Tablets have helped change and evolve the current dining experience, giving concepts a way of line-busting during peak hours and keep the lines moving despite fewer staff members working.
Job seekers wield an incredible amount of power right now, and restaurants need to prove they have what it takes to keep people happy.
If you don’t know what your inventory is, you don’t know what your margins are, and you don’t know what you’re making, you’re dead in the water.
Simply put, restaurant menu engineering is the art of determining how profitable and popular menu items are at your restaurant. When done correctly, it can pay dividends by boosting profits by more than 10%.
The employee shortage has stretched on for the better part of a half-decade. In response, an increasing number of concepts have started augmenting their employee rosters with machines.
For innovative brands, having such unlimited access to their guests and prospects means they can accept orders from anywhere, anytime, and earn more revenue along the way.
Turns out, most quick service restaurants likely already have the pieces in place to make a run at the chicken sandwich.
Though quick response (QR) codes have been around for decades, the pandemic has created the need for a contactless way of interacting with customers that is speedy, accessible, and convenient.
The Movers & Shakers awards do a lot more than honor brands that were able to do cool things to improve their restaurant operations and make guests happy.
It’s pretty safe to say restaurants had been moving more toward online and in-app ordering and payment long before COVID was a thing.
Although it isn’t a major holiday in Mexico, Cinco de Mayo is rooted in rich history.
More than 100 years ago, Franz Boas, an anthropologist studying the Inuit people living in northern Canada, proudly stated that the people he had been learning and living with had dozens of words for snow.