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In 2025, the restaurant and broader hospitality industry finds itself at a critical juncture. While corporate travel is expected to pick up, helping offset a predicted slowdown in leisure spending, the broader hospitality sector must grapple with economic and operational risks. restaurants broke records with projected sales of $1.1
The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. It wasn’t just about survival; it was about reinvention.
Coffee equipment marred with coffee residue, limescale, and milk buildup can, at best, turn customers off and, at worst, escalate into a foodsafety nightmare. Regular cleaning practices not only keep equipment in excellent working order but also prevent health and safety risks that coffee shops can’t afford to ignore.
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. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.
Look into the demographics, competitors, local food trends, foot traffic, and even parking availability. Take the time to create a floor plan that enhances customer experience, facilitates smooth workflow for staff, and complies with safety codes. Visit the area at different times and on various days of the week.
We'll see the continued shift of leveraging AI to help with other commodity tasks to free up humans to have more time to give customers higher-quality hospitality. – Rhonda Levene, CEO of Ziosk Chicken’s Timeless Comfort Food Appeal Chicken has become America’s ultimate comfort food.
In today’s food service industry, maintaining cleanliness goes beyond simply meeting regulations—it’s about creating a safe and healthy environment for both customers and employees while safeguarding your business’s reputation. Food service businesses need real-time, actionable data that ensures hygiene standards are being met consistently.
Following our time at the 2025 FoodService Australia Food and Hospitality Week at Melbourne Convention and Exhibition Centre, one thing became abundantly clear: hospitality businesses that are embracing integrated, intelligent technologies are not only adapting to industry change, theyre leading it.
How do you handle special dietary requests or food allergies? Use this interview question to explore the candidate’s familiarity with food service operations. Aside from providing the best dining experience, order-taking accuracy can help you avoid food waste and unnecessary costs. What restaurant tools have you used?
Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. FoodSafety News says 60% of diners now prefer this option for speed and safety. Break down expenses: food, labor, utilities. Look at what sells and what doesnt.
If youre wondering how to open a deli that stands out in a competitive food market, this guide walks you through every critical step from business planning and licensing to choosing the right equipment and location. Food trends come and go, but the classic sandwich stands the test of time.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S. Five times a day!
No matter how much technology evolves, or trends shift, people will always come back for quality food, great value, and friendly service. FDA’s new Food Traceability Rule (FSMA Rule 204) underscores the importance of product traceability, requiring more detailed record-keeping for certain high-risk foods.
Just as the backbone holds up the body, so does financial accounting underpin the success of hospitality businesses. But how exactly can hospitality entities build a stronger financial backbone? Exploring this subtopic will shed light on why it remains a significant part of the hospitality industry’s financial backbone.
Other bars and restaurants tout the benefits of increased safety and cleanliness (more on that below). Why Restaurants Are Going Cashless to Improve Hospitality Efficiency and Embrace Contactless Payments Cashless payments streamline restaurant operations, saving time and money for businesses.
In todays competitive restaurant and hospitality industries, operational efficiency and customer satisfaction go hand in hand with revenue growth. Reducing Waste and Spoilage Food waste is a silent revenue killer for many businesses. A culture of safety and care can significantly impact employee satisfaction and retention.
Bringing together state-of-the-art foodsafety innovation with highly specialized insurance solutions tailored for restaurants, cafes, and hospitality businesses. We are delighted to announce our new collaboration between Rainbow Insurance and PathSpot Technologies.
Lille Allen Organizations like Feeding America support the nations food-insecure communities. She told me she had been trying to figure out how to get a turkey from a food pantry; she had fallen on her hip recently, complicating existing mobility issues. I made a note to check into regular food deliveries from a local service.
The National Retail Federation called ghost kitchens a $43 billion industry , and Hospitality Technology predicts that number will rise to $71.4 However, the same challenges arise in ghost kitchens’ quality assurance and foodsafety protocols that plague the traditional restaurant kitchen. billion by 2027.
” Rejection is always expected when new ideas are shared, but when we looked around the restaurant we saw most guests on their phones– taking pictures of their food, splitting checks through Venmo, sharing on social media. One would think mixing technology and hospitality is like mixing oil and water… it doesn’t work.
Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. According to a recent study by Mastercard , “79 percent of respondents worldwide say they are now using contactless payments, citing safety and cleanliness as key drivers.”
The hospitality industry, in general, and restaurants in particular, face many different types of risk. What Risks Does The Hospitality Sector Face? For example, the COVID-19 pandemic hit the hospitality industry by surprise. A damaged reputation from low restaurant ratings or failed safety inspections.
Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. Safety is Priority #1. So, with so many restaurants offering great food and service, what was the differentiator?
Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 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.
." Steven Hall, president of Hall PR and co-founder of the campaign, added, "This is a tremendous opportunity for the community to show their love and support for the hospitality industry and to ensure the future of their favorite restaurants, not to mention the many people who may be forced out of work. and Canada. Sign up here.
Our focus this year has been to find ways that Sonny’s is uniquely positioned to help guests navigate our new normal – from safety concerns, family meal solutions, and even the monotony of being trapped at home. Open and clear communication across our organization has been pivotal. We created a ?live live update tracker?
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. Service with a smile is not a thing of the past. pickup, delivery, drive-thru, ghost kitchens).
Restaurants and hospitality venues remain closed throughout the U.S. Beyond the current operational and financial issues plaguing the hospitality industry lies a very difficult reality. There is no “on” switch that will bring our hospitality industry back to service.
Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.)
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food handlers must wear gloves, hats and masks. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Here's some of their advice.
While some industries have thrived, the hospitality industry has been one of the hardest hit. Be Transparent About Safety. Over the past year, restaurants have had to evolve their communications to consumers with a sensitivity and transparency never before required around issues of safety and health.
“With both bringing more than 20 years experience to their roles, we know that their deep hospitality technology expertise, customer-centric approach and unique insights will help propel our business into the future.” “Diving into this role at SevenRooms has been an exciting new challenge,” said Theisen.
Safety and Normalcy. Successful restaurants will create a customer experience that features abundance and the elevated hospitality that will make the experience memorable. Management should ensure their processes are the most hospitable they can be by regularly completing their facility’s own online ordering and delivery process.
If you've worked in the hospitality industry, you've already had to deal with an aggressive customer or two. Setting up and maintaining a good customer relationship is critical to your hospitality and restaurant industry. Listen to them and apologize if they are unsatisfied with the food or service. I would be too.
'Safety' is what I believe to be most important now to help assure patrons to revisit their favorite restaurants. The marketing message has not changed drastically from food-based to safety procedures. But now there is an added message about the safety precautions that are in place for a restaurant.
Looking ahead, we predict a day when cultivated meat will find its place as a default choice -on menus, because it delivers on taste, nutrition, and foodsafety, in addition to environmental sustainability and animal welfare. Beyond the realm of food, a similar shift has occurred with electric cars.
In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages.
Of course, we are also maintaining our hygiene and foodsafety standards. Outside of hospital workers, the majority of business has been through our digital channels. Our best example: We are currently offering our Brontosaurus Ribs, which are an excellent choice for feeding families, at half price.
Yet, restaurants need to balance this tech-centric approach with the irreplaceable human touch that defines hospitality. The art of hospitality, which thrives on personal interaction and the nuanced understanding of guest needs, is being augmented by technology's precision and consistency.
The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. And this will take some time.
Tastewise, an AI-powered food intelligence solution, launched in the UK. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” Tastewise Data. social interactions, and 1.2M online recipes.
Now that many restrictions have been lifted and restaurants around the country are welcoming back diners in full force, QR codes are no longer viewed primarily as a safety solution. in the online food delivery sector. The food industry continues to evolve in ways of making things faster and easier for consumers. Landing Pages.
COVID-19 has left no industry untouched, but none more devastated than the hospitality industry. In a recent Coronavirus-related study , 89 percent of respondents said they felt safer eating food from a grocery store or at home, versus in a restaurant. As soon as they’re done with their food and drink, they stand up and walk out.
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The act replaces previous regulations on the cottage food industry. The bill would have had a dramatic impact on fast food franchises.
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