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This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. Below are five key approaches we at Groucho’s Deli have successfully implemented to attract and retain Gen Z customers.
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.
How rising import taxes may reshape menus, pricing, and sourcing in the restaurant industry. The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. Supplier and Menu Shifts Some restaurants may respond by sourcing more ingredients domestically.
were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.
While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. It can help you fix discrepancies in ordering and inventory management , minimizing food shrink. The consumer price index for restaurant food costs increased by 7.7% What else can it do for you?
Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.
Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Food safety and compliance also become increasingly important.
The most accurate measure of land or CO2 “saved” by ordering a PLNT Burger is only attained if every purchase were originally intended to be for a fast-food beef burger instead. Climate messaging can’t work if customers are too put off to walk through the door once, let alone habitually. These numbers are largely hypothetical.
We like to say waffles “drip with success” for food service operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. Fresh-baked waffles are perfect for locally sourced additions. “Waffle-omics” is a term we use at Golden Waffles.
Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. The customer's needs always come first, even though my prices continue to rise. That's why we instituted lower-priced lunch specials and made other adjustments.
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Too high, and youll drive customers away. Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position.
By Indiana Lee, Contributor Guests want to know where their food comes from, how it was raised, and whether it aligns with their values. According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste.
A bar is a profitable business option if you’re looking to enter the food industry. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. For example, if you serve craft cocktails or premium wine, customers may be willing to pay more because of the perceived value.
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With cloud-based software and platforms like Microsoft Teams, restaurants can standardize processes across multiple locations and speed up supply management. Consistent Equipment Across Locations : Using standardized equipment across all locations, such as commercial deep fryers , ensures consistency in food preparation and quality.
It’s the foundation of knowing your actual food cost. When done correctly, dish costing helps you control food costs, reduce food waste, and price items in a way that supports your restaurant’s financial health without alienating guests. Accuracy matters, especially when food prices fluctuate.
B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. Green Restaurant and Slow Food were others we considered.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.
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.
Strong demand from the EU and US markets has driven this growth, despite persistent logistical bottlenecks and global supply shortages. On one hand, US consumers have a growing appetite for premium coffee experiences. New York City, New York, US) Wed, 18 Jun – Emily McIntyre launches Swift Coffee Sourcing in Kansas City.
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.
JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. The Italian coffee giant will supply its blend on board all long-haul Iberia flights and in VIP lounges via self-serve machines, extending its airline partnerships with United and ITA Airways.
Queso aejo, a source of great pride to the Laguna Grande region, is an identifying cultural mark. Although Mexican grocery stores and neighborhood mercaditos supply a variety of Mexican cheeses to diasporic migrant communities, hyper-regional handcrafted queso, like that of Laguna Grande, remains subject to familial exchange.
Italy’s Ministry of Agricultural, Food, and Forestry Policies has even submitted several UNESCO applications to preserve espresso’s Italian roots – although none have so far been successful. It’s often necessary to educate customers about what a quality cup of coffee means and why it needs to cost more than €1,” Zach says.
Brands are forced to strike a balance between quality, value, and customer service. As third wave and specialty coffee proliferated in the late 2000s, the way that coffee brands communicated with their customers changed significantly. Print and offline marketing remain crucial tools. The impact of AI on SEO is most notable.
In an industry that thrives on competition and customer expectations, success when starting a pizza shop is built on a foundation of core principles. Exceptional pizza Consistent branding and marketing, Efficient operations, Cleanliness Strong customer focus These aren’t just sides; they are the central slices in the pie of success.
Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customerexperience. Food cost control is crucial.
"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?
Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. We were a sourcing and hiring platform for restaurants.
As a chef or restaurant owner, keeping food costs down without sacrificing quality can be a challenge. By swapping out expensive ingredients for more affordable alternatives, you can optimize your menu and significantly reduce food costs. Customer Appeal: Offer options like plant-based or gluten-free dishes.
Executive teams focused on supply chain strategy, pricing discipline, and consumer segmentation to weather the turbulence. Key Takeaway | Two Guests, Two Strategies — and a Growing Divide Operators are navigating a tale of two diners: the value-seeker and the experience-driven loyalist. Traffic growth, selective pricing Yum!
Are your customers always asking to take home some extras of your salsa, BBQ sauce, or house salad dressing? Not a good idea unless you want to take the chance of selling a product that is not food safe and being sued! Do you just make “extra batches” and bottle it in your restaurant kitchen and slap a label on it?
New York City, New York, US) Tue, 1 Jul – MTPak Coffee upgrades facilities for custom packaging with low MOQs and one-week lead time. September ICE arabica futures slid to US $2.88, their lowest levels since December 2024, as dry weather in Brazil accelerated harvesting and improved supply prospects.
Social reckonings and politics and pandemics and recessions and all kinds of horrific real-world stuff have intersected with restaurants in a way that had to happen, but which has turned the act of eating food into pretty serious business. And that’s a good thing; food is serious business. Making your own pasta?
Utilizing co-sourcing, restaurants, restaurant software providers, food distributors, or suppliers of any size can take advantage of the global talent pool at a scale that makes sense for them. Payroll processing and benefits administration are easy roles to fill using co-sourcing. Customer Service. HR and Payroll.
Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. per portion. Product design?
Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Maximize compliance.
The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive.
Further, restauranters who fully embrace crypto rewards offer a unique and easy way customers can receive loyalty points directly at the point-of-sale. Supply Chain Benefits. Visibility in all aspects of the supply chain is important for restaurants, especially since food is a sensitive product to handle.
Additionally, restaurants will experience a significant shift in technology and customer service. Additional care should be taken to ensure that the sources of outside air have proper clearances from other building exhaust sources such as grease or toilet exhaust. Rethinking the Consumer-Facing Footprint.
In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fast casual restaurants to adapt quickly to changing conditions. Increased Emphasis on Online Ordering. Appeal to Mobile Gamers.
However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.
Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).
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