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Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.
Customers expect seamless online ordering, loyalty programs, and delivery options, and franchise systems need to invest in tech to stay competitive. Customers expect seamless online ordering, loyalty programs, and delivery options, and franchise systems need to invest in tech to stay competitive.
From mobile wallets and contactless payments to QR codes and autonomous delivery systems, consumers expect their interactions with brands to be effortless. Balancing speed with sustainability, personalization with privacy, and affordability with indulgence will be key to meeting the evolving expectations of today’s diners.
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.
Increasing your restaurants online order volume doesnt have to feel like an impossible task. In this guide, well walk through seven practical ways to boost your restaurants online order volume. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders.
And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order. Create Limited-Time Offers That Drive Action Limited-time offers (LTOs) give potential customers a reason to order now, not later.
New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. The right marketing strategy helps you get the most out of every dollar by increasing customer retention , boosting order volume, and encouraging repeat visits.
With a few key optimizations, your restaurant can rank higher on Google, get noticed by people searching for places to eat, and ultimately drive more foot traffic and online orders. Restaurants that rank higher in local search results get more foot traffic, online orders, and reservations. Leave us a review on Google!
77% of diners look at a restaurants website before going out to eat or ordering takeout or delivery. If you dont have a website, that means over three-quarters of the people near your restaurantyour potential customerswill never come in or place an order because they have no way to find you when theyre looking for a place to eat.
Climate & Seasonality: Does the weather impact what people order or when they dine out? Online Ordering Behavior: Are they more likely to dine in, take out, or order for delivery? Online Ordering Trends: See who prefers delivery vs. pick-up, and which menu items are most popular online.
Besides, sourcing locally minimizes the environmental impact associated with long-distance transportation, such as carbon emissions from trucks or planes. Be sure to make your menu mobile-friendly. Include Menu Items That Align with Your Brand Identity A brand identity is the sum of the qualities that help to define your restaurant.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additionally, consumers continue to favor delivery transactions, which are up by 383 percent since 2020. billion transactions and $67 billion in sales in 2024.
Acqui-hire “To acquire a company in order to use its employees skills or knowledge, rather than for its products or services.” Starbucks’ deal with Empower Delivery fits the acqui-hire framework. The coffee giant is licensing the company’s order fulfillment tech while also bringing aboard Empower’s six engineers.
Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." Self-ordering kiosks, QR codes, mobile apps and loyalty reward cards have created more personalized experiences, which increase the likelihood customers will return.
If your site is clunky, hard to navigate, or missing basic features like a prominent online ordering button, your potential customer will bounce because diners have little to no tolerance for friction or confusion when theyre looking for food. 77% of diners visit a restaurants website before they dine in or order takeout or delivery.
Local sourcing keeps food fresher by cutting travel time and helping surrounding farmers. 3 Improve Technology for Accelerated Service Consumers value faster orders and payments made possible by adding or enhancing technology. People can order at their pace without waiting by using tablets or self-service kiosks.
A single missteplike a delayed order or a system glitchcan throw off an entire shift. Whether theyre grabbing takeout, dining in, or orderingdelivery, diners dont have patience for long waits or clunky systems. The easier it is for customers to place orders and receive their food, the smoother operations run. The result?
Your restaurant brand is the gut feeling a potential customer gets the first time they see your restaurant logo, scroll through your online ordering menu, or walk into your restaurant. For example, if one of your core values is sustainability, that should show up in your sourcing, packaging, and messaging. Whatever it is, name it.
This reflects the positive impact loyalty programs have on driving revenue, with 83 percent of restaurant leaders saying their loyalty program successfully drives up order or basket size, as well as repeat visits (82 percent) and return on investment (78 percent). An analysis of insurance claims processed in 2024 compared to 2023 shows a 4.4
That model allows the chain to invest more labor in the kitchen, where car-friendly salads and wraps are made to order. Entrée salads can be ordered as a wrap for drivers to eat one handed, for example. Kern said Greenlane has found savings by ordering direct, rather than going through a distributor. Photo courtesy of Greenlane.
An online ordering system is table stakes for every restaurant these days. But if you're still on the fence about implementing online food ordering software at your establishment, take a look at some of the latest stats from the National Restaurant's Association's 2025 State of the Restaurant Industry Report.
No longer just a payment processing tool, your POS system can handle everything from order taking and payments to inventory tracking and customer data management. Increasing Order Accuracy and Speed Through POS Integration As a restaurant operator, you know that accuracy in order taking is essential to delivering great customer service.
Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant. For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients.
From hand-tossed dough to house-made sauces, thoughtfully sourced toppings, to the perfect bake, your product is the fastest way to inform customers that you know what you’re doing. Invest in your craft, source the best ingredients, and perfect every detail. A focus on sustainable sourcing? Gourmet toppings? It takes a team.
KDS Integration : Streamline order preparation with allergen-specific alerts. With cloud-based platforms, restaurants can update allergen details in real time across all ordering channels. POS platforms that connect with kitchen display systems allow allergen information to flow seamlessly from the order process to food preparation.
From managing orders and tracking inventory to analyzing sales data in real time, today’s POS systems are essential tools for restaurants of all sizes. POS systems are where you place food and drink orders and send them to the back of the house. Without a POS system, your waitstaff has to constantly run to the kitchen to place orders.
Key benefits: Track customer behavior (order frequency, visit times). Pay attention to these critical data points to better understand your customers: Customer Behavior Order frequency Visit times Preferred items How to use it: Create personalized promotions and time them strategically. Create targeted promotions and loyalty programs.
A streamlined point-of-sale system doesn’t just speed up service—it impacts everything from order accuracy to table turnover. Don’t forget mobility when it comes to your terminal. With the rise in mobile options, expand with handheld devices wirelessly linked to the main system. Get a Free POS Demo FAQs: 1.
. – Jackie Abril-Carlile, Auguste Escoffier School of Culinary Arts Culinary Instructo r and Executive chef and general manager at North Mountain Brewing Everything Has Changed At the onset of COVID, most fast casual restaurants went from primarily dine-in business to mostly takeout and delivery models.
The key is consistency: both in terms of the sources of feedback you analyze and – crucially – HOW you analyze it. If you analyze different feedback sources using different tools or methodologies, dont expect to get a clear picture. This means ensuring you incorporate different review channels and survey responses.
Is your staff constantly battling long wait times, confused orders, or slow transactions? Order Errors : Miscommunication between servers and the kitchen leads to costly mistakes. Disconnected Systems : Managing multiple ordersources without integration causes confusion. It might not be the teamit could be your tech.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." The pandemic made speed, accuracy, and seamless ordering non-negotiable.
In 2025, restaurants within hotels and resorts will continue to embrace sustainability in every aspect of their operation, from sourcing ingredients to reducing waste. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.
With cashless options such as credit cards, mobile payment apps, and contactless payments, customers can make quick and hassle-free payments, reducing wait times at the point of sale. In today’s fast-paced world, consumers appreciate the ease of using credit/debit cards, mobile wallets, or other digital payment options.
But if you're an independent restaurant operator trying to increase margins, drive more direct orders, and track real-time performance, branding alone won’t cut it. Agency vs. But they rarely track what happens after a click, where the order came from, how much you made, or whether a guest will return. Agencies don’t own your results.
Step 1: Start recovering more delivery losses. Its revenue recovery from delivery service providers (DSPs). YOY and hit a six-year low Delivery is up 29.8% YOY and up 372% since 2020 Mobile is up 66.9% YOY and hit a six-year low Delivery is up 29.8% YOY and up 372% since 2020 Mobile is up 66.9%
Make sure to document ingredient sources, standardize recipes with allergen labels, and double-check the accuracy of your data against supplier information. Cloud-based systems like Lavu make it easier for restaurants to apply uniform allergen tags across all ordering platforms.
Some good news: A lower percentage of operators found sourcing and hiring a top pain point (12 percent), dropping three percentage points. Customers are increasingly paying attention to the overall experience and sharing their feedback online, whether for dine-in, delivery, or pickup. percent.
Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5 Key data points: The demand for takeout and delivery has slightly outpaced the demand for dining in. 28 percent of consumers say they are ordering takeout and delivery more frequently than last year.
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
The food delivery company said Wednesday that it has acquired Symbiosys, an ad tech company, in a deal valued at $175 million. These ads will direct back to a restaurants’ DoorDash ordering page. In the future, they could also link to a restaurants’ own website if they use DoorDash’s Storefront online ordering system, Samolis said.
Qu’s Winter Product Highlights offer diverse ordering options that bridge the physical and digital divide, including smarter drive-thru ordering, expanded online ordering (with curbside and tableside options), and more personalized kiosk ordering.
Mobileorder and pay solutions are a cost-effective way to support the current skilled staff you have to deal with peak periods while also helping to maximize sales. Here are four reasons why restaurant businesses should consider mobileorder and pay solutions to support any current staffing shortages: 1.
Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobileorders, curbside pick-up, will likely continue. Digitize Your Ordering Function and Enhance Your Presence. Menus were trimmed to a fraction of original size. Archaic and revenue draining.
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