Quaker Steak & Lube may be a legacy brand best know for its automotive décor and its chicken wings, but that isn’t stopping this national franchise from changing with the times. With a menu overhaul launched earlier this year as part of its aggressive efforts to attract new franchisees to grow the brand, this chain continues driving forward and drawing in old and new guests alike.
When training suffers, so does a business. From bad food to bad service, improperly trained employees can ruin a dining experience and cause customers to never come back. When a restaurant outgrows its learning management system (LMS), it is crucial to find a new one that can better fit the business.
Finding fresh, natural ingredients and products has never been more important in restaurants, as consumers are now paying more attention to where food comes from and its nutritional content.The National Restaurant Association reports in “Trending Healthy” that more than seven in 10 adults are trying to eat healthier at restaurants than they did two years ago, with more than eight in 10 restaurants saying their guests pay more attention to nutritional content of food.
Many chefs have been conflicted over frozen foods despite the cost and labor benefits these products offer because of perceived quality differences as compared to “fresher” produce, but research suggests that the idea that the quality of frozen foods is not as high as never-frozen products is inaccurate.
Beverages may not be the stars of most restaurant menus, but ignoring the power of these items is a big mistake. In Coca-Cola’s 2016 “Away From Home Beverage Landscape Study,” researchers found that in 45 percent of all away-from-home eating and drinking occasions, beverage drives restaurant selection, and 10 percent of the time, beverage is even more influential than food.
Terms like natural, organic, and clean have been popping up across the industry with increasing frequency over the last few years, and that is largely due to increased consumer demand for foods that they perceive as healthier than processed foods.
When you run a restaurant, every tiny detail matters. From window treatments to silverware, guests pay attention to everything they see. This also includes the brand messages you are sending—both your own, and those of your vendor partners.
Breakfast is booming. From the explosion of brunch to the proliferation of all-day breakfast menus, this meal has migrated out of its traditional daypart and taking over all industry segments.Because of this popularity, breakfast can be a powerful sales driver.
If you’ve ever had a conversation with someone about what the best jelly or jam flavor is, you probably know that the debate gets pretty heated. People have very strong opinions about what they put on their toast and biscuits.
While food may be the star of a restaurant, presentation is a vital component of creating the right dining experience. Matching serviceware to your concept can have a dramatic effect and differentiate your restaurant, while boring presentation can disappoint guests.