THE RETURN OF RESTAURANT EXPERIENCES
Sante
APRIL 30, 2023
Over the past three years, something interesting occurred that was not predicted. I’m not referring to the pandemic, although this Continue Reading
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CHARGING FOR BREAD -SERIOUSLY?
Culinary Cues
APRIL 22, 2024
I suppose it was only inevitable that this new method of doing business would creep into restaurant and other food related businesses. Now the latest insult to the business of restaurant hospitality and any attempt to justify value is charging for bread. Bread has always been a given.
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THE EVOLUTION OF THE AMERICAN RESTAURANT
Culinary Cues
AUGUST 21, 2023
The once restaurateur-centric restaurant was about to become chef-centric. It was interesting, somewhat absurd, but life changing for those in the profession and for the way people viewed the restaurant experience. The entire experience was elevated and so were prices.
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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY
Culinary Cues
JANUARY 20, 2024
There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. If we fail to look at the entire restaurant package, then we fail to realize how to earn profit. Come on, we know this!
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Who’s Your Customer? How Understanding Your Customer Improves Brand Experience and Loyalty
Speaker: Hope Neiman, Chief Marketing Officer of Tillster
More than ever, restaurants are taking advantage of modern platforms available for consumer engagement - most notably, social media. With increased visibility into customer behavior, brands become well-equipped to leverage their technology, increase sales, and ensure returning customers.
Fighting Fast Food Fraud
Modern Restaurant Management
APRIL 22, 2024
Fast food fraud has seen a 45-percent increase in the last year or so, largely driven by a digital transformation sea change that has made these restaurants more vulnerable, according to data from fraud prevention company Forter. There are a few common forms of fraud that restaurants are experiencing.
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Transforming Restaurant Operations: Uniting Teams and Closing Communication Gaps
Modern Restaurant Management
MAY 1, 2024
Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit. — but they are generally relatively isolated from the rest of the team.
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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY
Culinary Cues
APRIL 23, 2022
The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. From the dishwasher to the prep cook, line cook to sous chef, and server to restaurant manager – food cost percentages must be something that everyone takes on as a job requirement.
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CHEFS- REMEMBER THE EXCITEMENT AND SURPRISE
Culinary Cues
APRIL 16, 2022
Just as these two factors inspired you to become a chef, so too are they what inspire your guests to return time and again – driving that potential for profit and helping you to attract the very best cooks. You remember those early moments with food – the aha moments when a dish really surprised you.
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ACCOMPLISHED COOK – WHEN COMPETENCE ECLIPSES A LACK OF CONFIDENCE
Culinary Cues
APRIL 9, 2024
You thought you were good, a solid line cook or prep cook, a couple years of experience under your belt working in a busy restaurant. So, you applied for a job at one of the best restaurants in town, a place admired by all. So, you applied for a job at one of the best restaurants in town, a place admired by all.
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OUR DAILY BREATH: HOW WILL WE RE-CREATE THE CULTURE OF DINING OUT?
Culinary Cues
APRIL 9, 2020
As one of the oldest professions known to mankind – cooking is a noble endeavor that serves as a portal for all that a culture means and restaurants are the vehicle for delivering this to and sharing culture with people of all ethnicities, race, genders, and beliefs. and as such – collectively define all levels of civility.
Diners Have Negative Reaction to Surge and Dynamic Pricing
Modern Restaurant Management
APRIL 17, 2024
Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.
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LESSONS GIVEN – LESSONS LEARNED
Culinary Cues
MAY 15, 2021
Even through the most challenging and tragic experiences, when the lessons are quite vivid – we quickly push aside the need to change in favor of a return to what is considered “normal”. The glory days of the restaurant industry have been laid to rest and they may never return to any semblance of normalcy.
CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE
Culinary Cues
JANUARY 23, 2021
In the restaurant business there are really only two ways to view profit: a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume. How you approach the design of your restaurant in this regard will determine nearly everything else. So what is contribution margin?
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RE-THINKING THE NEIGHBORHOOD RESTAURANT
Culinary Cues
JUNE 14, 2022
There are many questions that people ask with regard to the restaurant industry, but two seem to really stand out in the post pandemic world: Why should I spend money in a restaurant? Why would I choose to support a locally owned restaurant? 64% of those independent restaurants were “full-service”.
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Why Setting Wait Time Expectations Is Key to a Good Customer Experience
Modern Restaurant Management
DECEMBER 4, 2023
Not much sours a customer’s perception of a restaurant as fast as unwieldy lines and long waits. Especially for fast-paced establishments, managing wait time expectations is a significant challenge and can cause patrons to leave — or, worse, never return.
Why a Customer Service Strategy Is Important in a Restaurant
Modern Restaurant Management
MARCH 27, 2024
The restaurant industry has very low retention rates , estimated at only 55 percent. With the impact a dissatisfied consumer can have on your bottom line, it is important to create a customer service strategy that sets your restaurant apart from the competition. Why prioritize the customer experience?
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THE LINE IN THE SAND WITH RESTAURANT PRICING
Culinary Cues
MAY 12, 2022
I get it, profit in restaurants is sometimes hard to come by. Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. These are the restaurants where dining is much, much more than just consuming food. It’s so hard to make money on that 10 oz. Prime Filet or 14 oz.
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DO IT RIGHT
Culinary Cues
SEPTEMBER 15, 2022
With more than one million restaurants in the US we can flip a coin and hope for the great, will likely step through the doors of good, and far too often settle into the mediocre. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand. I wonder why this is the case. Plain and simple.
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What Guests Want from the QSR Experience
Modern Restaurant Management
MAY 15, 2024
Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant. adults who vist QSRs and how they engage with the restaurants.
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Consumers Welcome Some Restaurant Automation, Reject Others
Modern Restaurant Management
MAY 8, 2024
Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. What can restaurant operators learn from these results? Prices for real estate, inventory, and labor are rising.
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GREAT BREAD IS THE DIFFERENCE MAKER
Culinary Cues
MAY 3, 2023
It amazes me every time I visit a restaurant – the important things that we miss. Great bread IS ESSENTIAL in any level of restaurant experience. Restaurateurs hoping to hit the mark and win the battle for loads of return guests MUST invest the same amount of time on quality bread as they do the center of the plate.
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What Guests Want from QSR Experience
Modern Restaurant Management
MAY 15, 2024
Long lines do not have to scare customers away, however: 91 percent of diners who say they would skip or leave the line if there were too many cars also say they would be more likely to stay if they previously experienced speedy drive-thru service at the same restaurant. adults who vist QSRs and how they engage with the restaurants.
IS THE RESTAURANT INDUSTRY ADDICTED TO NORMAL?
Culinary Cues
MAY 4, 2021
If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. The other elephant in the room however is how will the restaurant industry approach business if we reach herd immunity through vaccination? Well, this is what we hope.
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Microclimates in Dining: Tailoring Spaces for Every Generation
Modern Restaurant Management
MAY 2, 2024
When it comes to designing restaurants, creating spaces that rise above mere aesthetics requires a deep understanding of the guests who will be a part of the experience. Nowhere is this more evident than in the consideration of generational differences, which play a large role in shaping dining experiences.
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Maximizing Holiday Sales: How Restaurants Can Enhance Customer Experiences with Modern Payment Solutions
Modern Restaurant Management
OCTOBER 26, 2023
Modern payment solutions that provide the ultimate convenience and enable customers to order and pay how they prefer are on the rise this holiday season, empowering restaurants to deliver an improved experience without sacrificing the quality of service. remain eager to dine out. remain eager to dine out. In the U.S. In the U.S.
IT WAS THE BEST OF TIMES IT WAS THE WORST OF TIMES
Culinary Cues
SEPTEMBER 27, 2023
We remember it because it represents most experiences in life – for every good there lies bad, for joy there is sorrow, for accomplishment there is likely some level of failure. We all experience this throughout our time on this planet – so that one line is relatable – it represents each of us. So, let’s take inventory.
The Topic Is Tipping
Modern Restaurant Management
SEPTEMBER 27, 2023
Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent) than they do in casual restaurants (16.5 percent, from 16.93
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Improving Survey Response Rates for Restaurant Managers
Modern Restaurant Management
APRIL 15, 2024
Restaurant managers balance several responsibilities while taking care of staff and guest needs. One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. Focus on questions that are relevant to your restaurant and your customers.
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How To Do Restaurant Week the Right Way
Modern Restaurant Management
JULY 12, 2022
As Restaurant Week is returning across the country, and with that also comes fresh opportunity as diners are returning to restaurants with excitement and new expectations. Restaurants continue to face labor and supply chain issues, plus rising food costs. And that’s not different during Restaurant Week.
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Revolutionizing Restaurant Operations with Advanced Networking Solutions
Modern Restaurant Management
FEBRUARY 2, 2024
The restaurant industry is transforming significantly, driven by changing consumer preferences, technological advancements, and a competitive market landscape. Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction.
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Five Ways to Enhance and Improve the Takeout and Delivery Customer Experience
Modern Restaurant Management
MAY 15, 2023
Less than two decades ago, restaurant-quality meal delivery was largely limited to pizza and Chinese takeout. As such, implementing a robust food delivery and takeout service has become critical for restaurants’ longevity and success. Provides access to new guests, while remembering returning regulars to order their usual.
What does loyalty mean for restaurants? A complete guide to creating lifelong regulars
Open for Business
APRIL 9, 2024
Loyalty is more than a frequent guest punch card or a points-based rewards program in the restaurant world. So why does loyalty matter so much to restaurants? So why does loyalty matter so much to restaurants? They also serve as brand advocates, spreading their positive experiences to friends and family.
How to Host a Restaurant Tasting Event
Wasserstrom
APRIL 25, 2024
But for restaurant professionals, navigating the logistics and maximizing the return on investment (ROI) can feel daunting. Tasting events engage diners, showcase culinary creativity, and generate buzz.
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Decoding Digital Barriers in Restaurant Loyalty Initiatives
Modern Restaurant Management
OCTOBER 10, 2023
Running a restaurant isn't just about serving great meals. It's about consistently delivering top-notch quality, exceptional service, and an unforgettable experience. Insights derived from customer behavior, feedback, and preferences can shape the future strategies of a restaurant.
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How to Measure What Matters in Multi-Unit Restaurant Operations
Crunchtime
JANUARY 9, 2024
When it comes to all of the work done across your restaurant operations, are you measuring what matters? Restaurant ops teams have a lot on their plates—figuratively and literally, of course. This is what ultimately enables you to improve operations and drive significant returns back into the business.
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Reaching and Keeping the New Generation of Diners with Effective Customer Loyalty
Modern Restaurant Management
JANUARY 17, 2024
Restaurants seeking to capture more Gen Z and millennial diners should support this fast-paced lifestyle with meaningful loyalty programs that save time and encourage return visits. First, Segment Your Audience Your guests want you to know their lifestyle and consumers often feel frustrated when the buying experience feels impersonal.
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Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control
Modern Restaurant Management
JANUARY 30, 2024
Sustainable restaurant expansion requires balancing excitement with patience and perspective. Set Mutually Beneficial Key Performance Indicators (KPIs) KPIs are the quantifiable metrics that provide restaurant leaders with the most actionable insights on progress towards expansion goals, guiding crucial decisions.
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How Staffing and Recruitment Futureproofs F&B Growth
Modern Restaurant Management
NOVEMBER 8, 2023
Most restaurants, however, are still trying to manage their operation based on their outdated business plans, SOPs, and vague key performance indicators (KPIs). Panicked at first, some restaurant and F&B operations managed to adjust. Consumer psychology in the F&B industry, for example, has changed. Not operators.
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Restaurant AI Is Evolving Rapidly
Modern Restaurant Management
APRIL 26, 2022
Artificial Intelligence or AI has infiltrated every aspect of our lives and the restaurant industry is no exception. It may seem difficult to imagine the restaurant industry with AI because it focuses on individuality and the human touch, but it is already a reality. Let's start with the back of the house.
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2022 Reflections: The Year That Was for Restaurants
Modern Restaurant Management
DECEMBER 20, 2022
Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. The restaurant industry once again proved its resilience in 2022 as it dealt with ongoing obstacles like inflation, supply chain, labor shortages and more. " – Robin Gagnon, We Sell Restaurants.
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5 Ways to Get Your Restaurant Summer Ready
SpotOn
MAY 13, 2024
As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences. Upgrade your outdoor dining experience Summer is synonymous with outdoor dining. We can help.
How To Attract Gen Z Customers to Your Restaurant
Modern Restaurant Management
DECEMBER 7, 2022
To attract Generation Z into your restaurant, you’ll first need to understand them. population, Gen Z is becoming a larger customer-base for restaurants. population, Gen Z is becoming a larger customer-base for restaurants. Below are a few ideas to attract Gen Z customers to your restaurant. percent of the U.S.
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Growth of Modern Contactless Payments: Increasing Restaurant Profitability and Efficiency
Modern Restaurant Management
DECEMBER 5, 2022
Contactless payment solutions drive operators’ revenue and elevate customer experiences, but how can the technology set restaurants up for long-term success? The restaurant industry has perhaps seen higher adoption rates of this technology than any other industry. Thinking Long Term When Evaluating Restaurant Technologies.
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