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Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. NAB Acquires SALIDO.
Contactless ordering and payment ensure safety, speed and accuracy, allowing waitstaff to focus on adding that personal touch when serving customers – all contributing to a healthier bottom line for businesses. pickup, delivery, drive-thru, ghost kitchens). pickup, delivery, drive-thru, ghost kitchens).
42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). Healthier Hospitals. It wouldn’t be an unusual tally of meals consumed by a patient admitted to a hospital for heart disease or stroke.
This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Lori Bolin, President of BrewLogix.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.
We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. Holsom by Yogurtland.
Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.
In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. As part of the deployment, White Castle will bring the new version of Flippy, Robot-on-a-Rail (ROAR), into kitchens for testing and future integration. White Castle Employs Flippy the Robot.
Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago. Noodles & Company's Humboldt Park ghost kitchen is located at 3220 W. IHOP® unveiled the latest plans to launch a pilot of its new fast-casual concept, flip’d by IHOP (flip’d).
The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
Flynn now owns and operates a combined total of 2,355 quick-service, fastcasual and casual dining restaurants, generating $3.5 We are optimistic the Fuzzy’s brand will resonate with those in the area looking for affordable, approachable, fastcasual dining,” said Pittsley. Chief Communications Officer.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes. Tech has come into play by creating strong operational systems and making the job more approachable so that hospitality is a more enduring career choice.
Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand. " – Andrew Glantz, GiftAMeal Founder/CEO Guest data is the key to driving hospitality at scale.
Jockey Hollow Bar + Kitchen's Chris Cannon. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Efficiency, accuracy and safety are ideals that restaurants must be able to provide. We learned how vulnerable an industry this is. To be better capitalized. To do more with less.
Restaurant inventory management software is a tool that helps digitally track and manage your kitchen inventory. Restaurant technology has seen innovation in the form of smart devices for the commercial kitchen. And a live Kitchen Display System can cut down on the back-and-forth with tickets and keep your line efficient.
Co-founders Helen Patrikis and Steven Hall, two hospitality PR professionals, formed Dining Bonds, LLC with the goal of establishing it as a one-stop resource to raise revenue for the hospitality community. We can continue to show our support for the hospitality industry and the great, hardworking people it employs.
California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. Ascend Hospitality Group held the grand opening of Real Famous BBQ, a fastcasual prototype and brand evolution of Famous Dave's Bar-B-Que, part of the BBQ Holdings family.
“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? Ono Blend Founders Daniel Fukuba and Stephen Klein.
While it is not the outcome we wanted, amid all the uncertainty around the COVID-19 pandemic and the immense strain it has put our industry, the safety of our attendees, exhibitors, sponsors, vendor partners and our own staff is paramount. This is our community and we all must be kept safe.
parent company of fast-casual restaurant chain The Habit Burger Grill, for approximately $375 million in a cash transaction. “As a fast-casual concept with strong unit economics, The Habit Burger Grill is a fantastic addition to the Yum! Beefing Up with Habit Acquisition. Brands, Inc. and internationally.
Fast food Fastcasual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations. Casual restaurants Casual restaurants have lower turnover because they typically offer a more relaxed dining experience, with customers spending more time at their tables.
Restaurant management is one of the best pathways for servers and hosts looking to make the next step in their hospitality careers. Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards.
Casual dining's share of restaurant visits was in free-fall from the 15th to the 22nd, and now has reached a more stable trend. 2 – Food Safety Concerns Hurt Restaurants Most. Also, distrust of food safety practices at restaurants may make consumers wary of returning. 2020 Hospitality and The New Normal.
While we'd prefer a bit wider margin of safety at current levels, we'd encourage investors to take advantage of any post-transition weakness in the stock." Customizable flow controls assist with pacing tables to help the kitchen from getting backed up and keep staff’s heads above water when the restaurant is at its busiest.
The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fastcasual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers. First, at 2.1
While casual dining’s YOY dine-in comp sales in Texas improved by almost 11 percentage points compared with the previous week, the improvement for fastcasual and quick service were a much lower 3.4 Upscale casual improved beverage by 3 percentage points and fine dining by an industry leading 14 percentage points.
Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.
Ghost Kitchens Will Likely be Short-Lived. The past year saw the rise of ghost kitchens as a way to operate with lower overhead and labor costs. Increased Safety and Sanitation. It is likely that those restaurants which can afford to go above and beyond in ensuring the safety of their guests will be rewarded.
Enhanced Restaurant Efficiency and Profitability Via Strategic Kitchen Reconfigurations: Ignite Your Restaurant’s Future In the fast-paced restaurant industry, staying ahead of the competition requires constant innovation and adaptation. One of the most impactful changes you can make is optimizing your kitchen layout and operations.
. – 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 fastcasual restaurants went from primarily dine-in business to mostly takeout and delivery models.
BellaBot from Pudu Robotics In today’s fast-paced world, efficiency is key. The Autonomous Fast-Food Store from Hyper Hyper is a hyper-automated restaurant robot, capable of cooking pizza, burgers, bowls, salads, and delivering boulangerie and ice cream. One such robot is the Bellabot , developed by Pudu Robotics.
Is there a shortage of healthy fast-food options? Think about the flow of traffic from the kitchen to the tables. Whether it’s chic and modern or rustic and cozy, fine dining or casual, the atmosphere needs to enhance the dining experience and make it memorable for all the right reasons. Efficiency is key.
Do you want a casual diner or a luxury restaurant? Aside from stressing out your kitchen staff, this will also dilute your restaurant’s branding. Casualfast food fans or fine-dining professionals? Will you be offering food delivery options? How “small” is your small restaurant? Young adults or elderly patrons?
“While this 2020 required us to pivot, we’ve been able to stay focused on maintaining our position as the fastest growing fastcasual brand,” said Swenson, who joined Dave’s Hot Chicken at the tail-end of 2019. ” Naf Naf Expands in Dallas Area. . ” Fogo de Chão Inks New Deals. .
Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. We’ve found our guests really appreciate and need that experience now more than ever.
Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.
first appeared on Blue Orbit Hospitality Consulting. It is time to decide what we have become, … What Restaurant Should You Build in 2021? Read More » The post What Restaurant Should You Build in 2021?
In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Ghost Kitchen Franchise Model. Yelp Sees COVID Effect. See all of our Yelp Economic Average reports and other resources at yelpeconomicaverage.com.
Danny Meyer, who has led the charge against going tip-free , has already gone cash-free at four of the restaurants in his Union Square Hospitality group , mega chains Sweetgreen, Dos Toros, and Tender Greens have banned cash at all of their locations , and Dig Inn has gone cashless at most of its locations. Tender Green on a busy day via Inc.
“For an industry built on service and hospitality, the last six months have challenged the core understanding of our business,” said Tom Bené, President & CEO of the National Restaurant Association. Food Safety Supply Chain. Latin America.
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