Experts weigh in on the eight lessons they learned in 2016 about the fine art of running a restaurant.
Thanksgiving, when you think about it, is the celebration of eating out with friends. Why then, doesn't the restaurant industry claim it and give restaurateurs and weary cooks everywhere something really to be grateful for?
A new tech partnership pairing Yelp with foodjunky.com could offer a nice inroad to new source of business for restaurants nationwide.
In part two of this series on a new food service sector that some have called "luxury QSR," the first official player in that category talks about the kind of research went into the birth of the brand and where it's headed.
Franchisors and their franchisees must understand what they're getting into before deciding if catering should be a part of the business model.
Before any restaurant brand jumps into catering, there are a many thoughts to consider in order to ensure success.
Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
Only through a commitment to education will we have the ability to help others meet a proper standard that can help catering and restaurant leaders adapt to the market changes.
Themes for 2015 include customization, freshness and mobile ordering/payments.
If you want to move the needle, teach everyone in your organization how to sell.
People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.
Having a plan is crucial to the success of catering within your organization, and it includes timelines, teams, locations, the menu and marketing.
Research has shown that people who place mobile and online orders have an average ticket 30 percent higher than in-store customers.
Provide your customers with the option to select which program they prefer.
Catering should never be an afterthought; it's a lot of work and it reflects your reputation and brand.
Every successful brand in the multiunit restaurant community began with an entrepreneur who had vision and passion.
The telephone remains an important tool for your brand and you should not be afraid to use it.
By simply pursuing traditional restaurant sales channels, we are not getting our consumers to spend more money with our community.
To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.
If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.