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A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
The challenge is no longer having the biggest presence or most followers; now quality matters before activity.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
If you can provide an affordable, healthy, flavorful solution on a consistent basis, millennials are going to prefer your brand.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
Nimbleness, dynamic customer relationships, customization and millennial insights are all key to brand success, says FOCUS Brands CEO Steve DeSutter.
Restaurant patrons across age groups and political orientations support increasing the minimum wage and adjusting it annually for inflation.
Millennials are accustomed to technology and like a sensory experience – to touch and feel things – and kiosks give them that opportunity.
The trend is largely driven by millennials, who look at price value differently; they want it to be worth what they pay and they’re not willing to compromise on taste.
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
Beverages, micro-local, crowdsourcing and increased competition from nontraditional foodservice outlets are all expected to shape the restaurant landscape in 2015.
Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.
The biggest opportunities to save come with packaging and waste initiatives.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
Restaurant operators are paying their employees more now than they were last year.
Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.
Leading restaurant brands are growing their top line with off-premise sales while shrinking real estate costs – resulting in better revenue per square foot and profitability.
The technology and food experience are now weighted equally in the eyes of the consumer, some experts say.
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