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This trend of using unique glassware to showcase specialty drinks and cocktails is growing in both finedining and casual establishments across the country. Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.
2025 Dining Trends Embracing Newstalgia Chefs and mixologists will lean into ‘newstalgia’ by adding playful twists on classic dishes. Cheers to Zero: Embracing Non-Alcohol Culture The dedication to non-alcohol culture while maintaining the integrity and spirit of the drink will be featured across cocktail menus.
Wrapped with care in parchment paper, sealed with a stamp that embraces your logo, include an information sheet that outlines the source of ingredients, the history of your restaurant, and what goes into bringing this sandwich to the guest. There is pizza and there is pizza. If wood what type of wood produces the best results?
. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.
When used strategically, customer data can help you personalize marketing, streamline operations, and create a better dining experience for your guests. The more you understand your customers, the better you can fine-tune your marketing and pricing strategies. Or adjust your staffing schedule based on peak ordering times?
A dollar for a great source of protein on a plate is still a pretty good deal. If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. 50 per egg.
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?
Maybe you’re running a second-generation Italian restaurant, staying true to your family recipes, or maybe after years of working in finedining, you opened a spot that felt more true to you. A casual neighborhood spot will use different language than a fine-dining restaurant trying to earn a Michelin star.
There will *always *be something your staff can do to enhance a patron’s dining experience. It’s about walking the fine line between making your customers feel valued and blowing off customers who are waiting to be helped. It’s important to educate your staff about the correlation between productivity and profit.
population that dined out at least once in the past month, hoping to better understand how Americans are approaching dining out in this new era. Eater readers are a bit of an outlier here, with users being just as likely to plan a new dining experience the same day (22 percent) as a week ahead of time (21 percent).
B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?
With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Additionally, customer satisfaction with full-service restaurants varies significantly depending on the type of purchase experience (dine in, carry out, or delivery). At the same time, U.S.
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. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen.
Millennials and Gen Z consumers are likely to research food sourcing, question menu claims, and support restaurants that align with their values. These efforts offer a dining experience thats informed and easy to navigate. In restaurants, vague language around sourcing can damage credibility and alienate guests.
Here’s an overview of what’s shaping the future of dining: Plant-Based Innovations Plant-based dining has evolved from a niche market to a mainstream movement. restaurantbusinessonline.com Sustainable Sourcing and Regenerative Agriculture Sustainability remains a driving force in the food industry.
“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.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Ignoring compliance can lead to fines, bad press, or even shutdownsso having clear protocols in place is mandatory.
A $16 sandwich might feel like a splurge at a deli, but totally reasonable at a trendy caf that sources local, organic ingredients and has a curated vibe. Some platforms (like ChowNows Centralized Reporting ) can also help you track online orders separately, which is key if your to-go and dine-in audiences behave differently.
But, until recently, the food served on most safari lodges featured European finedining, British high tea, French pastries, grilled meats with imported sauces, and other relics of 19th-century European colonialism on the continent. Its an immersion into the histories, cultures, and landscapes of the host nations.
So much data is generated at every point within a restaurant, whether fast casual 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.
Today, many consumers, business owners, and baristas alike resist the rising cost of their typical €1 espresso , thereby allowing some café and roastery operators to continue sourcing low-quality, robusta-heavy dark roast blends. Faro opened Luna to support this movement, showcasing how finedining and specialty coffee are complementary.
However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Handhelds put the ingredients of every menu right at a server's fingertips, with the restaurant POS acting as the single source of truth of ingredient information for the front-of-house staff. Everyone seems to be fine.
From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Source mccrindle.com.au Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Tough times call for more comfort food.
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. By leveraging this technology, restaurants can optimize their operations and deliver a seamless dining experience, ultimately improving customer retention and driving higher profits.
From there, the cooks are split into two teams: 80 “Black Spoons,” the show’s moniker for the enterprising competitors who rose to acclaim outside of traditional finedining kitchens, and 20 of those institutionally adored “White Spoons.”
favorite dishes, dining frequency). Each source offers unique details that can help create personalized experiences: POS Transactions : Use data like item preferences, visit frequency, and average spending to craft tailored promotions. Tools like Lavu let you track responses and fine-tune your campaigns.
Research shows that even a half-star improvement in ASR can lead to substantial sales growth: Casual Dining : $61,000 per location annually. FineDining : Up to $110,000 per location annually. Quick Service Restaurants (QSRs) : $20,000 per location annually. This highlights the importance of consistently improving star ratings.
Every restaurant concept should be intentional about their branding, from food trucks and cafes to brunch spots and fine dininggreat branding is how your restaurant stands out and stays memorable. For example, if one of your core values is sustainability, that should show up in your sourcing, packaging, and messaging.
Panda Express is the largest family-owned and operated Asian dining concept in the United States, renowned for its American Chinese cuisine. Eatn Park (Family Dining) Who is Eat’n Park? LongHorn Steakhouse (Casual Dining) Who is LongHorn Steakhouse? Panda Express (Fast Casual) Who is Panda Express? Why They Won?
It captures transaction details like sales trends, customer preferences, and dining habits. Order Types Preferences for dine-in, takeout, or delivery How to use it: Tailor marketing efforts to specific sales channels. Once you’ve grouped your customers, use these insights to fine-tune your menu and promotional efforts.
A 2023 study reports that seed oils are the most common source of linoleic acid, a polyunsaturated omega-6 fatty acid, which accounts for “over 25% of the total calorie intake for the average person.” But if you’re thinking that you’ve been cooking with sunflower oil your whole life and everything seems fine, you’re probably right.
As the hospitality industry continues to evolve, the dining experience at hotels and resorts has become a crucial element in shaping guest satisfaction. From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler.
A great dining experience starts long before someone walks through your door. 77% of diners visit a restaurants website before they dine in or order takeout or delivery. When your website houses your menu, hours, location and ordering, it becomes the single source of truth for your business. One clear button = one clear path.
Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. And outdoor dining, once more of an afterthought or a novelty, has become a more permanent and intentional part of restaurant design.
30 The Salt Lick BBQ Source: Instagram The Salt Lick BBQ stands out for its bold, smoky flavors and signature open-pit cooking style. 29 Slow Bone Source: Instagram Slow Bone BBQ in Dallas earns its place among Texas’ top 30 with its mastery of hickory-smoked barbecue. Your new favorite BBQ spot might be just around the corner. #30
” Average Check: This represents the average amount that is spent by each customer dining. For a restaurant emphasizing quality ingredients, the COGS percentage reflects the focus on sourcing better products than a typical QSR, while still aiming for efficiency. Servers are often taught to upsell to raise average check.
In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow. Disconnected Systems : Managing multiple order sources without integration causes confusion. All of these factors lead to longer lines, irritated customers, and a less efficient dining experience.
Whether you’re launching a fast-casual spot or a finedining concept, a solid restaurant business plan is your foundation for success. Solid Financial and Budgeting Plan: Have a plan to budget for all your needs, from your restaurant POS to where you’ll source your tomatoes.
We have one source of truth. Jolyn Schrama , the group’s Formula Manager, explains, “We have one source of truth, where everything is at our fingertips with just one click.” With the rise of online dining research, keeping menu information accurate and current has become crucial. You move from firefighting to fine-tuning.
Lavu POS System and Ingredient Substitutions: A Seamless Approach to Menu Management Lavu’s cloud-based iPad POS system makes it easier for restaurants to fine-tune their menus by adjusting ingredients. Creating Inventory Ingredients 1. FAQs 1: What are ingredient substitutions and how can they help reduce food costs?
These annualized sales declines despite foot traffic growing reflect the ongoing trend of consumers trading down for lower-cost options when dining out. Yelp analyzes the millions of reviews on its platform, along with nominations from its community of users, to generate a diverse list of local eateries, from food trucks to finedining.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.
Diving your menu into appetizers, entrees, sides, and desserts is just fine. If you’re opting for more descriptive and evocative item names and descriptions, you have an opportunity to highlight the quality, freshness, and source of your food. Menus are a key part of the dining experience.
While well-chosen textures offer acoustic benefits that help to create a calmer, more pleasant dining environment, durable, slip-resistant materials guarantee safety in heavy traffic areas. Well-maintained, smooth surfaces provide a friendly environment that facilitates easy mobility for employees and guests.
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