The Restaurant Times
MARCH 1, 2022
Customers in restaurants and bars have veered and stretched for a year and a half to adapt to the altering reality of going out in a pandemic. Whether at fast-food counters, neighbourhood taverns, or formal dining halls, they add up to a profound shift in hospitality as we know it. Push For Takeout and Delivery.
Modern Restaurant Management
MAY 21, 2024
Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. Delivery users are less price-sensitive than customers using other sales channels. What’s on the Menu?
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
SEPTEMBER 27, 2023
Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent) and fine dining restaurants (19.9
The Restaurant Times
APRIL 7, 2022
A fine dining restaurant in Gulf countries like Oman is a blend of delicacies and a bespoke experience. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene.
Modern Restaurant Management
MAY 18, 2021
But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. By August 2020, Americans reported ordering takeout 2.4
The Restaurant Times
JANUARY 30, 2022
And, throughout the pandemic, which has already been underway for over two years, restaurants have had to make significant adjustments to adapt to the new normal—whether by embracing delivery and takeaway, investing in technology in response to labour shortages, or operating at 50% capacity in line with government regulations.
Deliverect
JANUARY 18, 2021
2020 was a huge year for off-premise dining. For some that meant stepping up their already hot delivery game using the latest tech. But for many full-service restaurants, bars, and other venues that are all about the in-house experience, that meant getting more creative. Restaurants had to do whatever they could to survive.
Expert insights. Personalized for you.
52 
Let's personalize your content