Restaurant Industry Opinion | Food Newsfeed

Expert Insights

How Restaurants are Surviving Ever-Changing Payment Technology

I never imagined that a reality television show would have any redeeming value for me, so I certainly was surprised when I suddenly noticed a connection between the popular TV reality series Survivor and many of the full-service restaurant operators that I’ve come to know over the years.

15 Ways to Build a Safer Kitchen

Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.

Is Training Limiting Your Restaurant's Potential?

At the heart of any successful foodservice business is a well-defined, meaningful training program. My work is primarily in the franchise market, and the ability to scale or replicate your business is enormously impacted by the quality and consistency of business training.

Big Data and How it Can Fuel Restaurant Growth

With over 40 years in the restaurant industry, most notedly as CEO of a restaurant chain with over 150 locations, Ward Olgreen, from Marketing Vitals, shares his perspective on the value of big data for industry growth.

How to Keep Your Restroom Looking Clean

Most successful consumer business owners know that cleanliness is key to keeping repeat customers. According to a recent retail consumer study performed by M/A/R/C Research and National In-Store, 14 percent of consumers polled said they would stop visiting a store that was not as clean as they would like.

Are You Making the Most of Your Loyalty Program Data?

The value of guest data is indisputable. All restaurant marketers want to know when guests visit their stores, how often they visit, what they buy, and how much they spend. But knowing this information is only part of the battle.

The Future of Feedback: Employee Survey Technology

Executives leading their organization to be an employer of choice should take notice of shifts occurring in how frequently great companies ask employees for feedback. Expert consensus is emerging around upgrading the one-time per year annual employee survey to a real-time data gathering routine targeted toward timely business interventions—and, technology companies are ready to help.

6 Easy Ways to Fill Your Empty Tables

We've all had those days where at opening it looked just like any other day, but by 8 p.m. it was obvious the electric bill hadn't been covered, much less the cost of wait staff. Every restaurant goes through cash crunches at some point, but successful restaurants know how to keep them as few and far between.

Using Supplier Partnership to Boost Sales and Profits

With full-service restaurants continuing to face declining customer traffic and sales, operators are struggling to devise new strategies to reverse the trend and restore their profit margins. Some are looking for “quick fixes,” which don’t exist.

What Should You Look for in an Inventory Solution?

Have you resolved to make inventory a more consistent part of your business?You should. It’s just too important to ignore. Inventory gives you a handle on your cost of goods sold, on where you’re over ordering and food is going to waste, and even on employee theft.

Secrets of Restaurant Design

Opening a restaurant is risky business. Some statistics suggest that half of all new eateries close within their first year. Sure, establishing an incredible menu is of paramount importance for success.

How to Keep Pests From Bugging Your Guests on the Patio

The approach of warmer weather brings a host of concerns for restaurant owners. Chief among them is customer comfort in outdoor areas—when the heat and humidity rise, comfort falls in equal measure. However, air-conditioning outdoor patios and pavilions is neither financially nor environmentally friendly.