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.
DoorDash, a Silicon Valley technology company, and Consolidated Restaurant Operations, Inc., a multi-national restaurant operations company, announced a new partnership to provide door-to-door food delivery from dozens of restaurants across the U.
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.
Here’s one sports cliché Buffalo Wild Wings has turned into a promise: Start the clock.At nearly 900 of the chain’s locations throughout the U.S., guests are now timing their meals during the always-harried lunch hour.
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.
Recent debates over raising the minimum wage and lowering tip credits have renewed interest in the question of whether restaurants should replace tipping with service charges or higher service-inclusive menu pricing.
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.
Adjacent to his downtown Cleveland restaurant Noodlecat, James Beard Award-winning Chef Jonathon Sawyer’s commissary churns out homemade pasta, vinegar, and pickles for his celebrated group of restaurants.
Even though restaurant chains seem to have been enjoying some positive macroeconomic tailwinds of late—from lower food-commodity prices to dramatically lower gasoline prices that have freed up funds for dining out—the industry today faces an array of formidable challenges, including ensuring food safety in the wake of such incidents as Chipotle’s high-profile E.
David Chang’s expanding Momofuku empire is adding another New York City restaurant, although its exact location will remain a secret well past its opening date sometime this spring. Chang told The New York Times the new concept, named Ando, is “sort of my dream restaurant,” for precisely that reason.
The James Beard Foundation announced the nominees for the 2016 James Beard Foundation Awards. The nominees were announced Tuesday during a breakfast at the Presidio Officers’ Club in San Francisco, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s board of trustees; and John Washko, James Beard Foundation board trustee and chair of the Awards committee.
Guilty as charged, at least when it comes to texting at the table.I try really hard to curb that compulsive habit when I’m out with friends, but catch me dining solo and the cellphone is in my hand—almost as often as the flatware.
In this advanced digital age, rules of etiquette still apply in the restaurant setting, even if they do seem to change as quickly as the latest smartphone craze.Exactly what those codes of etiquette are varies from establishment to establishment, however.