Category: News

Restaurant owner Paul Miller has found that while fine wines and tasty ethnic dishes both have their appeal for consumers, more and more customers these days
want innovation and versatility.

In 2016 Miller closed his restaurant, named Paul’s Kitchen which provided fine dining and ethnic dishes from places as remote as India and Germany. Although
it had gained approval among various food buffs and critics, its revenues just were not that impressive. So Miller replaced the concept with the very
successful Merrill House, which has a focus on special events. Miller claims Paul’s Kitchen did have a saving grace. It demonstrated that customers want not
just fine foods, but also quality food and quality service at affordable rates along with accessibility. Others have found agreement with Miller on these
assessments such as restaurant owner Michael Lastoria, at QSR’s The Pizza and Fast Casual Game Changers show.

Restaurant entrepreneurs like Miller have altered the design for their service models and other restaurants from Houston to California have followed suit by
providing dining patrons with wine assortments, affordable lunches and dinners, food trucks, children’s menus and above all, outside parking conveniences.

Read more: NRA Show Report: Operators at Crossroads of Reinvention

News

Millennials appear to prefer chain restaurants over more traditional eateries.
They enjoy the availability and readiness of what they want to order as well as the congruity in the establishments. Chain restaurants also work to engage this generation on social media and market to them. Also many chain establishments support good causes in the community and work to build good brands. A poll was run recently to determine which chain restaurants are the favorite of the millennials.

Read more: Why Millennials Are Hooked on Chain Restaurants

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It seems nowadays the definition of casual-dining become to blur and thus making the food chains difficult in today’s market. Charles Bililies, founder and CEO of a restaurant, says that a casual dining place is a place where you’ll take your date to, she also offers some advice, such as having the right delivery partners, the right technology, there is actually more than ever opportunities for casual dining food chain to deliver food directly to people’s home.

Read more: From the editor: Redefining casual

News

There are many bad things a restaurant can do on social media to ruin their market, here is a list of nine common mistakes. Do not spam the timelines of customers with compliments that the company receives, share but do not over share. Do not make your sales pitch sound like a sell, hint at the sell without using a hard sell tactic. Do not post about re-occurring “special offers”. Many foods look great in photos, so do not post foods that look greasy or ugly. Post daily up dates on prices and offers, do not post throughout the day with each offer. Do not be over enthusiastic about the company or food. Separate your self from other places, and do not use “cheap cheerleaders” as a selling point. Respond promptly to online request for information.

Read more: Nine don’ts of social media for restaurants

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Food waste has been a concern for many years, especially within the restaurant industry. Recent trends, however, show how ingenuity in restaurants has sought to reduce food waste as well as introduce new dishes to consumers. One trend is restaurants using perfectly good vegetables which happen to be misshapen or appear to be blemished. Another example is that of dishes being created with food wastes such as peelings. Such innovations will likely lead to further reductions in food waste.

Read more: Future of Food: Less food will go to waste

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Rising labor costs have driven some restaurants to find solutions to how they treat their workers. In order to maintain good employees many restaurants such as red robin are allowing more diverse people to apply. People with tattoos and piercings. They’re also respecting their employees times more by giving them their schedule two weeks in advance. In order to cut costs they are also reducing the size of their restaurants and using more technology to save money.

Read more: As labor costs hit hard, operators look for answers

News

A recent industry report indicates that households are spending more money on food prepared outside the home than they did two years ago. The report indicates that this is for a variety of reasons. Industry experts point to an increase in technology and options, such as the proliferation of online coupons and adverts which encourage consumers to spend more. Other factors such as social media and shifting demographics have encouraged consumers to seek out culinary adventures.

Read more: U.S. Diners Report Spending $25 More Per Month on Food Prepared Outside the Home Versus Two Years Prior

News

Food delivery is the biggest trend in the restaurant industry these days but there is some debate as to whether it’s worth the cost. Sales do rise significantly for both restaurants and third party delivery companies, especially in the first three months of starting delivery, but tend to flatten after that. Many restaurant owners complain about the high costs but acknowledge that delivery saved their businesses. Delivery is here to stay, most agree, because consumers are demanding it as part of an overall trend toward convenience.

Read more: Is delivery worth the headache?

News

A recent industry report indicates that growth and revenue for independent restaurants is out outpacing chain restaurants. While final 2016 figures still show chain restaurants pulling higher growth percentages, independent restaurants are expected to increase their sales of between 4 percent and 5 percent. Reasons for the increased popularity include the growth of urbanization, under which independent restaurants are more apt to thrive. Other reasons include that patrons report a feeling of specialness or uniqueness in regards to independent restaurants.

Read more: Report: Consumers prefer independent restaurants over chains

News

This article discusses three different technology tools that can be used to train younger, newer employees in order to engage them. This first is micro-learning, which is using mini training sessions in particular skills. The second is gamification, which is adding gaming components to training and learning. The third is augmented reality, where technology is used to connect directly to real-world concepts. These three technology tools are trends that more and more companies are using to train employees.

Read more: 3 tech trends in training

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