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Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
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. Technology that once felt futuristic is quickly becoming standard.
To tackle these issues, it’s crucial to invest in technology solutions that streamline your operations. Today’s breed of advanced technology solutions offer a comprehensive platform to manage these elements efficiently. If your service is inconsistent, it can damage your reputation and hinder growth.
It’s no secret that restaurants with more than one location depend on standardization to thrive. Reliable experiences build brand loyalty, and systemic processes lead to reliable profit margins. These standardized systems will delight customers, protect data, and empower corporate and local teams to achieve unprecedented success.
While it may be tempting to launch elaborate specials, it’s crucial to select items that align with your brand identity and can be executed seamlessly, without disrupting kitchen workflow or compromising consistency, especially during peak periods.
“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” That’s where the NEXT Flavor Report comes in.
As these restaurants (and others) have discovered, technology has become instrumental in improving their safety and quality programs, increasing compliance, keeping up with ever-changing regulations, improving the customer experience, and differentiating themselves from the competition. Elevate quality management programs.
– Ilson Goncalves, Chef/Owner, Samba Montclair Two ways the pandemic changed the restaurant industry are around employees and technology. That led to an employee shortage, especially for high-quality and experienced management positions. Technology continues to transform restaurant operations.
However, there are security concerns with this growing technology, which largely stem from customers sharing data that restaurants could then sell. In both cases, hackers rely on consumers’ inexperience with this quick-response technology. Align QR Code Design with Your Larger Branding Efforts.
Every day, youre juggling staff, foodquality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Running a restaurant is a balancing act. Its tough, and cant be done passively.
Since the COVID-19 pandemic, a new trend in the foodservice industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator.
Yet, threats to limited-service and full-service restaurants are still lurking behind the scenes. Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs.
Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Optimizing shelf life and reducing waste.
Closures, supply chain problems, labor shortages, technology, and inflation are just a few of the challenges operators have faced in recent years. I see a few things on the horizon as part of the ongoing evolution of the relationship between restaurants and technology.
Especially during the pandemic, restaurants have grappled with unexpected challenges, particularly in maintaining exceptional customer service amidst shifting operational dynamics. The State of Customer Service in the Restaurant Industry Customer service in restaurants is just as critical as the food itself.
Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.
A good first step is to elevate your food safety culture. How Food Safety Culture Has Changed. Food safety used to mean “what you do when no one is watching.” And this inherently trickles down to improve customer experience and brand management. Treat Location Employees Like Assets.
One of the ways to accomplish both goals is through technologies, such as the Internet of Things (IoT), which has saved individual restaurant brands hundreds of millions of dollars over a multi-year period. The technology empowers operators to make direct, digital connections with their equipment (e.g.,
Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.”
TableUp’s technology will form the foundation of TouchBistro Loyalty – the soon-to-be-launched customer relationship management (CRM), marketing, and loyalty solution that will be fully integrated with the TouchBistro platform. ” Tyga Bites Launches.
In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences. For part one, click here.
The ancestors of the first semi-automatic machines to serve food and drink are still in use today, though instead of restaurants and bars, we see them in public spaces, perhaps small shops. The question is, what is the relationship between current restaurant staffing issues and commercially available automation technology ?
Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture. The answer lies in technology. Having an online delivery or takeout but still maintaining that elevated service is an added plus. How do we move forward from this?
Online food delivery thrives as phones become one-stop shops for ordering and tracking meals. This convenience has made the online food delivery market massive, with global revenues of over $1 trillion in 2023 alone. These apps have made it much easier for people to order food for delivery.
"We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Brad Duea – CEO, Restaurant REVOLUTION Technologies. Brands Inc. “FAT Brands is delighted to carry the torch from the affiliate of Sun Capital Partners, Inc., 20 at 4 p.m.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. 4 Deploying easy to adopt contactless payment technology – rapidly, and at scale – is critical to enabling faster, more secure commerce.
Additionally, restaurants will experience a significant shift in technology and customer service. Good design practices should be the industry standard but better systems and equipment must be considered. Mechanical systems should be designed to enhance the Indoor Air Quality (IAQ) of the spaces they serve.
Today, customers find restaurant brands through influencers, social media, review sites, and multiple channels. Brands like McDonald's, Pizza Hut, Domino's, Starbucks, and others invest and implement customer retention strategies to hold the market share. With so many options, staying fresh and agile is important.
By Indiana Lee, Contributor Guests want to know where their food comes from, how it was raised, and whether it aligns with their values. 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.
Restaurant businesses need to adopt technology that enables collaboration among remote teams and simplifies management if they want to succeed. With cloud-based software and platforms like Microsoft Teams, restaurants can standardize processes across multiple locations and speed up supply management.
We've reached a point where we're recognizing the value and limits of these technologies. 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 food safety, in addition to environmental sustainability and animal welfare.
Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.
The Manifest surveyed 501 people about their food delivery and restaurant habits during COVID-19 and found that two-thirds of people ate in-person at a restaurant in July 2020. Nearly two-thirds of people (65 percent) ordered food delivery in July 2020 as food options remain in-demand, but restaurant profit margins decrease with delivery.
Even before a pandemic spread across the globe in early 2020, customer experience (CX) was always key to the success of restaurant brands. Even if that dining takes place outdoors, in a drive-through, or via a delivery service, it’s clear that creating the kind of experience that entices customers to return again and again is important.
Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.
While nothing can replace the experience of dining out, restaurants should continue to invest in providing superior takeout and delivery services, as this will likely be the only way many consumers will feel comfortable consuming restaurant meals for some time. History shows that investing in brands during downturns pays long-term results.
To support its franchisees, who are independent business owners, in hiring and retaining employees who embody the brand’s core values, Dunkin’ is taking several steps to welcome new restaurant employees and promote the timely and much-needed opportunities its franchisees are providing. metro area.
Gen Z prefers quick service and fast casual restaurants, according to Piper Sandler’s Taking Stock with Teens semi-annual surveys and other recent research. This represents a significant opportunity for brands in these categories—particularly those who align with the values of the Gen Z cohort.As
Tebow Joins Clean Juice as Brand Ambassador. The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. The entire Clean Juice family is blessed to work with Tebow.”
“Designing and building a vessel so far from the industry standards has certainly created a fair amount of challenges,”added Hunter, who is working with a team of nautical design specialists including Marine Group Boat Works, Marine Design and Drafting, and Directions in Design to build his vision. Photo by Sylvain Gaboury/PMC).
In partnership with Alberta restaurateur, Samira Shariff, the brand’s first Canada location will open in Edmonton in the coming months, the first of five locations planned in the province over the next eight years. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. “Every time we’ve visited the U.S.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. ” “SALIDO has gone to great lengths to incorporate our team’s feedback and ensure they can support EATALY’s complex hospitality technology needs,” said EATALY co-founder and CFO Adam Saper.
Eckles continued with the brand's impressive growth numbers, which have expanded across more than half the United States. The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content.
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