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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.
Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Messaging about gluten-free options and safety protocols begins with your menu. How do you prevent cross-contact in your salad bar?
But with the rise of services like DoorDash, GrubHub and Caviar, good food — some of it from Michelin-starred chefs — is only a click away. When consumers can get great food delivered in less than an hour, restaurants must deliver a differentiated experience that makes going out worth the effort.
Addition of a new exemption from the loan forgiveness reduction for borrowers who have made a good-faith, written offer to rehire workers that was declined. The form and instructions inform borrowers how to apply for forgiveness of their PPP loans, consistent with the Coronavirus Aid, Relief, and Economic Security Act (CARES Act).
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.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.
These trends are driven by Millennial and Gen Z consumers, who are more willing to pay a premium for sustainable products; those consumers also tend to be more online and acutely aware of the impact of business practices on the lives of people and the future of the planet.
Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.
There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.
After two years of mobile ordering by consumers, menus are becoming more and more interactive both inside and outside. Down the line, menus will become practically customized to the individual consumer. There are also more elevated analytics available that allow for a greater understanding of QSR consumer behavior. Every minute!
In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2.
In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.
Product development is not quite as simple as just bottling your signature marinara sauce and upselling it at your front counter. But the good news is: it can be done. But the good news is: it can be done. So what can restaurant operators do to add to their bottom line, create cost savings and generate brand awareness?
Since the COVID-19 crisis began, the Association has coordinated more than 400,000 emails to Congress from restaurants, employees, consumers and industry supporters—all speaking out about the need for swift and strong federal relief and recovery programs. "Cox Media has been very supportive to us during this difficult time. . "In
QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
This year has shown us that the demand for drive-thru is growing, and continues to meet consumer demands with quick, efficient, and convenient service. In 2023, we experienced unprecedented shifts in consumer behavior amidst broader macroeconomic conditions like inflation. Here are some of their insights.
Managing food allergies in a restaurant isn’t just about good service its a critical safety responsibility. A well-equipped POS system helps reduce human error, improve kitchen workflows, and build guest trust. By integrating ingredient tracking with kitchen operations, these systems ensure safety and precision.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. The Foundation will administer the grants, offered on a first-come, first-served basis. Live in the U.S., an overseas U.S. state or territory.
Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.
In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global.
PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years. PJ’s Coffee of New Orleans plans for rapid expansion throughout Florida with hopes to bring 187 new locations within the next 10 years. “For many Floridians, their weekend getaways to New Orleans are the only time they get to enjoy PJ’s Coffee. .
The robotic kitchen runs on batteries instead of a diesel generator. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.
California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. CPK Heads North. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif.
This kind of impact isn’t achieved with average or even good pizza. From hand-tossed dough to house-made sauces, thoughtfully sourced toppings, to the perfect bake, your product is the fastest way to inform customers that you know what you’re doing. And we’re not talking about sausage and mushrooms. All of it can be “the best.”
In the case of most of the concepts in these segments, Thanksgiving means significantly less traffic and even closed locations as consumers gather at home for meals with friends and family. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6 percentage points.”
Digital solutions that helped restaurants alleviate customer safety fears and adapt to restrictions boomed and tech providers scrambled to offer new products to get restaurants on board. Consumers are embracing online ordering, curbside pickup, and delivery. Restaurants either embraced technology and survived, or didn’t.
Digital solutions that helped restaurants alleviate customer safety fears and adapt to restrictions boomed and tech providers scrambled to offer new products to get restaurants on board. Consumers are embracing online ordering, curbside pickup, and delivery. Restaurants either embraced technology and survived, or didn’t.
To expedite the process of wrapping up for the night, restaurant and bar owners can turn to a closing checklist that outlines tasks to be completed by front-of-house staff, back-of-house staff, and management. Tasks for Back-of-House Staff: Cleaning and sanitizing food prep areas and work surfaces. Updating food labels.
Fried chicken is best consumed by the bird, by the pile, by the feast. Piping-hot portions are sold by the bucket; wings, by the dozen. You don’t order a single drumstick or thigh the same way you don’t order one crawfish or a lone nacho. Fried chicken is for gatherings. Los Angeles. By Bill Esparza, photography by Wonho Frank Lee.
Along with offering quality in food and service, safety and hygiene will be of paramount importance. Right from the kitchen to the front-of-house operations, restaurant operators must strictly follow the guidelines set by the government and institute safety practices to ensure a safe and hygienic dining environment for their customers. .
Cloud kitchens are delivery-only restaurants with no storefront or dine-in facility. A cloud kitchen business primarily accepts orders online from third-party online food aggregators and its own online ordering enabled website. Understanding the Cloud Kitchen Business . The Promising Future of Cloud Kitchens .
As a prominent example, virtual kitchens existed before the pandemic, but the last year has skyrocketed the growth of this new kind of establishment. As restaurants adapt to how customer dining preferences have changed, ghost kitchens are now more popular and quite often more profitable. What is a virtual kitchen?
That 2017 study found that 30% of GF consumers simply believe it’s a healthier way to eat. But for 6-8% of the population, consuming gluten can have serious medical consequences: For the 1 in 141 Americans with Celiac Disease , gluten triggers an autoimmune response that attacks the person’s own intestinal lining.
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. What Is Back of House in a Restaurant? Food safety. Cost control.
Already in 2019, restaurants were not able to pass inflationary costs on to consumers (back then, the average restaurant price increase was 3.1% Whether you’re looking to purchase your first robot or are interested in learning more about the benefits of this restaurant technology , this list is a good starting point for the market landscape.
Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.
Ask people from one department to suggest a solution for another department eg front of house suggests the solution for a kitchen problem. Ask people from one department to suggest a solution for another department eg front of house suggests the solution for a kitchen problem.
The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.
Hence, technology-first business models such as cloud kitchens are only expected to become more prevalent in the coming years. “Restaurant operators today understand that simply having good food will not cut it as guests’ preferences and needs evolve along with the business landscape.” ” – Ashish Tulsian.
By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. What Back-of-House Processes Can Restaurants Automate? What Is Restaurant Automation?
It covers everything from managing the team and overseeing how meals are prepared and served, to making sure the place meets health and safety rules, keeping an eye on the money and supplies, and thinking of ways to make the experience better for customers and help the business grow. What Is Restaurant Operations Management?
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