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Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. When restaurants receive food that has a journey from “farm-to-fork” fully documented with reliable supply chain data, that operator is better equipped to act quickly in a crisis.
The National Restaurant Association’s Restaurant Performance Index (RPI) demonstrates that a combination of inflation, consumers with less disposable income and rising labor costs have created a difficult market for restaurant owners. That’s why good insurance coverage, provided by a trusted, experienced agent, is critical.
With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-and-pops are in danger of adding to the failure statistics. Self-service technology allows restaurants to focus on what really matters–customer satisfaction.
You wouldn’t be alone; well-known brands including Prezzo, Itsu and Côte Brasserie have all made the decision to go card-only for good as a means to reduce costs and speed up customer service. Around 950 million mobile users make online mobile payments , leading to the rise of pay-at-table technology. trillion by 2025.
Thanks to restaurant technologies, it’s possible to not only deliver a superior customer experience — the crux of hospitality — but also take things to the next level. Yes, the importance of a good customer experience has always been key. Thankfully, restaurant technologies can play a dual role.
Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. We’ve been tracking how a recession would affect the QSR industry and looking at what role technology can play in lowering the cost of employment. Thus, automation of product updates was essential.
Restaurants added nearly 70,000 jobs this September, a sign of hope that demand will grow despite inflation-weary consumers’ pullback on restaurant spending. If they haven’t already, restaurants should employ modern scheduling technology and better communications systems to break down barriers to flexibility.
Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. I see a few things on the horizon as part of the ongoing evolution of the relationship between restaurants and technology. If it helps you scale, it might be a good solution for some brands.”
While what consumers eat won’t change, post-COVID-19, how they will get it will. By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Besides, consumers are already thinking digital first.
.” According to a 2024 global survey by Lightspeed, 45 percent of consumers are taking part in solo sit-down meals, and a further 34 percent categorize the experience as a form of self care – citing the peace and quiet of the meal and the opportunity to partake in people-watching as top priorities to get out of the experience.
Rather than turning to personal credit cards that may carry high interest rates, or expensive merchant cash advances, a good business credit history can open up access to more affordable options. Technology Investment Is Becoming Non-Negotiable Restaurant technology is no longer optional.
If equipment isn’t working properly, you run the risk of disappointed customers and a loss of sales. To keep customers happy and business booming, you need to invest in a strategic maintenance plan and the right technology to make everyone’s jobs easier. Asset Tracking Software. Preventive Maintenance.
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. The chain’s new efforts to speed up R&D to drive faster technology and menu changes may reverse this trend.
As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. They also use 15 percent of the water consumed by commercial buildings in the U.S., Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting.
While the law marks one of the most important victories for the rights of those with disabilities, much more can be done to accommodate this community with its ever-evolving needs, including utilizing advanced technology. Now, it is up to restaurants to embrace this technology and help build a more inclusive future. billion in 2027.
Get Smart on Oil Consumers are turning their attention to the individual qualities and applications of oils. From eyebrow-raising splurges and quirky simple essentials to cultural events and TikTok trends that pushed consumers to hit “add to cart,” I thought this would be of interest to you and your readers!
The past few weeks have proven how quickly the way in which we dine is shifting and evolving and fast forwarded a number of technology trends. Hyper-connectivity and lifestyle trends will continue to influence and alter consumer behavior. Table Tech : Pay-at-the-Table is the new Lazy Susan of the wait-staff world.
A tarp, tent, or other quickly erected structure is a good remedy for now, but not a long-term solution. In the future, restaurants will need outdoor dining spaces that satisfy consumers’ changing needs for safer in-restaurant dining experiences while maintaining their comfort.
For better or worse, consumers are now much more in-tune to their daily interactions with germs: where and what have lots of them, how they spread during seemingly harmless activities and how dangerous they can be. Simply put: consumers will not let restaurants return to the old way of doing things.
Implement New Technology. While some restaurants may be a bit behind the curve in terms of investing in technology, the good news is that there are a variety of new tools available for the hospitality space. Focus on Personalization. Many restaurants have set themselves apart by offering exceptional personalized service.
Modern restaurant technology can provide peace of mind to operators worried about food safety violations, labor law mistakes, falsified data and more. Employees are always your first line when it comes to food safety, but goodtechnology acts as backup for one of the most important parts of your business.
Consumers are constantly inundated with photos, so it’s important that yours stand out from the crowd. A good rule of thumb if you aren’t sure where to start editing: boost vibrance, lift any dark shadows, and sharpen your image by increasing clarity and/or contrast. Use a light touch to clean up your images without overdoing it.
Additionally, restaurants will experience a significant shift in technology and customer service. In this article, we discuss how restaurant design is changing as a result of the COVID-19 pandemic and highlight how we must rethink the consumer-facing footprint to make the restaurant experience more sustainable and bolster consumer confidence.
When the pandemic shifted consumer behavior overnight, off-premise became mission-critical, and at Olo, we were grateful to support restaurants as they navigated unprecedented challenges. Now that need is less, so I'm finding other ways to help my neighbors, who have been so good to me all these years.
Brands – parent of KFC, Taco Bell and Pizza Hut – is partnering with Nvidia to accelerate the development of AI technologies for its restaurants. That all sounds like good news for time-pressed consumers and stressed-out kitchen and counter staff. McDonald’s has plans for a significant AI overhaul while Yum!
Some state data security and privacy statutes such as CCPA and the New York SHIELD Act can apply extraterritorially to out-of-state entities that collect or possess state residents’ personal information.
Consumer demands are changing at a rapid rate. At the same time, QSRs and fast casual establishments are turning to technology to improve operations and customer interactions as they continue to increase output. Technology is one way to make this happen. Macroeconomic conditions cycle quicker and quicker.
News of these events, coupled with inflation, have led consumers to become increasingly conscious about food waste, adopting strategies such as better meal planning, using leftovers, and buying imperfect produce or upcycled products. Embrace the Benefits of Technology Since the era of Escoffier, professional cooking has valued technique.
We’re all familiar with equipment rental and software subscription services in the restaurant industry. But have you considered how an equipment subscription is a better, smarter business move than equipment ownership? You get to choose how to acquire this equipment: buy or rent. That’s what you pay them for.
' No wonder consumers are becoming more resistant to eating out.” consumers not only spurring inflation but lowering overall consumption and slowing the economy, cautioned Ben Johnston, Chief Operating Officer of Kapitus, a small business lender and marketplace. "U.S. Costs that would need to be passed on to consumers."
Fifty-three percent of those respondents said they have reduced their cost of goods sold (COGS) through better inventory tracking of key ingredients. The Future of Third-Party Delivery Apps Food delivery has become a consumer expectation, but not every restaurant has the infrastructure to make their own deliveries.
The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. So what makes a good contactless menu? A good mobile experience. The good news is that it’s never been easier for restaurants to design professional-looking, state-of-the-art online menus.
Trust is built when company leaders demonstrate a strong commitment to food safety and provide the necessary resources – including training, tools, equipment, and support – to ensure compliance with regulations and best practices. Build Trust One of the foundational pillars of a robust food safety culture is trust.
These heightened food safety standards and consumer expectations are sure to continue after reopening and could possibly lead to more permanent requirements. These heightened food safety standards and consumer expectations are sure to continue after reopening and could possibly lead to more permanent requirements.
Typically, F&B professionals, being more creative, are hesitant to use technology in their recipe creation processes. very fast and use it daily, which indicates our success in implementing technology to grow and improve our business." You don't have to be an IT nerd or be particularly good with a computer.
After all, our technology has evolved to be better than we ever could have predicted. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe.
Use this time to invest in training, develop relationships with potential clients and referral sources, explore possible acquisitions or new markets, and upgrade outdated technology. It’s a good time to make sure you’re accounting for potential effects of the pandemic as you create next year’s budget.
By Tracie Johnson, Contributor Running a restaurant requires more than just a good idea, a great menu, and determination. Whether for operations expansion, equipment upgrades, staff recruiting, or more marketing activity, growth calls for resources. Good marketing plans raise awareness, build credibility, and increase revenue.
While changing the menu will yield cost savings, the good news is that this operational change is not likely to significantly deter customers. Setting up Proper Technology. Adopting the right technology can help restauranteurs drive traffic, boost revenue and sustainably resume operations.
That statistic is alarming — both for consumers and the restaurant industry. The combination of stay-at-home orders, ongoing COVID restrictions, spikes in COVID numbers, and consumer fear about the risks of dining out are significantly impacting the restaurant industry. A good first step is to elevate your food safety culture.
Brands are looking to restaurant technology to maintain a healthy connection with their suppliers, experiment faster, and predict the performance of new concepts and service models. A critical element of effective supply chain management is the ability to track and trace goods throughout their supply chain journey — from farm to fork.
However, there are security concerns with this growing technology, which largely stem from customers sharing data that restaurants could then sell. In both cases, hackers rely on consumers’ inexperience with this quick-response technology. Align QR Code Design with Your Larger Branding Efforts.
This is true for businesses operating in office settings just as much as in restaurants, supermarkets, and other settings where businesses have daily contact with consumers. If technology can make everything quicker and simpler, why do businesses need to worry about adding a human touch to their digital experiences?
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