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Better foodsafety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s FoodSafety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.
Recent outbreaks have highlighted vulnerabilities in foodsafety systems. How restaurants can leverage technology to avoid spreading foodborne illness and protect their team members and customers? How restaurants can leverage technology to avoid spreading foodborne illness and protect their team members and customers?
A good first step is to elevate your foodsafety culture. How FoodSafety Culture Has Changed. Foodsafety used to mean “what you do when no one is watching.” Now, understandably, everyone is watching to ensure safety protocols are being followed. Treat Location Employees Like Assets.
Integrating IoT devices and connectivity drives efficiency, enhances foodsafety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing foodsafety. Did you know that U.S.
Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. Besides the obvious impact on customers, it can be extremely difficult to rebound from such an event as word spreads and casts doubt over the establishment’s reputation. Traceability Is Essential.
Scheduling Training : Plan mandatory training for harassment prevention, safety, or customerservice if required by law or beneficial for your operations. Focus on: Using Scheduling Tools : Scheduling software can align employee shifts with sales patterns, optimize labor costs, and improve team and customer satisfaction.
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.
Globally, restaurants saw a notable shift in customer expectations and behavior during this time. According to a study from McKinsey & Company , 60 percent of US consumers now spend more each month on food delivery than they did before the pandemic. But with the growth in off-premise dining comes extra pressure for businesses.
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.
– Misty Chalk, vice president, Americas at BrightSign AI Continues to Revolutionize Restaurant Operations and Guest Services: The restaurant sector is poised for a seismic shift as AI integration takes center stage. It will enable hyper-personalized experiences that transform guest interactions through advanced customer insights.
Inconsistent Customer Experience Customer experience is the lifeblood of any catering business. If your service is inconsistent, it can damage your reputation and hinder growth. Consider a scenario where two different clients have vastly different experiences with your service.
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. Within five years, I had opened three scoop shops and was still struggling to keep up.
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.
Most restaurants and food businesses have done a great job adjusting to the new COVID-19 protocols. And they’ve implemented these new COVID-19 protocols in addition to the foodsafety procedures that were already in place. Communicate with Customers and Employees. Reiterate that safety is your priority.
Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Consumers and customers have changed their behavior due to the events of the previous year. Focus on changing the processes of your restaurant to accommodate the new realities and to reach out to customers living in your local areas.
Restaurants are constantly busy, which means communication is key to make sure the experience for customers is top of the line. With fast communication your guests receive the service they deserve each time they enter your establishment in a timely and effective manner.
With many restaurants closed for in-person dining on and off throughout the pandemic, the foodservice industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.
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.
. "If I had the opportunity, I would encourage them to employ voice analytics, not to automate ordering, but rather to analyze customer/employee conversations for insights into customer experience, operational efficiency, marketing effectiveness, safety compliance, employee engagement, and more, he said. "The
Restaurants must navigate an intricate web of federal and local compliance parameters, from food and workplace safety regulations, to labor laws, to environmental concerns – and when the consequences for violations are so severe, remaining compliant can feel like walking through a minefield.
How do restaurant operators find efficiencies to minimize costs without degrading quality or service? At the same time, restaurants are grappling with staffing issues, with recent research showing that one in three foodservice workers doesn’t want to stay in the industry. Water Damage Prevention.
Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. The consistent execution of every safe service process and procedure will be imperative to survive and thrive in the years to come.
Customers are going to be hesitant to dine indoors. By providing a safe, pleasant and healthy indoor dining experience, and promoting and marketing it to your new and past customers, restaurants can help to hasten the return of customers and keep everyone safe. Here are their insights. That tables are too close.
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.
However, in the process of resuming and continuing restaurant operations, operators need to take steps to lower the risk of infection among employees and customers and prevent the spread of COVID-19. Foodsafety and restaurant cleanliness. FoodSafety and Restaurant Cleanliness. Kitchen operations.
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, customerservice, marketing, and many other essential business tasks. Boost automation.
The clear expectations for performance and customerservice. ” Instead of: "Follow proper foodsafety procedures." " Try: "We commit to maintaining foodsafety standards because our guests' well-being is our top priority." This guidance comes from the top. .”
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 foodservice operators benefit! This makes business tight causing a hard look at any extra costs.
The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. With less inventory and even fewer customers coming in, we recommend that you widen your margins and revamp your offerings. Offer Safe and Contact-Free Services.
.” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the foodservice industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. That’s five to seven times more energy used by foodservice than in a commercial space.
Restaurants have adopted a delivery/pickup model to meet the needs of their customers. This has created an increased demand for food running and delivery jobs that didn’t exist before. Consumers Expect Their Health and Safety to be Your First Priority. Consumers Still Expect Excellent CustomerService.
As the impact of the pandemic wanes, restaurant owners should evaluate the contactless service options they implemented to keep customers and staff safe to see how they can help drive sales. When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs.
Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols. As such, an industry migration is underway.
If you do not have sufficient staff to deliver food, then you can partner with a third-party food delivery service. This way, your customers can satiate their cravings for your specialty meals from the comfort of their homes. It's necessary to keep your customers informed about your hygiene and safety measures.
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. Success isnt just about passionits about structure.
and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. “Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again.
It quickly became obvious that the brands best able to respond to the challenges posed by COVID restrictions and customer behavior changes were those with a strong digital foundation. With the collection of more customer data comes the opportunity to retool customer engagement marketing. Data-Driven Personalization.
With restaurants pivoting to delivery only or curbside operations around the globe right now, getting this information to your customers is critical to spreading the word. Chatbots are everything from online simulations to Alexa, assistants who in this case are designed to help connect restaurants with customers around the clock.
Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Who makes the magic happen? Cashiers, cooks, and other QSR crew members.
For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. You need to enforce your standards (follow guidelines) while remaining flexible, especially with customer confidence in the balance.
Remove buffet and other communal food areas. Move tables away from high-traffic areas, such as bathrooms and service stations, in order to minimize contact. To maximize the safety of both employees and patrons, many restaurants have embraced outdoor seating. Clearly Communicate Safety Guidelines.
The guidance focuses on foodsafety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures. Download the full guidance, here. Employee health.
In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in foodservice industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards.
No matter how excellent your customerservice is, you will always encounter the occasional aggressive customer. If you've worked in the hospitality industry, you've already had to deal with an aggressive customer or two. Six Tips for Handling Aggressive Customers. Your Customer Should Feel Appreciated.
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