Customer Service in Restaurants | Food Newsfeed


Stacked Offers Custom Creations, Customer Choice

With engaging technology, complete customizability, and full service, the deck seems to be stacked in Stacked’s favor. The California-based restaurant is focused on providing popular American comfort foods with an unprecedented level of customization—something full-service restaurants often struggle to provide without a cumbersome ordering process.

Clutch Refreshes Loyalty and Membership Program

Clutch, a pioneering consumer management platform delivering consumer intelligence and engagement solutions, announced today the development of the refreshed Latitude 360 ‘360x Club’ Membership and Loyalty Programs.

Johnny Rockets Appoints New VP of Operations and Training

Johnny Rockets, the global restaurant chain, announced the appointment of Jim Kensinger in the newly created role of vice president of operations services and training. Kensinger is responsible for improving the quality, consistency, and profitability of the brand's franchise and corporate restaurants worldwide through communication, training, and engagement.

Sheraton Elevates Food & Beverage Offerings

Following the recent number-two ranking in Starwood’s Guest Experience Index for the Sheraton brand, the Sheraton Reston Hotel is continuing to increase their guest services via their food and beverage offerings.

Arooga's Offers Free Meal to Soldiers on Memorial Day

Arooga’s is honoring America’s fallen military members this Memorial Day by inviting all veterans and active-duty military members to eat free on Monday, May 25, at all nine of its central Pennsylvania restaurants and its newest franchise location Uncasville, Connecticut, adjacent to the Mohegan Sun Resort and Casino.

RAMMYs Finalists Discuss DC Dining

On May 6, Restaurant Association Metropolitan Washington (RAMW) brought together local industry leaders for a conversation about the state of the region’s restaurant and foodservice community.

Small Plates, Big Presentation

The small-plates trend keeps growing, and increasingly diners’ small plates are arriving at their table in mini crock pots, tiny cast-iron skillets, or diminutive Mason jars. But while these vessels may be small, they pack large benefits for chefs and back-of-the-house crews.

ServSafe Program Now Offering eCertificates

The National Restaurant Association announced that it is now offering complimentary eCertificates for the ServSafe suite of training products, including ServSafe Manager, Food Handler, Allergens, and Alcohol.

Dave and Busters Wins Award for Responsible Alcohol Service

The National Restaurant Association congratulated Dave and Busters on receiving the 2015 VIBE VISTA Award for Best Responsible Alcohol Service Program.The restaurant received the award at the VIBE (Very Important Beverage Executives) conference in Las Vegas.

Business Diners Pay Dividends

High-end restaurants that typically ramp up their staffing and operations for weekend suppers and Sunday brunch may need to add a new segment to their strategies: Weekday business diners are the latest hot commodity.

ChowNow Introduces Google Wallet To Ordering App

ChowNow, the online ordering and marketing platform for restaurants, announced a partnership with Google that brings Google Wallet to thousands of independent restaurants across the United States.All of ChowNow restaurant clients’ ordering apps have been updated to include Google Wallet at no additional cost, and all new restaurant clients will receive it as a standard feature.

Waffle House Moves to NCR Silver POS System

Waffle House completed its rollout of mobile point of sale system NCR Silver to 1,400 corporate locations across the country.The restaurant brand is now also preparing to roll out NCR Silver to hundreds of participating franchise restaurants.

HMSHost Lands Awards For Airport Dining

At the awards gala during the 2015 Airport Revenue News Conference and Exhibition in San Diego, global restaurateur HMSHost was awarded the Best Overall Food & Beverage Operator and Food Operator With The Highest Regard For Customer Service for the eighth consecutive year.

All Grown Up

Chef Jonathon Sawyer is having a moment. He’s rhapsodizing about the pork chop at his Cleveland restaurant, The Greenhouse Tavern, voice cresting as he describes the delicate flavors, the opaque gravy, the creamy purée that finishes the plating.