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No Reservations About Putting Restaurants First

Modern Restaurant Management

Nick Kokonas was trying to solve Alinea's costly no-show problem and the resistance they faced when introducing prepaid reservations. In the decade that has passed since, reservation technology has become a vital part of the restaurant industry. "We've Tock's origin story is all about problem solving.

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The 6 Best Restaurant Review Sites (And How To Use Them)

ChowNow

Google also pulls in data like price range, categories ( like “brunch” or “outdoor patio”), your star rating, busy times, and snippets from reviews. price range, and star rating with number of reviews. To read your reviews, customers click on the “reviews” tab in the toolbar.

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What Are Fast Casual Restaurants?

SpotOn

While fast casual restaurants vary by cuisine and aesthetic, they share a number of similarities including menu pricing, counter service rather than full table service, and a "build your own" menu model that welcomes modifications. People want to build their own bowls (and burritos, sandwiches, and salads) and they want it now.

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MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

In 2024, restaurants across the country saw an average five percent increase in transactions and an average eight percent increase in profits with only four percent caused by price hikes. Most restaurants have increased menu prices to cover expenses, which can affect customer spending behavior.

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The Best Restaurant Marketing Tips

Modern Restaurant Management

If they have outdoor dining and require all of their staff to wear masks and gloves, practicing social distancing in the restaurant, they should prominently display those things everywhere. Yelp is not free but a paid partnership for enhanced listings is fairly reasonable in price with the right negotiation. a PR and marketing company.

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A Looming Menace for Restaurants: Winter Is Coming

EATER

But what was for some an opportunity to celebrate the early arrival of changing leaves and everything plaid was a harbinger of bad times to come for restaurateurs now reliant on outdoor seating and the warm weather that allows it to survive. After all, even before the pandemic, winter was a challenge for local businesses.

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Restaurant Math Isn’t Working

EATER

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? This isn’t a problem of one city or class or demographic.