ChowNow

MARCH 7, 2025

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?

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Goliath Consulting

MAY 26, 2025

The wrong hire can lead to off-brand posts, low engagement, and wasted effort. A trendy, fast-casual spot will likely need very different content than a fine dining experience. Todays diners scroll before they order, and your restaurants social media presence can make or break their decision to visit.

Hiring 221

Hiring Social Media Fast Casual Email Marketing 221

7 Shifts

OCTOBER 28, 2024

For dining establishments that rely on in-person traffic, a simple way to track new customers is by asking them directly when they place an order or through digital receipts that prompt a brief survey. Instead of casting a wide net with generic ads, use targeted marketing to reach the people most likely to dine at your restaurant.

Loyalty Program 195

Loyalty Program Fast Casual Social Media Email Marketing 195

ChowNow

MARCH 21, 2025

Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one. Key customer factors that influence dining preferences, from demographics to behavior. Lets get started and find your target audience.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

MARCH 14, 2025

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.

Operations 195

Operations Management Management Front of House 195

Modern Restaurant Management

OCTOBER 24, 2024

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?

Certification 221

Certification Fast Casual Government Front of House 221

ChowNow

MAY 9, 2025

This doesnt mean cutting corners and sacrificing the customer experience; its about knowing where your money is going, spotting leaks early, and fine-tuning whats already working. Between food waste, spoilage, and inconsistent portions, youre total food costs can balloon quickly.

Operations 195

Operations Email Marketing Food Supply Seasonal Menu 195

ChowNow

MAY 23, 2025

Restaurant type: Whether you run a fine dining, fast casual, or quick service concept plays a big role in potential margins. Reduce food waste by tightening portion control and tracking spoilage. Concept and service model: A counter-service taco shop has a very different cost structure than a white-tablecloth steakhouse.

Point of Sale 195

Point of Sale Insurance Fast Casual Customer Service 195

Modern Restaurant Management

JUNE 27, 2025

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.

Loyalty Program 371

Loyalty Program Customer Experience Customer Service 2025 371

The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. These efforts offer a dining experience thats informed and easy to navigate. A more effective approach is transparency.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

ChowNow

APRIL 11, 2025

Slim and stylish is fine, but in a restaurant, function beats form every time. That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift. That means fewer errors, faster service, and no more wasted steps running back and forth to a POS terminal.

Front of House 195

Front of House Allergens Online Ordering Back of House 195

Lavu

NOVEMBER 30, 2024

This article breaks down how to manage ingredient costs, reduce waste, and optimize menu pricing using modern tools like POS systems. Here’s what you’ll learn: Common Problems : Fluctuating prices, waste, and poor inventory tracking hurt profitability. Here’s a practical way to approach it: 1.

POS 78

POS Waste Inventory Cash Management 78

ChowNow

MARCH 13, 2025

These small errors add up, leading to unhappy customers, negative reviews, and wasted food costs. When restaurants consistently track and fine-tune their delivery operations, they not only run more efficiently and improve profits but also create a better experience for their customers. Maybe a large salad is marked as a small.

Delivery 195

Delivery Food Food Order Point of Sale 195

ChowNow

FEBRUARY 21, 2025

A packed dining room is great, but without the right system, long wait times and disorganized seating can lead to frustrated customers and lost business. Running out of key ingredients can lead to frustrated customers while over-ordering can result in wasted food and lost profits. Reservation and table management apps.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Reduce Waste : Remove underperforming items to save costs and streamline kitchens. The result?

Design 78

Design Menu Seasonal Menu Point of Sale 78

Lavu

MARCH 13, 2025

By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons. These numbers show how profitable certain times are and highlight dining habits over different periods – like daily, weekly, or yearly.

POS 78

POS Seasonal Menu Point of Sale Inventory 78

Lavu

FEBRUARY 28, 2025

POS systems are transforming dining by making personalized experiences easy and efficient. This means menus can be updated to reflect what people actually want, making the dining experience more engaging and relevant. With the help of Lavu POS, OMaddys leveraged customer data to create tailored dining experiences.

POS 78

POS Menu Dietary Restrictions Loyalty Program 78

Modern Restaurant Management

NOVEMBER 19, 2024

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

Customer Experience 450

Customer Experience Fine Dining Seating Catering 450

Future Food

NOVEMBER 27, 2024

From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Those who already treat themselves to high end dining experiences spend more.

Hospitality 78

Hospitality 2025 Food Back of House 78

Squirrel Systems

FEBRUARY 13, 2025

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.

Hotels 94

Hotels 2025 Travel Dietary Restrictions 94

Lavu

MAY 9, 2025

Lightspeed : Excellent for complex menus and inventory management, ideal for fine dining or multi-location setups. From quick-service spots to fine dining restaurants, it offers tools to meet a variety of operational needs. Automatic inventory tracking also helps cut down on waste and keeps stock levels optimized.

POS 78

POS Loyalty Program Mobile Ordering Food Truck 78

Lavu

APRIL 25, 2025

This system helps restaurant owners and managers track stock in real-time, reduce waste, and maintain optimal inventory levels. Poor inventory tracking costs restaurants up to $600/month on beverages , but mobile tools reduce waste, prevent overstocking, and improve real-time decision-making.

Inventory 78

Inventory 2025 Management Management 78

SpotOn

MARCH 21, 2025

You need to know what your competitors are charging and gauge the boundaries of what guests will pay for the dining experience. For fine dining establishments, or other restaurant concepts with inherently high food costs, lowering food costs might not be an option. Sacrificing food quality isn't an option.

Pricing 52

Pricing Menu Point of Sale Seasonal Menu 52

Lavu

APRIL 25, 2025

Consumer dining preferences have shifted and today customers are looking for experiences, not just a meal. Efficient Operations : Track ordering patterns ( dine-in vs. delivery ) to optimize staffing and inventory, ensuring smooth service. POS systems track patterns across dine-in, takeout, and delivery orders.

POS 78

POS Loyalty Program Email Marketing Point of Sale 78

SpotOn

DECEMBER 30, 2024

Eliminate front-of-house and kitchen mistakes When an item is discounted, comped, remade, or dead in the window, that's food waste killing your profit margins. For restaurants that don't already have online ordering, this creates another stream of revenue other than on-site dining.

Operations 52

Operations Loyalty Program Online Ordering POS 52

Paper Chase Accountancy

JULY 9, 2025

” Average Check: This represents the average amount that is spent by each customer dining. Additionally, fast casual restaurants might have slightly higher labor costs than QSR restaurants due to more staff, but still not as high as contemporary casual or fine dining. Balancing ingredient costs with efficient labor is key.

Hospitality 52

Hospitality Fine Dining Fast Casual Loyalty Program 52

Lavu

APRIL 25, 2025

Smart ingredient substitutions help manage food costs, reduce waste, and adapt to seasonal changes – all while keeping dishes consistent and appealing. Use Inventory Wisely: Reduce waste by incorporating available stock. Heres how restaurants can benefit: Control Costs: Replace pricey ingredients without compromising quality.

Seasonal Menu 78

Seasonal Menu Food POS Inventory 78

Lavu

MAY 23, 2025

In today’s fast-paced dining environment, even a few seconds of lag can create a ripple effect that impacts your entire service flow. Inventory Issues : Manual stock counts and outdated tools lead to inaccuracies and waste. All of these factors lead to longer lines, irritated customers, and a less efficient dining experience.

POS 78

POS Online Ordering Mobile Ordering Inventory 78

Apicbase

OCTOBER 25, 2024

Did you know a poorly managed menu could cost you thousands in wasted food and lost profits each month? With the right tools, you can keep your menus consistent, appealing, and profitable—resulting in higher margins, less waste, and smoother operations. The more locations you operate, the bigger the loss. We have one source of truth.

Menu 52

Menu Management Management Allergens 52

SpotOn

FEBRUARY 4, 2025

Considering the amount of time you’ve spent on menu engineering , you’d hate for it to go to waste on a poorly designed, confusing menu. Diving your menu into appetizers, entrees, sides, and desserts is just fine. Menus are a key part of the dining experience. You don’t need to reinvent the wheel.

Design 52

Design Menu Seasonal Menu Social Media 52

The Restaurant Group

MAY 6, 2025

Cut Food Waste and Save Money Ever tossed out a tray of chicken because it sat too long? This leads to less waste, lower food costs, and better restaurant expense management. Train them to check things like table turnover rate analysis , restaurant financial reporting , and dining trends analysis. Hurts, right? Thats a data win.

Cash Management 78

Cash Management Online Ordering Point of Sale Mobile Ordering 78

EATER

DECEMBER 4, 2024

In both fine dining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. In an already pricey dining setting, the chef didn’t want to create an atmosphere of exclusion. And that’s how it should be.

Fine Dining 328

Fine Dining Customer Experience Compost Recycling 328

Paper Chase Accountancy

MAY 20, 2025

Therefore, outsourcing can be a strategic move, enabling restaurant owners to leverage expert knowledge, save time and money, and focus on what they do best: providing a memorable dining experience. Hospitality accountants in London are experts in the unique financial aspects of dining establishments, bars, and hotels.

Cash Management 52

Cash Management Hotels Hospitality Point of Sale 52

Paper Chase Accountancy

MAY 30, 2025

Without a clear financial picture, owners are essentially flying blind, unable to identify areas of waste, optimize pricing, or make strategic investments. IRS Audits: Inaccurate or incomplete records can trigger costly and time-consuming IRS audits, leading to significant penalties and fines.

Bar 52

Bar Cash Management Point of Sale Back of House 52

Paper Chase Accountancy

JULY 10, 2025

Enables Accurate Forecasting: Understanding past trends and predicting future demand allows for better resource allocation, staffing decisions, and purchasing, reducing waste and improving efficiency. Regularly reviewing these KPIs allows businesses to identify trends, pinpoint areas for improvement, and fine-tune their strategies.

Hospitality 52

Hospitality Management Management Tourism 52

Hot Schedules

MARCH 11, 2025

Many hotels rely on outdated or disconnected purchasing systems, leading to over-ordering, waste, and supplier inconsistencies. Stocking too much means wasted capital; too little means unhappy guests. 🔑 The Fix: Smart inventory management keeps track of every item, auto-replenishes stock at optimal levels, and reduces waste.

Hotels 78

Hotels Operations Cash Management Demo 78

Modern Restaurant Management

FEBRUARY 8, 2023

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society.

Fine Dining 493

Fine Dining Technology Front of House Sustainability 493