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"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings."
With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. or place an order (for takeout). or place an order (for takeout). menu, hours, etc.), menu, hours, etc.), It slows down the process tremendously.
Here are five ways to enhance your restaurant’s takeout and delivery operations to improve customerexperience and open the door to more profit. Enhance Your Digital Presence Grubhub projects 40 percent of restaurant orders in 2023 will take place online. Manages orders at peak hours so the kitchen isn’t overwhelmed.
We’ve seen firsthand how social media generates buzz—especially when our famous customers get involved. By regularly sharing and reposting moments like these with high-quality photos, engaging stories, and thoughtful responses to comments, we keep our audience excited about the Health Nut experience.
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. However, another under-the-radar resource can be utilized to create a similar degree of connection and drive the same kind of customer loyalty: Digital ordering platforms.
In the dynamic and ever-evolving restaurant industry, culinary experiences are shaping customer preferences. After all, this business is all about people with customers at the forefront of decisions being made. So how do you thrive in a customer-driven competitive market? The industry is projected to reach $1.2
Just like a well-crafted mission statement will help guide your business decisions, identifying and understanding your target customers and competitors through restaurant market research will give your business a competitive edge. Let’s take the guesswork out of starting your food business and set your establishment up for success.
Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. Wages have risen roughly 13 percent since early 2023, leveling out at $13.62
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Positioning the bar as a brand extension and understanding the role it plays within the experience is a critical component.
The restaurant experience has quickly become a digital landscape. This attack, however, is not out of the ordinary. The consequences of data breaches for restaurants are far-reaching, from compromised employee and customer personal data to ransomware attacks, operational downtime, and even lawsuits.
Given that businesses grow by acquiring new customers, many national QSR brands rely heavily on advertising to increase exposure. During times of inflation or uncertainty, such as when brands are struggling with supply shortages, rising employee wages and the increasing cost of goods, price increases may need to be passed onto customers.
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings. However, this diversity of experience can also cause challenges.
With so many people leaving the industry, restaurants stepped up—raising wages, creating new opportunities, and doubling down on the employee experience. Similarly, AI-driven thermostats will optimize indoor climates, enhancing the comfort of both staff and customers while balancing energy usage.
As we navigate these changes, one theme stands out: innovation. Restaurants and bars are leaning into automation to address staffing shortages, enhance operational efficiency, and meet rising customer expectations for speed and consistency.
You’re handling inventory, coordinating staff, and managing delivery routes, but everything seems to take twice as long as it should. For example, let’s say you run out of a key ingredient because inventory wasn’t tracked accurately. Start by mapping out your entire delivery process from start to finish.
You take your seat at a table embedded with a touchscreen menu. Tipsy is a real robotic bartender at the Miracle Mile Shops in Las Vegas, mixing drinks for customers as we speak. And with robots like Tao greeting customers at the door, even front-of-house roles might be at risk. But this isn’t some distant sci-fi fantasy.
Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. Well, today we are going to explore some strategies to take some of that money out of your vendors pockets and put it in your pocket. That’s a different story.
“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.”
The demise of cash payments might be exaggerated as 90 percent of people select cash as their most widely used payment method and 89 percent consider the ability to pay in cash as important for their customer satisfaction, according to Why Won't Cash Just Die??? , What should restaurant operators take away from the results? "Going
Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. In fact, boosting AOV is one of the easiest and most effective ways to increase revenue while improving the customerexperience for your guests.
Beata Zawrzel/NurPhoto via Getty Images New CEO Brian Niccol is hoping customers will fall back in love with the coffee chain. Here’s why they fell out of love in the first place. Starbucks had its moment in the sun, but at some point along the way, it lost touch with what its customers were actually looking for.
They have to balance keeping customers happy while making sure their staff gets paid fairly. Restaurants must rethink their approach to tipping to retain staff and keep customers happy. Restaurants that set up solid tipping programs see fewer employees walking out the door. Simplifies the tipping process for customers.
For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. Having a digital presence is critical.
In show of changing customer preferences, over half of the brands on this year’s list are new (27) compared to last year. These metrics were then weighted.Yelp measures consumer interest by looking at select actions users take in connection with businesses on Yelp, including viewing business pages or posting photos or reviews.
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.
Technology doesn’t just level the playing field; it allows mom-and-pop shops to improve efficiency, reduce wait times, and enhance the customerexperience in ways that were once out of reach. Take a busy corner café, for instance. The benefits expand beyond labor and into customer data and efficiency.
As we approach the busiest time of year for in-store bakeries, flavors like pumpkin and peppermint take center stage across the country. Today’s consumers are on the hunt for bold and unique flavor combinations that enhance their seasonal experiences.
Hes also become a self-appointed champion for those independent restaurants, which frequently end up with lines of customersout the door after Lee posts a positive review. Now, hes taking his restaurant advocacy one step further with a new partnership with point-of-sale platform Toast. Was that a lesson you learned recently?
Across the country, bakeries and pop-ups, often helmed by members of the Mexican and Central American diasporas, are celebrating Mexican baking traditions and experimenting with flavors, creating a new world of Mexican American pastry. Most modern panaderías are taking flavor inspiration from other cuisines and traditions.
Unless customers are dining in — which is an option at Wonder, though not its priority — these meals are then delivered by Wonder couriers. Of course, with the Grubhub acquisition, Wonder will now also be available via Grubhub; the company hasn’t specified if or how it’ll take over delivery.) How does Wonder make its food?
Rifrullo Café, a cozy farm-to-table restaurant in Brookline, Massachusetts, hums with customers on a steamy July mid-morning. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. These restaurants try to tackle them all.
These are tools that can help you streamline operations, easily schedule staff, and make sure you never run out of ingredients for your best-selling menu items. AI is no longer just a buzzword, its a reality that is reshaping how restaurants operate, interact with customers, and make decisions.
” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. At Thought For Food & Son, we take pride in campaigns like these that go beyond traditional marketing. However, these challenges also create opportunities for synergy.
When customers are looking for a new place to eat, one of the first steps in that journey is checking reviews. Reviews give your restaurant the credibility it needs to attract new customers on a daily basis. Collecting direct feedback from customers and sharing it with the world is pivotal to growing your business year after year.
My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. We had another big decision to make: do we change who we are at our core to accommodate a co-packer’s production approach, or do we figure out how to remain small batch at scale?
These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability. Order Acceptance Time Order acceptance time measures how long it takes for a restaurant to acknowledge and confirm an online order.
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Too high, and youll drive customers away. High-end restaurants can charge more for the experience, leaving wiggle room for a higher food cost percentage.
With 52% of consumers saying that ordering out is essential to their lifestyle, every restaurant that wants to stay competitive must offer delivery. The result is frustrated customers, stressed employees, and a system that feels more like a burden than a boost to your business.
Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.
Its the number one way customers discover new restaurants and if your business isnt showing up in the search results, youre losing diners to competitors who are. Local restaurant SEO is the best way to attract new customers, and its easier than you thinkyou dont need to be a technical expert to start seeing real results.
Nowadays, running a successful restaurant takes more than great food and good service. From improving your Google listing to leveraging customer reviews, these tips will show you how to boost your visibility and drive more traffic to your restaurant. A smooth mobile experience keeps people engaged and leads to more online bookings.
How do you keep your customers safe–without compromising the overall dining experience? As a manager, understanding the causes and symptoms of foodborne illness is key, not just for staying in compliance with health regulations but also for safeguarding the health of your customers (and the reputation of your business).
A staff of skilled, experienced team members keeps dining rooms running smoothly, boosts efficiency in the kitchen, builds goodwill with customers, and pushes restaurants to innovate – all of which contribute to business success and sustainability. Flexible scheduling is a highly effective method of combating burnout and disengagement.
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