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Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. Innovative lighting that shifts from day to night and elevated barstool comfort are just a few examples. Let’s explore how these trends can help restaurant operators thrive in the year ahead.
Product innovation remains vital for success in the bubble tea marketand the beverage industry more broadly. Recognized as a global leader in the bubble tea sector, Chatime continues to expand and build as an innovative beverage brand with over 1,400 franchise locations worldwide.
The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine.
These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. Innovation Through Wine-Based Cocktails Although not having a full liquor license may seem restrictive, it actually creates opportunities for innovation.
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. This is an innovation that consumers appreciate: 42 percent of diners have already used kiosks , and one in every three people say they would like restaurants to have more kiosks available. Given that three-quarters of U.S.
"Loyalty innovation is not always true innovation," Lynch added. "It’s Loyalty innovation sometimes simply is…Restaurants see others driving success with an initiative and they jump on the bandwagon, while tweaking it slightly to make it unique for their brand."
As we step into 2025, the restaurant, bar, and hospitality industries are experiencing transformative shifts driven by evolving consumer preferences, technological innovation, and economic dynamics. As we navigate these changes, one theme stands out: innovation.
“As we celebrate this milestone, it’s inspiring to see the next generation bring fresh energy and innovative ideas to the table, ensuring we remain a leader in food marketing for years to come.” At the core of our innovation was a commitment to collaboration and creativity.
Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. “We will continue to create innovative products and further our go-to-market approach to ensure merchants nationwide have access to the tools they need to run their businesses.
Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. These compatibility issues are a roadblock to innovation. The restaurant industry isn’t just evolving – it’s reinventing itself in real-time.
If restaurants aren’t ordering as much food to serve in house, suppliers end up with a backlog of perishable goods. Expanding a traditional restaurant model to include new innovations requires focus and attention on daily business metrics. .” Reviving The Supply Chain.
Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.
During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes. Seasonal and specialty cocktail glasses that make signature drinks stand out.
Innovative Loyalty Schemes. Businesses want to offer reviewers a cryptocurrency token for their written reviews. This will ensure that ratings are not changed, as it's held on the blockchain and cannot be tampered with. Blockchain technology can allow companies to offer loyalty schemes.
These innovations will allow restaurant operators to do more with less and help create smart, seamless experiences that meet rising guest expectations. In 2025, we expect to see continued growth in menu innovation with bold flavors, premium ingredients, and creative presentations, keeping loyal fans happy while drawing in adventurous foodies.
Technology: The Double-Edged Sword Technological innovation continues to redefine the restaurant industry, offering tools to enhance efficiency and improve the customer experience. Self-ordering kiosks, for instance, have gained traction in quick-service establishments, driving sales and streamlining labor demands.
Maintaining a balance between innovation and tradition is crucial. As we navigate this evolving landscape, creators and tastemakers should embrace the flavors that define a region and community it serves, celebrating the stories they tell. This balance creates a menu that is both dynamic and respectful of culinary history.
He saw an opportunity to create a platform that better served restaurants. What started as a way to help high-end restaurants reduce no-shows has evolved into a comprehensive platform serving diverse hospitality businesses, from boutique wineries to large hospitality enterprises. At Tock, we responded rapidly to these challenges.
” Industries beyond food and beverage, including beauty, wellness, and pharmaceuticals, can explore cross-sector collaborations to serve this demographic.
Convenience and a wide range of options have emerged as key purchasing drivers, providing significant opportunities for innovation to ensure more inclusive and seamless payment experiences. Consumers now expect innovative solutions that support seamless journeys, and payment technology must support this transition to smart mobility.
Recent product innovations enhance operational efficiency and guest engagement for restaurant operators. Driving Innovation: New Product Launches and Enhancements SpotOn continues to bring new updates to streamline operations, enhance guest experiences, and drive restaurant profitability.
Born in the 19th century as modest spots serving workers affordable fare like onion soup and crepes, bistros have become symbols of France’s culinary soul. Even rural cafés in distant locales have adopted the bistro blueprint: hearty food served in a welcoming space.
Still, keeping a steady team remains the top challenge, highlighting the need for ongoing innovation in restaurant workforce management. Embracing these innovations will be essential to meeting the evolving needs of the industry and its workforce. At the same time, technology is poised to play an even bigger role in the coming year.
Leveraging Technology to Streamline Reservations Modern technology has reinforced the hospitality industry, providing innovative tools to automate and simplify the challenge of managing no-shows. To combat the issue of no-shows, restaurants and merchants can implement several effective strategies.
Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.
” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s not just about adapting to change; it’s about setting the standard for other sectors to follow.
Blending Tradition with Innovation Despite the ever-rising reliance on technology, human connection remains at the heart of the restaurant industry. Embracing innovation without losing the personal touch that makes independent restaurants special. However, customer expectations are constantly evolving. The challenge?
There are hundreds of ways to serve a waffle across any daypart, with both sweet and savory options. Also, with its versatility across day parts, operators don’t have to bring in additional SKUs for new menu innovations. It really is so easy to innovate around waffles. Versatility: They are essentially a blank canvas.
Menu Innovation: Balancing Variety, Quality and Simplicity While many restaurants are chasing trends like locally sourced ingredients and exotic toppings, pizza remains a stronghold of tradition. For the business, direct orders reduce commission fees paid to third-party platforms.
Creating an exceptional guest experience goes beyond just serving great food; it’s about delivering an overall memorable visit — from the food and ambiance to the exceptional and friendly service. The Path to Success Ultimately, mystery diners serve as an essential tool for continuous improvement in the restaurant industry.
This digital innovation has been helpful for small business, with roughly 20 percent of all transaction volume for Clover restaurants running through online ordering. Clover serves hundreds of thousands of small businesses across the country. How did Clover work to help restaurants pivot during the pandemic?
As the nation grapples with another wave of restaurant closings and reduced dining room capacity, establishments must quickly respond to the cry for innovation in the industry. The Independent Restaurant Coalition reported as many as 85 percent of independent restaurants could permanently close by the end of the year.
However, the systematic gathering and analysis of data serves to lay a solid foundation for your business. By monitoring hashtags related to dining and your local area, you can gain insights into cuisine trends and potential opportunities for menu innovation. A data-driven approach gives you concrete insights to make strategic choices.
Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.
This activation gives Blaze the opportunity to hear directly from fans and highlight elements of their brand story like their tomatoes that are sourced from second-generation family owned farms or how they serve their delicious fresh-made dough. Dutch Bros: Empowering the customer to personalize their experience.
No matter how important and innovative your initiative, new product or new process will be toward saving jobs or support across the industry or community, you must communicate your purpose effectively to be successful and become a recipient of well-deserved grant money. But just applying for a grant does not mean you will secure one.
As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Additionally, by fostering a culture of continuous learning and innovation, establishments are positioning themselves as forward-thinking leaders in a competitive market.
Bank of America suggests that technological innovation is the real game-changer , and it could have a big impact on the overall bottom line for restaurants in 2024. It has its place in the restaurant industry, particularly for quick-serve experiences. So, what’s the solution?
People will increasingly choose innovative products not only because they align with their values, but because they taste and perform better or otherwise meet personal preferences or needs. Restaurants are taking the dish to the next level, serving everything from breakfast to Indian-inspired pizza.
The restaurants that thrive today are those that balance innovation with human connection. Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. The world changed, and so did restaurants.
The food service segment is facing countless obstacles on the road to post-COVID recovery, and prioritizing menu innovation is a key component to remaining top of mind with guests as restaurants compete for “share of stomach.” Innovation Leads to Sales. Lemon Custard Stuffed French Toast. Seasonality Drives Emotion.
The newest innovations we observe are restaurants investing in ghost kitchens to service larger geographic areas and building out outdoor dining tents which increasingly resemble indoor dining. Restaurants must continue to innovate and stay agile with opportunities in order to weather the storm.
Restaurants must keep innovating to elevate the diner experience. During the pandemic, restaurants of all kinds embraced new technologies and innovative business models to deliver elevated service, curbside convenience, and a digitized consumer experience. It’s a tough time to be in the restaurant business.
As a leader of the brand, McGowan explained they started innovating. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday and Thursday. Experiential dining is the topic in this episode of The Main Course as host Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de Chão.
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