Coupons Employee Relations Guest Recovery 
Modern Restaurant Management
MAY 27, 2020
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. ” Examples of safety and service enhancements include: A culture of safety and wellbeing for employees and customers. . Takeout For Good.
Modern Restaurant Management
AUGUST 17, 2020
Since the week ending June 28 the industry’s recovery remains stagnant. Guest Trend Insights from Black Box Guest Intelligence™ Restaurant Staff Key to Retaining Guests by Maintaining a Clean & Safe Environment. Read more in the latest Restaurant Guest SatisfactionSnapshot. See details here.
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Modern Restaurant Management
SEPTEMBER 15, 2020
Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis.
Modern Restaurant Management
OCTOBER 4, 2021
Must haves for local chain restaurant apps include easy ordering (66 percent), easy payment (61 percent), loyalty/rewards points (52 percent), and coupons and/or deals (52 percent). One in two ranked points and/or dollars off for rewards as most important followed by coupons. Mobile Order Pickup and the Arrival Experience.
Black Box Intelligence
NOVEMBER 1, 2021
Each update highlights the most relevant and timely workforce, financial, guest and consumer trends. Full-Service: Service Guest Sentiment Improved in Q3. Powered by Black Box Guest Intelligence. Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’.
Modern Restaurant Management
SEPTEMBER 27, 2021
Pick-up and curbside delivery will gain stronger relevance post-COVID, and dine-in recovery will be stronger than pre-COVID levels. In addition, the pandemic has caused consumers to re-evaluate other dining-related opinions and behaviors. Post-COVID, guests will still be more likely to order fountain beverages than bottled beverages.
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