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Fast food and casual dining are currently seeing higher traffic. Following up with Attest, Modern Restaurant Management (MRM) magazine secured further insights from Sam Killip, VP of Customer Success. Winning new customers is harder in this market so operators should lean into customer databases to leverage loyalty.
As digital transactions become ubiquitous, businesses across all sectors are embracing innovations that reshape the way they interact with customers. In 2025, the restaurant industry will continue to adapt to these payment innovations, with a focus on eliminating cash transactions and prioritizing seamless, digital payment methods.
For fastcasual chains, competition includes usual suspects like casual dining and QSRs as well as c-stores and grocery chains who are ramping up foodservice offerings to capitalize on the trading down trend. Sitting in a pricing sweet spot, FCRs have an opportunity to win share from both QSRs and casual restaurants.
The report found that loyalty is eroding as brands worked hard to offer new limited time offers, value meals, upgraded loyalty programs, and digital innovations. based diners who recently ordered from a QSR, fast-food or fast-casual chai also found that value is about more than just price. The survey of 1,500 U.S.-based
“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.”
After successfully opening a second location in Kernersville, NC, and planning for a third one, the fast-casual gourmet slider brand has started franchising and plans to grow strategically in the Southeast region. By automating certain tasks, we free up our team to focus on what truly matters: creating a great guest experience.
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.
Fast-casual Condado Tacos—which prefers calling itself “next-gen casual”—has long had a bar program with a selection of conventional margaritas and beers to go with its Mexican-style menu and vibe. Joe was like a mad scientist in the innovation lab,” added Sarah Kear, CMO of 52-location Condado Tacos. “We to $34.50.)
For Cody Pepper, CEO of Fast Fresh Brands, iit led him on a mission to make healthy eating accessible to everyone. This experience ignited a fire in him, leading him to leave a successful career in nonprofit and consulting to helm Fast Fresh, parent company of Bee Healthy Cafe and Nature's Table.
That’s why this approach will help you avoid costly mistakes, save time making important decisions, and make for a less stressful renovation experience. How Design Technology Improves Space and Guest Experience Every square foot counts when redesigning a fast-casual eatery or a fine dining venue.
” to reflect their marketing philosophy and experience in both sectors. But with my extensive experience in restaurants, I didn’t want to limit myself. I got support, and they gained real-world experience. That experience matters. Beechner discusses the journey, lessons learned, and looks toward the future.
It is atop the list for restaurants looking to modernize, differentiate, and elevate experiences. So much data is generated at every point within a restaurant, whether fastcasual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. Data, Data, Data.
The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from fine dining establishments to fast-casual venues, breweries, and caterers. "This Restaurants are also implementing innovative retention strategies.
innovative and unique marketing strategies and 3. Each country has its own rules and customer preferences, so we must be strategic. Experience is great, but notr equired. It helps us connect with customers, showcase our food, and build a strong community. Strong business model 2. a clear identity.
In recent years, consumer behaviors have drastically changed to now preferring delivery services and an increased willingness to pay a premium for a seamless experience. The data revealed that 60 percent of consumers surveyed prefer human staff versus AI-managed customer support, despite the potential for increased service efficiency.
And, like the rest of family dining, they have been losing customers. When we spoke to younger customers, we found that Perkins is just not as relevant,” said Ascent CEO James O’Reilly, who joined the company in 2023. It still features the chain’s signature bakery case, where customers can buy pies, cookies and other treats.
The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.
And fast-food customers Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance Are we reaching peak chicken tender saturation on menus? Since the menu at this fast-casual chain is rooted in Mediterranean flavors, this dessert is not a big culinary stretch. It sells for just $5.95. “We
The fast-food franchisor is asking a federal court to sign off on its decision to terminate Paradigm Investment Group’s franchise agreement. Private-equity firm Savory Fund made a major investment in casual-dining chain Hawkers Asian Street Food. Consumers still want great in-store experiences, even if they don’t always use them.
We were inspired by our guests requests to create a backyard-style BBQ Whopper, said Zack Young, Burger King’s director of culinary innovation US & Canada. “We To put the new Whopper on the menu, the Miami-based fast-food burger chain had to bring in the brisket, Carolina gold BBQ sauce and crispy onions. By Patricia Cobe on Jul.
More than half of those surveyed, 55 percent, said increasing sales is 2025’s top priority, followed by reducing costs and enhancing guest experiences. Customers embraced the protein-packed dairy, transforming trending dishes like cottage cheese toast and flatbreads. Cottage cheese had a social media-fueled renaissance.
The restaurant industry is evolving fast—and at the heart of this transformation is new restaurant technology. From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive.
Innovative trends are emerging, reshaping the industry landscape and offering fresh opportunities for growth. Those who already treat themselves to high end dining experiences spend more. Streamlining or rationalisation of menus has benefits from both the customer and F&B operators’ perspective.
They honor top-tier brands that have not only excelled in operational metrics but have also fostered environments that prioritize employee satisfaction and customer delight. Make their customers super happy (this is called the Voice of the Customer award). Guests want better experiences. What Are the Best Practice Awards?
Kitchen operations, in particular, frequently lag behind front-of-house innovations, causing issues like over-preparing food, poor inventory management, and struggles to meet high demand during peak hours. Not only does this hinder the guest experience, but it also puts businesses at risk of non-compliance with accessibility regulations.
These aren’t picked at random—they’ve earned respect through steady quality, loyal customers, and a deep connection to their communities. Whether you’re a local resident or a traveler passing through, Scott’s Kitchen provides a satisfying and authentic barbecue experience that reflects the rich culinary traditions of the region. #29
"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." How Do You Stack Up?
Average Star Ratings ( ASRs ) provide an invaluable snapshot of how customers perceive a brand, influencing everything from repeat visits to revenue growth. For example, Torchys Tacos earns rave reviews for its innovative flavors, while In-N-Out continues to shine for its simple yet high-quality approach to fast food.
Customers praise the consistent quality, with smoky richness that stands out in every cut. Whether you’re in the mood for brisket, ribs, or sausage, Tender Smokehouse delivers an authentic Texas barbecue experience. Known for its inviting atmosphere and friendly service, it offers a unique barbecue experience.
The way customers pay is evolving, and restaurants are adapting quickly. If you’re wondering why restaurants are going cashless, the answer lies in speed, security, and customer preference. Cashless systems streamline operations, reduce theft risk, and align with the growing demand for contactless experiences.
This marked a significant milestone, as the restaurant industrytraditionally underrepresented at such eventsemerged as a focal point of technological innovation. This distributed approach creates resilience while enabling the speed and intelligence needed in today’s fast-paced restaurant environment. Employing 15.5 Employing 15.5
The experience is available with a spirit-free beverage pairing, and the restaurant’s website notes that the chef is “over five years sober.” News independents chefs Lisa Jennings is a veteran restaurant industry reporter and editor who covers the fast-casual sector, independent restaurants and emerging chain concepts.
Restaurants and Food Service: Including fine dining, fastcasual, QSRs, cafes, and catering. Seasonality: Many hospitality businesses experience significant fluctuations in demand throughout the year. Average Spend per Customer/Cover (Restaurants): Essential for understanding menu performance and guest value.
Quick-service restaurants—like cafes, fast food, and fastcasual—are estimated to have decent profit margins with lower food and labor costs. There's a basic version for fast calculations and and advanced one if you really want to get into the weeds. Innovative. More on that below.
“Ultimately, we want merchants to be able to do their business both online with us, with the marketplace, as well as power their own interfaces, power their own in-store experiences as well,” said CFO Ravi Inukonda during the J.P. Consumers still want great in-store experiences, even if they don’t always use them.
Yelp highlights the top categories experiencing new business growth in malls, as they evolve beyond traditional retail hubs into dynamic, experience-first shopping centers. Out of 25 brands, 17 are QSR or casual dining restaurants, marking a significant shift in why people are primarily visiting malls – to eat.
. “While current economic conditions have a clear effect on dining habits, consumers are demonstrating remarkable adaptability, strategically allocating their spending based on what matters most to them – be it exceptional experiences, convenient access or maximizing value.” markets. .”
What Customers Want and How Operators Can Deliver Consumers want speed, ease of use and rewarding experiences. 94 percent of all consumers say speed is critical, with over 9 in 10 citing customer service as a top priority. Three-quarters of delivery customers value tech-enabled ordering and payments.
What makes these BBQ spots stand out is not only their commitment to quality but also their ability to consistently deliver exceptional meals to every customer. Each one offers a different experience, but all of them deliver on taste and authenticity. . #29 People like the balance between strong flavor and quick service.
Smart QSR and fastcasual chains like Chipotle and Shake Shack reconfigured their strategies to lean heavily into delivery apps, digital ordering, and loyalty programs. So, what can marketers of fastcasuals do to bring people back to their brick-and-mortar locations? But most importantly, respond to all customer reviews.
“We’re both humbled and lucky to support our amazing customers during this critical time. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. The concept aims to be more than an eatery, but a true, immersive dining experience.
The owner of Delicious Raw, a healthy fastcasual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. I had no experience in the restaurant business prior to coming to South Florida. It has been a great response from our customer base.
In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fastcasual restaurants to adapt quickly to changing conditions. As an example, Chipotle brought its entire Halloween “Boorito” experience into the Roblox environment.
Technology innovations offer the potential to bridge the gap between the need to keep their business running and deliver quality products and experiences to their guests. Using a smartphone or digital device, customers can place orders, add to existing orders, and pay their checks right from their table without server interaction.
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