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The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. For example, lets say you have 50 orders in a day that total $2,000 in revenueall you need to do is divide the total revenue by how many orders you have for the day.
Fast food and food delivery gradually began changing that equation. In 2022, with the introduction of ChatGPT, we saw restaurants – and just about everyother industry – look for ways to incorporate artificial intelligence within their customer operations.
A recent eBook by Softarex Technologies highlights all the main aspects of AI usage in restaurant operations, from customer service to back-of-house management. Enhancing Customer Service with AI One of the most visible applications of AI in restaurants is in customer-facing operations.
Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.
In the restaurant industry, advances in payment processing and payment technology are driving significant changes, influencing everything from customer experience and operational efficiency to revenue generation and security. According to Statista , the global online food delivery market size was valued at $151.5
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. Contactless ordering and AI powered recommendations.
“As the restaurant industry appears to increasingly embraces AI, the journey to full-scale transformation is still a work in progress," said Evert Gruyaert, restaurants and food service industry leader, Deloitte. "Leveraging That includes things like voice AI in drive thrus to automate the order-taking process.
were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. For example, an app might offer 15% off your first order. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What are some common fraud activities you are seeing that affect restaurants?
Cashless payment systems will encourage more point-of-sale system attacks Point-of-sale systems are a foundational component of a restaurant’s daily operations. Delivery platforms increase risks of supply chain attacks The restaurant supply chain is dense, involving food suppliers, payment processors, and delivery services.
Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.
Fast food and casual dining are currently seeing higher traffic. What should restaurant operators take away from these results to meet guest expectations? Poor customer service or low quality food will be more damaging to restaurant brands and could result in long-term customer loss even when the economy bounces back.
A third of diners said their favorite restaurant changed in the past 12 months, with “better food” (46 percent) and “better value” (40 percent) cited as the leading reasons, according to Tillster’s 2025 Phygital Index Report. The survey of 1,500 U.S.-based
Yet even then, operators were innovating—often quietly and creatively. Over the last two decades, I’ve worked alongside operators in just about every hospitality setting—independent cafés, high-end dining rooms, food halls, and regional chains. The pandemic redefined how restaurants operate.
In an industry where margins are razor thin and customer expectations are insanely high, the divide between marketing and operations is no longer sustainable. Everyone knows marketing defines the brand promise and operations should deliver it. Marketing and operations grew up on separate org charts. That the food’s right.
Online ordering has transformed the restaurant industry, turning what was once a convenience into an absolute necessity. In 2025, the US online food delivery market is expected to reach $424.9 Customers expect to browse menus, place orders, and pay for their meals with just a few taps of their phones. billion in revenue.
Is your delivery operation disorganized? Do orders get lost in the shuffle between different platforms? If managing food delivery feels more like a headache than a revenue stream, youre not alone. In this article, youll learn: How food delivery aggregators work and why theyre valuable.
Amid these potential disruptions, operators need a fresh approach to managing food costs. Currently, owners and operators across the country are grappling with: Worker Shortages : The restaurant industry is facing a severe labor crunch, with 45 percent of operators reporting they need more employees to meet demand.
Thanks to these technologies, tasks such as orderingfood and paying bills can take place on a self-service basis. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. This is important because signal loss interrupts digital services such as QR-based ordering and kiosks.
Increasing your restaurants online order volume doesnt have to feel like an impossible task. In this guide, well walk through seven practical ways to boost your restaurants online order volume. Optimize Your Website and Online Ordering Experience If your restaurants website isnt easy to use, youre probably losing out on online orders.
Seamless restaurant operations, where the crew anticipates customers’ and coworkers’ needs and easily course-corrects, require more than technical know-how and vetted organizational systems. She felt confident enough to order and appreciated my effort to address her needs.” As the manager, I listened to his concerns.
In this guide, youll learn how to use ChowNow tools along with a handful of other effective strategies to increase order volume, boost your current customer traffic, and grow your overall sales. Email marketing is one of the most effective ways to stay top-of-mind with customers and remind them its time to order again from your restaurant.
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. What is Restaurant Operations Management? Great restaurant operations dont happen by accident.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo.
Pizza restaurants are poised to continue their evolution this year and incremental changes, especially in the areas of artificial intelligence, operational efficiency and customer preferences, will create both challenges and opportunities for pizzeria owners. This not only frees up labor but also reduces order errors.
Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price? What are the best ways to ensure food safety when sourcing eggs?
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Looking for someone to oversee day-to-day operations is a critical business decision that needs careful consideration.
For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. Robots like BellaBot now deliver food directly to tables, improving both efficiency and guest experience. The impact doesn’t stop in the back-of-house. Link Toxigon.
The findings reinforce a key truth: value and convenience drive decisions and restaurant operators must respond or risk losing ground. Pre-packaged meals, made-to-order sandwiches, fresh salads, and even hot food bars are no longer afterthoughts—they're part of a growing meal strategy. What's Next?
Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Increased interest from wholesale buyers or retailers requesting larger orders.
Whether youre an independent operator or part of a small chain, visibility is everything. Everything from food to labor is getting more expensive, which means restaurant margins are tighter than ever. A strong online presence means more visibility, more orders, and, ultimately, more revenue. Everything is getting more expensive.
The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. Inefficient Operations and Workflow One major hurdle that can slow down the growth of your catering business is inefficient operations and workflow. Growing a restaurant or catering business is no small feat.
The restaurant experience isnt just about great service and ambianceits deeply tied to ingredient sourcing and food costs. tariffs on the horizon, many restaurant operators are bracing for change. Seasonal or rotating menus may become more common as operators navigate fluctuating costs. With new U.S.
These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.
Its significantly more cost-effective to keep your regulars walking through the door than it is to get a new customer every time you take an order. Think about it: your regulars already know what you offer, love your food, and trust your service. All you have to do is keep them happy. And when you do?
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. Once I found the name and liked the concept, we planned to try the food on an upcoming trip to NYC. After that, I was hooked.
Think of them as your restaurants vitals: they help you monitor the health of your business in real time, so you know where to adjust operations before problems become expensive. Lets dig deeper into the 11 Key Performance Indicators every restaurant operator should track and know.
A lot of operators still might not do it, though, either because they underestimated how important it really is, or they felt overwhelmed by the math it takes to get accurate numbers. It’s the foundation of knowing your actual food cost. Accuracy matters, especially when food prices fluctuate. It’s just part of the job.
As chain restaurants continue to integrate new technologies into their daily operations, store-to-store standardization of these technologies is often an afterthought. Customers crave simplified steps at the beginning and end of their food service experiences, and it’s not hard to understand why.
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. Still, the food and service metrics are quite high.
In this article, you will learn: The five most important restaurant costs to track and manage Easy strategies for controlling food costs and labor costs Tactics to save money without hurting your guest experience Lets start with the big picture and learn where your money is actually going.
Above all, food is set to be the star of the event, 92 percent of employees say attending a holiday party with exceptional food makes them more excited about the event and 78 percent of employees are looking forward to the food at holiday parties the most.
"If I had the opportunity, I would encourage them to employ voice analytics, not to automate ordering, but rather to analyze customer/employee conversations for insights into customer experience, operational efficiency, marketing effectiveness, safety compliance, employee engagement, and more, he said. "The
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