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As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Positioning the bar as a brand extension and understanding the role it plays within the experience is a critical component.
Usually, unexpected design challenges leave owners frustrated. Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process.
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. or place an order (for takeout). or place an order (for takeout). menu, hours, etc.), menu, hours, etc.), It slows down the process tremendously.
With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience. Similarly, AI-driven thermostats will optimize indoor climates, enhancing the comfort of both staff and customers while balancing energy usage.
Restaurant design, kitchens, and the dining customerexperience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive dining experience with a connection to the built environment. Getting Creative with Outdoor Space. Emerging Trends.
Just like a well-crafted mission statement will help guide your business decisions, identifying and understanding your target customers and competitors through restaurant market research will give your business a competitive edge. Let’s take the guesswork out of starting your food business and set your establishment up for success.
In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. These two functions have always been interdependent, but few brands take advantage of the opportunities of those functions actually working together. It’s shocking, really.
You take your seat at a table embedded with a touchscreen menu. Tipsy is a real robotic bartender at the Miracle Mile Shops in Las Vegas, mixing drinks for customers as we speak. Companies like Bear Robotics offer robots like Servi, designed to act as food runners and table bussers. This technology already exists today.
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. However, when going out to dine, it is all about being social, having great conversations and enjoying each other’s company. Volume is another issue.
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?
Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. But behind the friendly smiles and occasional free merch is a strategy designed to make them as much money as possible. This isn’t a knock on them. billion for yourself.
Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. Catering to solo diners is more just than seating them as restaurants would any other customer.
“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.”
A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? Your restaurant will take delivery of many different ingredients.
Diners are looking for a better overall experience, from streamlined ordering to more inviting restaurant environments. At the same time, 21 percent say they’ve increased their budgets in 2025 – showing that while some are pulling back, others still see dining out as a worthwhile indulgence.
Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.
Cooking should be fun and designed to make all involved happy. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) Make the tomato an experience. Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special.
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?
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.
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.
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. The restaurant sector is poised for a seismic shift as AI integration takes center stage. Data, Data, Data.
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.
To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.
You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should. For example, let’s say you run out of a key ingredient because inventory wasn’t tracked accurately. You’re left scrambling to find a replacement, causing delays and extra costs.
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.
A customer in Miami should bite into the same perfectly seasoned burger that delights diners in Seattle. Reliable experiences build brand loyalty, and systemic processes lead to reliable profit margins. It’s no secret that restaurants with more than one location depend on standardization to thrive.
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. Having a digital presence is critical.
While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. However, these challenges also create opportunities for synergy.
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.
Rifrullo Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. These restaurants try to tackle them all.
And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Create Limited-Time Offers That Drive Action Limited-time offers (LTOs) give potential customers a reason to order now, not later.
New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. Forecasting weekly ordering now becomes critical as you don’t want to run out of a well-performing holiday stout, or on the flipside, carry over a Christmas beer into 2023.
Sixty-nine percent of consumers would dine out more often if it were more enjoyable, and that number goes up to 78 percent for adults under the age of 35, according to a report from ChangeUp. 66 percent of consumers believe a desirable experience is more important than price and convenience.
This new capability opens the door for unscrupulous individuals to try and scam restaurants out of free meals, gift cards, and more. For this reason, businesses should remain vigilant and take extra precautions if a transaction or complaint seems remotely suspicious. The use cases for AI-generated fraud are growing by the day.
The ultimate goal of branding is to create an emotional connection with your customers that encourages them to choose you over your competitors. What steps do you take to establish that emotional connection? The key is consistently delivering that message at every customer touch point. But how do you get there?
While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. " While contactless ordering and payment is here to stay, many operators remain concerned about how this new service model will impact their guest experience. ." Yes, ordering and payment is important.
In fact, its going to be a lot easier than you think, and there are steps you can take starting today that will give you real results by tomorrow. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders. Next, take a look at your menu.
Email marketing might not be as flashy as social media marketing, but for restaurants, its possibly the most effective way to stay connected with customers. Unlike social media platforms, where the algorithm overlords dictate who will and will not see your posts, emails go straight to your customers inboxeswhich they check daily.
If you want to escape the guesswork and increase your monthly profits, you need to use menu engineeringit blends psychology, data, and clever design to help you sell more of your most profitable items. Menu engineering is the process of using data and design to make your menu more profitable. Dogs: Low profitability, low popularity.
Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to the re-configuration efforts. Delight Your Customers. Deliver a Great Experience. Eating out, or takingout, is never just about the food.
This shift is fueled by more adventurous young palates and a desire for children's dining experiences to reflect the culinary sophistication enjoyed by adults. For example our Bao Wow takes something familiar like a hot dog, and adds a pan-Asian twist, crafting it with kewpie mayo, sweet sauce, cucumber and lettuce on a bao bun.
If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations. Heres a breakdown of the most common types of restaurant apps and how they support your business.
Restaurant managers balance several responsibilities while taking care of staff and guest needs. One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. However, it can sometimes take time to get customers to respond to surveys they're given.
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
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