Pressed for time, a growing number of customers want to dine as quickly as possible and get in and get out of restaurants rapidly. To meet their client’s changing needs, many full-service eateries are introducing strategic practices to meet their guests’ needs such as curbside pick-up, paying the check by tablet, and quick and inexpensive power lunches.
In the Barclays Capital 2017 industry report on the fastest growing 200 private restaurant chains in the U.S., most of the top 20 consisted of quick-service eateries except for three: First Watch, Black Bear Diner, and Bar Louie.
In many businesses—perhaps best exemplified by Amazon—artificial intelligence and data analytics are driving the way to capture audience and boost revenue. And while these technological tools have their place in restaurants, some owners contend that old-fashioned customer service, getting to know your clientele and making them feel special, counteract the increased competition from prepared meals and at-home delivery services.
Who could resist sitting down to a chicken burrito filled with cheese, rice and beans, a scrumptious quesadilla or delectable nachos topped off with a margarita? Sit-down Mexican chains such as On the Border, Abuelo’s, Cantina Laredo, and Uncle Julio’s, to name a few, have been capitalizing on satiating consumer preferences for tasty Mexican food for decades, which has led to expansion in many cases.
By the end of 2016, McDonald’s had amassed 36,900 retail shops globally, Burger King 15,738 outlets, and Pizza Hut 11,000 eateries. While burger and pizza chains have expanded exponentially, consider some of the largest barbecue chains in the U.
Restaurant fads arrive almost daily these days. Ramen and Asian fusion are in, restaurant kiosks proliferate, and tablet eateries, executed without servers, are spiking, and The New Yorker recently profiled a “pan-Soviet fusion” eatery located in, where else, Brooklyn? But there’s one trusty standby that never seems to fade: the classic steakhouse.
When two savvy entrepreneurs launched Dave and Buster’s, a 40,000-square-foot eatery in a Dallas warehouse in 1982, where diners could play games, they likely didn’t know it would result in a new restaurant concept: “eatertainment.
For many restaurateurs and general managers, reading Yelp and TripAdvisor reviews has become a daily routine, like drinking coffee.Take Liam Seide, owner and general manager of Denizen, a swanky wine bar and eatery in Williamsburg, Brooklyn.
You’d think restaurateur Marco Canora would be sitting pretty. After all, the chef was named Best Chef for New York City at the 2017 James Beard Awards. His restaurant Hearth, located in the East Village, has been humming along since 2003 and it still generates a steady fan following long after the initial buzz.
“Would you like to play ping-pong after you finish your meal?” might be an apt question for a server to ask a customer at the fast-growing Denver-based restaurant chain Punch Bowl Social. It’s opening its 11th outlet by the end of 2017 and plans six more (in 2018).
Most 71-year-old French chefs who have earned three stars from Michelin are contemplating retirement and maybe retreating to a summer place in Monte Carlo or Nice. But not Antoine Westermann. He earned his three stars at Le Buerehiesel in Strasbourg, France.
The Chefs Club is bringing global and domestic culinary talent to prepare meals and offer original recipes at its eateries in New York and Aspen, Colorado. It operates like the James Beard House, the renowned non-profit membership club that invites the best domestic chefs to prepare meals for foodies in New York City.
It takes more than quality meat these days to run a successful steakhouse, suggests chef Charlie Palmer. And he ought to know. He owns four Charlie Palmer Steaks in New York, Las Vegas, Reno, and Washington, D.
Sales at 64 percent of casual dining chains in 2016 dipped, according to industry tracker TDn2k, heightened by a slew of competitors. That list includes fresh meals delivered to consumers’ homes, inexpensive prepared meals from supermarkets like Trader Joe’s, and fast casuals like Panera Bread.
Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.