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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.
Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.
A restaurant’s design is a guest’s first impression, setting the stage for the experience to come. When creating an elevated dining space, it’s critical for there to be a meeting of the minds between the chef and designer that culminates in a setting that is reflective of the chef’s vision and taste.
In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitalitydesign, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Good mechanical design starts with ventilation, filtration and proper airflow relation.
Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. Yes, ordering and payment is important.
celebrates Independence Day, but alongside the fireworks and festivities, the hospitality industry faces a growing threat: a sharp increase in fake ID usage. With the right combination of technology and training, hospitality operators can protect themselves while also remaining compliant, even on one of the busiest nights of the year.
The world’s largest 3D-printed restaurant interior design recently debuted at MYATA Platinum Lounge, a hookah lounge with a restaurant and bar in the C2 Licensed District in Dubai's City Walk. The lounge boasts innovative lighting that enhances the sensory experience. How did this project come about, and what was the process?
“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.”
1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. How is the project multi-functional?
We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can view menus, order, and pay directly from their mobile phones. One would think mixing technology and hospitality is like mixing oil and water… it doesn’t work.
Too often, what customers found was a clunky experience marked by poor scanning results, slow click-throughs and the need to download third-party apps just to engage with the expected content. Just when it seemed QR codes might go the way of the pager or MySpace, improvements in design were followed soon after by the pandemic.
They appreciate brands that engage with them online and offer seamless digital experiences – both online and in-store. Desire for New Experiences : This generation is adventurous and loves exploring new foods and flavors. What should restaurants be doing now to better engage with a Gen Z customer base online and in person?
Music done well in restaurants makes all the difference in how long guests will stay, whether they have a good experience and most importantly, how much money they will spend. My experience is that the managers and staff set the music to the levels that they like with less concern for the guest experience.
Overall, the biggest lesson we’ve taken from this unpredictable year is that in order to successfully spread the spirit of BBQ and kindness, we need to be transparent with our communities, engage with our most loyal customers, and be there for them in hard times. Technology is essential to best serve our customers. We created a
Inspired by Japanese sensibilities including intentional hospitality, Janken, a 9,000-square-foot restaurant, opened in Portland, Oregon’s Pearl District at the end of 2022. The space features hanging lantern pendant lights, wooden wishbone chairs, and bouclé knit and leather banquettes, all custom-designed. “We
As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. “The reclaimed pieces we've been able to place in our projects are almost always the most talked about design elements in the room.
It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. The question now becomes – how to make sense of that data and use it to elevate the dining experience. consumers now use digital wallets as they seek a convenient, contactless payment experience. Data, Data, Data.
This rise in digital interactions has made it critical for restaurants to have well-designed websites. After all, intuitive design and up-to-date information can turn a website visitor into a paying customer. In this ultimate restaurant website design guide for beginners, you’ll learn: How to prepare for a website makeover.
As we wrap up a year that brought more tremendous change to the hospitality industry, I like to look ahead and anticipate some of the opportunities and challenges we will see in 2022 (and beyond). With technology at their fingertips, hospitality operators will be able to bridge e-commerce with real commerce.
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. In fact, boosting AOV is one of the easiest and most effective ways to increase revenue while improving the customerexperience for your guests.
Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. How does automation enhance the guest experience? The Brigantine, Inc., The Brigantine, Inc., Are guests even aware of all this?
The experience taught him an important lesson: start smaller next time and build something that could be a stepping stone to something larger. Each platform was independently designed, with its own system and hardware. from customers asking him to pause and unpause third-party delivery services, and he personally updated accounts.
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.
At this time of year, guests want to get all wrapped up in sharing festive and fun experiences with friends and family, while restaurant operators want to provide joy and goodwill to boost traffic and revenue. What is the process of organizing pop-ups that fit the brand? ’ Then match it across your brand standards and adjust.
"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine. AI is also boosting staff productivity.
Ensuring guests experience true hospitality is tantamount to running a successful restaurant. Thanks to restaurant technologies, it’s possible to not only deliver a superior customerexperience — the crux of hospitality — but also take things to the next level.
Quick-service restaurants maintain a steady customer satisfaction score of 79 (on a 100 point scale), while full-service restaurants — despite slipping 2 percent to 82 — remain one of the highest-rated industries in the Index, according to the American Customer Satisfaction Index (ACSI®) Restaurant and Food Delivery Study 2025.
According to the hospitality experts at Washington D.C.-based based architecture and design firm / /3877, newly-available real estate offers prime locations and cheaper rent for fast casual restaurants such as taco shops and upscale burger joints. However, with prices rising, customers are choosier about where they spend their money.
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement. Strategic use of color should inform uniform design decisions.
Yelp is introducing a slew of new AI-powered updated tools designed to help restaurant operators be more efficient as well as improve the overall dining experience. “These updates are built to help restaurants run more efficiently, reduce friction for staff, and ultimately create a smoother experience for diners.
Countless studies support the value of music in restaurants and hospitality in helping to create a customerexperience. One study from 2019 from HUI Research suggests that music is not only a key part of creating a restaurant’s brand experience, but choosing the right music can actually lift sales by almost 10 percent.
In a word- hospitality. The concept of ‘Safe Hospitality’ or ‘Safe Service’ is the new differentiator. So, the public is listening and watching very closely for clues that you are doing all the things to keep employees, the food, and customers safe. What Exactly Is ‘Safe Hospitality?'
First, consumers are demanding more convenience and customization, pushing brands to rethink their menus and service models. Customers expect seamless online ordering, loyalty programs, and delivery options, and franchise systems need to invest in tech to stay competitive. The key is using technology to work smarter, not harder.
Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it. Qdoba Mexican Eats’ nation-wide Impossible Foods launch in 2019 made it a standout, with the restaurant chain allowing customers to add Impossible Foods’ plant-based meat to any of its core dishes.
New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. But here’s the good news: better prepared bars and restaurants will increase receipts and positively impact the customerexperience by tightly managing kegged inventory during the holidays.
Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining , the latest whitepaper from IA Interior Architects research initiative, HumanX. "The
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.
The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. Technology continues to transform restaurant operations.
Music can play a role to enhance the dining experience, setting the mood and complementing the menu and design. We recently surveyed 150 business leaders in retail, hospitality and restaurant and found that only half had some familiarity with music licensing. What should restaurant operators know about music licensing?
Providing a seamless, enjoyable restaurant experience is essential for long-term success. Heres how to craft an experience that leaves customers delighted and eager to return. Provide digital menus or physical copies that are clear and well-designed. Warm Welcome and Atmosphere First impressions are powerful.
These are indeed the table stakes when it comes to delivering premium experiences. Subtle Signaling What’s interesting are the subtleties when it comes to luxury hospitality. A small menu hints at luxury, signaling to the audience that the items listed on a menu have been hand selected to deliver a more special experience.
After many months of home cooking and mixed success with baking experiments, most of us are really looking forward to meeting up with a group of friends for a tasty meal in a restaurant. Add to this that some people have become much more conscious of contact, space and hygiene – adding a new layer to the restaurant experience.
The Untapped Power of Music In an era of fierce competition in the restaurant and hospitality sectors, curating an unparalleled guest experience isn’t just beneficial, it’s essential for turning reserved seats into lasting memories. This study with a major global restaurant chain analyzed 1.8 Human curation is tedious work.
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