Month: September 2016

The experts who tell us chain restaurants will inexorably take sales and traffic away from independents better take a closer look at July 2016’s results. If these scenarios play out, it could mean a meaningful shift in the chain restaurant ‘share of stomach.’” The Black Box July 2016 Restaurant Industry Snapshot offers some anemic performance numbers from the nearly 25,000 chain units it tracks.

Is Yelp hurting chain restaurant sales?

News

When it comes to restaurants, there is a more growing number of people that are interested in eco-friendly food than there was a few years ago. Sharing your ideas when it comes to eco-friendly ideas is very important. This article contains the insight and a look into sharing your own personal eco-friendly ideas.

Spread your eco-friendly story. And more Food for Thought.

News

We’re promoting best practices throughout National Food Safety Month to help restaurants understand and combat foodborne illness.

Food safety and security are top priorities for Americas 1 million restaurants, says Sherman Brown, senior vice president of the National Restaurant Associations Serv Safe Food safety certification and training program.

This year’s campaign, Notorious Virus, will focus on the leading causes of norovirus and hepatitis A. Throughout September, we’ll provide tips and tools on detection and prevention.

Get New Tools to Prevent Foodborne Illness Outbreaks

News

Now a days with so much history and culture in our past we tend to forget about that in the present. McDonalds is making moves towards creating a multi-generational work force in hopes that it increases productivity, happiness, and overall gain in the work place. Hoping to make it somewhere people want to eat or work.

Key Takeaways:

  • Businesses with employees of different ages can boost employee happiness and productivity, and increase customer satisfaction, according to research from fast food giant McDonald’s.
  • In a survey of over 32,000 UK McDonald’s employees, employee happiness was found to be 10 per cent higher among those who worked in a team with a mix of ages.
  • “People join McDonald’s for different reasons but what they want from their jobs is the same: a flexible, fun working environment and to meet and learn from others.”

“In a survey of over 32,000 UK McDonald’s employees, employee happiness was found to be 10 per cent higher among those who worked in a team with a mix of ages, compared to those who worked only with people of their own age or peer group.”

http://www.bighospitality.co.uk/Business/Multi-generational-workforce-can-boost-happiness-says-McDonald-s?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+bighospitality%2Fnews+%28BigHospitality:+Latest+News%29&utm_content=FeedBurner

Commentary

Being able to correlate data across multiple internal and external sources helps inform marketers how often a customer dines with them, via which channels they would prefer to receive communications and more, says Ramon Chen, c.m.o. By unearthing patterns of behavior through data and analytics, restaurants can promote new menu items, additional dayparts, other locations, services and more to better serve customers and build long-term brand loyalty.

Key Takeaways:

  • There are benefits to collecting and weeding thought all the customer data your receive.
  • Collecting and analyzing data can help you understand your customers on a more personal level.
  • There are apps and programs that can assist you in analyzing customer data.

“The international burger chain Mooyah Burgers, Fries & Shakes hired an in-house analyst two years ago and installed an app this past March to help with its data collection and marketing.”

http://restaurant-hospitality.com/marketing/understanding-data-driven-marketing

Commentary

When it comes to the restaurant industry and design, there are many different ways in which restaurant serve you your food. Some of these particular ways can even be unconventional sometimes. This article contains insight about whether or not wooden boards are a good table food service or not for restaurants.

Key Takeaways:

  • Many restaurants opt to ditch traditional plates in favor of wooden boards for serving many types of food
  • Many people like wooden boards’ rustic style.
  • Wood is a good insulator, so it helps keep food warm.

“A famous study carried out at the University of California, Davis revealed that “[Bacteria was] not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used.””

http://restaurant-hospitality.com/operations/are-wooden-boards-good-option-table-service

Commentary

Is there really a recession in the restaurant industry? According to the Chief Economist of the National Restaurant Association, Bruce Grindy the answer is no. While there does seem to be some change in customer traffic trends and there are some issues for individual brands or stores the overall industry seems to present a better picture and here’s why.

Key Takeaways:

  • According to data from the U.S. Census Bureau, total eating and drinking place sales were up 6.0 percent on year-to-date basis through July 2016
  • The number-one driver of restaurant sales is a healthy labor market
  • A healthy labor market also gives workers the confidence and ability to leave one job for a higher paying job somewhere else.

“The number-one driver of restaurant sales is a healthy labor market.”

http://www.restaurantnewsresource.com/article90844.html

Commentary

Robots in our restaurants, is this the wave of the future? A mechanical engineer, Deepak Dekar thinks so. Sekar, founder of Casabots in San Francisco thinks so. He has developed a robot that can make salad supposedly faster, safer and more efficiently than humans. Sekar also says robots won’t take human jobs, because there are some things they won’t be as good at. I’m not so sure I agree with that or that I want a robot preparing my food. Read on to see what you think of his plan.

Key Takeaways:

  • Since human hands don’t touch the food, there’s less chance for foodborne illness to occur, he claims
  • Once a customer programs the robot to make his or her salad, prep time is about 40 to 50 seconds
  • robots wouldn’t be good servers; they don’t have the human touch. Robots will be good for doing more menial tasks.

“Sekar says robots will become increasingly affordable over time”

http://www.restaurantnewsresource.com/article90917.html

Commentary

Norovirus and Hepatitis A are spreading throughout the food industry. I feel that handwashing is the first line of defense. Propers care of your work area and cleaning helps too. Ive noticed that foodworkers dont use protective gloves like they used to in the past. I think every worker should be monitored and given tests on hygiene. If the spread can be stopped from proper hygiene and handwashing, then why isnt this enforced. I realize there arent enough monitors to watch everyone, but it is common sense to wash your hands before handling food. Some people just dont care though and that all starts in the home, which seems broken in this country lately

National Food Safety Month Spotlights Foodborne Illness Detection and Protection

News

With so many options as far as restaurants these days it can be hard to choose. But, understanding the marketing for it can be even harder. Knowing what outlets and how to utilize them is a big part of the ball game. Talking with some experts we learn that social media and being involved in the restaurant world around you will give you some amazing ideas on how to promote your business.

Key Takeaways:

  • With 60% of new restaurants failing within the first year of opening, sustaining a restaurant can be a continuous battle
  • But customer experience and customer service remain fertile opportunities for standing above the mass of competitors.
  • Value that drives loyalty starts with creating a reason for one additional visit.

“Too many restaurants care too little about retention, placing much emphasis on outbound marketing and the attraction of new customers, with comparatively little attention paid to keeping the customers they’ve already paid to get.”

http://buildfire.com/restaurant-marketing-ideas/

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