Editor’s note: This is the first of a monthly column with Rom Krupp, the founder and CEO of Marketing Vitals, an analytics software helping restaurants of all shapes and sizes.Since it launched 12 years ago, Twin Peaks is now an 80-location restaurant chain in 25 states.
At first glance, the growth plan laid out by East Coast Wings + Grill might seem bold, perhaps even ambitious: Take a 35-unit chicken-wing chain and build it beyond 100 restaurants. Given the full-service casual dining landscape, where retraction—not expansion—is the buzzword, East Coast Wings would be a trend bucker to say the least.
Starting Monday, Red Lobster fans will be able to get their seafood fix with an added bonus—and they’ll even be able to reserve a table from home.For every dollar spent, Red Lobster customers now have the opportunity to earn points toward free food as part of the new “My Red Lobster Rewards” program, which launched nationwide.
The notion that technology and, specifically, mobile tools can remedy some of the restaurant industry’s traffic concerns isn’t a new one. Pretty much every major brand is either embracing the movement wholeheartedly or having boardroom discussions on how best to start.
As a restaurant owner, you’ve got plenty to think about. Between guest experiences, menu offerings, marketing initiatives and keeping your business in the black, you’re knee-deep in a multifaceted venture that necessitates a strong business strategy and an uncompromising vision.
There is a silver lining for businesses, especially restaurants that have yet to upgrade to pay-at-the-table devices that accept both EMV and contactless payments. A variety of new products now on the market provide tableside payment capabilities that could increase turnover and tips, while reducing fraud and skimming.
The evolution of IHOP continued Wednesday with the DineEquity brand’s first opening of a post-security Airport location at the Dallas Fort Worth International Airport in Terminal E. IHOP is in the midst of its most extensive remodel program in the company’s nearly 60-year history, a roughly $200 million initiative that expects to refresh about 1,000 units across the country by the end of 2018.
Fall has officially fallen upon us and it's time to celebrate. This is a wonderful time of year for chefs as the bounty of the harvest arrives and diners head out in search of warm, comforting meals packed with their favorite fall flavors.
Famed Chef John Besh stepped down from his restaurant group Monday following sexual misconduct allegations leveled against him and his eponymous company, Besh Restaurant Group, which he co-owns.The New Orleans Times-Picayune conducted an eight-month investigation into the company, where 25 current and former Besh Group employees said they were victims of sexual harassment during their time at the company and its restaurants.
When Nils Westlind opened the Latin American restaurant Ronero in Chicago’s West Loop last year, the cocktail list featured more than 25 selections, a mix of originals and re-imagined classics like the Pisco Sour.
With the on-demand economy impacting other industries, from taxis to hotels, it has also taken hold in restaurants in various ways, including staffing.Circumstances that have long been difficult for operators—such as special events that create increased demand or a scheduled worker who becomes a last-minute no-show—can now be addressed immediately through staffing platforms like Jobletics, Wonolo, and Jitjatjo.
When consumers buy a bottle of wine, most of them know what variety of grapes they’re drinking in that particular vintage. But do they know what properties—or even how many different vineyards—those grapes come from? Not likely.
While the outlook of the hospitality sector looks positive, the war in the restaurant industry is heating up every day. On one hand, there are an increasing number of new restaurants popping up. On the other hand, most restaurants close within first three years.
Chef Daniel Asher says the time has come for chefs to embrace eco-conscious cooking. “As our food system has become more industrialized, we’ve lost the integrity of ingredients, the beautiful intricacies of unique artisans who produce our food, and the romance of small family farms.