facility, community composting program, or other collection activity or program.”

Waste

Goliath Consulting

MARCH 14, 2020

A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. A research conducted by US Foods reported that the top complaints from ordering customers included, “food was not warm or fresh” and “food got shaken or messed up during delivery” (3).

Delivery

Lavu

APRIL 13, 2020

It’s time to look at the packaging you use for to-go and delivery orders as we shift from serving customers in dining halls to curbside service and delivery only. Make sure to ask customers if they need cutlery with their order before placing it inside their order. Start Composting Food Waste.

Waste

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. The Cheetah Advantage.

Supplies

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. The Cheetah Advantage.

Supplies

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. By the end of 2020, all Dunkin’ Keurig K-Cup® pods sold in-store and on shelves at grocery will also be recyclable.*

Mobile Ordering

Modern Restaurant Management

MARCH 9, 2021

percent, while full-service restaurants waste 11.3 You can also consult your employees and customers when doing the waste audit. Evaluate Your Current Services. These wastes can also be transported to landfills to make compost manure and enrich the soil. percent on average.

Waste

Modern Restaurant Management

NOVEMBER 4, 2019

“Our new Meatless Mondays not only allow us to offer more options to vegetarians and vegans, but we’re able to share with our other customers, who are meat-eaters, that substituting a plant-based alternative doesn’t have to sacrifice the taste of a dish.” ” Meatless Farm is expanding into restaurants in the U.S.

Fast Casual

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost