Service

DEAN & DELUCA to Launch Full-Service Catering

DEAN & DELUCA, a global leader in fine foods, announced the launch of its full-service catering program beginning April 1, 2017 in New York City. The catering program has been conceptualized by the recently appointed Corporate Executive Chef Brian Bistrong, who came to the iconic New York brand in March 2017 with years of experience in the culinary industry working with acclaimed chefs such as David Bouley, the late Bernard Loiseau, and Wolfgang Puck.

When the Fast Casual Model Doesn't Work

Fast-casual and hybrid restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow. But the leap into a counter-service format isn’t so simple as nixing a waitstaff.

100 Best Restaurant Practices

Whether you find these innovations inspirational or aspirational, they represent ideas and practices on the rise. Some are already moving into mainstream settings—applicable for operators with one location or hundreds, in casual to fine dining.

Grab App Helps Diners Skip the Wait at Airports

Mark Bergsrud was a longtime Continental Airlines employee responsible for e-commerce. During his many travels, he noticed that trying to navigate unfamiliar airports, often with very firm time constraints, led to limited choices when it came to dining.

Getting the Real Dish on Food Delivery

Delivery has long been a component of America’s pizza parlors and Chinese food purveyors, but now—as time-strapped consumers demand convenience—all manner of restaurants are offering door-to-door To-Go services.

US Foods' Tipping Point Boosts Sales, Service at Independent Restaurants

There is plenty to be said regarding the pros and cons of operating an independent restaurant versus a nationally backed franchised. While the debate is too subjective to warrant any real conclusion, US Foods took aim at an obstacle facing single-unit operators who grapple with limited resources on a daily basis.

Survey: More Than One in 10 Diners Have Skipped on Bill

QikServe, a mobile order and payment specialist, reveled that more than one in 10 of consumers admit to having left a restaurant, café or bar without paying. The statistic was discovered as part of a survey about customer service in the hospitality sector.

Why Restaurants are Saying 'No' to Customers

When Greg Pearce moved his restaurant to a larger location in historic downtown Wake Forest, North Carolina, in 2012—going from just 36 seats to 120—business at Over the Falls started booming like never before.

New Study Finds Restaurant Diners Want to Be Heard

According to findings from a new survey released by Original Review, a provider of in-house restaurant review technology for real-time diner feedback, restaurant goers are skeptical of restaurant review sites, favor a friend’s recommendation, like promotions, and will give a restaurant a second chance if they feel their complaints are heard and acknowledged after a poor dining experience.

Real-Time Reviews Promote Guest Interaction

Ildefonso Jimenez, the owner of Si Tapas restaurant, wanted to present a slice of Madrid in downtown Dallas. That meant paying attention to even the smallest details. But, unfortunately—at least on one note—his efforts were being drained as quickly as the small wine glasses he was pouring wine into.