Restaurants leaders know that they live and die by whether or not guests enjoy their food, but great flavor alone is not enough to keep guests coming back for more. Menus must appeal to diners, but customers must also feel comfortable in the physical space of a restaurant if they will return.
Beverage programs offer restaurants some of the highest profit margins in the industry and can be a key factor in where customers decide to eat. Coca-Cola’s 2016 “Away From Home Beverage Landscape Study” found that consumers actually choose which restaurants they frequent based on beverage selections 45 percent of the time.
Jimmy John’s culture is laser-focused on quality—high quality. It’s actually more than a culture, it’s a way of life that influences everything they do, from the delicious food to the work ethic instilled in the team and franchisees.
Restaurants are facing increasing financial strain as states and municipalities pass more legislation around wage and labor practices, healthcare costs grow, and the hospitality labor pool shrinks. At the same time, customers are also becoming more demanding.
Following and setting food trends is critical to the success of a brand, but frequently changing menu offerings or creating dishes that require new, expensive ingredients can put financial strain on the business and increase pressure on busy kitchen staff members.
Breakfast is growing across the entire foodservice industry, especially as all-day breakfast has expanded across both full-service and quick-service concepts. But to drive breakfast business, brands need to stand out from the competition with high-quality, differentiated offerings.
It’s late—too late to still be stuck at work. There you are, tucked away in your office flipping through text messages, bar napkins, and sticky notes to sort out who is available when. You spend hours piecing together a schedule for the upcoming week, then tack your finished product up on the staff room wall.
It’s no secret that beverages are powerful tools for restaurants. Not only do they offer high profit margins, but strong, unique beverage menus also drive traffic. According to Mintel’s research, 45 percent of the time consumers actually choose which restaurants to frequent based on beverage offerings.
Today’s restaurants leaders face growing operational and labor costs, as well as high employee turnover. In addition to these challenges, Datassential’s 2018 Pulse report also lists growing consumer demand for speed and convenience as a top concern among restaurant owners.