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.
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.
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.
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.
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.