Category: Commentary

The COO of Grubhub recommends that restaurants stay involved in big data and develop their restaurant online presence to achieve a stronger customer base. With the ubiquity of media devices, consumers rely on internet data to make entertainment decisions. Grubhub has more than 300,000 orders per day, a significant reflection on the consumer market. Restaurants can use information to build better client reach. Restaurant owners can take advantage of trends include healthy eating and innovation in menus, he says.

Key Takeaways:

  • In forecasting Grubhub’s company future, the COO focused on industry trends, customer experience, and restaurant participation.
  • Rapid innovation and development makes keeping up with menu trends like healthy food or ramen.
  • When partnering with online firms, restaurants need to prioritize their needs and consider big data.

“At Grubhub, we do over 300,000 orders a day and have close to 10 million active diners in 1,300 cities.”

Read more: https://www.restaurantnewsresource.com/article97563.html

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Ordering at TGI Fridays just became much easier. The restaurant chain is rolling out voice ordering for customers via Amazon Pay integration. It works through the Amazon app Alexa, where restaurant guest check the menu and place an order through the voice agent. This has helped TGI Friday’s sales, as they have grown by 30 percent since online ordering was introduced to visiting customers. This article also features a video tutorial people can watch to see exactly how this feature works.

Key Takeaways:

  • TGI Fridays is rolling out voice activated ordering technology at locations all over America.
  • The new ordering system ties into TGI Fridays’ existing online ordering, to allow customers to order via an Alexa device.
  • Some simple Alexa voice commands activate the ordering process, and the system will aid customers in placing their order.

“With the launch of the new Alexa skill, users can place and pay for their Fridays order using Amazon Pay on their Alexa-enabled devices, including the Amazon Echo and Echo Dot.”

Read more: http://www.restaurantnews.com/tgi-fridays-extends-online-ordering-capabilities-as-the-first-restaurant-to-integrate-amazon-pay-in-alexa-skill-113017/

Commentary

With all of these sexual harassment allegations coming out lately, it has people wondering, how can we change the respect people have for one another. With the me too campaign, many people are coming out and sharing their life altering experience, but one has to wonder, will it do anything to change society in the long term? To really oust this problem, companies need to change the attitudes surrounding sexual harassment. It needs to be made clear that sexual harassment in the workplace will not be tolerated, and there will be harsh consequences, such as losing your job, if you do it.

Key Takeaways:

  • Recent high profile harassment cases have brought the issue to the fore of everyone’s attention.
  • Despite the fresh focus on harassment, some organizations are still traditionally orchestrated; their leaders often resist changes.
  • Companies, especially small companies, should focus on ensuring employees feel free to report harassment if it occurs.

“The study points to the fact that power is often at the root of sexually harassing behavior.”

Read more: https://www.hotelnewsresource.com/article97542.html

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Farm Burger, the better-burger chain restaurant, says they intended to have fun in creating snacks for their guests. In place of typical chicken nuggets or even onion rings, the restaurant created Chicken Pot Pie Fritters. Co-founder George Frangos says it’s their aim to emphasize the chain’s Southern roots. Pot pies attract just about everyone’s interest and the traditional chicken and vegetable combo is dipped in panko making a perfect well-loved snack that’s also entirely unique.

Key Takeaways:

  • Farm Burger took advantage of its snack menu to look for innovative recipes it could serve up.
  • The chicken is serves is traditionally prepared by slow cooking it with classic ingredients before serving.
  • One of Farm Burger’s menu goals is to offer a touch of home even when you’re out and about.

“We want our guests to feel at home while dining at Farm Burger, and the Chicken Pot Pie Fritters bring you back to comforting home-cooked meals, with apple butter for dipping.”

Read more: https://www.qsrmagazine.com/menu-innovations/one-better-burger-chains-take-creative-snacks

Commentary

Captain D was a restaurant that was struggling. They are a seafood restaurant and many other restaurants that serve seafood have major issues, like Captain D’s. However, a new design along with a commitment to quality turned the brand around and gave them a whole new identity. Fast food seafood is something that a lot of people probably do not know about. The years 2010 and 2011 were tough years for this restaurant. They lost a lot of money then.

Key Takeaways:

  • Captain D’s is in the midst of a rebranding of its franchise, to remove previous stigma as a faded operation.
  • The restaurant has changed its theme to embrace a more beach oriented approach with light airy colors.
  • The new menu features grilled options, more vegetables, and items that can be cooked to the customer’s order.

“At an estimated cost of about $110,000 per unit, the process was understandably going to take some time. All of the new restaurants built in the past three years have featured the look, and the company is in the process of going back and remodeling old ones”

Read more: https://www.qsrmagazine.com/exclusives/captain-ds-and-rebirth-fast-casual-seafood

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There are 6 questions with Auntie Anne’s culinary mastermind. One of the questions is about the characteristics that are vital to the snack innovation. The culinary mastermind, Melanie Auxer, said that portability is something for Auntie Anne’s because their customers are always on the go. They could have shopping bags in one hand and a stroller in the other, so the products need to be easy to eat as well as carry for the consumer.

Key Takeaways:

  • Modern consumers are always out and about, so meals and snacks that are portable are preferred.
  • Staying trendy in food can be tough with an always changing target to aim for, but product testing can help with success.
  • Involving customers in picking new products can combine research with marketing; limiting risk while boosting awareness.

“We’re looking at how consumers eat, what they eat, and who they eat with. But we want to make ourselves that go-to snack wherever you are, and to do that, we have to understand more than just the flavor trends to stay relevant.”

Read more: https://www.qsrmagazine.com/menu-innovations/6-questions-auntie-anne-s-culinary-mastermind

Commentary

One pizza delivery driver turned into a Marco’s Pizza franchisee. He was actually fired from his job at a window installation store and then he worked his way up at a pizza place. He eventually became general manager of one location. Three years after becoming general manager, he was selected to partake in a program that helps people learn about store ownership. Cole eventually became an owner and operator of a business. He has been with Marco’s for 22 years.

Key Takeaways:

  • Steve Cole begain at Marco’s Pizza as a simple delivery driver, taking orders to customers.
  • Cole credits his working his way up to general manager by focusing on getting his foot in the door so he could learn the business.
  • By rising from within the company, you have the chance to get to know employees; to better help you to remember you’re one too.

“A manager is only as good as his crew. A lot of people would say the reverse of that, but I truly believe I wouldn’t have been as successful as I am if I didn’t have a good staff.”

Read more: https://www.qsrmagazine.com/franchising/delivery-driver-turned-marco-s-pizza-franchisee

Commentary

Eco Products is partnering up with the National Aquarium to convert guest’s trash into fertile soil. This is a very innovative effort that will prevent trash from going into a landfill. Eco Products is giving tons of different things like compostable cups and plates and lids to the National Aquarium. This change is going to eliminate sources of pollution for both humans and the environment. Guests will also be inspired to change because of this new effort.

Key Takeaways:

  • Disposable plates and utensils save washing dishes and mess, not to mention breakage, but can fill up garbage dumps.
  • New products from Recycled Green Industries are biodegradable; combining convenience with environmentally friendly materials.
  • By focusing not on trying to change the behavior of people, but fit products into their existing behaviors, the outcomes for all are improved.

“The benefits of this effort extend way beyond the National Aquarium,” Martinez said. “It’s a wonderful example of how used items don’t need to become waste. They can have another life.”

Read more: http://www.restaurantnews.com/national-aquarium-eco-products-team-up-to-convert-guests-trash-to-fertile-soil-112817/

Commentary

Running a restaurant requires a lot of attention; everything comes back to your decisions. Dealing with suppliers is one of the more critical aspects of the food service industry. Ingredients, tableware, drinking straws; it’s all integral to the guest experience. You should be looking for supplier representatives who communicate clearly and responsively to you and your needs. They should be honest and concrete about the expectations the two of you agree upon. They should get to know your business and its individuality. This all creates a feedback loop that helps bolster success.

Key Takeaways:

  • Suppliers should communicate well and be prompt in handling your orders and requests.
  • Expectations should be set clearly and upheld, both in what is delivered as well as when.
  • Suppliers who are experienced, in both their business and yours, bring unique synergy to the table.

“there are certain attributes that are key to making the supplier relationship a success.”

Read more: https://www.qsrmagazine.com/outside-insights/4-qualities-look-your-supplier-sales-representative

Commentary

As many restaurant businesses face unprecedented challenges as of late, operators and owners are increasingly looking to technology as the solution to their company woes—and technology is delivering. Primarily, recent strides in technology around point-of-sale and restaurant management systems have opened up an abundance of new opportunities and have eased many financial and otherwise burdens on struggling businesses. The greatest advantage of technology often comes in the form of reduced costs, but there are also many operational and functional benefits to be had as well.

Key Takeaways:

  • The 2017 Smart Decision Guide to Restaurant Management and POS Systems surveys restaurant operators for their views on restaurant technology.
  • Nearly all restaurant owners see management and POS systems as being able to improve both guest satisfaction and operational efficiency.
  • Alongside direct productivity and efficiency gains, restaurant owners are also expecting cost reductions to come from technology systems.

“Technology solution providers are unveiling countless new restaurant solutions, some of them more valuable than others.”

Read more: http://www.restaurantnews.com/authoritative-guide-on-restaurant-management-and-pos-systems-everything-you-need-to-know-112217/

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