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This represents a larger increase than those increasing visits to fast-casual (14 percent) or full-service (11 percent) restaurants and is on par with those visiting QSRs more frequently (24 percent) ( RMS Q1 2025 Dining report ). Lessons from the Aisles Retailers aren't just offering convenience; they are enhancing the experience.
“Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine.
With cashless transactions and delivery services becoming the norm, diners are enjoying faster, more streamlined dining journeys. The restaurant experience has quickly become a digital landscape. But this technology adoption has also introduced new cybersecurity vulnerabilities. Spurred on by the COVID-19 pandemic, cashless transactions (e.g.,
Advances in AI and customer relationship management (CRM) tools allow businesses to analyze customer behavior, predict preferences, and craft hyper-personalized dining and drinking experiences. Expect to see a rise in immersive dining and drinking concepts that blend technology with storytelling.
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.
" While dining out, GLP-1 users skew their dollar spend toward quick-service restaurants, but they shift toward grocery foodservice, casual dining, and midscale restaurants during their first year on the medications, the report found.
It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Brick and mortar stores will need to elevate their dining experience to be more appealing and more flexible to the changing attitudes and perceptions of the American public.
I wont even attempt to describe what its like to see a beautiful steer or pig step into a dark chamber alive and moments later being cut and quartered, inspected and graded, and passed on to talented meat cutters who in a matter of minutes convert the animal into the retail cuts that you complain about at the checkout. are immigrants.
So much data is generated at every point within a restaurant, whether fast casual or fine dining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. For the first part, click here and for the second part, click here. Data, Data, Data. As of 2024, over half of U.S.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. Additional findings indicate that 44 percent favor a balance of human staff and some technology, while 41 percent prefer no AI use at all in their dining experience.
With big-box retailers closing up shop, more than 140 million square feet of desirable retail space has become available, presenting the opportunity for restaurants such as fast-casual concepts to expand their businesses. In more recent years, there's been a wider adoption of fast-casual concepts. Has it evolved?
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. At the same time, it can result in consumers creating more waste if they order more than they can eat.
"Pre-pandemic, only fine dining establishments typically used tools like prepayments or deposits. ." Nick Kokonas was trying to solve Alinea's costly no-show problem and the resistance they faced when introducing prepaid reservations. Tock's origin story is all about problem solving.
At a time when F&B is a thriving and Americans are spending more than ever dining out, centers need to be vigilant about combating stagnation. Well-designed outdoor projects feel organic, immersive, and enjoyable versus purely transactional retail. How strong is the appeal of a strong mix of restaurants and retail?
Even though pickup lockers have been around for almost a decade—emerging originally in the logistics and retail sector—many drivers in the food delivery space have had limited exposure to the technology. Slow order pickups often result in meals arriving cold and behind schedule, making for a disappointing dining experience.
Year of Experimentation Square released early insights from its forthcoming annual Future of Commerce report, providing a unique look at the restaurant, retail and beauty industries across the US, Canada, UK, and Australia. ” A Year of Challenges U.S. ” A Year of Challenges U.S.
Casual Dining velocity has grown by 158 percent over the same period, suggesting many of the Casual Dining business models were able to maintain sales to some degree through pandemic restrictions. The Value of Trust. The impact of COVID-19 on customer behavior was experienced swiftly f by all industries.
Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining , the latest whitepaper from IA Interior Architects research initiative, HumanX. "The
While the dining landscape presents abundant opportunities for entrepreneurs and restaurant brands looking to expand or open a new location, owners and operators are understandably cautious about making a significant new investment. Which is why second-generation restaurant space has emerged as an increasingly popular option.
More than 90 percent of restaurants have made, or plan to make, investments in kitchen automation technology, according to a report from Square that looks at the future of restaurants and retail. Square collaborated with Wakefield Research to survey restaurateurs, retailers, and consumers across the U.S.
Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous.
Restaurants, like retail before them, are battling the rising tide of digital services by ensuring an experience that can’t be had online and that reflects well on their brand. Low-key activities like this are a natural complement to casual dining and a draw for groups and families. Unique and Complementary Experiences.
Look for creators who already dine at similar spots Ask for a media kit or engagement rate before you offer free food Aim for UGC and in-feed posts, not just Stories. Look for creators who already dine at similar spots Ask for a media kit or engagement rate before you offer free food Aim for UGC and in-feed posts, not just Stories.
The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home. This can include, mask wearing protocols, occupancy rules, socially distanced dining, Valentine’s day reservation instructions and more.
As a precaution, dining areas were closed and at one point, even eating al fresco was prohibited in certain areas. Dining room procedures. Having a retail management tool with a mobile application, for instance, reduces the need for wait staff to move around when communicating with each other. Dining Room Procedures.
Create strong relationships with local retailers. Having these retailers on speed dial can make sure both the restaurant and the retailers are on the same page. Through my experience in the restaurant industry, I have learned that it is paramount that businesses partner with and create strong relationships with local retailers.
The first evidence of this shift from guidelines to mandates appeared when New York Governor Andrew Cuomo issued regulations in July that retailers and mall operators need to meet in order to reopen their businesses in the state of New York. ” New York has just recently reopened restaurants for outdoor dining only.
This edition of MRM Research Roundup features Canadian dining trends, American eating patterns, best and worst cities for burgers and pumpkin spice to the rescue. Retailers are having a tougher time each month, as well. Dining Trends in Canada. Hiring Crisis Facts. That’s up 5 percent from August and 11 percent from July.
For shifting consumer preferences, 34 percent expect more takeout and delivery in 2025, 28 percent expect greater demand for healthier options, and 24 percent expect less frequent dine-in visits. Those priorities include increased marketing and sales efforts alongside new benefits and programs to attract and retain staff.
Quick-service and fast-casual concepts are leading this transformation, developing layouts that can seamlessly shift between dine-in, takeout, delivery, and potentially even catering or retail components. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.
" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." million by the end of 2023.
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Digital Transformation and the New Dining Reality. And that’s meant that cybersecurity has had to become a bigger part of the consideration.
Dining is a major part of how we socialize and achieve that feeling of normality. Businesses in retail, hospitality and leisure, such as restaurant franchises, that operate in England will also continue to receive business rates relief until at least the end of March next year. The Pre-Covid Restaurant Sector Was Thriving.
In 2019 it was widely reported that Americans were making less and less meals at home, and with that we saw the rise of grocery stores and retailers across the country begin to offer dine-in experiences to attract customers. In fact, restaurants have become one of the most successful ways for retailers to stand apart.
As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The Front Counter Is Now Digital. People want personalized service while maintaining a safe distance.
Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013. Green Restaurant and Slow Food were others we considered.
The long-awaited joy of a bustling dining room has finally returned. The choices restaurants make today on how to invest in marketing and leverage various food sales channels will have profound impacts for years to come. Fortunately, many other digitally disrupted industries offer key insights on how to navigate the shift.
Full-service restaurant chains, which primarily rely on dine-in customers and had few if any off-premises services when the dine-in restrictions went into effect, bore the brunt of the transaction declines throughout the pandemic. An Unpopular Year. For full-service restaurants now, it’s about government restrictions.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.
Additionally, many shopping centers and malls added more restaurants, in part to replace lost retail tenants. This has changed the ratio of restaurant to retail at these centers and, in many instances, resulted in less overall potential customers for the restaurants, while increasing the supply of available restaurant choices.
As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. The National Retail Federation called ghost kitchens a $43 billion industry , and Hospitality Technology predicts that number will rise to $71.4 billion by 2027. Commit to ongoing training. Utilize digital tools.
Music can play a role to enhance the dining experience, setting the mood and complementing the menu and design. We recently surveyed 150 business leaders in retail, hospitality and restaurant and found that only half had some familiarity with music licensing. This includes staff members playing their personal music accounts too.
In the waning days of 2022, FDA issued an updated Food Code with several important updates. FDA is responsible for more than a quarter of the U.S. economy, and the Food Code impacts virtually every American. Many of the key changes in the 2022 Food Code relate to food allergens. How does this modify cooking requirements?
Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce.
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