Custom features within any restaurant space can become a brand trademark used to spark interest, entice guests and create brand recognition. Restaurant operators rely on their designers, and the partnerships they bring to the table, to create a successful finished product.
The sea level is rising and so are food prices in America.According to The National Restaurant Association, the 1 million-plus restaurants in The United States generated roughly $799 billion in sales last year, generating industry wide anticipation for yet another strong year in 2018.
The demand for convenience and personalization is greater than ever and it's changing the way guests interact with every single restaurant. There is a clear transition from at-counter mobile payments to mobile-initiated orders.
An off-premise dining strategy is crucial to a modern restaurant's success. Multiple studies continually prove that as these options increase, more and more guests will order their food from an off-premise location for delivery or pickup than dine in-house.
Editor’s note: Top Ops is a monthly column that grapples with the prominent operational quandaries facing restaurateurs in the 21st century—employee retention, the rise of off-premise, etc.—and explores how top brands are employing innovative mobile and third-party solutions to tackle them.
In the restaurant industry, growing a business must go hand-in-hand with scaling sustainability. Most restaurants face a slim, 3 to 5 percent average profit margin, but sustainability efforts can lead to impactful cost savings that improve the bottom line.
During the hot, summer months, going out and enjoying a nice meal with friends and family can be a relaxing experience. Just as guests pour into your restaurant to escape the blazing heat, other undesirable visitors, such as pests, do the same.
We’ve all been to restaurants where we sit down at a table or booth and notice there is something in dire need of a repair. It could be a ripped or cracked vinyl seat. Perhaps tables and counters showing damage with chipping or scratches.
Restaurant owners and operators should expect face-to-face inquiries about their marketing and promotional relationships with producers and distributors from the U.S. Department of Treasury’s Alcohol and Tobacco Tax and Trade Bureau (TTB).
Today’s consumers want what they want, when they want it, and they don’t want to spend much time figuring out how to get it. That trend is driving what’s called omnichannel, a concept that has retailers obsessed.
It is the nightmare scenario: the breakfast crowd has left and the lunch crowd has yet to come. The fryers and grills are running. The staff is standing idle. Time is money and right now, both are going wasted.