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Following up with Attest, Modern Restaurant Management (MRM) magazine secured further insights from Sam Killip, VP of Customer Success. Poor customerservice or low quality food will be more damaging to restaurant brands and could result in long-term customer loss even when the economy bounces back.
Analyze Previous Holiday Sales Data Past sales data is invaluable when it comes to planning the upcoming season. A restaurant point-of-sale system holds historical data so you can see a detailed breakdown of how your restaurant sales performed during previous Christmas seasons.
While October showed signs of hope (YOY quick-service restaurant (QSR) traffic was positive for the first time in two years), we expect consumers will be cautious in 2025. Recurring customers. Promotions and discounts attract customers, but they’re often short-lived. Go digital for increased loyalty and sales.
Faced with rising labor costs and increasingly price-sensitive customers, restaurant brands are exploring new ways to balance profitability with consumer expectations. Recent experiments with pricing strategies, such as summer value promotions, yielded lukewarm results, leaving operators questioning the best approach to menu pricing.
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.
Attracting new customers is important to every business owner. While there are many marketing strategies to get customers in the door, it is just as important to create customerservice strategies that keep them coming back. Why prioritize the customer experience?
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.
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. Most operators aim for food costs to be around 28-35% of the menu price, though this can change from restaurant to restaurant.
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 less so How the owner of Krystal and Logan's Roadhouse makes it work Financing Olive Garden sales surge on delivery and free take-home meals Same-store sales rose 6.9% Photo: Shutterstock Delivery and a take-home meal deal drove a lot more customers to Olive Garden this spring.
Keeping menus updated across various online ordering systems and third-party delivery apps can feel like a never-ending game of catch-up. Manually updating menus across multiple online ordering channels is tedious, time-consuming, and prone to mistakes. What is Menu Management Software? What is Menu Management Software?
Beata Zawrzel/NurPhoto via Getty Images New CEO Brian Niccol is hoping customers will fall back in love with the coffee chain. The chain has seen declining sales , and foot traffic is down 10 percent over the last year. chain to put matcha on the menu in 2006, introducing its verdant flavor profile to countless new drinkers.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. And the digitization of operations over the past few years means that the industry is getting better at capturing that data.
This menu price inflation has a number of causes, from higher raw-ingredient costs to an unprecedented labor shortage in the hospitality industry. It’s clear, however, that price increases are causing many customers to think twice about spending their hard-earned dollars at restaurants. If current projections from the U.S.
Even your most reliable menu items can lose their shine over time. Dining habits change, food costs fluctuate, and customer preferences can shift depending on what’s trending. All of these things are ok, so long as you’re menu is evolving with the changes. But together they add up. A shift in dining trends.
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.
deals this week as fast-food pizza chains work to reverse stubbornly weak sales. deals this week as fast-food pizza chains work to reverse stubbornly weak sales. deals this week as fast-food pizza chains work to reverse stubbornly weak sales. price point. Customers can get any kind of crust or combination of toppings.
These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability. These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability.
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.
Continue to Site >>> Menu C-stores are stealing fast-food tactics. Not quite yet An easy way to bring bold Korean flavors to modern menus From BBQ to beverages, menus are seeing a lot of action Food C-stores are stealing fast-food tactics. And the tactics are quickly stealing customers from restaurants.
A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. A spike in food costs, a drop in sales volume, or one slow season can wipe out months of hard work. That includes the ingredients and packaging for your menu items, but not things like rent and payroll. added up to $60,000.
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. But first, why is customer retention such a big deal? Sales: 80% of sales typically come from 20% of clients.
Restaurants collect a ton of customer data. Think about it: What if you could automatically send a special offer to a customer who hasnt ordered in a while? When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests.
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
From the moment they set foot inside your restaurant to the first time they log onto your website, your customers are sharing vital pieces of information that can fundamentally change how your brand operates. To understand what customer intelligence is, we have to define what it means for restaurants.
As consumer options and demand shifted, businesses were forced to adapt and prioritize new technologies and alternate ordering experiences that would allow them to deliver on customer expectations. This allows for brands to have a direct relationship with customers, and in turn, create more personalized, frictionless engagements.
billion transactions and $67 billion in sales in 2024. Companies saw a sales boost in 2024 as loyalty transactions increased by over 30 percent. 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.
In today's digital landscape, restaurants have become prime targets for cybercriminals who take advantage of potential entry points from point-of-sale systems, online ordering platforms, customer databases, loyalty programs and third-party delivery services. In January 2023, Yum!
Here are a few examples of tech-centered solutions to ease the ongoing labor crisis in restaurants by putting more functionality directly in the hands of customers: Digital Tableside Ordering to Support Service Staff. At full-service restaurants, servers are responsible for crucial tasks. Enter digital tableside ordering.
One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue. Start by tracking all the income your bar generates, including sales from drinks, food, and any additional services. Next, divide that cost by the total sales revenue from your drinks.
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. Past : Paper menus were the norm. Restaurant websites showed PDF versions of their menu.
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. Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints. At least 63.6
The restaurant needs cohesion, from signage to menu design to uniforms. The Charlotte-based hospitality branding agency has a wealth of experience developing comprehensive hospitality concepts. In case you were wondering why they chose the name The Plaid Pengun, Haubenhofer tells the story. A strong restaurant brand goes beyond a logo.
If your business isnt keeping up with the changes, you risk falling behind and not meeting modern customer expectations. For operators, restaurant apps mean higher sales, greater customer retention, and smoother day-to-day operations. Online ordering and delivery apps.
With deep roots in the restaurant industry, we’ve worked with our clients to test a number of strategies to take on Restaurant Week as an opportunity to attract new customers. The best solutions always put the focus on providing a fulfilling end-to-end experience for both your your customers and your staff.
If your restaurant uses delivery apps like Uber Eats, DoorDash, or Grubhub, you already know how overwhelming order volume can get when the rush hitsespecially when youre bouncing between tablets, updating menus in three places, and relying on staff to manually punch in each delivery order. But there are some drawbacks.
Per the National Restaurant Association , 46 percent of restaurateurs reported a net increase in customer traffic from January 2024 to January 2025. POS Vendors Point-of-sale (POS) systems play an obviously foundational role in daily restaurant operations, making them a prime target for hackers looking to do damage. Also rising?
While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customerservice, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service.
Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships.
In the midst of the COVID-19 pandemic and the resulting restaurant shutdowns, online ordering has become the go-to method for many customers. By using loyalty programs as a way to encourage customers to order directly. Increasing customer retention rates by five percent increases profits by 25 percent to 95 percent.
But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. Understand customer cravings and business needs through data. Another way to slice and dice data is to comb through food costs.
Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. On top of that, nearly half of all restaurants offered delivery services during the pandemic. meal delivery consumer spending.
With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options. The concept goes far beyond a simple online menu or QR code. Every dine-in experience starts with a menu, so having yours available online is the first step to going contactless.
A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent. A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent.
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