This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
So much data is generated at every point within a restaurant, whether fastcasual or finedining. The question now becomes – how to make sense of that data and use it to elevate the dining experience. The question now becomes – how to make sense of that data and use it to elevate the dining experience.
Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. Whether fine-dining or fastcasual, great service now revolves around the customer experience you bring to every interaction. The more you can integrate the better.
How to calculate your restaurant customer acquisition cost (CAC) As a business owner, understanding CAC is important if you want to make informed decisions about your marketing investments. Instead of casting a wide net with generic ads, use targeted marketing to reach the people most likely to dine at your restaurant.
The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from finedining establishments to fast-casual venues, breweries, and caterers. "This
Finedining venues benefit from understated elegance through embroidered logos on professional attire, while fast-casual concepts can leverage more dynamic graphics and color palettes to reflect their energetic atmosphere. Strategic use of color should inform uniform design decisions.
Key customer factors that influence dining preferences, from demographics to behavior. These are the people most likely to dine with you based on factors like their age, income, dining preferences, and lifestyle. Climate & Seasonality: Does the weather impact what people order or when they dine out?
Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fastcasual. environments and are now seen everywhere from finedining to counter service and everywhere in between. Ilona Knopfler, Partner, Le Bilboquet.
On a more tactical level, it is information we hope trickles down to consumers and to legislators—at the local, state, and federal level—to help them understand that the challenges remain staggering for the industry, even though restaurants might seem full and there are no more closure constraints.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag. Can't touch this.
Finedining establishments may require staff to have in-depth knowledge of each dish, including wine pairings and ingredient sourcing, while a fast-casual restaurant may focus on quick service and consistent food prep. Let’s say you run a fast-casual restaurant.
Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. Where possible, designating a driver waiting area can further accommodate drivers, staff and other patrons.
Reports show that 81 percent of finedining 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. They also show how many people are ordering online for pickup and delivery versus dine-in.
Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Service with a smile is not a thing of the past.
Restaurant segments represented include finedining, casualdine, fastcasual, quick service restaurants and bars. The survey group included 418 restaurant operators and 1,500 restaurant patrons who had visited a restaurant two or more times per month prior to COVID-19. COVID-19 Impact on Restaurants.
At this point, all it takes is one lousy dining experience to sever the connection you once had with a customer who potentially spent thousands of dollars at your restaurant every year. Fine-tuning every touch point a customer has with your restaurant will elevate their experience from: Yeah, I liked it to I want to go there twice a week.
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.
QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.
“In 2025, restaurants are walking the fine line between automation and hospitality,” said Ming-Tai Huh, Head of Food & Beverage at Square. The data shows a remarkable 61 percent of singles are willing to dine out for a first date on February 14th, while 51 percent of all diners are considering double dates.
But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. While many cracked the code, some are still adapting. So what’s next?
What’s on our collective horizon for the future of dining? Outside of finedining establishments (which constitute only a small percentage of restaurant businesses), customers no longer want to be dependent on a host to seat them or a server to take their order or process their payment. So, where are we headed?
In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. Turnover rate may be higher in fast-casual or quick-service restaurants compared to fine-dining establishments.
From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. Shasta, California.
They’re going to run that code and execute that recipe in a way that doesn’t yield the same results because there’s not enough information. Any structure or format for information is going to speed up the process as well. Without a high-quality recipe, it’s very difficult to get high-quality results.
Fast-casual spots usually dont have that luxury, so pricing needs to be tighter and more dialled in. Maybe your best-seller only gains you $2 a plate, while a slower-moving entree earns you $7 an orderthats valuable information. Your concept will play a factor in determining your goal food cost percentage.
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. Consumer Spending on Dining Out.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent.
However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Tracking and implementing strategies to improve this metric will allow you to maximize your dining space and generate more revenue.
In addition to an organization's own reporting, unbiased and objective data from locations' health department inspections can provide insights that can help inform KPIs that move the needle. Anwers can help to inform a set of KPIs. Third-party audit results can work in the same way. What issues are occurring repeatedly?
By Kateryna Reshetilo, Contributor Are you a restaurant owner looking for ways to keep up with the fast-changing demands of your customers? Are you serving finedining patrons seeking a premium experience, casual diners looking for convenience, or a mix of both? If so, you’re not alone.
Foodservice and retail have changed vastly, and customers have more choices to choose from and are adjusting to these new and fast changes, but with excitement rather than fear. However, hybrid restaurants allow for restaurant owners to use multi-functional furniture and dividers to separate their market and dining area as they please.
For finedining, around 30 percent. Fast-casual: 28.9%. Casual: 33.2%. Upscale casual: 30.4%. Whereas a bakery or pizzeria's most costly ingredients maybe cheese or chocolate, a fine-dining restaurant's could be shellfish and top-of-the-line beef. Labor costs and labor cost percentage.
Meyer himself will be named lead independent director of Panera Brands’ board, a title that — upon completion of the chain’s previously announced IPO — suggests Meyer will be actively involved with decisions informing the company’s future. But in the context of a fast food restaurant, Meyer’s hospitality ethos feels a little murky.
Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2. Keep in mind what everyone else is doing, walk the fine line between ground breaking and comfortability. Finedining, fastcasual, etc.) Jake, Mojo Burrito.
Make all touchpoints of your restaurant feel like the cool, casual, fusion, or finedining establishment it is. Complete a competitor analysis This will not only inform decisions such as pricing and menu ideas—but it can serve as inspiration too. Your mission statement is the ‘why’ of your restaurant.
Successful precinct designs are aligned to the key strategy drivers Delivering a modern dining precinct in a club environment demands a holistic strategy that goes beyond architectural or interior design plans.
In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. Miso Robotics understood where we could improve and stay true to White Castle’s brand of taste, innovation and best-in-class dining. White Castle Employs Flippy the Robot.
A business plan should include information on your target market, competition, business model, marketing strategy, and financial projections. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fastcasual, finedining, etc.) Mission Statement. Download now.
Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fastcasual, upscale casual and casualdining. “Most QSR and FastCasual brands have already adopted a digital ordering program.
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kimberly Grant, the co-sponsor and chief strategy officer at FAST Acquisition Group, to explore her rise in the restaurant industry, and what lies ahead for FAST.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Yelp's Economic Impact Report. Diners are Ready, but Concerned.
A restaurant that serves fresh swordfish with grilled vegetables, for instance, will probably have a higher food cost percentage than a fast-casual restaurant that serves fried fish and chips, since the fish may come frozen and the french fries can be bought in bulk. Add that up to find out what the cost per plate of each menu item is.
Your restaurant employee handbook is the place you should outline employee code of conduct, and set standards on what’s deemed acceptable or unacceptable behavior. It also makes it super simple for new staff to learn how to swap shifts and request time off.
The percentage breakdown of sales from travelers in a typical year pre-COVID-19 was as follows: Family dining – 31%. Casualdining – 32%. Finedining – 41%. Fastcasual – 25%. If you offer delivery, leave menus behind for guests who prefer to dine in their rooms after a long day of site seeing.
A full-service restaurant typically includes table service and more involved customer service experiences, spanning finedining to a sit-down dinner. FastCasual Restaurants. Fastcasual restaurants, also known as fast food or quick service restaurants, involve ordering at a counter or doing some level of self-service.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content