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While the rule targets all links in the supply chain such as manufacturers and distributors, its ripple effects can empower restaurants to respond more effectively to food safety concerns and strengthen customer confidence. Reach out to suppliers and ask about their compliance plans. provide a framework for capturing and sharing KDEs.
With cashless transactions and delivery services becoming the norm, diners are enjoying faster, more streamlined dining journeys. This attack, however, is not out of the ordinary. The restaurant experience has quickly become a digital landscape. But this technology adoption has also introduced new cybersecurity vulnerabilities.
Widespread Adoption of Technology Solutions in Food Service In 2025, the food service industry will increasingly leverage technology for waste tracking and diversion. – Frenchie Audette, VP of Food Service at Divert In 2024, the restaurant industry continued to adjust to changes sparked by 2020.
Leaders in the sector have noted not just the potential to attract customers who are increasingly making purchasing decisions based on their environmental ethics. It takes commitment alongside some investment in specific areas of operations. What strategic steps can you take to bring your kitchen closer to achieving zero-waste?
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings.
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.
As we navigate these changes, one theme stands out: innovation. Restaurants and bars are leaning into automation to address staffing shortages, enhance operational efficiency, and meet rising customer expectations for speed and consistency.
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. Food service buildings in the U.S.,
Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) Leave your customers speechless and your employees beaming with pride.
My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. Space or equipment constraints that prevent further growth in the current setup. I mean, it’s hard to have a bad day in an ice cream shop. Opening 10 more stores wasn’t financially feasible.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. It’s about taking friction out of operations—so staff can spend more time focused on hospitality, not paperwork. This isn’t about replacing people with machines.
While the fastest, easiest option might seem to be letting a number of employees go or drastically changing service hours, such extreme measures can actually backfire. Here are three ways to reduce your costs without experiencing backlash or sacrificing service quality.
“As the restaurant industry appears to increasingly embraces AI, the journey to full-scale transformation is still a work in progress," said Evert Gruyaert, restaurants and food service industry leader, Deloitte. "Leveraging Customer experience is the most common use case.
With nearly every organization today adopting digital transformation strategies, many companies are focusing on providing more digital solutions to customers. Take Amazon, for example. In many cases, they’ve basically taken people out of the equation almost entirely. It's a digital platform from start to finish.
To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. What Can Be Done : Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste.
While itmayoften be overwhelming to figure out where to start, there are severaltenets of an impactful benefits program thatcanshow employees thatyou, their employer,supportthemas individualsboth at work and at home. Encouragetheuse of freefederal andstate programs.
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. It factors in all your operating expenses, like labor, rent, insurance, equipment repairs, marketing, and more. Thats what you actually take home. Without it, one bad month can wipe out three good ones.
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.
However, when going out to dine, it is all about being social, having great conversations and enjoying each other’s company. If the music is too loud or inappropriate, the guest’s night is ruined and their money wasted, no matter how good the food or service. means not only lower sales but also less repeat business.
There was a time when 70% of F&B employees didn’t receive training for customerservice. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
pipes intersecting walls) or wrong equipment placements. Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space. 3D design technology allows operators to optimize their space for operational efficiency and customer comfort.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you handle customer complaints and turn negative experiences into positive ones? How do you handle disputes between customers and employees?
These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. AI is no longer just a buzzword, its a reality that is reshaping how restaurants operate, interact with customers, and make decisions.
Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate. Technology doesn’t just level the playing field; it allows mom-and-pop shops to improve efficiency, reduce wait times, and enhance the customer experience in ways that were once out of reach. The result?
Running a restaurant is one of the most rewardingyet riskyventures out there. Youre not just managing food and staff, youre battling slim profit margins, high operating expenses, and constantly changing customer preferences. Part of it comes from lumping together all service-providing businesses or misunderstanding what failure means.
A customer in Miami should bite into the same perfectly seasoned burger that delights diners in Seattle. One location might offer seamless mobile ordering, while another struggles with glitchy payment systems, creating inconsistencies that can frustrate customers and impact revenue.
What was once a gradual process turned into a rapid transformation, permanently reshaping how restaurants operate and interact with customers. Customers have now fully embraced the benefits of using restaurant technology, and to keep up with guests evolving expectations, the tech industry is growing at an incredible rate.
However, nearly 29 percent have successfully reduced labor costs by leveraging POS sales data to accurately predict staffing needs, ensuring efficient deployment without compromising service quality. However, operators are taking proactive steps to mitigate these challenges. Data is also a driving force behind technology adoption.
For restaurants looking to upgrade their service without major overhauls, improving the speed and clarity of internal communication is a practical starting point. After all, when teams are aligned and able to provide quality service almost instantly, guests notice, appreciate the teamwork and keep coming back.
Specialty coffee shops have two essential purposes: to serve excellent coffee and offer exceptional customerservice. In a bid to stand out, it can be all too easy to overlook or overthink the “basics” of core coffee offerings and hospitality. As market competitiveness increases, brands need to stand out even more.
Mother’s Day reigns queen as the largest dining-out holiday of the year, with Americans projected to spend around $35.7 It greets guests, sets the rhythm of service and quietly guides spending. Real World Inspiration Some restaurants are already taking full advantage of the power of music. Human curation is tedious work.
2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.
Restaurant brands are seeking out emerging technology to be more efficient and using data analytics to improve the drive-thru experience and this is only the beginning, according to Tim Tang, Director of Enterprise Solutions at Hughes. "The conversation between employees and customers is a rich resource of actionable insights. . "If
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.
Nowadays, running a successful restaurant takes more than great food and good service. From improving your Google listing to leveraging customer reviews, these tips will show you how to boost your visibility and drive more traffic to your restaurant.
Forget data centers and distant research labs: your local quick service restaurant may soon be the frontline of AI adoption in the real world. That all sounds like good news for time-pressed consumers and stressed-out kitchen and counter staff. McDonald’s has plans for a significant AI overhaul while Yum!
stealing and selling passwords out of revenge or monetary gain) Whether through public-facing web apps or POS systems, restaurant owners without a clear cybersecurity strategy risk leaking private customer data and causing reputational damage. Train the team and roll out. staff sharing data) Unbalanced access control (e.g.,
While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. The customer's needs always come first, even though my prices continue to rise.
Per the National Restaurant Association , 46 percent of restaurateurs reported a net increase in customer traffic from January 2024 to January 2025. This way, when the POS vendor pushes out a software update to their restaurant network, they’re also unknowingly pushing out malware. Also rising?
Dirty smellsmay keep customers away if they get a whiff of the back area while walking in the front door. If you miss a day, it will take another week before it gets emptied. Taking these small measures will help keep your back area cleaner and safer for employees andpreventany unpleasant smellsfrom getting to the customer areas.
Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Take note that this is the net profit margin for bars, meaning it takes into account all of your expenses and is the true bottom line that shows how much money your bar is actually making.
But maintaining compliance is about more than reducing legal risk and the subsequent costs: it’s crucial to creating a better experience for both employees and customers. Employees will be more comfortable calling out sick when they can easily request a schedule change or swap shifts, and AI will update it automatically.
One of operators most difficult challenges is balancing restaurant operating costs without compromising the food, service, and customer experience that makes your restaurant unique. If youre pushing out more orders, getting more ingredients, and staffing more servers, these costs will reflect that.
Regular staff training ensures your employees are equipped to handle a fast-paced restaurant environment and the challenges that come with it, deliver exceptional service, and adapt to evolving industry trends to stay competitive. Training in this area might include: Food safety : Food safety is non-negotiable.
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