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Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. ” Guests will have the opportunity to experience many of these trends come to life at Kimpton restaurants and bars across the globe.
Revenue Management Solutions’ (RMS) Q3 survey revealed that 36 percent of respondents said they plan to dine out less, and a higher percentage reported a decline in dining out across all restaurant segments. Recurring customers. Promotions and discounts attract customers, but they’re often short-lived.
More specifically, a specialty beverage break. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. One in four respondents order specialty beverages more than once a week.
With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025.
Whether you are an already established restaurant, or a brand-new operation, now is prime time to evaluate what customers are looking for in their diningexperiences. One way to impress guests from the get-go is to have a strong beverage menu, as drink orders are typically taken upon arrival. Offer a Tea Flight.
These versatile flours allow chefs to experiment with textures and flavors, offering creative options that resonate with health-conscious customers. Turmeric Beverages : Turmeric has become a superstar in the wellness world, celebrated for its anti-inflammatory and antioxidant properties.
And in the business side of beverages, no topic is more trendy right now than “functional beverages.” They’re beverages that serve a “function,” or basically, products that claim to benefit health, wellness or performance (1). Now that 2021 is finally here, it’s out with the old and in with the new. Alcohol-free Cocktails.
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless diningexperience. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
When consumers dine out, they choose where to go based on a number of factors—menu variety, value, the experience and service they get when they go to a certain place and more. Utilizing data to own the entire customerexperience can help boost brand loyalty—and increase repeat visits—by enhancing the post-diningexperience.
To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.
This is not the normal amount of angst that has been present for decades fickle customer tastes, rising cost of goods, changing demographics, or escalating rents; there are far deeper concerns that make everyone scratch their heads in wonder. Theres plenty of fear and loathing going on in the restaurant business.
Really, wherever food and beverage has an intentional focus on quality and customerexperience, fine tea has a rightful place – just like wine and craft beverages. An Alternative to Coffee, Carbonated Beverages and Alcohol. The Trend Toward Premium Tea. These are just a few of the many options.
How do you keep your customers safe–without compromising the overall diningexperience? At the most basic level, a foodborne illness, often called food poisoning, is an infection or irritation of the gastrointestinal tract caused by consuming contaminated food or beverages. So, how exactly do you do that?
The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5
The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.
For instance, we're seeing a significant shift towards personalized guest experiences. This level of customization not only enhances guest satisfaction but also drives customer loyalty, which is crucial in our competitive market. What does the Canadian guest expect from a restaurant experience? by about one percent.
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. The impact of COVID-19 on customer behavior was experienced swiftly f by all industries. The Value of Trust.
The dining landscape is shifting, driven by Gen Z's (currently 11- to 26-year-olds) quest for “genuine” culinary experiences over the conventional allure of "the best" restaurants. They research, investigate and seek out experiences – especially when it comes to restaurants.
Restaurant design, kitchens, and the diningcustomerexperience has been changing over the past few years and with the COVID pandemic, it may be changing again. These aspects create a modern yet interactive diningexperience with a connection to the built environment. Getting Creative with Outdoor Space.
Customers are going to be hesitant to dine indoors. That they can get coronavirus from someone sitting next to them while dining. Create a contactless experience via QR Codes with a contactless menu and contactless check-ins. 'Safety' An app-first experience for restaurant chains. That tables are too close.
This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. The increasing demand for protein rich beverages made of dairy free milk is playing a key role in restaurants offering vegan beverages. Veganism is no more a fad. population is vegan and 1.5
Chris Adams, VP of Strategy, Oracle Food & Beverage. Predictive analytics, AI and ML streamline and expand the omnichannel diningexperience – Restaurants have pivoted their businesses this year to greatly expand the digital diningexperience, to a point where customers can interact however they want, whenever they want.
Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The visionary panel that explored dining away from home included members with specific expertise and interest in restaurant dining and the hospitality industry.
"We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” "We're very impressed with their quality of execution, product cadence and customer centric approach in these unprecedented times.” SpotOn Secures $60M Funding.
Comfort food, outdoor dining, Riesling and streamlined menus were top trends for 2020, according to Kimpton Hotels & Restaurants ' seventh annual Culinary & Cocktail Trend Forecast for 2021. Health food, eating local and personalized experiences. What do they expect will be hot in the coming year? Is Carob a Carb?
Restaurant owners must develop new ways to work more efficiently and attract more customers. The food and beverage industry is no stranger to new technologies, especially in the past couple of years with the boom of online ordering apps and QR code technology. Technology in the Restaurant Industry. Staff Shortages Due to the Pandemic.
With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.
However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.
Operations will continue to be simplified despite digital experiences expansion. Operations will continue to be simplified despite digital experiences expansion. The “restaurant anywhere” experience will expand. For part two, click here.
And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. So, how can restaurants address these air quality issues and get more customers through their doors each night? What Makes Customers Happy?
While there’s no crystal clear direction for the industry in 2022, there are restaurant design trends that could help shape the food and beverage scene for the better. How quickly can third-party delivery groups get in and out of the food and beverage space? Takeout is Taking Over.
During the pandemic, restaurants were forced to shut down or limit their indoor dining areas to prevent the spread of COVID-19. Most restaurants took advantage of al fresco dining or turned to alternative pick-up and delivery service methods to regenerate revenue. This is especially true for the hotel bar.
When thinking about the future of the diningexperience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The past year has created many challenges for the restaurant industry. But not in the way you might think.
Rewards Network, together with American Airlines AAdvantage Dining and United Airlines MileagePlus Dining, surveyed their members to learn more about what they anticipate their dining habits will look like over the next few months. Some highlights inlcude: Consumers' projected dining out frequency.
While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the diningexperience. Food and beverage sales in the restaurant and foodservice industry are projected to total $789 billion in 2021, up 19.7 Consumers are showing similar signs of permanent behavioral change.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. COVID-19 Consumer Dining Trends. Mixed take-out bag.
introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic. "With
Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. Off-Premises Dining Enhanced by Improved Technology. million by the end of 2022. While the restaurant and foodservice industry added back 1.7M
Beyond individual orders, meal kits saw a surge of popularity as at-home diners looked to create interactive diningexperiences while social distancing. New and existing tools like QR codes served an essential role in maintaining social distance as restaurants approached contactless dine-in capabilities fit for our new normal.
In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.
Some customers have the gift of foresight, using DoubleDash to add on recovery (or hair of the dog) essentials from nearby stores. And while our business has evolved over the past decade, so have our customers. Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024.
Six major themes are expected to drive restaurant operator profitability and beverage attachment post-COVID, according to the Coca-Cola 2021 Fountain Foodservice Beverage Strategy Survey. trust in fountain beverages. 1) Prepare for Dine-in Resurgence and (2) Plan for Off-Premise Growth. The themes include: pent-up demand.
The ability for restaurants, particularly full service restaurants, to operate at total capacity, consumer comfort with dining in, and more business and recreational travel will aid recovery at the dinner daypart. The key to the industry's recovery will be the strength of each daypart. foodservice industry. Visits at P.M. ” 2.
Hospitality operators can take steps now to not only ensure an easier transition but also maintain revenue streams and guest loyalty even if on-premise dining goes away. Many operators were able to pivot to delivery or pick-up offerings when dining rooms closed. Collecting Data to Build Customer Loyalty.
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