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Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. Once I found the name and liked the concept, we planned to try the food on an upcoming trip to NYC. After that, I was hooked. I am in the shop a lot.
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. Thanks to these technologies, tasks such as orderingfood and paying bills can take place on a self-service basis. Thanks to these technologies, tasks such as orderingfood and paying bills can take place on a self-service basis.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. ” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. Smarter data use.
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Orderingfood 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.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. ” Multiple elements impact whether a potential customer actually follows through with a visit and if satisfied guests will return. ”
A huge part of this experience is the customerservice they receive at every contact point within the restaurant – and even after they’ve left. Here, we share practical and actionable ways to enhance your establishment’s customerservice.
Restaurants and bars are leaning into automation to address staffing shortages, enhance operational efficiency, and meet rising customer expectations for speed and consistency. Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues.
Pizza restaurants are poised to continue their evolution this year and incremental changes, especially in the areas of artificial intelligence, operational efficiency and customer preferences, will create both challenges and opportunities for pizzeria owners. This not only frees up labor but also reduces order errors.
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.
“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.” That’s where the NEXT Flavor Report comes in.
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. Restaurants must now navigate a razor-thin margin between maintaining customer loyalty and managing escalating costs. At the same time, U.S.
11, 2024, comparing it to the average Sunday in 2024 and found that: Wings win MVP with an 87 percent increase in sales The average price of wings ordered increased 18 percent. The average price of wings increased 18 percent, likely due to demand and larger orders. “Customers still associate the experience with your brand.
Independent restaurants have always been cornerstones of community, providing anything from comfort foods to places to unwind, but despite their vital role in society, adapting to the challenges continues to be a struggle. Scalable solutions like self-service kiosks and predictive analytics are transforming the way small businesses operate.
There is an opportunity for restaurants that can modernize in a way that meets the needs of the diner while simultaneously overcoming food, labor, and technological challenges to run more predictable and profitable businesses. Consistency for the customer also means clarity for operations.
For many restaurant owners, delivery has become critical for profitability, especially as customer demand increases. Unfortunately, due to strain on resources, most restaurant owners no longer believe they can offer their customers a positive direct-delivery experience. Will the food even arrive on time?
Another challenge many restauranteurs might not be considering is the impact third-party delivery services like Door Dash have on your brand. This includes building awareness in the community and establishing your customer base by creating buzz and memorable guest experiences. Nuance also extends to the service.
A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August.
Every successful restaurant has one thing in common: they know exactly who they are serving. On the other hand, when you know exactly who your ideal customers are, you can craft an experience that resonates with customers on a deeper, emotional level, creating a connection that will keep them coming back for years.
Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." The customer's needs always come first, even though my prices continue to rise. Technology has redefined service models, but great hospitality remains irreplaceable.
Providing good food is just the beginning. Hospitality vs. Service Though often used interchangeably, hospitality and service arent the same. Service Though often used interchangeably, hospitality and service arent the same. Service is about accuracy and efficiencytaking an order, delivering food, clearing a table.
Photoillustration by Lille Allen; see below for full credits Every major fast-food chain, it seems, now has its own app promising deals, discounts, and a better diner experience overall. If you respond yes to the friendly cashier, youre asked to provide a code or other signifier, like your name, to help the worker identify your order.
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? Hiring the right people can make or break your business.
With 70 percent of operators struggling to fill job openings and 45 percent reporting they don’t have enough staff to meet customer demand, according to the National Restaurant Association. These technologies help streamline operations, lighten the workload for staff, and create a better experience for both employees and customers.
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.
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.
By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. Outsourcing high-risk services, such as delivery, can alleviate exposure to rising auto insurance costs, which are projected to climb in 2025.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. 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.
Introduction Hey there, fellow food enthusiast! Ever noticed how ordering your favorite meal has become as easy as pie? That’s the magic of online foodordering systems. They’ve not only spiced up our dining experiences but also served up a platter of benefits for restaurants.
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. Analyze your product mix Review the drinks and food items you sell the most and least.
By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Customers have more choices, higher expectations, and countless ways to discover (or overlook) your restaurant.
Every day, youre juggling staff, food quality, inventory, customerservice, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. What is Restaurant Operations Management?
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. Because the truth is, most restaurants dont close because of bad food.
"Customer expectations changed. " Pressure to deliver a flawless experience, regardless of personal struggles or demanding customers, can lead to burnout. It’s hard having to put on a smile no matter what’s happening in your personal life or how demanding a customer might be." Financial dynamics changed.
They play a big role in overseeing your inventory and attending to customer complaints. How do you make sure staff adhere to responsible alcohol service standards? What would you do if a customer claims they were overcharged? How would you handle a conflict between a bar staff and a customer? what did you do?
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.
Born in the 19th century as modest spots serving workers affordable fare like onion soup and crepes, bistros have become symbols of France’s culinary soul. They are top spots for the best food in France. Even rural cafés in distant locales have adopted the bistro blueprint: hearty foodserved in a welcoming space.
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.
By Kateryna Reshetilo, Contributor Are you a restaurant owner looking for ways to keep up with the fast-changing demands of your customers? Have you noticed how food delivery apps are becoming essential in attracting and retaining diners? The global online food delivery market size was valued at USD 221.65 from 2023 to 2030.
From small towns to bigger cities, you’ll find spots that have been serving for years alongside newer places gaining attention. What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works. Each one has built a solid reputation for servingfood people keep coming back for.
Whether you like it or not, your restaurants online reputation is shaping first impressions long before a guest walks through your doors or even places an order. Youre not just serving foodyoure managing impressions, experiences, and expectations, all in the digital world. Think of it as hospitality beyond the walls of your restaurant.
Heres how to craft an experience that leaves customers delighted and eager to return. Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating. Staff should be knowledgeable, offering helpful suggestions based on customer preferences and dietary needs.
Cost of Goods Sold (COGS) Cost of Goods Sold tells you how much it actually costs to make the food and beverage sales you sell. Monitoring your COGS helps you spot food waste, theft, over-ordering, or supplier price hikes before they eat into your gross profit margin. You risk long wait times and a drop in service quality.
We like to say waffles “drip with success” for foodservice operators, and it's because of four key factors: profitability, versatility, consumer experience and operational efficiency. There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options. Waffles saw a 15.4
Photo: Shutterstock Delivery and a take-home meal deal drove a lot more customers to Olive Garden this spring. The offer allowed customers to buy an in-store meal starting at $14.99 Olive Garden parent Darden Restaurants had long resisted third-party delivery, preferring to servecustomers in its restaurants and control the experience.
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