Goliath Consulting

AUGUST 1, 2023

Matcha-infused cocktails are also a great innovation to consider. Dining Experience Innovations In addition to the food, the ambiance and design of a restaurant play a significant role in drawing customers. The post The Art of Japanese Cuisine: Unleashing Innovation and Trends in Your Restaurant appeared first on.

Innovation 195

Innovation Fine Dining 2021 Email Marketing 195

7 Shifts

APRIL 7, 2021

A short tour of the restaurant usually follows, leading to the introduction of key staff members, and then an overview of the menu along with an outline of the weekly scheduling process. Depending on the position, new employees are taught the importance of food prep work along with how the chef and his/her cooks curate the menu.

Training 370

Training Food Safety Customer Experience Insurance 370

Modern Restaurant Management

APRIL 25, 2024

Sidewalk cafes, rooftop terraces, and courtyards are all excellent options for expanding seating. Surrounded by flourishing herbs, edible flowers, and citrus trees, guests can savor the farm-to-table tasting menu while immersed in nature. The use of outdoor space often means more seating opportunities for businesses.

Outdoor 221

Outdoor Seasonal Menu Seating Dine-in 221

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. . The recently updated menu also includes housemade chips and freshly baked chocolate chip cookies.

Franchising 414

Franchising Franchise Catering Online Ordering 414

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Altering seating arrangements to improve spacing between guests. ” Menu Anywhere.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. . Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

JANUARY 28, 2021

In October, shortly before Halloween, Tamez saw a post on Uni’s Instagram announcing a new feature: Enjoy the restaurant’s a la carte menu in the privacy of one of the Eliot Hotel’s suites. restaurants are forced to regularly innovate in order to stay afloat. Hotels have suffered similarly.

Hotels 344

Hotels Fine Dining Dine-in Front of House 344

Modern Restaurant Management

JANUARY 8, 2024

For example, there will be fewer human interactions when ordering takeaways during busy lunch hours, quick customer seating, or bill payments. During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. Not Quite Cyndi Lauper, but Brands Just Wanna Have Fun!

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

FEBRUARY 28, 2020

Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences. Additionally, design elements such as new signage, menu boards, furniture, fixtures and finishes, will be installed to reflect the school’s distinctive spirit and identity.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. . Most common challenges for US F&B business owners: 1. percent for QSR restaurants.

Food Truck 251

Food Truck Fast Casual 2024 Food 251

Modern Restaurant Management

NOVEMBER 2, 2021

We strongly believe that our significant experience in the QSR space, our strong digital focus, our ability to innovate, as well as our proven execution capabilities, will enable Subway to become a dominant player in the region.” . “Everstone Group is delighted to be a partner and custodian of Subway in the region.

Franchising 450

Franchising Franchise Leadership Beverage 450

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. Restaurants will up menu prices – 9 in 10 restaurant owners/operators plan to increase menu prices as they grapple with growing supply shortages and costs.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MAY 28, 2021

The brand’s commitment to each guest service experience is the focal point of upcoming menu innovation, value-based choices, and a portfolio of new organic food and beverage educational content. “The Juicey Awards are about honoring our passionate store owners. Biscuit Belly Signs First Multi-Unit Deals.

Franchising 474

Franchising Franchise Fast Casual Loyalty Program 474

EATER

MAY 8, 2023

Lunch and dinner typically begin with an amuse-bouche of seasonal barbajuans, fritters common to the Riviera that are typically filled with ricotta and leafy vegetables like Swiss chard. For more innovative pastries and modernized classics, visit L’Ogre de Carrouselberg , a five-minute walk away.)

Food 304

Food Seasonal Menu Back of House Training 304

Modern Restaurant Management

FEBRUARY 25, 2020

In Arkansas, ordering buffalo ribs will land you a plate of fried fish—seasoned, battered ribs cut from local big-boned buffalo fish. Founded by Joe and Molassis Watson in 1905, it started as a sandwich shop out of their home, with Joe later adding catfish and buffalo ribs to the menu.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348

The Restaurant Group

NOVEMBER 20, 2024

Understanding your audience helps in crafting a menu and ambiance that resonates with them. Happy hours, lunch specials, or early bird discounts can fill seats that might otherwise remain empty. Bundle Meals or Create Special Menus Offer value deals to attract groups or families.

Loyalty Program 78

Loyalty Program Customer Experience Social Media Customer Service 78

7 Shifts

JANUARY 31, 2024

One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials. If this applies to you, you'll want to make sure that menu items are enticing, well-portioned, and profitable.

Management 397

Management Management Kitchen Safety Front of House 397

Modern Restaurant Management

JUNE 17, 2021

Features of the new restaurant design were determined following a thorough brand study on drive-thru operations and Guest habits, and include a double drive-thru lane, parking stalls for curbside pickup, a walk-up window, and patio seating. ” CPK’s global presence includes more than 200 locations in 8 countries and U.S.

Franchising 431

Franchising Franchise Food Truck Loyalty Program 431

EATER

APRIL 30, 2024

But Num says the exercise isn’t about gathering enough eggs to fill out a menu. Utilizing seasonal, traditional ingredients — mountain crabs, boba pearl-like mushrooms, sour forest mangoes, mole crickets — his sophisticated-yet-unpretentious dishes are upending stubborn perceptions. Chef Num at work. Torching ant eggs.

Seasonal Menu 304

Seasonal Menu Agriculture Food Order Take-out 304

Modern Restaurant Management

MARCH 16, 2020

65 percent use a paper towel when touching door handles, faucets or toilet flushers, 44 percent operate the toilet flusher with their foot, 42 percent use a seat liner or cover, 29 percent hover above the toilet seat, 29 percent use their butt to open and close doors and 27 percent use their elbow to operate towel dispensers.

Mobile Ordering 305

Mobile Ordering Online Ordering Point of Sale POS 305

Modern Restaurant Management

OCTOBER 16, 2019

“We are constantly working on innovations that help merchants find new, meaningful ways to reach customers and run their businesses more efficiently,” said Fuad Hannon, Head of New Business Verticals at DoorDash. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

NOVEMBER 19, 2019

“I applaud all of the chefs for excelling in the kitchen, and thank them for their devotion and dedication to continuously innovating our customers’ dining experience.” Competitors have 30 minutes to create a menu, 4 hours for allotted cooking/service time, and 30 minutes for clean-up.

Delivery 322

Delivery Reservations Customer Experience Retail 322

Future Food

NOVEMBER 27, 2024

Innovative trends are emerging, reshaping the industry landscape and offering fresh opportunities for growth. Less choice might be the obvious downside for customers but then focus can move to the quality of food being made and potentially deflect menu price increases. Small is beautiful.

Hospitality 78

Hospitality 2025 Food Back of House 78

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Haggis, a seasoned executive, brings nearly 40 years of experience in the food industry to Taco John’s board.

Franchising 340

Franchising Franchise 2020 Leadership 340

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

AUGUST 14, 2020

“Virtual kitchens are a unique franchising opportunity that gives us a new and innovative way to capitalize on consumer trends at a low cost,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .”

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

7 Shifts

MAY 31, 2021

By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season. For example, at a casual family restaurant, the service model might look like this: The host greets the party and seats them. Operations Management. Use Restaurant Technology.

Operations 363

Operations Inventory Hiring Customer Service 363

ChowNow

JULY 23, 2024

This could include your location, menu innovation, customer service approach, or any other differentiators. Example: “Our competitive advantage lies in our exclusive partnership with renowned Italian chefs, a menu that emphasizes locally sourced ingredients, and a prime location in the city’s culinary hotspot.”

Seasonal Menu 195

Seasonal Menu Customer Experience Dine-in Customer Service 195

Modern Restaurant Management

OCTOBER 18, 2019

The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. " Guests use their cellphones to see all menu items, order and pay. Within the US alone, an estimated?

Waste 262

Waste Food Franchising Franchise 262

Modern Restaurant Management

FEBRUARY 19, 2020

Allen comes to Checkers & Rally’s with a proven track record of success in the restaurant industry and deep expertise across brand strategy, menu and marketing, franchising, restaurant technology, and restaurant operations, among other disciplines. Taco John’s is initially focused on markets where it already has a presence.

Franchising 305

Franchising Franchise Fast Casual Point of Sale 305

7 Shifts

SEPTEMBER 19, 2019

Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Sure, you have.

Management 284

Management Management 2019 Employee Relations 284

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

MARCH 8, 2024

The findings in the report include the top challenges for enterprise restaurant operators, investment priorities, innovations, digital sales trends, and what brands can expect for 2024. They were ranked based on their standard menu pricing per person. The standard tasting menu costs $525 per person. “Slice of the Union.''

Catering 251

Catering 2024 2023 Guest Recovery 251

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.  Think about adding thematic decor, comfortable seating, and even outdoor entertainment to craft an unforgettable dining experience.

Seasonal Menu 98

Seasonal Menu Outdoor Email Marketing Loyalty Program 98

Modern Restaurant Management

FEBRUARY 21, 2020

Sushi Maki also offers a variety of other MSC certified sustainable seafood, on a seasonal basis. The menu will also shine with a variety of grilled dishes and Japanese snacks, all with Chef Morimoto’s signature twist. The menu will feature small plates, sushi rolls, sushi bowls and ramen. Regis San Francisco.

Brewery 348

Brewery Design Food Supply Equipment 348

EATER

MAY 31, 2023

Locally raised beef, an array of summer produce, and a variety of other seafood are all on the menu. The Culinary Institute of Canada in Charlottetown attracts talent from all over too, feeding skilled cooks and a spirit of innovation into restaurants across the island. But the famous bivalves don’t get all the attention.

Front of House 246

Front of House Back of House Hotels Seasonal Menu 246