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based diners who recently ordered from a QSR, fast-food or fast-casual chai also found that value is about more than just price. Diners are looking for a better overall experience, from streamlined ordering to more inviting restaurant environments. The survey of 1,500 U.S.-based
After successfully opening a second location in Kernersville, NC, and planning for a third one, the fast-casual gourmet slider brand has started franchising and plans to grow strategically in the Southeast region. Most recently, he co-founded Sammy's Sliders with chef Sammy Gianopoulos.
Accuracy of food order leads the way at 88, while beverage quality and waitstaff performance both score 86. Website satisfaction tumbles 6 percent to 82, mobile app quality slides 6 percent to 80, and mobile app reliability plunges 8 percent to 78. Still, the food and service metrics are quite high.
It’s tempting to chase quick wins with deep discounts or paid promos, but those tactics usually eat into your margins as fast as they spike short-term numbers. 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.
The report also includes additional key industry insights, including: Delivery sales and transactions increased industry-wide despite economic uncertainty: Kiosk as a channel is up 27 percent YoY and 49 percent since 2020, and mobile is up 21 percent YoY and 368 percent since 2020. billion in 2024 and is anticipated to rise at a CAGR of 3.74
Salad is rising as the next drive-thru concept The fast-casual Greenlane is plotting growth across Florida with investor and NFL star Rob Gronkowski working the drive-thru window. But Tampa-based Greenlane is among a growing number of fast-casual concepts making freshly prepared salads a drive-thru option.
Restaurant type: Whether you run a fine dining, fastcasual, or quick service concept plays a big role in potential margins. Keep them too low, and youre losing your net profit margin every time someone orders. Drive more direct orders Make it easy for customers to order straight from your website or mobile app.
However, the industry has renewed optimism, driven by the adoption of digital and mobileordering, menu creativity and heightened expectations around AI. Similarly, 59 percent of respondents believe mobile apps that offer easy online ordering will have the greatest impact on operations over that same time period.
We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places. Integration with third party aggregators.
Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job. Fast forward to 2022. Who makes the magic happen?
Restaurants will continue to embrace digital on-premise, including mobileordering and payment at the table, to streamline operations and improve the guest experience. Restaurants will continue to embrace digital on-premise, including mobileordering and payment at the table, to streamline operations and improve the guest experience.
In the next year, this role will also include helping them with order management during peak times. In the next year, this role will also include helping them with order management during peak times. Using LPR, restaurant staff can link an order to a customer's car and use it as an identification to deliver their order once ready.
In such a growth-driven market, integrating the latest smart kitchen configurations and streamlined service zones can substantially cut down order time. Advancements in restaurant technology have revolutionized the way diners experience their meals, from ordering to service. QSRs are also addressing sustainability and health concerns.
This will enable brands to better manage off-premises orders and balance their hybrid operating models. The concept of self-service will continue to evolve as consumers become accustomed to placing orders with devices. Operations will continue to be simplified despite digital experiences expansion.
Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers. Next year, operators will continue to lean into technologies like order and pay-at-the-table options, mobileordering and curbside operations to increase efficiency and decrease the number of staff needed.
Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Online and MobileOrdering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020.
Back-of-house roles including chef, sous chef, lead line cook, line cook, prep, cooks, pastry chef, pastry cooks and dishwasher may only receive safely delivered food, perform inventory and ordering, cook food, wash dishes and clean and sanitize kitchen. No point of sale? No problem.
Your inventory is one aspect to keep track of to avoid overordering. “If you aren’t taking accurate and consistent inventory at your restaurant, you’re missing out on a 20+% increase in profits,” our own D.J. If you’re opening a new restaurant or branch, plan your initial inventory carefully.
This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. The chains’ carry-out, drive-thru, and delivery orders soared throughout the pandemic as consumers looked for relief from preparing most of their meals at home.
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). Fast-casual visits overall were down 3.8 percent in November.
Inventory turnover ratio. Your CoGSs is an essential number to have when determining your menu prices, inventory and impacts your net profit margin. To calculate your COGs, you need the following numbers: Beginning Inventory, or the value of the inventory you start with. Ending inventory , or what you have leftover.
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. For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments.
Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.
Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-delivery orders.
The restaurant industry is evolving fast—and at the heart of this transformation is new restaurant technology. From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive.
By Kateryna Reshetilo, Contributor Are you a restaurant owner looking for ways to keep up with the fast-changing demands of your customers? As customers increasingly turn to online ordering for convenience and safety, restaurants must adapt to stay competitive. Real-time order tracking. Order assignment and status updates.
On the ordering side, the brand improved its signage for to-go orders and is also planning to leverage technology with the rollout of a new online ordering system. From our very beginnings, we designed a simple, elevated menu that would put a new spin on fastcasual,” said 26-year old Nick Kline, co-founder, Nick Filet.
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. Now, modern POS systems are the central hub of information for restaurants.
His previous experience also includes acting as CFO and controller for numerous hospitality and fastcasual brands such as Rubio’s, Carl’s Jr., Fastcasual restaurants continue to outpace industry growth and we see a great deal of opportunity for business owners in this urban market.” and Del Taco.
Order and pay at the table technology is emerging as a game-changer, allowing guests to browse the menu, place their order, and complete paymentall from their smartphone or a tablet, without waiting for staff. Then, you might want to consider offering order and pay at the table technology.
As more restaurants turn to automation, self-order kiosks are becoming a must-have for improving speed, accuracy, and customer satisfaction. But before making the switch, one key question stands out—what is the actual self-order kiosk price in 2025? What Is a self-order kiosk? Self-order kiosks can range in size and use.
Located in Salina, Kansas, this prototype marks a new chapter for the brand’s design evolution as this option is its first model without a dining room, hosting a double drive-thru and a walk-up ordering station. This new restaurant design option will fit seamlessly with our existing drive-thru and mobileordering capabilities.
Is your staff constantly battling long wait times, confused orders, or slow transactions? In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow. Order Errors : Miscommunication between servers and the kitchen leads to costly mistakes.
“Both full-service and fast food restaurant customers are skewing a bit more toward higher income levels and college graduates,” says Forrest Morgeson, Associate Professor of Marketing at Michigan State University and Director of Research Emeritus at the ACSI. Chains affected include McDonald’s (visits down ~2.5
Your restaurant profit margin can be influenced by food and inventory trends, your geographic location, the state of the broader economy, and a wide range of other factors. FastCasual Restaurants. Add Online Ordering to Your Restaurant.
From real-time inventory tracking to mobileordering and multi-location management, the right POS helps restaurants grow faster and operate more efficiently. Toast : Designed for restaurants, offering tableside ordering, inventory management, and a free starter plan with 3% payment processing.
Additionally, it means enacting ways to incentivize guests to order from a brand’s direct ordering channels, with offers like exclusive items and pricing, to drive in-house digital sales and therefore retain owned guest data. – Noah Glass, Founder & CEO, Olo Looking ahead to 2024, we anticipate more change.
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.
This investment comes at a pivotal time, as the Indian fastcasual has more than 50 franchise and corporate locations in varying stages of development across the United States, including two franchised locations that recently opened in Atlanta and Orange County, California. Curry Up Now Secures Investment.
World’s First Mobile Restaurant Powered by Advanced Robotics. unveiled the world’s first mobile restaurant powered by robotic technology, top video and photo. “Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between.
With escalating costs, persistent labor challenges, and operational inefficiencies eating into already thin margins, restaurant brandsparticularly enterprise fastcasual and QSR chainsneed solutions that deliver immediate value and impact. Employing 15.5
The idea of purchasing Dining Bonds seemed to strike a chord with the public as a way to provide much needed financial support in order to help restaurants stay in business. SevenRooms launched Contactless Order & Pay, streamlining the in-restaurant ordering and payments experience for guests.
Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.
A fleet of electric vehicles is most suitable for more extensive restaurant operations, whether fast food, fine dining, or catering businesses. Self-Serve Kiosks and Ziosks If you’ve gone to a top fast-food chain like McDonald's or Taco Bell lately, you’ve probably seen their self-serve kiosks. Another disadvantage could be cost.
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